Known to be one of the UK’s most popular curries, Chicken Tikka Masala has to be up there as one of my favourite curries too. If there’s single cream or coconut cream present in any curry, it’s usually a firm hit in our household.
Chicken tikka masala dates back to the 1970’s and firmly known as a British dish. It’s to have originated in Scotland by a Bangladeshi chef who combined Chicken Tikka into a creamy curry sauce. Made using yoghurt, spices and tomatoes, it is mild in flavour, yet amazingly fragrant.
Although Chicken Tikka is normally cooked on skewers in a tandoor oven, for this recipe, I’ve grilled the chicken instead to replicate that charred chicken taste. You can also cook the chicken off in a non-stick pan with some oil, for a few minutes on each side, if you prefer. Both of these methods work well.
This curry involves a few steps, but they’re relatively easy to follow and trust me, it’s well worth the effort.
Chicken Tikka Masala
Equipment
- Large mixing bowl for marinade
- Wide non-stick pan
- Blender or chopper
Ingredients
For the marinade:
- 1 tbsp Vegetable oil
- 650 g Chicken breast or thigh (diced)
- 2 tbsp Plain yoghurt
- 3 tbsp Tandoori masala powder
- 1 tbsp Garam masala
- ½ tsp Salt
- ½ tsp Black pepper (ground)
For the sauce:
- 4 tbsp Vegetable oil
- 4-5 Curry leaves
- 3 Green cardamom pods
- 1 Cinnamon stick or cassia bark (4cm)
- 1 Onion (large & finely diced)
- 12 g Ginger (grated)
- 5 cloves Garlic (grated)
- 2 Green chillies (finely chopped)
- 25 g Cashews (ground)
- 400 ml Tomatoes (tin or fresh, blended)
- ½ tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Garam masala
- ½ tsp Salt
- ¾ tsp Sugar
- 75-100 ml Single cream (to taste)
- 1 tbsp Dried Kasuri methi (fenugreek, crushed) (optional)
- Fresh coriander (garnish)
Instructions
- In a large mixing bowl, prepare the marinade. Add oil, yoghurt, tandoori powder, garam masala, salt and black pepper. Mix together.
- Add diced chicken and mix into the marinade. Leave to marinate for 30 minutes.
- After 30 minutes, skewer the chicken and grill on a medium-high heat for around 10-15 minutes, turning occasionally, to get the chicken to char and blacken. Once cooked, set aside
- In a non-stick pan, heat 2 tbsp oil and sizzle the curry leaves, cinnamon stick and green cardamom pods for 1 minute.
- Add diced onions and cook these on a medium heat until soft and golden brown.
- Add grated ginger, garlic, chillies and cashews. Let this cook for 5 minutes.
- Pour in blended tomatoes, coriander powder, cumin powder, garam masala, salt & sugar. Let this cook for a further 5 minutes.
- Add chicken, single cream and dried kasuri methi (crushed) to the sauce and cook on a low heat for 10 minutes.
- Garnish with fresh coriander
