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Restaurant Style Tikka Masala

Print Recipe
Course Main Course
Cuisine Indian
Keyword Batch Cooking, Curry Night, Restaurant Style, Tikka Masala
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 People

Ingredients

The Chicken (The Marinade)

  • 4 Chicken Breasts cut into chunks.
  • 4 tbsp Plain Yoghurt.
  • 2 tbsp Tikka Masala Paste Patak's or similar.
  • Method: Mix it all in a bowl. Leave it in the fridge for as long as you have 30 mins is fine, overnight is legendary.

The "Golden" Base Sauce

  • 2 Onions roughly chopped.
  • 1 tbsp Garlic Paste or 3 cloves.
  • 1 tbsp Ginger Paste.
  • 2 tbsp Tikka Masala Paste.
  • 400 g Passata Sieved tomatoes.
  • Water.

The Finish (The Masala)

  • Double Cream approx 100ml.
  • Ground Almonds 2 tbsp.
  • Fresh Coriander.
  • Sugar 1 tsp, to balance the acidity.

Instructions

  • The Base: Fry the onions, garlic, and ginger in oil until soft (don't brown them too much). Add the curry paste and cook for 1 minute.
  • The Simmer: Add the passata and a splash of water. Simmer for 15 minutes until the onions are completely soft.
  • The Blitz (The Cheat): Take the pan off the heat. Use a hand blender to blitz the sauce until it is completely smooth. It should be an orangey-red colour. This is your Base Gravy.
  • The Grill: While the sauce simmers, put your marinated chicken pieces on a foil-lined tray. Grill on high for 10-12 minutes. You want them cooked through with charred black spots.
  • The Combine: Tip the grilled chicken (and any juices) into your smooth sauce.
  • The Magic: Stir in the Ground Almonds and Double Cream. Simmer gently for 5 minutes. The sauce will turn that famous "Tikka Masala Pink."
  • The Seasoning: Taste it. Add the sugar if it needs sweetness, and salt if needed. Stir in fresh coriander.