Chicken tikka masala is a dish of roasted chicken chunks (tikka) in a creamy, orange-coloured, spicy (masala) sauce. Chicken tikka masala has been said to be the most popular dish in British restaurants and it has been called “a true British national dish”.
Makes 4 servings
3 boneless, skinless chicken breasts, cubed
Salt and pepper
1 tbsp butter + 1 tbsp olive oil
1 medium onion, sliced
1 large garlic clove, minced
1 tbsp fresh ginger, minced
1/2 tsp cayenne pepper (optional)
2 tsp ground cumin
2 tsp paprika
1 tsp garam masala
1 14,5-ounce (400 g) can tomatoes (diced, no salt added)
1 cup (2,5 dl) cream
1/2 cup (1 dl) GF chicken stock
1/3 cup (40 g) fresh cilantro (coriander), chopped
1. Heat a bit of olive oil in a large skillet over medium-high heat. Saute the chicken until cooked, seasoning with a dash each of salt and pepper. Remove from the pan and set aside.
2. In the same skillet, over medium heat, melt the butter and the additional tbsp of olive oil. Saute the onion, garlic and ginger, until very soft, about 10 minutes.
3. Add the spices and stir to combine. Cook for one additional minute.
4. Add the tomatoes, heavy cream and chicken stock. Using a handheld immersion blender, puree until smooth.
5. Simmer uncovered for 10 minutes. Add the chicken, and simmer for an additional 10-20 minutes. (Simmering for longer will yield a richer, more intense flavor and thicker sauce.)
6. Add the fresh cilantro immediately before serving.