Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is typically cooked in a creamy sauce, this Vietnamese adaptation focuses on a lighter and spicier tomato-based sauce. Vietnamese spices and herbs are used to infuse the dish with a unique flavor profile that is distinctively Vietnamese. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g boneless chicken thighs, cut into bite-sized pieces (1.1 lb) 500g boneless chicken thighs, 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 garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Vietnamese curry powder 2 tablespoons Vietnamese curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 400g canned diced tomatoes (14 oz) 400g canned diced tomatoes (14 oz)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 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: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with Vietnamese curry powder, turmeric powder, paprika, chili flakes, salt, and 1 tablespoon of vegetable oil. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Preheat the grill to medium-high heat. Grill the marinated chicken until cooked through and slightly charred, about 10-12 minutes. Set aside.
3. 3.
   In a large pan, heat the remaining vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another 2 minutes.
5. 5.
   Stir in the canned diced tomatoes, fish sauce, soy sauce, sugar, and a pinch of salt. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the grilled chicken to the sauce and simmer for an additional 5 minutes, ensuring the chicken is well-coated with the sauce.
7. 7.
   Serve the Vietnamese-style grilled chicken tikka masala over steamed rice or with crusty bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Vietnamese curry powder — Use a good quality Vietnamese curry powder for authentic flavors.
• Fish sauce — Look for a high-quality fish sauce to enhance the umami taste of the dish.
• Canned diced tomatoes — Opt for canned diced tomatoes without added salt or seasonings for better control of flavors.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a spicier kick, add more chili flakes or fresh chili peppers to the sauce.
• If you prefer a smoother sauce, blend the cooked tomato mixture before adding the grilled chicken.
• Serve the dish with a side of pickled vegetables to add a refreshing crunch.
• Adjust the sweetness of the sauce by adding more or less sugar according to your taste.
• To save time, marinate the chicken overnight for maximum flavor.

Serving advice

Serve the Vietnamese-style grilled chicken tikka masala with steamed jasmine rice or Vietnamese baguette for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and a drizzle of chili oil for an attractive and appetizing presentation.