
Tandoori Chicken Tikka Masala
The UK’s favourite takeaway dish, upgraded with a big ol’ A&O spice infusion! This recipe is a far cry away from the boring ‘home-made’ curries you might be used to, that usually can’t compete with their restaurant counterpart dishes… But this one can… This one laughs in the face of restaurant curries, and can be made in less than 1hr!
Don't forget to make our South Indian Mango Chutney too!
Ingredients for the Tikka Marinade:
- 3 Large Chicken Breasts or 500g Paneer
- 1 cup Plain or Greek Yoghurt
- 2 TBSP Veg Oil
- 1/2 Lemon
- 3 tsp Tomato Puree (double concentrate)
- 2 tbsp A&O Tandoori Tikka Gold Rub
- 1/4 cup Fresh Coriander (leaves and
- stems chopped)
- 2 tbsp Mint Sauce or Jelly
Ingredients for the Masala Sauce:
- 100ml Veg Oil
- 3 Medium Onions (finely sliced)
- 4 Garlic Cloves (grated)
- Thumb sized piece of Ginger (grated)
- 1/4 cup Tomato Puree (double concentrate)
- 1/4 cup Ground Almonds (or Almond
- Flour)
- 2 tbsp. A&O Tandoori Tikka Gold Rub
- 250ml Coconut Cream
- 200ml Water
- 1 tbsp Mango Chutney
- 1/4 cup Sugar
- Sea Salt for seasoning
For the Masala Sauce:
Pre heat a pan (cast iron preferred) on a medium heat for 5-6 minutes, add the veg oil, the sliced onions, season with salt and mix. Cook the onions slowly for 15-20 minutes, stirring occasionally so they don’t caramelise. When completely softened and all the moisture has cooked out, and they begin to fry, add the grated garlic and ginger and cook out for 2 minutes until the raw garlic smell has gone away. Now add the tomato puree, and cook for another minute. If the bottom is catching at all, lower your heat slightly. Add the A&O Tandoori Tikka Gold Rub, and cook for another minute, then add the ground almonds, and cook for another minute. Then turn up the heat to med-high and then add the coconut cream a splash at a time, and incorporating fully then waiting until you see the oil rise to the top of the mix before adding more coconut cream. Add the sugar, mango chutney and mix well, then the water and mix until fully combined. Cook for for a further 5-10 mins, taste for seasoning, and add more salt and/or A&O Tandoori Tikka Gold if desired. Finally, pour the mixture into a liquidiser (or use a stick blender) and blend until completely smooth. You can add more water if you want a looser sauce.
This sauce can be made the day before and usually will taste even better when re-heated. It will thicken as it cools down so a splash of hot water may be required after reheating.
For the Tikka Marinade:
Cut the chicken breasts down the middle lengthways then into even cubes (you should get 8-10 pieces per breast depending on the size).
If using Paneer, cut similarly into chunky cubes.
Mix the remaining marinade ingredients until thoroughly combined, then add your chicken or paneer pieces. You can marinate overnight but it is not essential. When ready to cook, pre-heat your grill or BBQ to a high heat and thread your chicken pieces onto metal skewers. Grill until charred and fully cooked, then combine with the warm curry sauce and coated well.
To serve, garnish with a splash of cream, chopped coriander leaves and flaked almonds (if you’re feeling fancy) and serve with fluffy pilau rice, pillow soft naan bread for mopping up that awesome sauce, poppadum's and mango chutney.
1 comment
Tags
- african dish
- air fryer
- aloo chaat
- Ambassador
- Angus and Oink
- apple
- Apple Crumble
- aromatic
- baby pangang
- Bacon
- bagel
- baharat
- baking
- bavette
- BBQ
- BBQ Baking
- bbq fried chicken
- bbq ribs
- BBQ Sauce
- bean
- beef
- beef cheek
- beef ribs
- beef shin
- bengali
- better than takeaway
- big phat greek
- birria
- Bon Bons
- braai
- Bread
- Bread sticks
- breadsticks
- breakfast
- Brisket
- Broccoli
- broth
- brown sugar
- brunch
- buffalo
- bunny chow
- burrito
- butter
- cajun
- Cajun Red
- Cake
- Cashew nuts
- Char Sui
- Cheese
- Cheesesteak
- Chicken
- Chicken thighs
- chicken tikka
- chicken tikka masala
- chicken wings
- chicken wings bbq
- chickentikkamasala
- chickpea
- chickpeas
- Chilli
- chinese
- chinese takeaway
- chipotle
- Chocolate
- chops
- chorizo
- Chow Mein
- christmas recipe
- churro
- chutney
- Cinnamon
- coconut
- corn
- Corn Bread
- coronation chicken
- Crispy
- Crispy Chicken
- cuban
- Curry
- curry powder
- curryguy
- deep fried
- Dessert
- Desserts
- diced lamb
- dinner
- dinner party
- dip
- drizzle
- dumplings
- easy
- egg
- eggs
- enchiladas
- exodust
- fakeaway
- family
- feta cheese
- fish
- flatbreads
- focaccia
- folded wrap
- fools gold
- fried
- fried chicken
- fries
- fries with that
- frugal feasts
- frying steak
- Gamebird
- gammon
- garlic
- garlic and herb
- Garlic butter
- gaucho
- gosht
- gravy
- greek
- Greek food
- Gyros
- Habanero chilli
- halloumi
- halloween
- Harissa
- healthy recipes
- hella nashty
- herb
- home cooking
- homemade bread
- homemade curry
- homemade nuts
- homemade pasta
- honey
- Honey chilli
- hot honey
- Hot Sauce
- Hummus
- Ice Cream
- Ice Lolly
- impressive rooster
- indian food
- instant noodles
- instapot
- iron bbq
- italian stallion
- Jack and Coke
- jalepeno
- Jamaican
- jambalaya
- japanese
- Juan
- Juan more
- juan more rub
- Katsu
- Kebab
- Keith Cooks
- kfc
- king prawn
- korean
- korean chicken recipe
- lamb
- lamb curry
- lamb kofta
- Lamb shoulder
- Lemon
- lemon pepper
- low and slow
- lunch
- Mac and cheese
- mango
- mayonnaise
- Meat
- meat free
- Meat tinsel
- meatballs
- Mediterranean
- mexican
- minestrone soup
- moinks
- mole
- moo mami
- Moroccan
- neil
- new crew
- noodles
- nuts
- octane
- one pan
- one pot
- orange
- Orange cake
- Oregano
- orzo
- ox cheek
- pakora
- Paletas
- paneer tikka masala
- Panko
- pasta
- pastrami
- peanuts
- Phat Taco
- Philly
- pickle
- Pie
- pig cheek
- pitboss
- Pitboss BBQ
- pizza
- poached eggs
- pork
- pork belly
- Pork butt
- Pork cheeks
- Pork Ribs
- potato
- potato buns
- pozole
- prawn
- prawns
- Pretzel
- pulled
- pulled pork
- Pumpkin
- Pumpkin seed
- Pumpkin spice
- quick dinner
- ragu
- raita
- ramen
- ranch
- ranch dressing
- rarebit
- ras el hanout
- rebeccas cookery
- Recipe
- Recipes
- Red Dawg Apache
- Red Pepper
- Red Pepper Sauce
- ribeye steak
- ribs
- ribs pork ribs
- rice
- roast
- Roasted vegetable
- Rosemary
- rube you long time
- Rubs
- rum
- runny eggs
- salmon
- salsa
- salt & Chilli
- Salt & Pepper
- sandwich
- sauce
- Sauces
- Sausage
- Scotch beef
- scotch bonnet
- seafood
- seafood boil
- seasoning
- Seasonings in the spotlight
- Serrano
- shakshuka
- Shawarma
- short ribs
- shrimp
- sides
- slow cooked
- slow cooker
- smoked fish
- smoked sausage
- snack
- Soft boiled egg
- soup
- Souvlaki
- Spiced
- Spiced cake
- Spicy
- spicy chicken
- spicy nuts
- spinach
- Spotlight
- squid
- sri lankan
- steak
- stew
- Sticky ribs
- stir fry
- stuffing
- Sue
- sunshine
- sushi
- sweet and salty
- sweet and spicy
- sweet bones and bacon
- sweet potato
- sweetcorn
- taco
- Taco Al Pastor
- taco recipe
- taco-gami
- tagine
- tahini
- tandoori
- tandoori cooking
- Teriyaki
- Tex-mex
- Texan
- thai
- The General
- thin cut steak
- tikka
- Tikka Gold
- Toffee apple
- tom yum
- tom yum seasoning
- tomato
- tortilla
- traditional
- turkey stuffing
- Turkish
- vegetable
- vegetarian
- Voodoo Mango
- wedges
- winter recipes
- za'atar
- zhoug
Dave
Top marks for this stunning recipe and the Tandoori Tikka Gold is just perfect in this dish, probably the best masala we have ever eaten.