Chicken tikka masala is a rich and creamy flavoursome curry that is so easy to make. Some claim chicken tikka masala to be a dish of British origin and others of South East Asia but regardless of its disputed origins, this chicken tikka masala recipe is the best of them all.
I LOVE chicken tikka masala. However, it turns out that this chicken curry may not be as Indian as you think. Chicken tikka masala actually has disputed origins. Some say that it was made in Bradford by Indian chefs that had come to the UK.
Bite-size chicken pieces are marinated in a creamy yet spicy masala before shallow frying until browned. Then you make your onion and tomato gravy and add in your cooked chicken pieces and voila! You are done.
Turns out that chicken tikka masala is Britain’s favourite curry. This is not too spicy, but also not too mild. I think this is probably the reason why it tops the list of the UK’s favourite. That, and the fact that it tastes delicious!
For this recipe, you can use chicken thighs or chicken breasts. I use both, but I prefer to use chicken thighs. Using chicken thighs reduces the marination time as they require less marination time in order to reach the same level of tenderness. If you use chicken breast, I recommend that you marinate them overnight. This allows time for the yoghurt to tenderise them.
I know Kashmiri chilli powder isn’t a spice that most people tend to have. However, if you can find it then use it! It is a mild spice, but it helps to intensify the colour and add some wonderful flavour. You can adjust the amount to suit your preference or leave it out entirely.
I usually serve it with chapatti or naan. It does taste delicious with boiled rice as well. Chicken tikka masala curry is definitely one of those meals that can hold its own. However, you choose to have it you will love it.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.