★★★★☆ 731 Reviews

Chicken tikka masala, quick and easy recipe

Chicken tikka masala is a dish originally from India, also popular throughout Southeast Asia, but not as much as in the United Kingdom that is described as the true British national dish, according to the words of former minister Robin Cook.

The original and traditional recipe for tikka masala chicken is much more elaborate than the one I show you below, which is an express version using the already prepared tikka sauce, not marinating the chicken as usual and accompanying it with cooked basmati rice.

Chicken tikka is previously marinated in spices and yogurt and then roasted in the oven or in a pan, and is used to cook other Indian and South Asian dishes such as tandoori chicken. Next, the tikka chicken is cooked with a sauce made from meat broth, coconut milk or tomato sauce with cream and more spices, the tikka masala sauce.

Chicken tikka masala is offered in most Indian restaurants around the world, being one of the most famous dishes of its cuisine, especially in the United Kingdom where some say it was created, by Asian immigrants, most of Bangladesh and Pakistan

The quick recipe tikka masala chicken is highly recommended if you have little time, and you want to enjoy a very tasty and complete exotic spicy dish if you serve it with cooked basmati rice.

Chicken Tikka Masala Ingredients:

    600 gr chicken breast
    1 large onion
    1 red pepper
    1 green pepper
    1 can of tikka masala sauce (400 gr)
    6 tablespoons of garam masala or curry for tikka (24 gr)
    300 gr of jasmine or basmati rice (long grain)
    soft olive oil
    cumin in grain (optional)

Chicken Tikka Masala Elaboration:

    Prepare the vegetables: cut the onion in julienne and the peppers, previously washed.

    Heat about 7-8 tablespoons of oil in a large, deep pan.

    Poor the onion over medium heat 1-2 minutes.

    Add the peppers and sauté everything until tender, about 10 minutes approx. Ensure that vegetables do not burn, remove and reduce heat if necessary.

    Remove the vegetable sauté and add the chicken cut into strips in the rest of the oil in the pan.

    Saute the chicken over medium heat about 5 minutes.

    Add the previous poached vegetables and the spice mixture. Stir well.

    Pour in the set about 6 tablespoons of water. Mix well and cook 2-3 minutes more. If necessary and you see that the mixture sticks a little on the bottom, you can add a little more water.
    Pour the tikka masala sauce and continue cooking over low heat and with the pan covered, about 15-20 minutes or until the meat is tender.

    Meanwhile, prepare the accompaniment of jasmine or basmati rice: wash the rice in cold water 3-4 times, until the water comes out clear and drain.

    Cook the rice in cold water until covered with a little salt, for 15-18 minutes approx. or as indicated by the manufacturer in the package. The rice should be al dente, loose and without any liquid. Stir occasionally so that it does not catch on the bottom. You also have the option to cook the rice covered with water in the microwave, in a suitable tupper, for 10 minutes approx.

    Optionally you can season the cooked rice with 2 tablespoons of cumin grains, previously roasted in a pan without any oil.

    Serve the tikka masala chicken accompanied by the cooked rice. Delicious!