Once Upon a Pan

Recipes from my kitchen to yours

You are here: Home / Main Courses / Meat / chicken / Homemade Masala sauce with chicken

chicken

Homemade Masala sauce with chicken

Homemade Masala sauce with chicken

I’ve been trying to cook food from all over the world… the key word being “trying” 🙂 So there’s a lot of trial and error but sometimes I manage to put together really nice dishes. Not so sure if they’re that close to the original but we like the way it comes out 🙂 And that’s what matters in the end, no?

This time I decided to try homemade Masala sauce with chicken.This is basically Chicken Tikka Masala. Tikka means pieces so it all translates to pieces of chicken in Masala sauce. The origin of this dish is actually British born from an Indian chef. So it’s not exactly a classic of the Indian cuisine but it’s a very famous dish

Done a lot of research and finally found a recipe that sounded really good and that used ingredients that I already had in my pantry. Most of the times I find recipes with ingredients that are not available in my supermarket and unfortunately I don’t have the time to look around as much as I would like to.

After making the paste, I had to use it, no? 🙂 And homemade Masala sauce with chicken it’s a classic… served with basmati rice and warm naan bread… my “Indian” meal is ready 🙂

Print
Homemade Masala sauce with chicken

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 2/4 people

Ingredients

For the sauce:
2 cloves garlic
1 piece fresh ginger (1cm)
2 tsp Garam Masala powder
1 tsp cayenne pepper
1 tsp sweet paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp coarse salt
2 tbsp peanut oil
2 tbsp tomato pulp
2 red chillies
1 bunch fresh coriander
2 tbsp peeled almonds
1 tbsp grated coconut
For the chicken:
1 chicken, cut into pieces
1 onion, chopped
200ml coconut milk
1/2 can of tomatoes, in pieces
3 tbsp tikka masala paste
Olive oil, needed
Salt, to taste
Fresh coriander, chopped, to taste

Instructions

For the Sauce:
Heat a non-stick pan and toast the cumin and coriander seeds coriander for about 2 min.
Place the seeds in a mortar and reduce them to powder.
To the mortar, add the garam masala powder, pepper, paprika and salt. Continue to beat with the pestle until you obtain a fine powder.
Place the garlic cloves, peeled ginger, fresh coriander and chillies in a food processor and grind until it forms a paste.
Add the peanut oil, the tomato pulp, the peeled almonds and coconut. Grind again for a few seconds.
Mix the spices powder to this paste.
Stir well to combine the ingredients and is ready to use
For the chicken:
Heat the olive oil in a pan and add the chopped onion. Let it sauté over medium heat until the onion is tender.
Add the chicken pieces and fry for a few minutes
Be careful not to let the onion burn
Season with a little salt, add the coconut milk, tomato and tikka masala paste.
Stir until it starts to boil.
Lower the heat to the minimum and cook for 20 min.
If the sauce begins to dry, add a little water.
Check the seasoning and serve sprinkled with fresh coriander
Serve with rice and warm naan bread

Reader Interactions