Chicken Tikka Masala Kievs

Imagine cutting into a crispy, golden chicken Kiev, only to find a rich, creamy masala sauce oozing out. Now we are talking. This dish is a perfect mix of two classics: the buttery indulgence of a traditional chicken Kiev and the bold, spiced flavors of chicken tikka masala.

This recipe has probably been my most requested one and has gone a little bit viral! Over 1.5 million of you have seen the video and it feels like most of the UK have asked for the recipe.

Making it is simple. First, you’ll whip up a thick masala sauce, letting it cool in the freezer so it can be easily stuffed into the chicken. Then, the marinated tikka breasts are slightly slit and stuffed with the masala sauce and coated in a crispy spiced breadcrumb crust before being baked or fried to golden perfection. When you cut into it, the fragrant sauce spills out, adding a rich, spiced contrast to the crunchy coating.

This dish is just another example of how ‘Indian’ cuisine can work so well with other cuisines. This is one of those dishes that you just have to try.

To buy the Tikka Mix used in this recipe (below) can be purchased here.

Key Points

• To buy the Tikka Mix used in the recipe, you can purchase it here.
• The Masala Chips Seasoning can be purchased here, too.
• Ground almonds, kashmiri chilli powder and coconut powder can be difficult to source. All of these items are available on our online store. They can also be used for other dishes like our korma recipe. Do not use desiccated coconut as it will make the sauce bitty.
• Food colouring is optional but you won’t get that brilliant red glow without it.
• If the breast isn’t closing as desired, you can use cocktail/kebab sticks to keep the breast shut whilst cooking to stop the sauce from oozing out.

Chicken Tikka Masala Kievs

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Prep Time 20 mins

Cook Time 25 mins

Marinade Time 1 d

Servings 4 Kievs

Ingredients

  

Chicken Tikka Kiev

• 4 large chicken breasts
• 5 tbsp Matt Cooper Bites Tikka Spice Blend
• 4 tbsp greek/natural yoghurt
• 1 tsp red food colouring
• 2 eggs beaten
• 150 g golden breadcrumbs
• 2 tsp Matt Cooper Bites Masala Chips Seasoning optional

Masala Sauce Filling

• 1 garlic/ginger frozen blocks Taj brand is the best! Microwave before adding to the pan.
• 1 tbsp ghee/vegetable oil
• 1 cinnamon stick
• 0.5 tbsp Kashmiri chilli powder
• 0.5 tbsp ground cumin
• 0.5 tbsp ground coriander
• 0.25 tsp salt
• 0.5 tsp paprika
• 4 tbsp tomato passata
• 0.5 tbsp tomato puree
• 100 ml chicken stock use 0.5 pot/cube
• 1.5 tbsp tandoori masala
• 1.5 tbsp sugar
• 2 tbsp ground almonds
• 100 ml coconut cream
• 1 tbsp coconut powder
• 0.5 tbsp lemon juice
• 0.5 tsp red food colouring optional
• 100 ml fresh single cream

Instructions

 

Chicken Tikka

• Combine the yoghurt, Tikka Spice Blend & red food colouring in a bowl. Wearing gloves is possible, add the chicken breasts and massage the marinade into the breasts.
• Cover and leave in the fridge for at least 2 hours but for best results, leave overnight.

Masala Sauce Filling

• Add the ghee to a pan on a medium heat. Add the cinnamon stick and cook for 1 minute. This will infuse the oil.
• Add the garlic and ginger paste and cook for 90 seconds – stirring frequently.
• Add the kashmiri chilli powder, ground cumin, ground coriander and salt and cook for 30 seconds. Add a splash of the stock to stop the spices from burning.
• Add the tomato passata and puree, stir and cook on a medium heat for 3-4 minutes.
• Turn the heat down to medium and add the chicken stock. After a few minutes, the curry will have soaked the stock up and the sauce will reduce.
• Add the tandoori masala, sugar, ground almonds, coconut powder, coconut cream and lemon juice. Stir and cook for 3 minutes.
• Add the red food colouring and stir.
• Take off the heat and add the single cream and stir.
• Add the sauce to a pot suitable for freezing. Leave in the freezer for 3-4 hours. It shouldn't be rock solid, but it should be more of a putty like consistency.

Making the kiev

• In one plate/bowl add 2 beaten eggs and in the other plate/bowl add the breadcrumbs and masala chips seasoning.
• Make a slit in the fattest part of the chicken breast and then carefully cut out a pocket in the breast and insert the frozen masala sauce. Close the breast. If the breast isn't closing as desired, you can use cocktail/kebab sticks to keep the breast shut.
• Carefully coat the breast in the eggwash. Then carefully coat the breast in the breadcrumbs.
• Air fry for 25 mins at 190℃. You can also bake in the oven but pleasure ensure the oven is preheated.

Video