اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Chicken Tikka Masala

5/5
A one-pan 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!
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Chicken tikka masala is a rich and creamy flavoursome curry that is so easy to make. Some claim chicken tikka masala to be of British origin and others of South East Asia. Regardless of its disputed origins, this chicken tikka masala recipe is the best of them all. A chicken curry recipe that involves shallow fried marinated chicken pieces in a spicy chicken gravy sauce. Served alongside buttery garlic naan this is a classic Pakistani restaurant favourite.

Considering we are Pakistani chicken tikka masala doesn’t actually feature that often on our food menus. A shame really because it’s one of my favourite chicken curries out there. With that being said chicken tikka masala has disputed origins. I have heard that chicken tikka masala was actually made in Bradford by Indian chefs that had come to the UK. Bite-size chicken pieces are mairinated 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! Done!

I LOVE chicken tikka masala. I really wish my mum would let me make it more often, but my mum is the boss of the kitchen (of the whole house really), so I can’t unfortunately. We usually have it with chapatti or naan. It does taste delicious with boiled rice as well. I am literally starving, and I am currently fasting. Writing this chicken tikka post is not helping matters. Only a few more hours to go before the fast opens!

Anyways back to the recipe! I always use fresh garlic and fresh ginger in all my curries, but I know some people prefer to use ginger paste and garlic paste. In this recipe I would replace the crushed ginger and crushed garlic for 1 tsp of the paste each and the same in the actual masala as well.

 

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According to the internet chicken tikka masala is Britain’s favourite curry. I don’t know how true that is, but chicken tikka is definitely one of my most favourite curries. 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 lush! I really need to end this post, because I am so hungry right now and really craving some chicken tikka masala.

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. 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.

Some people blend the sauce, but I usually don’t. In the images shown in this post I did blend the masala for the purpose of aesthetic. However, for the most part I don’t blend. It is much easier and there is less mess. Where there is less mess there is less stress! I know I’m a poet.

This spicy chicken tikka masala is the perfect chicken curry for curry night!

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Chicken Tikka Masala

by Sadia Halimah Aziz
A one-pan 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!
Prep Time 10 mins
Cook Time 50 mins
Marination Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine British, Pakistani/Indian
Servings 5 servings
Calories 446

Ingredients
  

Marinade

  • 500 g Chicken thighs or breast
  • 100 g Yoghurt/Dahi
  • 3 Garlic Cloves/Lehsan crushed
  • 1 inch Ginger/Adrak crushed
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder/Haldi
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Salt/Namak
  • 1 tsp Garam Masala

Masala Gravy

  • 50 ml Vegetable Oil
  • 2 Onions/Pyaz finely diced
  • 4 Tomatoes chopped
  • 5 Garlic Cloves/Lehsan finely chopped
  • 1 inch Ginger/Adrak crushed
  • 250 ml Water
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Coriander Powder/Dhaniyaa Powder
  • 1 tbsp Dried Fenugreek Leaves/Methi
  • 2 Green Chillies/Hari Mirch finely chopped
  • Coriander/Dhaniyaa finely chopped

Instructions
 

  • Cut the boneless chicken into small pieces then add into a bowl along with the yoghurt, crushed garlic cloves, crushed ginger, lemon juice, olive oil, Kashmiri chilli powder, turmeric powder, salt, garam masala, cumin powder and chilli powder then set aside to marinate for at least 30 minutes
  • In a large skillet pan heat up the vegetable oil on medium heat until hot
  • Add the chicken pieces into the oil and shallow fry for 3-4 minutes until lightly charred on either side then remove from the pan and set aside
  • In the same pan add the finely diced onions and the salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Add the chopped garlic cloves and crushed ginger then cook for 3-4 minutes
  • Add the chopped tomatoes, stirring occasionally, and cook for 5-7 minutes until the tomatoes and garlic soften
  • Add the chilli powder, Kashmiri chilli powder, cumin powder and coriander powder then cook the spices for 6-8 minutes adding a few tablespoons of water to prevent the spices from burning
  • Add the dried fenugreek leaves, finely chopped green chillies and any leftover marinade then cook for 2-3 minutes – at this point you could blend if you wanted to
  • Add the water then bring to a boil before adding the chicken pieces then cover and cook for 10 minutes
  • Remove the lid and cook until thickened to your personal preference
  • Add the finely chopped coriander then cook for 1-2 minutes until the oilhas separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Your chicken tikka masala is ready!

Video

Keyword chicken, comfort food, curries, dinner, indian

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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