This is an easy recipe for Chicken Tikka Masala. This recipe made by Chef Danial Reduan.


Ingredients
Chicken Tikka Marinade:

Chicken Thigh (boneless, skinless) Cute Cubes 600 g
Yogurt 1/2 cup
Clove Garlic (minced) 1.5 tbsp
Ginger/grated 1 tbsp
Garam Masala 1 tsp
Salt, Cumin, Coriander, Paprika 1 tsp
Vegetable Oil 1 tbsp
Cayenne Pepper 1/8 tsp
Black Pepper 1 Pinch
Lemon Juice 2 tsp

Cooking chicken:
Oil 1-2 tbsp

Curry Sauce Spices:
Turmeric 2 tsp
Garam Masala 1 tbsp
Coriander 2 tsp
Cumin 1 tsp
Cardomon /Serbuk buah pelaga 1/8 tsp
Cayenne Pepper 1/8 tsp

Curry Sauce:
Vegetable oil 3 tbsp
unsalted butter 3 tbsp
Onion (finely chopped) 1 nos
Salt 1 tsp
Ginger, grated 2 tbsp
Garlic (Crushed) 6 nos
Paprika 1 tbsp
Tomato puree 400 ml
Water 400 ml
Cream 100 ml
Sugar 1 tsp
Unsalted Butter 50 g


Methods
Chicken Tikka:
1. Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat/.
2. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
3. Heat 1 tbsp oil in a non stick pan over high heat untul smoking. Add half the chicken and spread
out. Leave for 2 minutes or untul charred. Turn each piece and cook the other side until charred
don't worry if not cooked inside.
4. Scrape out charred bits left in pan and dicard. Add more oil if required and cook remaining chicken.

Sauce:
1. Wipe skillet with paper towels. Turn heat down to medium high.
2. Add oil and butter. When butter is melted, add onions, ginger and salt.
3. Cook, stirring constantly to ensure it doesn't burn, until ginger is starting to turn golden and the
onions smell sweet, about 5 - 7 minutes.
4. Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
5. Add the curry sauce spices, and cook a further 2 minutes, stirring.
6. Add tomato puree and water, and mix. Bring to a simmer, then cover and reduce heat to low.
7. Simmer for 15 minutes, stirring occasionally.
8. Pour curry into a bowl, then use a stick blender to puree until smooth
9. Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
10. Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
11. Optional: Sprinkle with a pinch of extra garam masala at the end.
12. Serve over rice, sprinkled with coriander if desired.
13. Ready to serve.

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