Chicken Tikka Masala

Ingredients

In the French adaptation of Chicken Tikka Masala, we incorporate some traditional French ingredients and cooking techniques. The original Indian spices are still the star of the dish, but we add a French touch by using fresh herbs like thyme and tarragon. The sauce is also enriched with a splash of white wine, giving it a subtle tanginess. Additionally, we serve the Poulet Tikka Masala with a side of creamy mashed potatoes or buttered rice, instead of the traditional naan 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
• 200g (7 oz) plain yogurt 200g (7 oz) 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 ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate in the refrigerator 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 skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes.
5. 5.
   Add the minced garlic and grated ginger to the skillet and cook for an additional 1-2 minutes, until fragrant.
6. 6.
   Stir in the diced tomatoes and white wine, and let the mixture simmer for about 10 minutes, until the sauce thickens slightly.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Add the grilled chicken pieces to the skillet and simmer for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve the Poulet Tikka Masala hot with mashed potatoes or buttered rice.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the marinade.
• Garam masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a gas grill.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
• To make the dish more aromatic, add a sprig of fresh thyme or tarragon to the sauce while simmering.
• If the sauce becomes too thick, you can add a splash of water or chicken broth to adjust the consistency.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Poulet Tikka Masala hot, garnished with fresh cilantro. Accompany it with a side of creamy mashed potatoes or buttered rice to complement the flavors.

Presentation advice

For an elegant presentation, place the Poulet Tikka Masala in the center of a plate and drizzle some of the sauce around it. Garnish with a sprig of fresh cilantro and serve with a side of mashed potatoes or rice.