There are many easy everyday Indian dishes that are straight
forward to make and they taste so much better than packet mixes. This recipe is an example of just how easy a popular Indian dish is to make, how much better the flavour is and how much cheaper it is to make yourself.
For this recipe I have used chicken drumsticks because of their
flavour and rather than cutting the meat into cubes have left the drumsticks whole, browned them off and finished them in the
Another reason I have used drumsticks here is because they were on special and I got a tray of 14 drumsticks for just $10! If you prefer, use chicken breast fillet or thigh fillet, cut into 2.5cm pieces and marinate, then brown in a pan before adding to the sauce to finish cooking.
Tikka Masala Drumsticks
Cutting the onions two different ways gives the sauce a great texture.
The tikka masala can be made in advance and reheated when required.
8 chicken drumsticks
salt and freshly ground black pepper to taste
fresh coriander sprigs, to garnish
1 cup natural yogurt
1 tbsp fresh lemon juice
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped with 1 tsp salt
2 tsp ground cumin
2 tsp garam masala
1 tsp cayenne pepper, or to taste
⅛ tsp ground black pepper
8 whole cloves
3 tbsp vegetable oil
1 large (about 200g) onion, thinly sliced
1 medium (about 150g) onion, cut into wedges
2 cloves garlic, finely minced
1 long red chilli, sliced, seeded (optional)
1 tbsp ground cumin
1 tbsp garam masala
2 tsp paprika
440g can diced tomatoes
1 For the marinade, place yogurt, lemon juice, ginger, garlic, cumin, garam masala, cayenne pepper, black pepper and cloves in a bowl and whisk to combine. Add chicken drumsticks and turn to coat. Cover and marinate in the refrigerator overnight.
2 For the sauce, place oil, onion slices and wedges in a heavy-based saucepan over a medium heat and cook, stirring very
frequently, until onion caramelises – this can take 20 minutes or longer, but it is well worth the time as it gives the dish a great depth of flavour.
3 Add garlic and chilli and cook, stirring, for 1-2 minutes
longer. Then add cumin, garam masala and paprika and cook,
stirring, for 1-2 minutes longer or until fragrant. Stir in tomatoes, bring to simmering and simmer for 5 minutes.
4 Stir in cream and bring back to simmering. Drain chicken and set aside. Stir any remaining marinade into sauce mixture. Simmer, stirring frequently, until sauce is rich and thick – this can take up to an hour.
5 Meanwhile, heat a cast iron frying pan over high heat. Add a little vegetable oil to the pan, add chicken and brown on all sides.
6 Once browned and sauce is rich and thick, transfer chicken to sauce, cover pan and simmer for 15-20 minutes or until chicken is cooked through. Remove pan from heat and stand for 10 minutes before serving.
Serving suggestion: While not traditional I serve this with brown basmati rice for a health benefit and because I prefer the flavour. Accompany with either a steamed green vegetable or salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other Indian-style chicken dishes you might like to try: