Chicken Tikka Masala

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The origin of chicken Tikka Masala is not set in stone. Some people say that it

originated in the Asian restaurant community in the UK, others say it comes from

the Indian

There’s nothing that I love more than a great chicken Tikka Masala, and it’s one of the

most popular Indian dishes on the face of the planet.

The origin of chicken Tikka Masala is not set in stone. Some people say that it

originated in the Asian restaurant community in the UK, others say it comes from

the Indian subcontinent.

I think the truth is probably somewhere in the middle where migrants from Pakistan and

Bangladesh brought the dish and developed it when they arrived in the west, together

with a number of new dishes they now serve in restaurants all over the world.

The truth is we will probably never know the origins but we are sure glad it is here.

Recipe Instructions

Today we are going to run through exactly how to make this special chicken Tikka

Masala recipe, personally I think it’s the best and it will be a perfect addition to your

Indian recipe arsenal.

We are looking for as much flavor as possible from our chicken Tikka Masala so we are

going to start with a marinade.

I’m using chicken thighs because they have a ton of flavor, so we start off by adding 6

skinned boneless chicken thighs that have been cut into bite size pieces into a glass

bowl.

To that you will be adding 1 cup of plain yogurt and half a cup of l lemon juice to the

chicken. That will give it a little bit of acidity which will perk the flavors up. If you are

using a fresh lemon then make sure you remove all the seeds first.
Last but not least we have our spices and other ingredients. To the mixture we are

going to add three cloves of garlic that have been finely grated, one tbsp of fresh ginger

that has been finely grated, two tsp of garam masala and half a tsp of salt.

You can use your hands or a spoon to mix all the ingredients for our marinate, either

way make sure that the chicken has been fully coated with the yogurt and spices.

Once you have finished coating the chicken, put the dish into the fridge for a minimum

of fifteen minutes. I would recommend leaving it overnight to get even more flavor from

your curry.

Once the chicken is ready we are going to add some oil to a hot skillet and add our

chicken pieces. Cook the chicken on each side for about two to three minutes to brown

them off.
It doesn’t matter at this point if they are not cooked all the way through as we are going

to cook the chicken further a little later.

Once the chicken has browned off remove the chicken and put to one side. Don’t worry

about cleaning the pad of any residual yogurt as this will add flavor to the curry.

While the pan is still hot add two tbsp of butter and two tbsp of vegetable/Canola oil.

Once the butter has melted add two medium onions that have been finely diced, cook

the onions until they’ve softened up really nicely

They will turn a deep brown color, they will have also picked up the flavor from all that

leftover yogurt you left in the pan after removing the chicken.
Add three cloves of finely grated garlic and one tbsp of ginger to the onions and cook

through for about thirty seconds just to warm up and release their oils.

Now add a half tsp of turmeric powder, one tsp of ground coriander, one tsp of ground

cumin and one tsp of garam masala to the onions. Again cook through for about fifteen

to twenty seconds just to warm the spices up.

Next you can add two cups of strained tomato sauce (from a jar is Ok) which will be the

base for the sauce. Season the tomatoes with a little salt as well as chili powder, the

reason I add the chili powder now is because I don’t want it to burn.
Cook the sauce for about 15 to 20 minutes on low to medium heat until the tomatoes

cook out. They thicken and turn a sort of burnt orange color.

Once your tomato sauce is thick and caramelized add in one cup of heavy cream, now

add back your chicken pieces and any juice, don’t throw away the chicken juices as that

is all flavor.

Mix the chicken making sure it gets coated with the tomato sauce, bring it to the simmer

and let it cook for about 5 minutes or so just so that that chicken cooks through.

Our chicken Tikka Masala is now done and it’s time to garnish with some chopped fresh

coriander because that is the Indian way to do things.

Your curry is luscious, it’s spicy, it’s creamy and it’s hanging from the tomatoes. Pour it

over some hot rice, some chapatis or rotis and you are good to go.
Recipe Ingredients
Chicken Marinade

Ingredient Amount

Plain Yogurt 1 cup

Lemon Juice ½ Lemon

Garlic 3 Cloves Pressed

Ginger 1 tbsp Grated

Garam Masala 2 tsp

Salt ½ tsp

Chicken Thighs 6

For the Sauce

Ingredients Amount

Vegetable/Canola Oil 2 tbsp

Butter 2 tbsp

Onions 2 Medium

Garlic 3 Cloves Pressed

Ginger 1 tbsp Grated

Turmeric Powder 1/2 tsp

Ground Coriander 1 tsp

Ground Cumin 1 tsp

Garam Masala 1 tsp

Ground Red Chili Powder 1 tsp

Strained Tomato Sauce 2 Cups

Double Cream 1 Cup

Salt to Taste Fresh Coriander to garnish

Download Recipe

Recommended Links:

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Can You Freeze Chicken Tikka Masala?
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How Long Will Chicken Tikka Masala last in fridge?

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