Kip tikka masala

Chicken Tikka Masala is mijn ultieme comfort food. Stukjes gemarineerde kip met naanbrood opdoppen uit de romige, kruidige saus. Het is als een zacht dekentje voor je smaakpapillen op een regenachtige dag.

Over de precieze oorsprong van het recept bestaat discussie maar zeker is dat het een briljant huwelijk is tussen de Britse en Indiase culinaire cultuur. Het zou ontstaan zijn als variatie op Butter Chicken, dat doorgaans iets zachter en zoeter is.

Dit gerecht is perfect voor gezellige avonden thuis. Maak extra veel en vries het in voor de toekomstige momenten waarop je een snelle dosis comfort nodig hebt.

Chicken Tikka Masala

Chicken Tikka Masala is my ultimate comfort food. Tender pieces of marinated chicken, scooped up with warm naan bread and dipped into a creamy, fragrant, spiced sauce. It feels like a soft blanket for your taste buds on a rainy day.

The exact origin of the recipe is still debated, but one thing is certain: it is a brilliant marriage of British and Indian culinary traditions. It is often considered a variation of Butter Chicken, which is usually milder and slightly sweeter. This dish is perfect for cosy evenings at home. Make a big batch and freeze some for those future moments when you need a quick dose of comfort.

1⅓ lb (600 g) boneless chicken thighs
½ cup (120 ml) Greek yoghurt
1 onion
12 cloves garlic
2 tsp lemon juice
6 tbsp vegetable oil
3 tbsp fresh grated ginger
5½ tbsp (80 g) butter
14 oz (400 ml) tomato passata
1⅔ cup (400 ml) water
⅓ cup (100 ml) heavy cream
1½ tbsp garam masala
2 tsp salt
2 tsp cumin
3 tsp ground coriander
1½ tbsp paprika
Black pepper
⅛ tsp cardamom
1 tsp sugar
½ tsp cayenne pepper
2 tsp turmeric

Serve with:

Basmati rice
Fresh coriander
Flaked almonds
Buttered Naan bread
Papadum
Mango chutney

1. In a large bowl, combine the yoghurt, lemon juice, 6 crushed garlic cloves, 1 tbsp grated ginger, 1 tsp garam masala, 1 tsp salt, 1 tsp cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tbsp vegetable oil, ⅛ tsp cayenne pepper, and a pinch of black pepper. Cut the chicken thighs into roughly 1¼-inch (3 cm) pieces and coat them well in the yoghurt marinade. Cover the bowl with cling film and marinate in the refrigerator for at least 3 hours, or up to 24 hours.

2. Heat 1 to 2 tbsp of oil in a frying pan over medium-high heat and cook the marinated chicken until golden brown on all sides. The chicken does not need to be fully cooked through at this stage.

3. Melt 3 tbsp of oil and 2 tbsp (30 g) of butter in a large casserole or heavy pot over medium heat. Add the finely chopped onion, 2 tbsp grated ginger, and 1 tsp salt. Cook for 5 to 7 minutes, stirring regularly, until softened.

4. Reduce the heat slightly and add 6 crushed garlic cloves and 1 tbsp paprika. Cook for 2 minutes, stirring constantly.

5. Add the remaining spices: 2 tsp turmeric, 1 tbsp garam masala, 2 tsp ground coriander, 1 tsp cumin, ⅛ tsp ground cardamom, and ⅛ tsp cayenne pepper. Cook for another 2 minutes until fragrant.

6. Pour in the water and tomato passata, stirring well to combine. Once the sauce begins to simmer, lower the heat and let it cook gently for 15 minutes.

7. Blend the curry sauce until smooth. Stir in the cream, sugar, and remaining 3½ tbsp (50 g) butter. Once the butter has melted, add the browned chicken and simmer for about 5 minutes, or until the chicken is fully cooked through.

8. Serve with basmati rice, toasted flaked almonds, fresh coriander, naan and/or papadums, and mango chutney.