Chicken Tikka Masala

Ingredients

In this Spanish adaptation, we incorporate some traditional Spanish ingredients and flavors to give the dish a unique twist. The use of smoked paprika and saffron adds depth and richness to the sauce, while the addition of chorizo brings a smoky and savory element to the dish. 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
• 200g (7 oz) Greek yogurt 200g (7 oz) Greek yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 100g (3.5 oz) chorizo, sliced 100g (3.5 oz) chorizo, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the Greek yogurt, olive oil, minced garlic, smoked paprika, saffron threads, ground cumin, ground coriander, and turmeric. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Heat a large skillet over medium heat and add a drizzle of olive oil. Add the chopped onion and diced red bell pepper. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Push the vegetables to one side of the skillet and add the sliced chorizo. Cook until the chorizo releases its oils and becomes slightly crispy.
5. 5.
   Push the chorizo to the side and add the marinated chicken pieces to the skillet. Cook until the chicken is browned and cooked through.
6. 6.
   Pour in the diced tomatoes and heavy cream. Stir well to combine all the ingredients. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Pollo Tikka Masala over steamed rice or with warm naan bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Chorizo — Use a good quality chorizo for the best flavor.
• Saffron — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding to the dish to release its vibrant color and aroma.
• Greek yogurt — Use full-fat Greek yogurt for a creamy and tangy marinade.
• Cilantro — Add fresh cilantro just before serving to enhance the flavors of the dish.

Tips & Tricks

• For a smokier flavor, grill the marinated chicken pieces before adding them to the sauce.
• If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the marinade.
• To make the dish healthier, substitute the heavy cream with coconut milk or cashew cream.
• Serve the Pollo Tikka Masala with a side of Spanish rice or roasted potatoes for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pollo Tikka Masala over steamed rice or with warm naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an elegant presentation, arrange the Pollo Tikka Masala on a large serving platter and sprinkle with additional smoked paprika and saffron threads. Serve with a side of Spanish rice and garnish with fresh cilantro.