Chicken Tikka Masala

Chicken Tikka Masala

A restaurant classic that can be made easily at home and with far superior results to the usual curry house offerings. Tikka Masala is a mild creamy tomato based curry. Though a modern day classic the recipe was first devised in England by an Indian chef, thus Bombay via Birmingham.

Serves4-6 Origin India
Preparation 15mins (+ 4hrs or overnight to marinade) Heat rating (Mild)
Cooking 45mins Ease (Average)
Vegetarian No

Ingredients

tsp Indian Garam Masala
1 - 2 Tbsp Indian Tandoori masala, organic
700g boneless, skinless chicken cut into 3cm pieces (use thigh or breast meat)
1 lemon juice of
1 tsp salt
2 carton of Greek yogurt
2 shallots, roughly chopped
4 large garlic cloves, roughly chopped
400g tinned chopped tomatoes
1 tsp tomato purée
handful of coriander leaves, roughly chopped
3cm piece fresh root ginger, grated
1 tsp lime juice
½-1 tsp caster sugar
50g unsalted butter
100ml cream
salt to taste

Preparation

Cut the chicken thighs into 3cm chunks. Combine the lemon juice and salt and chicken, leave for 10mins. Leave on one side. Heat a small heavy-based frying pan over a moderate heat. Add the Tandoori Masala and Garam Masala and yogurt into the chicken mix well. Cover and refrigerate for at least 4 hrs or overnight.
Preheat the grill, with the grill pan in place, to its hottest setting.
Take the chicken out of the yogurt marinade (keep the spiced yogurt marinade) and arrange on the hot grill pan. Drizzle with the oil and grill for about 5 minutes on each side or until beginning to char around the edges. Keep the chicken warm while you make the sauce.
In a wok or large frying pan add 1 tbsp of oil and add the roughly chopped onion and garlic, allow to sweat over a medium heat for about 5-7mins, but do not allow to colour too much.
Tip the onion and garlic into a food processor along with the leftover marinade, tinned tomatoes, tomato purée, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder in a blender or food processor and process until smooth. Heat the butter in the wok or saucepan and, when melted, add the spiced tomato mixture and simmer for 20-25mins. Add the cooked chicken a juices to the pan and the cream, simmer for a further 10mins, season with salt to taste. The tikka masala is ready when you have a rich creamy sauce.
Serve with basmati rice for Naan bread

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