Sunday, March 24, 2013

Chicken Tikka Masala Recipe

Chicken Tikka Masala

National dish of Britain? Debatable. There seems to be more claims that this dish was invented in Britain rather than India. However the name doesn't sound very British. Technicalities aside, this is delicious. 

Going through various recipes, I discovered there are two approaches for preparing chicken tikka masala. One approach involves marinating the chicken, grilling it and then dousing in sauce. Sounds great but too much effort. I preferred the second approach, cooking everything together.

I’ve already posted a recipe for butter chicken/murgh makhani. Chicken tikka masala does not seem to be too different, except for the origin of the dish.

Recipe source: BBC Good Food

4 tablespoons vegetable oil
25g butter
4 onions, roughly chopped
6 tablespoons chicken tikka masala paste (see recipe below, or use store bought)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tablespoons tomato purée
2-3 tablespoons mango chutney
150ml double cream
150ml natural yogurt

Masala Pasta
5 garlic cloves
1 large knob of fresh root ginger, roughly chopped
1 red chilli, deseeded and roughly chopped
2 teaspoons ground cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
Seeds from 4 cardamom pods

1.      Heat the oil and butter in a large casserole
2.      Add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the paste and peppers and cook for 5 minutes
3.      Add the chicken and stir well to coat in the paste. Cook for 2 minutes, add the tomatoes, tomato purée and 200ml water. Cover and gently simmer, stirring occasionally, until the chicken is cooked, about 15-20 minutes. 
4.      Add cream, yogurt and mango chutney and warm through
5.      To make the curry paste: Blend all the ingredients together with a small amount of water or oil to make a paste. Store in a fridge for up to 1 week

Chicken Tikka Masala


  1. I never realized how much this dish is like butter chicken (which is one of my favorites). This version sounds very good.

  2. It seems similar to butter chicken indeed, although when I tasted it once in a London restaurant, it was a bit different... I cannot say what was different though, but I liked it.
    Your tikka masala looks fantastic! I must prepare it one day too.

    1. I've compared the recipes, butter chicken has less yogurt, so more buttery taste. Thats probably the major difference, I think. This is getting complicated!!!

  3. The first time I ever made this, I did marinade the chicken but since I'm veg now I probably wouldn't marinade the paneer or tofu. The sauce has such great flavor either way!

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