اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
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.
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!
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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