Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally served with rice or naan bread, this Russian adaptation can be enjoyed with a side of mashed potatoes or buckwheat. The spices used in the marinade and sauce remain true to the original recipe, but the cooking method and accompaniments have been adjusted to suit Russian culinary 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 (30ml) 2 tablespoons lemon juice (30ml)
• 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 diced tomatoes (400g) 1 can diced tomatoes (400g)
• 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 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 pan, 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 pan and cook for an additional 1-2 minutes.
6. 6.
   Stir in the diced tomatoes and simmer for 5 minutes, allowing the flavors to meld together.
7. 7.
   Using an immersion blender or a regular blender, puree the tomato mixture until smooth.
8. 8.
   Return the pureed sauce to the pan and add the grilled chicken pieces. Simmer for 10 minutes, allowing the flavors to blend.
9. 9.
   Stir in the heavy cream and cook for an additional 5 minutes.
10. 10.
    Garnish with fresh cilantro and serve hot with mashed potatoes or buckwheat.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it to the sauce. Overcooking the chicken on the grill can result in dry meat.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the marinade.
• Garam masala — If you don't have garam masala, you can substitute it with a mixture of equal parts ground cumin, coriander, and cinnamon.

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 or sauce.
• To make the dish healthier, you can substitute the heavy cream with Greek yogurt or coconut milk.
• If you don't have skewers, you can cook the chicken directly on the grill or use a grill pan on the stovetop.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Russian-style Chicken Tikka Masala hot with a side of mashed potatoes or buckwheat. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an elegant presentation, arrange the grilled chicken pieces on a platter and pour the creamy tomato sauce over them. Sprinkle with chopped cilantro and serve with a side of mashed potatoes or buckwheat.