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Chicken Tikka Masala Ramen

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Embark on a culinary journey with this amazing Chicken Tikka Masala Ramen recipe. Begin by marinating chicken thighs with a house marinade (full recipe listed below), for at least 30 minutes.

Then air fry, crisping up to a delectable golden hue at 400°F for a mere 12 minutes.

As the chicken cooks, cook down red onions, minced garlic, and ginger – sautéed till soft.

Next, dive into the heart of the dish as you introduce whole peeled tomatoes to the aromatic symphony. Using a blender, blend up the base to create a velvety smooth base.

With a generous pour of chicken stock and creamy coconut milk, the broth transforms into a rich, indulgent elixir that beckons with every swirl of the spoon.

Adjust the broth to your liking by tasting it for salt and pepper, dont be afraid to add salt but always add less than you think. You can always add more after. Balance out the flavors with salt and pepper and the broth is ready.

Completing this culinary masterpiece is the final flourish of assembly – tender ramen noodles, lovingly cooked to al dente perfection. Crowned with succulent pieces of air-fried chicken, each spoonful promises a symphony of textures and flavors.

A garnish of fresh cilantro adds a burst of vibrant color and a refreshing herbal note, elevating this dish to a true feast for the senses.

Prepare to embark on a culinary odyssey that transcends borders and captivates palates with every spoonful of this exquisite Chicken Tikka Masala Ramen.

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Chicken Tikka Masala Ramen
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Chicken Tikka Masala Ramen

Recipe by amateurprochef
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 4 chicken thighs

  • Chicken Marinade

  • 2 tbsp yogurt

  • 2 tsp lemon juice

  • 1 tsp coriander powder

  • 1 tsp kashmiri red chilli

  • 1/2 tsp turmeric

  • 1 tsp garam masala

  • 1/2 tsp salt

  • Gravy

  • 2 red onions

  • 4 cloves garlic

  • 1 tsp ginger

  • 4-5 whole peeled tomatoes

  • 1 tsp coriander powder

  • 1 tsp kashmiri red chilli

  • 1/2 tsp turmeric

  • 2 tsp garam masala

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 tsp chilli powder

  • 2 cups chicken stock

  • 1 cup coconut milk

  • 1 tsp dried fenugreek leaves (optional)

Directions

  • Start by marinating chicken thighs with the chicken marinade listed above and let sit for at least 30 minutes. Then air fry for 400F for 12 minutes.
  • Roughly cut up 2 red onions, mince 4 cloves of garlic and 1 tsp of ginger.
  • In a pan heat up 1 tbsp oil and add in your onions, garlic and ginger, let that cook until onions are soft (roughly 2-3 minutes) on medium heat.
  • Add in the whole peeled tomatoes and again cook for another 3-4 minutes until tomatoes are soft.
  • Add in the spices, mix it all up and blend until smooth.
  • Add it back in the pan then add 2 cups chicken stock and 1 cup coconut milk and salt and black pepper to taste. You can optionally add dried fenugreek leaves as well.
  • Mix it all up and the broth is ready.
  • Cook up your favorite ramen as per the packet instructions.
  • Add it in the broth, top it off with the cooked chicken and garnish with cilantro.
  • Now its time to ENJOY!

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