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Chicken Tikka Masala is a curry dish of diced chicken in a rich red, creamy, tomato-based sauce.
The origins of this dish are disputed, one potential origin attributes its invention in
The claim for a Scottish origin for the dish is disputed by a number of Indian chefs, who counter claim that although there are different variations of this dish, it is an ancient dish of Mughali origin.
Surveys have found Chicken Tikka Masala to be the most popular dish in British restaurants and it has been called "
YouTube video tutorial is availabe at END of this recipe's page.
• 200g – 250g chicken breast diced into cubes
• 1-6 fresh red chillies including seeds (depending on spice level desired)
• ½ sweet red pepper, deseeded and sliced
• 2 cloves of garlic, peeled and chopped
• ½ table spoon of fresh or powdered ginger
• 1 table spoon of turmeric
• 1 table spoon of garam masala
• 1 table spoon of tomato puree
• 2 table spoons of vegetable oil
• 4 sprigs of fresh coriander, leaves picked and chopped
• 1 small onion or shallots, peeled and sliced
• 1 x 400g tin plum tomatoes (mashed or blended down to a liquid)
• 100ml plain yoghurt
• 100ml double cream
• Pinch of salt
1. Prepare the Masala sauce for marinating the chicken
(Note: Ideally the marinade should be prepared the day before so the chicken can marinate overnight. If you are pressed for time marinade for at least 1 hour.)
Chop into small pieces:
• 1 - 6 small red chillies (depending on spice level desired)
• Half a sweet red pepper
• 2 cloves of garlic
Blend the chillies, half a sweet red pepper, garlic, ginger, garam masala and tomato puree and vegetable oil in the food processor to form a smooth paste.
Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.
2. Seal marinated chicken by frying
Add two table spoons of vegetable oil to a hot pan (medium to high heat) and add the onion, give the onion a few thorough stirs.
Add the chicken pieces to pan and cook on high heat to seal chicken, stirring thoroughly, this should take no longer than 3 to 5 minutes. Chicken pieces will be sealed once the chicken pieces have a caramelised look.
3. Finish off by adding chicken to base sauce
Add the chicken pieces and tin of plum tomatoes (make sure tin of tomatoes has been mashed or blended down to a liquid) to a hot large saucepan.
Add the yoghurt and stir through.
Simmer gently for 10 – 15 minutes.
Just before serving, add a pinch of salt to taste and stir through the double cream and chopped coriander leaves.
4. Serve with rice.
