Chicken Tikka Masala
My first experience having Indian curry was after I moved to Boston. I asked my son's Indian friend, who loves to cook, for a tikka masala recipe. He told me that tikka masala isn't authentic and is a British-Indian restaurant style. Even though I love this curry anyway, here is my recipe based on my experience.
Chicken Tikka Masala
My first experience having Indian curry was after I moved to Boston. I asked my son's Indian friend, who loves to cook, for a tikka masala recipe. He told me that tikka masala isn't authentic and is a British-Indian restaurant style. Even though I love this curry anyway, here is my recipe based on my experience.
アプリでひらく作り方
- 1
Combine all the marinade ingredients in a mixing bowl.
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- 2
Add chicken and coat well in the sauce.
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- 3
Cover with plastic wrap, and refrigerate over night.
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- 4
NOTE: Refrigerate at least 4 hours.
- 5
Add 1 tbs oil in a skillet over medium high heat.
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- 6
Add the marinated meat and leave them to cook for 2-3 mins.
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- 7
Flip each piece and cook for another 2-3 minutes.
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- 8
Remove from the skillet and set aside.
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- 9
Wipe the skillet with paper towel.
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- 10
Add remaining oil, and set the heat to medium.
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- 11
Add onion and cook/stir for 10 min or until lightly golden.
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- 12
Add ginger and garlic and cook until its fragrant.
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- 13
Add masala/coriander/chili/cumin/sugar and cook for 1 min.
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- 14
Stir in tomato and cook for 5 mins or until it gets thicken.
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- 15
Add the chicken/cream/kasoori methi/salt.
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- 16
Cook and stir until the sauce gets thicken for 5-10 minutes.
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- 17
Taste, adjust with salt/garam masala/sugar as needed.
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- 18
Serve with rice, naan or paratha.
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コツ・ポイント
I use tomato puree for convenience, but of course you can use fresh one.
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