Chicken Tikka Masala is a classic Indian dish known for its rich, creamy sauce and tender, flavourful chicken. This iconic dish is a testament to the rich tapestry of flavours, aromas, and textures that characterise Indian cooking. It’s a favorite among food enthusiasts worldwide and is surprisingly easy to make at home. Follow this simple recipe to recreate the authentic flavours of Chicken Tikka Masala in your kitchen.
What sets Chicken Tikka Masala apart is its exquisite balance of heat, tanginess, and creaminess, creating a symphony of flavours that tantalize the taste buds with each bite. Whether enjoyed alongside fluffy basmati rice, warm naan bread, or crispy papadums, this dish never fails to captivate and satisfy.
Origins
The origins of Chicken Tikka Masala, one of the most beloved and iconic dishes in Indian cuisine, are shrouded in mystery. While its exact beginnings may be subject to debate and speculation, the story behind this culinary masterpiece is as rich and flavourful as the dish itself.
One popular theory traces the roots of Chicken Tikka Masala to the bustling streets of Punjab, a region nestled between India and Pakistan. Legend has it that the dish was born out of necessity and ingenuity, reflecting the resourcefulness of the people who called this region home.
According to this narrative, it was created by Bangladeshi chefs who immigrated to the United Kingdom in the 1960s. Faced with a scarcity of traditional ingredients and a desire to cater to the British palate, these enterprising chefs drew inspiration from their Indian heritage to craft a dish that would appeal to Western tastes while retaining the essence of Indian flavours.
The result was Chicken Tikka Masala – a tantalizing fusion of tender, grilled chicken marinated in aromatic spices, served in a creamy tomato-based sauce infused with a medley of herbs and spices. Its vibrant colours, bold flavours, and irresistible aroma captured the hearts and palates of diners across the UK, quickly earning it a place of honour on restaurant menus and in home kitchens alike.
How to cook Chicken Tikka Masala
There are two stages to this recipe, the chicken and the sauce, which are then combined at the end
Chicken Tikka
Ingredients
- 500g Chicken Breast
- 130g Plain yoghurt
- 5 Cloves garlic (crushed)
- 2 tbsp Lemon juice
- 0.75 tbsp Ginger (grated)
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tsp Garam Masala
- 1 tsp Ground corriander
- 0.5 tsp Kashmiri chilli powder– normal chill powder will be okay if you do not have Kashmiri available
- Add all the all the ingredients except for the chicken to a bowl and mix together.
2) Cut the chicken into bite size pieces
3) Add the chicken to the spice mix and coat the chicken thoroughly
4) Place in the fridge to marinade for a minimum of 2 hours. I tend to allow 24 hours for mine.
5) Once the chicken has marinated, push the chicken onto skewers. I use metal but you can use wooden ones if you prefer.
6) Place skewers over a baking tray and place under the grill on max heat, rotating every couple of minutes. You are looking for a light charring.
7) Place the chicken to one side and continue on to making the masala sauce.
Masala Sauce
Ingredients
- Oil (or ghee)
- 1 large onion
- 1 tbsp Ginger (grated)
- 5 Cloves garlic (crushed)
- 2 tbsp Lemon juice
- 1 tsp Kashmiri chilli powder
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Paprika
- 2 tsp Garam masala
- 2tsp Ground Methi / Fenugreek
- 1 tbsp Tomato puree
- 700g Passata
- 250g Water
- 250ml Double cream
- Salt (to taste)
1) Add oil (or ghee to pan).
2) Cook onions over medium heat for approximately 3 minutes.
3) Add garlic and ginger and continue to cook until onions have softened but not coloured.
4) Add spices and tomato puree and cook for 30 seconds, stirring constantly, until they become fragrant.
5) Add passata and water.
6) Bring to the boil and simmer for 15 minutes.
7) Add to a blender and blend for two minutes (or use an immersion blender). This step is optional, but one I always do to create a silky smooth sauce.
8) If blended, return the sauce to the pan.
9) Add the cream and mix through the sauce thoroughly.
10) Add the chicken to the sauce and mix in
To serve
Sprinkle over some grated coriander and serve with rice and naan.
Delicious!
Chicken Tikka Masala
This is a classic British Indian dish and its a classic for a reason. You can adjust the spice level to suit by putting in a bit more or less of the kashmiri chilli powder.
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minutesIngredients
- Chicken Tikka
500 g 17 2/3 oz Chicken Breast
130 g 1/2 cup Plain Yoghurt
5 cloves 5 cloves Garlic– crushed
2 tbsp 2 tbsp Lemon juice
0.75 tbsp 3/4 tbsp Ginger– minced
2 tsp 2 tsp Ground cumin
2 tsp 2 tsp Garam masala
2 tsp 2 tsp Paprika
1 tsp 1 tsp Ground coriander
0.5 tsp 1/2 tsp Kashmiri chilli powder
- Masala Sauce
3 tbsp 3 tbsp Oil (or ghee)
1 1 Large onion
1 tbsp 1 tbsp Ginger– minced
5 cloves 5 cloves Garlic– crushed
1 tsp 1 tsp Kashmiri chilli powder
2 tsp 2 tsp Ground cumin
2 tsp 2 tsp Ground tumeric
2 tsp 2 tsp Ground coriander
2 tsp 2 tsp Paprika
2 tsp 2 tsp Garam masala
1 tbsp 1 tbsp Tomato puree
700 g 3 1/5 cup Passata
250 g 1 1/4 cup Water
2 tsp 1 tbsp Ground Methi / Fenugreek
250 ml 1 cup Double cream
Salt (to taste)
- To serve
10 g 1/2 cup Fresh coriander
Rice
Naan
Directions
- Chicken Tikka Marinade
- Cut the chicken up into bite size pieces.
- Mix all the marinade ingerdients in a bowl and then add the chicken and thoroughly mixed so all the chicken is coated.
- Leave to marinade for a minimum of 2 hours, but preferably 24 hours.
- Masala Sauce
- Dice the onion and add to pan with oil.
- Fry for a couple of minutes before adding the garlic and the ginger. Continue to cook for until the onion has softened, but has not browned.
- Add all the spices and tomato puree and cook for 30 seconds until the spices become fragrant.
- Add the tomato passata and water, bring to the boil and simmer for 10 minutes.
- Using either an immersion blender or food processor, blend the sauce until smooth.
- Stir in the cream.
- Add salt to taste.
- Add the chicken tikka and continue cooking for 10 minutes
- To serve
- Serve with rice, naan bread and chopped coriander
