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Chicken tikka masala

Recipe by: Nikolaj Juel
Serves: 4

Procedure

Chicken tikka masala is the most popular dish in the UK. A pole showed that it’s the dish, judged on popularity, should be the national dish.

Here we have adapted the dish, so you can make the dish on your Morsø grill. This is probably a more authentic method. The flavor from the grill marks and the smoke from the embers, transforms this dish to something truly special.

Marinade

Mix the yoghurt with all the spices. Cut the chicken in 4cm chunks and add to the marinade. Mix well and leave to marinade for minimum 2 hrs.

Put the chicken on skewers and set aside. Light up your Morsø grill.

Masala-sauce

Place a heavy based pan on medium heat.

Add 2 tbsp oil and all the whole spices. Add the onion, ginger and chili. Let the onion fry till translucent.

Add the coriander, Kashmiri chili and a good pinch of salt. Add the tomatoes and the tomato puree, and let it simmer for 20-30 minutes.

In the meantime, place the chicken skewers on the hot grill. It’s important you get good grill marks on all sides. Set aside.

Add the cream to the masala sauce and let it simmer for 5 min. Add the chicken and let it simmer in the sauce for another 10-15minuttes. Add the dried fenugreek, if using.

Serve with boiled basmati rice or pilau rice, and some chopped coriander.

Ingredients

Marinade

  • 4 tbsp Greek yoghurt
  • 3 cm ginger, finely grated
  • 4 garlic cloves, finely grated
  • 1 green chili, finely chopped
  • 1 pinch of safran
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kashimiri chili
  • ½ tsp ground cinnamon
  • 800 g chicken. I have used boneless chicken-thighs for this recipe, but you can breast instead.
  • Salt and pepper

Masala-sauce

  • 2 tbsp sunflower oil
  • 1 onion, finely diced
  • 3 cm ginger, finely
  • 1 green chili, de-seeded and finely sliced.
  • 2 pieces cassia bark
  • 6 green cardamon
  • 4 cloves
  • 1 tsp Kashmiri chili
  • 1 tsp ground coriander
  • 1 tin tomatoes, best quality you can get
  • 1 tbsp tomato pure
  • 200 ml cream or coconut milk
  • A good pinch dried fenugreek leaves. (optional)
  • Salt and pepper
  • A bunch of coriander roughly chopped.