Chicken Tikka Masala

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Chicken Tikka Masala

Chicken Tikka Masala

is just wonderful to look at, and, of course it tastes just as good. The meat is so tender, and the flavours just dance in your mouth. This dish is well-known in restaurants here in the UK. You can even buy this dish in the stores ready cooked, or as a take away.

I was always fascinated by the popularity of this dish, and one day I thought I would love to make it. Then I noticed that my friend maria nasir had the recipe, so bingo! Well, of course I made it, and it turned out to be even better than the restaurant versions or any take away!

Most restaurants add food colouring to this dish, I don’t think there is any need to add colour to such a beautiful dish. All you need to do is to have good quality spices. Never use old spices as the flavours can change, especially if you leave them in the light. Always store your spices in a dark cupboard, this way you will keep them fresh.

I change my spices every 6 months, especially if they are in powder form, and I always buy them in a small quantity, this way I don’t waste them. If you buy them whole, they will keep longer. Really the best way to use spices is to grind them from whole as and when you need them –  you will be amazed at the difference in flavour by doing this.

Let’s cook:

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Chicken Tikka Masala
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
portions
Ingredients
For the marinade:
For the masala sauce:
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
portions
Ingredients
For the marinade:
For the masala sauce:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the marinade:
  1. In a large bowl add the chicken (diced into small pieces ) then add all the marinade ingredients, and mix together well with a large spoon, or by hand, wearing gloves.
  2. Keep in the fridge for two hours, (personally I prefer to leave this overnight)
For the masala:
  1. In a deep heavy pan, on a medium heat, add the ghee then the chopped onions and fry until nice and golden.
  2. Add the tinned tomatoes to the fried onions then add the garlic, ginger, coriander, cumin, red chilli power and turmeric, and toss well. Then add the yoghurt and water and simmer for 10 mins.
  3. In the meantime, fry or grill the marinaded chicken until it is nice and golden, then add to the sauce and simmer for 5 mins. Then add the cream and simmer again for a further 5 mins (keep stirring from time to time ) Your dish is now cooked.
  4. I would serve this dish with nice and fluffy basmati rice, or naan bread.
Recipe Notes

In my opinion a good curry always tastes better the next day.

To make delicious naan bread to go with this, please click here.

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4 Comments

  1. Anitha Gowda says:

    Yummy! A perfect dish to go with your fluffy, soft naan. Loved your knowledge about spices.

    • Thank you Anitha for your visit, glad you like my recipe, and yes I do know lots about spices, that go for a long experience that’s all, and thank you for the compliment about the naan bread.

  2. Tanu says:

    Can anyone make this Without cream and tastes ok?

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