Sichuan-style Spicy Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala features a creamy tomato-based sauce, our Sichuan-style adaptation introduces the fiery heat of Sichuan peppercorns and the numbing sensation of Sichuan chili bean paste. These additions create a unique flavor profile that sets it apart from the traditional version. 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)
• 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 ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 9g (Sugars: 4g)
• 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. Cook for another minute until fragrant.
3. 3.
   Stir in the Sichuan chili bean paste, crushed Sichuan peppercorns, ground cumin, ground coriander, and turmeric powder. Cook for 2 minutes to release the flavors.
4. 4.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
5. 5.
   Pour in the chicken broth, heavy cream, tomato paste, soy sauce, and sugar. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Sichuan chili bean paste — Adjust the amount according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before crushing them to enhance their aroma.
• Tomato paste — Use a good quality tomato paste for a rich and tangy flavor.
• Chicken broth — Opt for low-sodium chicken broth to have better control over the dish's saltiness.
• Heavy cream — For a lighter version, substitute half of the heavy cream with Greek yogurt.

Tips & Tricks

• For an extra kick, add a few dried Sichuan chili peppers to the sauce while simmering.
• Marinate the chicken in yogurt, ginger, and garlic for a few hours before cooking to enhance its tenderness.
• Serve the dish with steamed rice or naan bread to balance the spiciness.
• Adjust the amount of Sichuan peppercorns according to your preference for the numbing sensation.
• Experiment with different vegetables like bell peppers or mushrooms to add more texture to the dish.

Serving advice

Serve the Sichuan-style Spicy Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread to soak up the flavorful sauce. A side of cooling cucumber raita or a crisp salad will provide a refreshing contrast to the spicy dish.

Presentation advice

Present the Sichuan-style Spicy Chicken Tikka Masala in a vibrant bowl or on a colorful plate. Drizzle some extra sauce on top and sprinkle with crushed Sichuan peppercorns for an added visual appeal. Garnish with a sprig of fresh cilantro to enhance the dish's aroma.