Chicken Tikka Masala

Chicken Tikka Masala is a traditional British Indian Restaurant (BIR) recipe for a classic curry of chicken in a cream-based sauce that's prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Tikka Masala.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Chicken Recipes British Recipes

This, by now is a classic dish whose origins has become almost mythic. Most believe that it was invented by Bangladeshi immigrants to Britain (and origins have been ascribed to several cities from London through Manchester to Glasgow). Indeed, the tikka masala recipe has been so successful that it has been imported back to the Indian subcontinent and it is now thought of as the 'classic' Indian dish all over the world. However, there is no single definitive version of this dish and the version below is based on a Manchester restaurant version:

Ingredients:

4 tbsp vegetable oil
3 breasts Chicken Tikka
425ml Curry Sauce
2 tsp Paprika
1 tsp Salt
1/2 tsp Chilli Powder
1 tsp Garam Masala
1/2 tsp ground cumin
6 tbsp Single Cream
1 tbsp Fresh coriander leaves, finely chopped

Method:

Heat the oil in a large deep-sided frying pan, add the curry sauce and bring to the boil. As soon as the mixture's boiling add the paprika, salt and chilli powder. Cook for five minutes, stirring continually. Turn down the heat and add the garam masala and cumin. Cook for a further three minutes.

Meanwhile halve each piece of chicken tikka and add to the curry sauce mixture once it's done. At the same time add the cream and simmer for three minutes, until the chicken has heated through.

Take off the heat, sprinkle with the fresh coriander and serve immediately.

For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page