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–+ servings

British Chicken Tikka Masala

Carne Diem Culinary
A classic of British Curry Houses, Chicken Tikka Masala is the king of British style curries. Flavorful cubed all white chicken is simmered in a rich flavorful tomato cream sauce, with warming Indian spices.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British, Indian
Servings 6
Calories 357 kcal

Equipment

  • Medium Pot
  • Large Skillet
  • Blender, food processor, or hand held blender

Ingredients
  

  • 3 Tablespoon Ghee or Clarified Butter
  • 2 Tablespoon Garlic Paste
  • 2 Tablespoon Ginger Paste
  • 1 Cup Heavy Cream
  • Juice of 1 Lemon

Spice Mix 1

  • 1 Tablespoon Cumin
  • 2 Tablespoon Garam Masala
  • 1 Tablespoon Paprika
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Sugar
  • 1 Tablespoon Fenugreek Leaves
  • 1 teaspoon Turmeric

Curry Sauce

  • 2 Small onions Thinly sliced
  • ¼ Cup Cooking oil
  • 1 Tablespoon Garlic Paste
  • 2 teaspoons Ginger Paste
  • ½ Red Bell Pepper Diced
  • 1 Small Carrot Peeled and diced
  • 8 Ounce Tomato Sauce
  • ¼ Cup Water

Spice Mix 2

  • ½ teaspoon Garam Masala
  • ½ teaspoon Ground Coriander Powder
  • ½ teaspoon Paprika
  • ½ teaspoon Cumin
  • ½ teaspoon Fenugreek Leaves

Instructions
 

Make the Curry Sauce

  • In a medium sized pot, heat the cooking oil over medium heat. Add the onions and cook for 20 minutes, stirring frequently.
  • Add in the bell pepper and carrot and cook for 5 more minutes, until softened.
  • Next, stir in the garlic and ginger paste, all of the spices for the curry sauce (spice mix 2), the tomato sauce, and water. Bring to a boil then reduce to a simmer and cook for 30 minutes.
  • Remove from the heat, and when cool enough blend with an immersion blender, food processor, or blender. Set aside.

Finishing the dish

  • Heat the Ghee or clarified butter over medium heat
  • Add in all of the spices for Spice Mix 1 and stir constantly for about 1 minute, until fragrant. Do not let burn.
  • Stir in the garlic and ginger paste and stir to combine.
  • Next add in the reserved curry sauce. Stir to combine and cook for 5 minutes, then add in the cooked cubed chicken.
  • Cook for a few minutes then stir in the heavy cream and remove from the heat.
  • Just before serving top with the lemon juice and serve.

Nutrition

Calories: 357kcalCarbohydrates: 15gProtein: 3gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 74mgSodium: 229mgPotassium: 338mgFiber: 3gSugar: 6gVitamin A: 2833IUVitamin C: 24mgCalcium: 76mgIron: 2mg
Keyword British, chicken, Creamy, Curry, Fenugreek, Garam Masala, garlic, ginger, heavy cream, Indian, traditional, Turmeric
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