Creamy Chicken Tikka Masala

Thermomix recipe: Creamy Chicken Tikka Masala. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g chicken breast or thigh, cut into 2-3 cm cubes
• 150 g plain full-fat yogurt
• 1 tbsp ginger-garlic paste (or 10 g fresh ginger, 2 cloves garlic)
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder (or paprika for less heat)
• 1/2 tsp garam masala
• 1/2 tsp salt
• 20 g fresh ginger, peeled
• 2 cloves garlic, peeled
• 1 large onion (approx. 150 g), quartered
• 20 g olive oil or ghee
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder (or paprika)
• 1 tsp garam masala
• 1 tbsp tomato paste
• 400 g canned crushed tomatoes
• 100 g water or chicken stock
• 1 tsp sugar
• 1/2 tsp salt (or to taste)
• 100 g double cream (heavy cream)
• Fresh coriander, chopped, for garnish

Instructions

1. Place chicken cubes in a large bowl. In a separate small bowl, combine 150 g yogurt, 1 tbsp ginger-garlic paste (or grated fresh ginger and minced garlic), 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, 1/2 tsp garam masala, and 1/2 tsp salt. Mix well. Pour over chicken, ensuring all pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Add 20 g fresh ginger, 2 cloves garlic, and 150 g quartered onion to the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of the bowl.
3. Add 20 g olive oil or ghee to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, 1 tsp garam masala, and 1 tbsp tomato paste to the bowl. Cook 3 min / 120°C / Speed 1.
5. Add 400 g crushed tomatoes and 100 g water or chicken stock to the bowl. Secure the lid and place the simmering basket on top instead of the measuring cup to allow for some evaporation. Cook 10 min / 100°C / Speed 2.
6. Carefully add the marinated chicken to the mixing bowl. Cook 15 min / 98°C / Reverse / Speed 1.
7. Pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness and adjust liquid if needed (add a splash of water if too thick).
8. Add 1 tsp sugar, 1/2 tsp salt, and 100 g double cream to the bowl. Cook 5 min / 90°C / Reverse / Speed 1.
9. To ensure even distribution and prevent sticking, cook 1 min / 90°C / Reverse / Speed 1.
10. Transfer the Chicken Tikka Masala to a serving dish. Garnish with fresh chopped coriander. Serve hot with basmati rice or naan bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.