Korean-Style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala features a blend of aromatic spices like cumin, coriander, and garam masala, this Korean adaptation incorporates gochujang, a staple ingredient in Korean cooking. Gochujang adds a unique depth of heat and umami flavor to the dish, giving it a distinct Korean twist. 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
• 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 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons gochujang paste 2 tablespoons gochujang paste
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.
3. 3.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix the gochujang paste with a splash of water to make a smooth paste. Add the gochujang paste to the skillet and stir well to coat the chicken.
5. 5.
   Pour in the tomato puree and stir to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes.
6. 6.
   Stir in the heavy cream and sugar, and season with salt to taste. Simmer for an additional 5 minutes, until the sauce thickens slightly.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Gochujang paste — Adjust the amount of gochujang paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Heavy cream — For a dairy-free option, substitute coconut cream for the heavy cream.
• Fresh cilantro — Use fresh cilantro leaves for a vibrant garnish.

Tips & Tricks

• Marinate the chicken in a mixture of gochujang, garlic, and ginger for 30 minutes before cooking for an extra burst of flavor.
• Adjust the spiciness by adding more or less gochujang paste.
• Serve the dish with a side of kimchi for an authentic Korean touch.
• Substitute chicken thighs for a juicier and more flavorful result.
• For a healthier version, use Greek yogurt instead of heavy cream.

Serving advice

Serve the Korean-Style Chicken Tikka Masala hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the chicken tikka masala on a plate, drizzle some extra sauce on top, and sprinkle with chopped cilantro. Serve with a side of steamed rice or naan bread.