Chicken Tikka Masala

Chicken Tikka Masala is a traditional British recipe for a classic mild curry of chicken served in a thick masala gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Tikka Masala.

prep time

30 minutes

cook time

45 minutes

Total Time:

75 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Chicken Recipes Milk Recipes British Recipes

This is a traditional British curry; or at the very least a classic British Indian Restaurant curry (probably invented by Bangladeshi chefs) hailing from either Birmingham or Glasgow during the 1970s. It’s a case of traditional Indian style chicken tikka (roasted marinated chicken chunks) served in a masala gravy adapted for British tastes. It remains Britain’s favourite curry and no list of international curries is complete without it.

Ingredients:

For the Chicken Marinade:
600g (1 1/3 lbs) chicken thigh fillets, cut into cubes
2 tbsp lemon juice
6 garlic cloves
3cm (1 in) piece fresh ginger, scraped and grated
1 ½ tsp cumin seeds
½ tsp ground coriander, coriander powder
½ tsp garam masala
1 tsp paprika
1 tsp red chilli powder
2 tbsp yogurt
2 tbsp oil
Salt to taste

For the Chicken Tikka Masala:
2 tbsp oil
1 large onion, finely chopped
1 tsp minced ginger
½ tsp ground turmeric
2 tsp ground coriander seeds
1 tsp paprika
1 tsp red chilli powder (Kashmiri is best, for colour)
1 tbsp tomato puree
2 medium tomatoes, chopped
1 tsp lemon juice
180ml (¾ cup) fresh cream
¼ tsp garam masala
A handful coriander (cilantro) leaves, chopped
Salt to taste

Method:

Place chicken pieces in a large bowl. Rub with the lemon juice and enough salt. Transfer to your refrigerator and allow to marinate for 10 minutes.

Meanwhile, combine garlic, ginger, cumin, coriander, garam masala, chilli powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in the oil and mix well. Marinate for at least 30 minutes (or overnight if possible).

When ready, pre-heat your grill (broiler) or barbecue. Thread the chicken pieces onto skewers then grill or barbecue, turning occasionally, for 15–20 minutes or until cooked through. Remove chicken from skewers and set aside.

Meanwhile, heat the oil in a large pan (or wok) over medium heat. Add the onions and fry briskly for 2-3 minutes or until lightly browned. Add the ginger and continue frying for about 90 seconds, until aromatic. Now add the ground turmeric, ground coriander, paprika and red chilli powder. Fry for 60 seconds then add the tomato paste and fry for a few seconds more.
Stir in the fresh tomatoes and continue cooking until they are soft and mushy. Bring everything to a boil, reduce heat and simmer for 2-3 minutes.

Stir in the lemon juice and cream then add enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.

Add garam masala and coriander (cilantro) leaves. Heat through then stir in the grilled chicken. Garnish with more coriander leaves if you like.

Serve with naan, roti or rice.