Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its rich and creamy tomato-based sauce, this Japanese adaptation incorporates elements of umami and subtle sweetness. The spices are toned down, and the dish is given a Japanese twist by using ingredients like soy sauce, mirin, and ginger to create a more balanced and nuanced flavor profile. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g boneless chicken thighs, cut into bite-sized pieces (1.1 lb) 500g boneless chicken thighs, cut into bite-sized pieces (1.1 lb)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 8g (4g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.
   In a separate bowl, mix together the soy sauce, mirin, tomato paste, chicken broth, and heavy cream.
6. 6.
   Pour the sauce mixture into the pan with the chicken and stir well.
7. 7.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. 8.
   Stir in the sugar and season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
• Soy sauce — Use a good quality soy sauce for the best flavor.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.
• Tomato paste — Look for a tomato paste with no added sugar for a more authentic taste.
• Cilantro — If you're not a fan of cilantro, you can substitute it with chopped green onions for a milder flavor.

Tips & Tricks

• For a spicier version, add a pinch of Japanese chili powder or shichimi togarashi.
• Marinate the chicken in the soy sauce and ginger for 30 minutes before cooking for extra flavor.
• Serve the Chicken Tikka Masala with steamed rice or Japanese-style curry rice for a complete meal.
• If you prefer a lighter version, you can use coconut cream instead of heavy cream.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Japanese-style Chicken Tikka Masala hot, garnished with fresh cilantro. It pairs well with steamed rice or Japanese-style curry rice. Add a side of pickled vegetables or a simple cucumber salad to balance the flavors.

Presentation advice

To enhance the presentation, arrange the Chicken Tikka Masala on a bed of steamed rice and garnish with a sprinkle of shichimi togarashi for a pop of color. Serve it in traditional Japanese ceramic bowls or on individual plates for an elegant touch.