Chicken Tikka Masala

This is a tomato heavy version of the dish (what I like) based on the Gordon Ramsey version. The curry can be made ahead of time and saved refrigerated or frozen. Simply warm the curry up with cooked meat and stir in yogurt. Serve with rice and naan.

Ingredients Directions

  • 1 medium onion chopped
  • 1-2 green chilies (like Serrano) chopped
  • 1 inch piece of ginger minced
  • 3 cloves of garlic crushed
  • 2 tsp garam masla
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 15oz can of diced tomatoes (or tomato sauce)
  • 10 dried curry leaves
  • Greek yogurt
  • Cilantro leaves for garnish

  1. Start by frying onion, chilies, and ginger
  2. Add crushed garlic cook until soft
  3. Add spices and sugar and cook briefly (15-30 seconds)
  4. Add tomato paste and diced tomatoes
  5. Cook for a few minutes until flavors marry
  6. Puree in a blender or food processor until smooth
  7. Cook meat of choice, then add the curry and curry leaves, cook for a couple of minutes
  8. Off head add the yogurt
  9. Serve and garnish with roughly chopped cilantro

Original Recipe

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recipes/chicken_tikka_masala.txt · Last modified: 2021/06/19 14:32 (external edit)

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