CHICKEN TIKKA MADRAS 🔥

WHAT DO YOU NEED? 📝
For the chicken tikka:
• 500g chicken breast or thigh, cut into bite-size pieces
• 3 tablespoons yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon chilli powder (adjust to taste)
• Salt to taste

For the Madras sauce:
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1–2 green chillies, sliced (optional for extra heat)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1–2 teaspoons hot chilli powder (to taste)
• 1 teaspoon garam masala
• 1 tablespoon tomato purée
• 200g chopped tomatoes (tinned or fresh)
• 100ml water or chicken stock
• ½ teaspoon sugar
• Salt to taste
• Fresh coriander to garnish

⸻

LETS COOK 👩‍🍳 :

• Mix the chicken pieces with yoghurt, lemon juice, ginger-garlic paste, and all the tikka spices.
• Leave to marinate for at least 30 minutes (overnight is even better).

• Grill, bake, or pan-fry the marinated chicken until slightly charred and cooked through. Set aside.

• Heat oil in a large pan.
• Fry onions until golden brown (take your time — it adds sweetness).
• Add ginger, garlic, and green chillies. Cook for 1–2 minutes.
• Add cumin, coriander, turmeric, paprika, chilli powder, and garam masala. Stir for 30 seconds to toast the spices.
• Add tomato purée and chopped tomatoes. Cook for about 5 minutes until thickened.
• Pour in water or stock, add sugar, and season with salt.
• Simmer for 10 minutes.

• Add the cooked chicken tikka to the sauce. Simmer together for another 5–10 minutes so the flavours blend.

• Sprinkle with chopped fresh coriander.
• Serve with basmati rice, naan, or roti.