Go Back
Print Recipe

Chicken Tikka Masala

The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain; some sources also cite Glasgow as the city of origin. One explanation claims that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices.
Regardless of its origin, Chicken Tikka Masala ("spicy pieces" in Hindi) is now accepted as one of the 'classic' British dishes. Its popularity is on a par with Fish and Chips.
This rich and creamy flavoursome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home! With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 5
Author: Karina from CafeDelites

Ingredients

For the chicken marinade:

  • 28 oz (1lb 12 oz, or 800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1½ tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions, or 1 large onion, finely diced
  • 1½ tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1½ teaspoons garam masala
  • 1½ teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder adjust to your taste preference
  • 1 teaspoon salt
  • 1¼ cups of heavy or thickened cream use evaporated milk for lower calories
  • 1 teaspoon brown sugar
  • ¼ cup water, if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Notes

Bryan's Notes:
I only had plain Greek yogurt, so I substituted that. I omitted the Kashmiri chili, as I didn't have any. I substituted regular chili powder. I substituted Coconut Milk for the heavy or thickened cream, because we had no cream, and because we try to eat healthily, if possible. I backed off on the amount of chili power, as my lovely wife is now a little sensitive about spiciness.
It turned out very well, and wasn't at all spicy, at least by my standards.