Chicken Tikka Madras Recipe
Spicy chicken tikka cooked in a rich Madras curry sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, garlic, ginger, ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken pieces until browned on all sides. This should take about 5-7 minutes. Remove the chicken and set aside.
- 3
Prepare the Madras Curry Sauce
In the same skillet, add the remaining tablespoon of oil. Add the reserved marinade and cook for 2 minutes. Then add the coconut milk and bring the mixture to a simmer.
- 4
Combine and Simmer
Return the browned chicken to the skillet. Reduce the heat to low and cover. Let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- 5
Garnish and Serve
Taste and adjust seasoning with salt if necessary. Garnish with fresh cilantro and serve hot with rice or naan.