Chicken Tikka Masala Sauce Recipe
Indian cuisine is one of the cuisines that perfectly harmonizes our taste with its spices. We have a lot in common with them, whether it's their inability to stop eating pastries or meat dishes. After mentioning parahta, which is similar to our delicious pancake, naan, the more aromatic version of our pita bread, and kheer, the distant brother of our rice pudding, now it is time for one of the most delicious dishes. We'll introduce you to a dish that doesn't have much of a challenge other than the spice mix, which the cook would make with bread and sauce.
It owes its feature to the spice mixture it contains, also known as "garam masala". Although we cannot give you this spice mixture in a completely authentic way, we wanted to explain it in a way that you can prepare it with spices you can find in large supermarket chains or herbalists. Then you are invited to a fragrant journey where the chicken will be cooked softly and the sauce and spices will soak into it.
Our route is India, our goal is to discover taste. Here you go.
- 4 boneless chicken thighs
- 1 medium sized onion
- 1 teaspoon tomato paste
- 2 medium sized grated tomatoes
- 2 spoonful butter
- 6 tablespoons of olive oil
- 2 tablespoons lemon juice
- 2 tablespoons of strained yoghurt
- 1.5 tea glasses of yoghurt
- 1 tea glass of cream
- 1 teaspoon salt
- 5 cloves of garlic
- 1 teaspoon grated fresh ginger
For the spice mixture:
- 1 teaspoon of flaxseed
- 1 teaspoon coriander seeds
- 1 cardamom _
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon of black pepper
- 1 clove _
- 1 teaspoon of ground red pepper
- 1 small dried chili pepper
- 1.5 teaspoons of turmeric
- 1 teaspoon of chili pepper
How to Make Chicken Tikka Masala Sauce Recipe?
- Put black peppercorns, cumin seeds, flax seeds, cloves and coriander seeds into a small thick-bottomed pan. Heat gently over very low heat until the smell disappears.
- Then transfer it into a bowl. Take out the cardamom seeds and add them.
- Add turmeric, red pepper powder, dried chili pepper and red pepper flakes and start beating. Continue this process until all the spices are blended and turned into powder.
- The name of the spice mixture you prepared is garam masala. Transfer the garam masala into a small jar.
- Chop your chicken into cubes.
- Put strained yoghurt, yoghurt, lemon juice, salt and olive oil into a deep bowl. Beat it with the help of a whisk.
- Crush the garlic. Then add ginger and garlic into the yoghurt mixture and mix.
- Add 1 tablespoon of the spice mixture you prepared. After adding the chicken, mix it one last time, wrap it in stretch film and let it rest in the refrigerator for 4-6 hours.
- Put the butter in a medium-sized sauce pot. Chop the onion into very small cubes and add it.
- Then add grated tomatoes and tomato paste and mix well. Throw in the bay leaf.
- Add the cream that has come to room temperature, little by little, and stir to thicken the sauce. This process will take approximately 15-20 minutes. While preparing the sauce, make sure it is on low heat.
- Take some olive oil into a separate pan. Transfer the marinated chickens to this pan. Cook, stirring, for about 10-12 minutes.
- Then transfer these chickens into the spicy sauce on the stove. Let it cook with the sauce on low heat for about 10-15 minutes.
- After cooking, close the lid and let it rest for 15 minutes. Then serve it with the sauce.