Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally served with rice or naan bread, this adapted Latvian version can be enjoyed with boiled potatoes or mashed potatoes, which are commonly used in Latvian cuisine. Additionally, the spice levels have been adjusted to suit the Latvian taste preferences. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g boneless chicken, cut into bite-sized pieces (1.1 lb) 500g boneless chicken, cut into bite-sized pieces (1.1 lb)
• 1 cup plain yogurt (240ml) 1 cup plain yogurt (240ml)
• 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 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover 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 10-12 minutes, turning occasionally, until 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 cook until softened and lightly browned.
5. 5.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
6. 6.
   Stir in the diced tomatoes and simmer for 5 minutes, allowing the flavors to meld together.
7. 7.
   Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for an additional 5 minutes.
8. 8.
   Add the grilled chicken pieces to the sauce and simmer for another 5 minutes, allowing the flavors to blend.
9. 9.
   Garnish with fresh cilantro and serve hot with boiled or mashed potatoes.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it to the sauce. Overcooking may result in dry chicken.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the marinade.
• Garam masala — If garam masala is not available, you can make your own by combining equal parts ground cumin, coriander, cardamom, black pepper, cinnamon, and cloves.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the sauce.
• To make the dish healthier, you can substitute the heavy cream with coconut milk or Greek yogurt.
• If you don't have a grill, you can cook the marinated chicken in a preheated oven at 200°C (400°F) for 15-20 minutes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of paprika and garam masala.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with boiled or mashed potatoes, which complement the creamy tomato sauce perfectly.

Presentation advice

For an appealing presentation, place the Chicken Tikka Masala on a bed of mashed potatoes and drizzle some of the sauce over the top. Garnish with a sprig of fresh cilantro for a pop of color.