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Chicken Tikka Masala

Updated on June 20, 2012

Britain's National Dish

Here's a wonderful recipe for one of Britain's favorite curry dishes - chicken tikka masala. It is a highly spiced curry but one without a huge fiery kick to it, as it was invented in Glasgow, Scotland to cater for British palates. If you want to add extra chilies though, that's fine! This recipe can also be made using lamb or just use mixed vegetables for a lovely veggie curry.

For a standard chicken curry try my Easy Chicken Curry recipe. Or to ramp up the heat, go for my Hot Chicken Madras recipe!

Ingredients

  • large onion (sliced)

  • 2-4 green chilies according to required heat (roughly chopped)

  • 1 inch cube of ginger (roughly chopped)

  • 3 cloves of garlic (crushed)

  • 1 tsp hot chili powder

  • 1 tsp turmeric

  • 1 tbsp garam masala powder

  • 1 tbsp sugar

  • 400g tin of chopped tomatoes

  • tomato puree (approx. 1 tbsp)

  • 4 chicken breasts (chopped to bite-sized pieces)

  • 12-15 curry leaves

  • natural yoghurt (low fat option) or single cream

  • fresh chopped cilantro/corriander (approx. 2 tbsp)

Cooking the onions

With garlic, ginger and chili

As for any decent curry, firstly add the sliced onion to a large pan or wok containing about 1 tbsp of groundnut or vegetable oil. Cook the onion gently until softened and starting to go golden brown.

Add the chilies, crushed garlic and chopped ginger and continue to cook out for about 5 minutes.


Adding spices

Garam masala, chili powder, turmeric and sugar

Once the onion, garlic, ginger and chilies have softened and taken on some color, add the garam masala, chili powder, turmeric and sugar. Stir to thoroughly mix the ingredients and continue cooking on moderate heat until fragrant.




Completing the curry sauce

Add tomato puree and chopped tomatoes

Make a well in the middle of the pan and add the tomato puree. Stir it into the other ingredients and cook for a further minute before adding the chopped tinned tomatoes. Stir well and cook for a further 5 minutes.

This mixture should then be blended in a food processor, or using a hand blender, until it forms a smooth curry paste.

Cooking the chicken

Re-heat the pan and add another tbsp of oil. Add the chicken pieces and stir, cooking until golden brown.







Adding the curry sauce

And curry leaves

Once the chicken pieces are cooked, add the blended curry paste back into the pan, and stir in the curry leaves.

Continue to simmer over a gentle heat for a further 15-20 minutes.

Cook your rice during this period

Stir in yoghurt

And chopped fresh cilantro

Once the curry is cooked and the rice is ready, stir in 4-5 tbsp of yoghurt (or cream if you are going for the rich, full-fat version!) together with a handful of chopped corriander (cilantro).





Chicken Tikka Masala - Garnish with chopped cilantro

Garnish the completed recipe with the remaining chopped corriander (cilantro) and serve the chicken tikka masala with boiled rice and/or bread accompaniment (naan or rotis).

Curry cookbooks - For an authentic taste of India

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    • profile image

      julieannbrady 5 years ago

      Holy Smokes, yes ... call me the curry monster. I can honestly smell the onions. Sounds quite tasty! I like it spicy too.

    • profile image

      anonymous 5 years ago

      This is my fav dish. Is there anything non-dairy that you can sub for yogurt?

    • noel rocs profile image

      noel rocs 5 years ago

      Amy's Kitchen (meals) is where I got my start in loving Indian Cuisine :) Curry? In a hurry! love it!

    • profile image

      TravelingRae 5 years ago

      I only learned about tikka masala today from an episode of the show QI. I'm not crazy about Indian (or Indian-inspired) food, but your recipe is very appetizing. I just may try it with different spices.

    • bames24 lm profile image

      bames24 lm 6 years ago

      great recipe :)

    • profile image

      teatree 6 years ago

      I've never actually made Chicken Tikka - I've always bought it. May give your recipe a try!

    • TopStyleTravel profile image

      TopStyleTravel 8 years ago

      Great lens, 5 stars. I love Chicken or Shrimp Masala. Great pictures and recipes.

    • LouiseKirkpatrick profile image

      LouiseKirkpatrick 8 years ago from Berkshire, United Kingdom

      Tikka Masala - food of the Gods!

      5* and featured/lensrolled to my Welsh cakes lens in the British Food on Squidoo section :)

    • Cari Kay 11 profile image

      Kay 8 years ago

      I'm with Not-Pop...now I'm hungry. I love these recipe lenses though.

    • Cari Kay 11 profile image

      Kay 8 years ago

      I'm with Not-Pop...now I'm hungry. I love these recipe lenses though.

    • Not-Pop profile image

      Not-Pop 8 years ago

      I've got to stop reading these lenses just before lunchtime. You've done a fantastic job making this recipe easy to follow and hunger-inducing!

    • Not-Pop profile image

      Not-Pop 8 years ago

      I've got to stop reading these lenses just before lunchtime. You've done a fantastic job making this recipe easy to follow and hunger-inducing!