Indo Chicken Tikka Masala

Ingredients

In the original Indian Chicken Tikka Masala, the dish is typically prepared with a tomato-based gravy and served with naan or rice. In the Indo version, we incorporate Indonesian spices and flavors, such as lemongrass and kecap manis (sweet soy sauce), to add a distinct twist. The result is a harmonious blend of Indian and Indonesian culinary traditions. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the chicken, vegetable oil, minced garlic, grated ginger, ground coriander, ground cumin, turmeric powder, and paprika. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or overnight for maximum flavor.
2. 2.
   Heat a grill or grill pan over medium-high heat. Grill the marinated chicken pieces until cooked through and slightly charred, about 4-5 minutes per side. Set aside.
3. 3.
   In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the bruised lemongrass, kecap manis, tomato paste, and coconut milk to the skillet. Stir well to combine.
5. 5.
   Add the grilled chicken to the skillet and simmer for 10-15 minutes, allowing the flavors to meld together. Season with salt to taste.
6. 6.
   Remove the lemongrass stalk before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili powder to the marinade.
• If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.
• Serve the Indo Chicken Tikka Masala with steamed rice or Indonesian-style fried rice for a complete meal.
• To make it more indulgent, drizzle some coconut cream over the dish before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Indo Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread to soak up the flavorful sauce.

Presentation advice

Transfer the Indo Chicken Tikka Masala to a serving dish and sprinkle some chopped cilantro on top for a pop of color. Serve it alongside a bowl of fragrant steamed rice or warm naan bread.