Simple Chicken Tikka

Simple Chicken Tikka is one of my favourite Indian recipes. The sauce is bold and has body while the chicken fillets is succulent and carries the flavours. I have served this as a starter, appetizer, main course and side dish. I make the sauce in advance and store it in the fridge for up to a week. Alternatively pour the sauce into an airtight container and freeze it for up to a month.

Simple Chicken Tikka

Simple recipe that beats Indian Takeaways every time

4.62 from 78 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Appetizer, Main Dish, Sauce, Side Dish, Starter

Cuisine: Indian

Keyword: Chicken, Dairy, Sauce, Spice

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 People

Calories: 437kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

For the Sauce

• 5 cloves garlic peeled
• 1 knob ginger peel/chop
• 1 large red chilli chop/deseed
• 2 tsp coriander
• 2 tsp ground cumin
• 5 pods cardamom seeds only
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp turmeric

For the Chicken

• 8 large chicken fillets boneless/skinless
• 4 large onions peel/chop
• 1 large red pepper deseed/chop
• 4 tbsp tomato puree
• 800 g chopped tomatoes
• 150 ml natural yoghurt
• 150 ml double cream
• 2 tbsp mango chutney
• 4 tbsp vegetable oil
• 25 g butter

Instructions

• Making the Tikka paste
• Add all of the sauce ingredients to a food processor and blitz together. Add a little oil at a time to get the consistency you want. The sauce should be thick enough but able to pour easily.
• Now for the chicken
• Place a large pan (with tight fitting lid) over a medium high heat. Add the butter and vegetable oil and bring up to heat.
• Add the chopped onions and a pinch of sale and cook for 15 minutes until lovely and soft and slightly golden.
• Add the tikka paste you just made, or add shop brought sauce to the pan with the peppers and cook for about another 5 minutes.
• Add the chicken cubes stir thoroughly to coat with all of the paste. Cook for a further 3 minutes then add the chopped tomatoes, tomato puree and the water. Place the lid on and simmer for at least 15 minutes until the chicken is full cooked.
• Add the mango chutney, natural yoghurt and cream and stir everything together.
• Allow the contents to warm through gently before serving.

Nutrition

Calories: 437kcal | Carbohydrates: 20g | Protein: 52g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 449mg | Potassium: 1320mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1428IU | Vitamin C: 54mg | Calcium: 113mg | Iron: 3mg