Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally cooked with a variety of Indian spices and served with rice or naan bread, this Dutch-inspired version incorporates some Dutch flavors and ingredients. The spices are adjusted to suit the Dutch palate, and the dish is often served with boiled potatoes or crusty bread. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, ginger, chili powder, and minced garlic. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers and grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Remove from the skewers and set aside.
4. 4.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Add the diced tomatoes to the pan and cook for 5 minutes, stirring occasionally.
6. 6.
   Pour in the heavy cream and stir well. Simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Add the grilled chicken pieces to the sauce and simmer for an additional 5 minutes, or until the chicken is heated through. Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve hot with boiled potatoes or crusty bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the marinade.
• Spices — Adjust the amount of chili powder according to your desired level of spiciness.
• Heavy cream — Use full-fat heavy cream for a rich and creamy sauce.
• Fresh cilantro — Rinse the cilantro thoroughly and chop it just before garnishing to retain its freshness.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a gas grill.
• If you prefer a milder taste, reduce the amount of chili powder or omit it altogether.
• To make the dish more Dutch-inspired, you can add a pinch of nutmeg to the sauce.
• If you don't have skewers, you can cook the chicken directly on the grill or use a grill pan on the stovetop.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Dutch-inspired Chicken Tikka Masala hot with boiled potatoes or crusty bread. It pairs well with a side of steamed vegetables or a fresh salad.

Presentation advice

Garnish the Chicken Tikka Masala with a sprinkle of fresh cilantro to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant sauce to shine.