Servings 6 Totale tijd: 13 hrs 15 minutes Difficulty Average
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During our city trip to London we ate at an Indian restaurant and that was so absolutely delicious that I intended to also try to make more Indian dishes at home. Because I need to make sure that our son Thomas also can join in I started with the mild and easily loved Chicken Tikka Masala. It looks a lot like the dish he also had in London and loved a lot.

This version is made based on a recipe from the cooking magazine Koken&Genieten. Marinating the chicken is a very important step to infuse all the flavours, so don't cut corners on the time for that. The rest of the recipe is not that hard, so start a day before and have fun cooking.

The resulting dish is of course not as delicious as the restaurant dish in London, but it was a great attempt and we all, including Thomas, loved eating it.

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ChickenTikka Masala

Author Chantal van Dam Method: Kitchen Categories
Difficulty Average Cooking time 75 minutes Wachttijd 12 hrs Total time 13 hrs 15 minutes
Servings 6

Ingredients

Instructions

  1. A day before for the marinade. Peel the ginger and the garlic and chop them both. Mix the garlic and ginger with 1 tablespoon of ground cumin seeds, 1 teaspoon of ground coriander, 1 teaspoon of chili powder, 1 teaspoon of salt, 1 teaspoon of paprika and the yogurt. Dry the chicken and cut into bite-sized pieces. Mix the chicken with the marinade and cover. Refrigerate overnight. 

  2. The next day. Peel and chop the onions. Remove the chicken from the marinade and remove excess marinade. Heat the oil in a frying pan and briefly fry the chicken. Remove from the pan. Gently fry the onions until translucent. Add the tomato paste and fry briefly. Add the tinned tomatoes with juices and the cream. Cut the tomatoes into pieces with a spatula. Stir in the peanut utter. Season with chili powder, ground cumin, ground coriander, salt and 1 tablespoon of sugar. Bring to the boil and cook on low heat without a lid for about 15 minutes. 

  3. Put the chicken back into the pan and cook in the sauce for about minutes. Rinse the fresh herbs and chop roughly. At the end of the cooking time season the sauce once more. Sprinkle with the fresh herbs and peanuts. Delicious with rice, naan and optionally yogurt. 

Note

Source and inspiration: Koken&Genieten, february 2024

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