Turkish-Style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its use of traditional Indian spices like garam masala and turmeric, this Turkish adaptation incorporates flavors such as cumin, sumac, and mint to give it a distinct Turkish twist. The use of yogurt and lemon juice adds a tangy element to the dish, enhancing its overall flavor profile. 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 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 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 1 cup canned crushed tomatoes (240ml) 1 cup canned crushed tomatoes (240ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1/2 cup heavy cream (120ml) 1/2 cup heavy cream (120ml)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 9g (Sugar: 5g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with yogurt, olive oil, salt, and pepper. Marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat a large skillet over medium heat and add the marinated chicken. Cook until browned and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add a bit more olive oil if needed and sauté the chopped onion and minced garlic until softened and fragrant.
4. 4.
   Stir in the tomato paste, ground cumin, ground coriander, ground sumac, paprika, and chili flakes. Cook for 2 minutes to release the flavors.
5. 5.
   Add the crushed tomatoes and chicken broth to the skillet. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Return the cooked chicken to the skillet and stir in the heavy cream and lemon juice. Simmer for an additional 5 minutes to thicken the sauce.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh mint leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it back to the sauce. Overcooking the chicken can result in a dry texture.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of ground cumin.
• Mint leaves — Use fresh mint leaves for garnish to add a refreshing element to the dish. If unavailable, you can omit them or substitute with parsley.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add a chopped fresh chili pepper.
• Serve the Turkish-style Chicken Tikka Masala with warm Turkish bread or rice pilaf for a complete meal.
• If you prefer a smoother sauce, you can blend the cooked sauce in a blender or use an immersion blender before adding the chicken back in.
• Adjust the thickness of the sauce by adding more or less chicken broth as desired.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Serving advice

Serve the Turkish-style Chicken Tikka Masala hot, garnished with fresh mint leaves. Accompany it with warm Turkish bread or rice pilaf for a satisfying and flavorful meal.

Presentation advice

For an elegant presentation, place the Turkish-style Chicken Tikka Masala in a shallow serving dish. Drizzle a swirl of olive oil on top and sprinkle some sumac and paprika for a pop of color. Garnish with a sprig of fresh mint leaves.