Shan Chicken Tikka Masala
Thick, creamy and generous with spice, chicken tikka masala is a curry that rewards a good seasoning mix. This one is made with Shan Chicken Tikka Seasoning Mix, from the Shan range we supply across the Maldives. The flavour is rich and the aroma close to what you would expect from an authentic Indian kitchen. Serve with naan or paratha — and keep the mix, because it makes a fine base for other chicken dishes. Serving size: 5-6
Ingredients List
- For the chicken marinade
- 500 g largely chopped chicken breast
- 2 ½ tbsp Shan Chicken Tikka Seasoning Mix
- 1 ½ tbsp chilli powder
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ cup plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- ¼ tsp salt
- 3 tbsp oil
- For the chicken tikka masala
- 1 tbsp oil
- ½ cup finely chopped onions
- 1 tbsp Shan Chicken Tikka Seasoning Mix
- 1 tbsp chilli powder
- 1 tbsp ginger garlic paste
- ½ tsp ground cumin
- ½ tsp turmeric powder
- 1 cup tomato puree
- 3 tbsp unsalted butter
- ¾ cup cooking cream
- 2 tsp sugar
- ½ tbsp lemon juice
- For the garnish
- 1 tbsp chopped fresh coriander leaves
- 1 tbsp cooking cream
Step-by-Step Method
- 1
First, prepare the chicken to marinate. For this, add 500g largely chopped chicken breast to a large bowl, along with 2 ½ tbsp Shan Chicken Tikka Seasoning Mix, 1 ½ tbsp chilli powder, 1 tbsp ground coriander, 1 tsp garam masala, 1 tsp ground cumin, ½ cup plain yoghurt, 1 tbsp lemon juice, 1 tbsp ginger garlic paste, and ¼ tsp salt.
- 2
Mix everything together until the spices and yoghurt fully coat all the pieces of the chicken. Then, add 3 tbsp oil and mix again. Cover with cling wrap and let it marinate in the refrigerator for 2 hours or overnight for best results.
- 3
Preheat the oven at 180 degrees Celsius for 10 minutes.
- 4
Next, thread around 4-5 pieces of the marinated chicken pieces onto skewers (if you are using wooden skewers, soak them for about 20 minutes in water before threading, to prevent burning in the oven).
- 5
Once the oven is heated, place the skewers on the middle grill rack for 30 minutes, turning halfway through. You can keep another tray at the bottom rack to prevent chicken juices from dripping into the oven.
- 6
When the chicken is fully cooked – lightly crispy and brown on the outside and white on the inside – take them out of the oven. Remove the chicken pieces from the skewers, transfer them to a bowl and set aside.
- 7
Now, prepare the curry sauce for the chicken. For this, heat up 1 tbsp oil in a pot for around 30 seconds on high heat. Then, add in ½ cup finely chopped onions and sauté for 1 minute or until it starts to get translucent.
- 8
After that, add 1 tbsp ginger garlic paste and mix well for around 30 seconds, before adding in 1 tbsp Shan Chicken Tikka Seasoning Mix, 1 tbsp chilli powder, ½ tsp turmeric powder and ½ tsp ground cumin. Mix well again and continue cooking for 1 minute.
- 9
Now, reduce the heat to low and add ½ cup tomato puree, mixing with the spices. Let it simmer for 5 minutes to infuse the flavour into the sauce. Then, add 3 tbsp unsalted butter and stir for 1-2 minutes or until the butter fully melts into the sauce.
- 10
Bring the heat back to high and add ¾ cup cooking cream, the baked chicken pieces, 2 tsp sugar, and ½ tbsp lemon juice. Mix well and cook for another 3 minutes. At this point, the sauce will be a thicker, bright reddish-orange colour.
- 11
Once cooked, drizzle 1 tbsp cooking cream on top of the curry, then garnish with 1 tbsp chopped fresh coriander leaves. Shan chicken tikka masala is best served with Indian flatbreads like paratha or naan.