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Japanese Style Chicken Tikka Masala

ochikeron's picture
This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants. London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)
Ingredients
  House kokumaro curry sauce mix (med hot) 1 Ounce
  Chicken breast 200 Gram
  Onion 1⁄2 Medium
  Tomato juice 190 Milliliter, salted
  Fresh cream 100 Milliliter
  Water 200 Milliliter
  Butter 20 Gram
  Soy sauce 1 Teaspoon
  Sweetened yogurt 80 Gram
  Ketchup 2 Tablespoon
  Cooked rice 2 Cup (32 tbs)
Directions

GETTING READY
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup.
2. Slice the onion.

MAKING
3. In a pan, heat the butter and saute the onions on medium until soft and lightly browned.
4. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes.
5. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 minutes.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. Make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Put the pan back on heat and simmer for about 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.

SERVING
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread also.

TIPS
Curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
If you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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