Chicken Tikka Masala

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.

A chicken curry recipe that involves fried marinated chicken pieces in a spicy chicken gravy sauce. Served alongside buttery garlic naan, this is a classic Indian restaurant favourite.

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.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Butter Chicken
• Chicken Karahi
• Charsi Chicken Karahi
• Malai Chicken Curry
• Chicken Hariyali

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Tikka Masala

by Nabeela Kauser

A delicious chicken tikka masala made at home with simple ingredients. This rich and creamy flavoursome chicken tikka masala is made with marinated chicken pieces lathered in a yoghurt masala sauce. Pair with boiled rice or homemade naan bread for your next curry night!

5 from 7 votes

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Prep Time 10 mins

Cook Time 30 mins

Marination Time 30 mins

Total Time 1 hr 10 mins

Course Dinner, Main Course

Cuisine British, Indian

Servings 4

Calories 297 kcal

Cook ModePrevent your screen from going dark

Ingredients

Marinade

• ▢ 500 g Chicken
• ▢ 100 g Yoghurt
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Lemon Juice
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Cumin Powder

Curry Masala

• ▢ 50 ml Olive Oil
• ▢ 1 Onions
• ▢ 2 Tomatoes finely chopped
• ▢ 1 tsp Salt
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 tbsp Cashew Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tbsp Dried Fenugreek Leaves Methi
• ▢ Coriander
• ▢ 200 ml Water

Instructions

• Cut the chicken into small bite-size pieces
• In a large bowl add all the marinade ingredients to the chicken then mix until well combed and set aside for 1 hour
• Once marinated shallow fry the marinated chicken pieces until slightly charred and cooked through
• In another pan heat up the olive oil on medium heat until hot
• Add the sliced onions and cook for 5 minutes until browned
• Add the ginger paste and garlic paste then sauté for 1-2 minutes
• Add the chilli powder, Kashmiri powder, garam masala and salt then cook the spices for 3-4 minutes
• Add the chopped tomatoes and cook for 5 minutes until softened
• Add the cashew powder and water then cook for 10 minutes
• Add the cooked chicken pieces before cooking for a further 6-8 minutes
• Garnish with the fenugreek leaves and coriander
• Serve with garlic naan and enjoy!

Video

Nutrition

Calories: 297kcalCarbohydrates: 9gProtein: 14gFat: 23gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 48mgSodium: 1250mgPotassium: 424mgFiber: 2gSugar: 4gVitamin A: 1140IUVitamin C: 13mgVitamin D: 0.1µgCalcium: 70mgIron: 2mg

Keyword Chicken, Curry, Indian, Spicy

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