Chicken Tikka Masala

 

One thing which I really came to love during my years living in the UK was a good Indian curry. A really good curry is something to be enjoyed and the top of the range has to be a Chicken curry.  

Tender pieces of chicken, infused with home ground and tempered spices, in a lush rich sauce and served with rice. Food just doesn't get much better than that!

Chicken Tikka Masala is a popular Indian dish that has gained worldwide recognition and popularity. It is a flavorful and aromatic dish that is loved by many due to its unique blend of spices and tender chicken pieces. It is also a dish that is easy to prepare and can be enjoyed by people of all ages.

 

Tikka Masala consists of marinated chicken pieces that are grilled and then simmered in a creamy tomato-based sauce. The sauce is made with a blend of spices such as cumin, coriander, and garam masala, which give the dish its distinct flavor. 

Typically it is served with rice or naan bread, which helps to soak up the flavorful sauce. 

 Chicken Tikka Masala has a rich history that is steeped in controversy. Some claim that it originated in India, while others believe that it was created in the United Kingdom. Regardless of its origins, one thing is certain - this delicious chicken curry has become a beloved dish that is enjoyed by people all over the world.

 

Authentically, the marinated chicken will be grilled in a Tandoor oven and then cut into pieces and added to the sauce. I don't have access to such a thing and so today I have gone to one of my favorite food writers, Tamasin Day-Lewis and adapted her recipe from the book, Food You Can't Say No To.

It is a bit simpler, but truly delicious and authentic flavor wise.  If you are not familiar with Tamasin Day-Lewis, she is the sister of the actor Daniel Day-Lewis.  She is a well known food writer in the UK, but also has written for several American publications.  I trust her recipes emphatically.

    

WHAT YOU NEED TO MAKE CHICKEN TIKKA MASALA

It might look like a lengthy list of ingredients, but most of them are spices and seasonings. 

• 10 ounces (300g) boneless, skinless chicken thigh or breast meat
• 1 1/2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• fine sea salt and ground black pepper
• 1 green chili, seeded, trimmed and finely chopped
• 1 inch of fresh ginger, peeled and finely grated
• 2 fat garlic cloves, peeled and finely chopped
• 1/4 tsp hot chili powder (use less if you don't like things really spicy)
• 3/4 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp cumin seed, toast in a dry pan and grind
• 1/2 TBS dark soft brown sugar
• 1/2 TBS tomato paste (tomato puree)
• 1 cup (200g) tinned chopped tomatoes
• 1/2 cup (120ml) hot chicken stock
• 5 dried curry leaves
• scant half cup (100ml) of thick Greek yogurt
• 1 TBS heavy cream
• 1/2 tsp cornstarch (corn flour)
• 1 TBS roughly chopped cilantro/coriander leaves

Today I used chicken breast meat, but you can use either that or thigh meat.  I have also used turkey breast pieces in the past. 

Make sure you chop your onion, chili, ginger root, and garlic very fine.  You want them to actually form a bit of a paste in the skillet.

Full disclosure when I went to make my curry I did not have any fresh coriander/cilantro and so I used dried coriander/cilantro leaves.  To use dry, use roughly half the amount.

 

Curry leaves have a distinct flavor that is quite unlike any other herb or spice. You cannot replace them with curry powder. It is not the same thing.

You can find them in the foreign food aisle of the grocery store, or they can be purchased online.  I get mine on Amazon.  Two other substitutes that you could use are lemon balm leaves or lime zest.

If you want to add a little bit of heat you can add  a dried bird's eye chili to the sauce.  I prefer my curry a bit milder than that!

HOW TO MAKE CHICKEN TIKKA MASALA

This is a really simple and easy curry to make and is really not all that time consuming.

Cut your chicken into bite sized pieces and set aside.

Heat 1 TBS of the oil in a large heavy based skillet. Add the onion and a bit of salt. Cook gently, without browning, for about 15 minutes. Add the chopped chili, grated ginger, and garlic. Cook further for a few minutes until very fragrant. Add the spices and cook a few minutes longer and then scrape out into a bowl. Set aside.

Add the remaining oil to the pan. Add the chicken pieces. Brown on both sides. Add the spice mixture back to the pan, stirring to coat the chicken.

Add the sugar, tomato paste, tomatoes, hot stock and curry leaves. Grind over a bit of pepper and bring to the boil.  Reduce to a simmer, cover and simmer for about 20 minutes until the chicken is tender and cooked through.

Warm the cream and whisk in the cornstarch, cook stirring for a minute, then remove from the heat and whisk in the yogurt. Whisk this into the chicken and sauce along with half of the chopped cilantro/coriander.

Serve immediately, sprinkled with the remaining coriander.

 

VARIATIONS OF CHICKEN TIKKA MASALA

 Chicken Tikka Masala is a popular dish that has been adapted and modified in various regions and cultures. Here are some of the different variations of this classic dish: 

 Regional Variations 

Different regions have their own take on Chicken Tikka Masala. In India, the dish is typically made with bone-in chicken and a spicier sauce. In the UK, the sauce is creamier and milder, often served with rice or naan bread. In the US, the dish is often made with boneless chicken and a tomato-based sauce.

Vegetarian and Vegan Options 

For those who prefer a vegetarian or vegan diet, there are many options available. Tofu or paneer can be substituted for chicken to make a vegetarian version of the dish. For a vegan option, coconut milk can be used instead of cream and tofu or chickpeas can be used as the protein source. 

 Other variations of the dish include adding different vegetables such as bell peppers, mushrooms, or potatoes. Some recipes call for different spices or herbs to be added to the sauce, such as coriander, cumin, or turmeric. Overall, Chicken Tikka Masala is a versatile dish that can be adapted to suit different tastes and dietary needs, and is delicious no matter what!

Chicken Tikka Masala was one of the first things my fellow students and I learned to cook when I went to Culinary College in the UK.  That version was a bit different than this one in that there was no sauce.

Instead the chicken was marinated in some herbs and spices and then grilled over a bed of onions.  It was a lot spicier than this version.

Our instructor was the head chef at the Queen's Hotel in Chester in the UK.  Although it was training that I took much later in life, it was something I really enjoyed.  I had worked in the food industry off and on through the years and wanted to have a piece of paper to prove my skills and to get a better job.

I found myself wishing that I had done it a lot earlier in life.  Instead I went to Secretarial school and guess how many secretarial jobs I have had!  zilch!  That's right, nada!

 

I really hope that you will be inspired to want to try Chicken Tikka Masala for yourself.  Traditionally it would be served with rice or Naan bread, with perhaps some mango chutney or cucumber raita on the side.  

All I had in the house was rice and so that is what I had!

If you are a fan of curry you might also like to explore these other curries that I have cooked in The English Kitchen:

CRISPY CHICKEN KATSU CURRY - Not quite an Indian curry but more of an Asian curry.  Crispy breaded and fried chicken breasts served with a deliciously spiced sweet sauce drizzled over top. Very nice served with rice and a scattering of chopped green onions on top.

SWEET AND EASY CURRIED CHICKEN - No fuss, no muss, no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work. This is an old family favorite. 

Yield: 2

Author: Marie Rayner

Chicken Tikka Masala

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Chicken Tikka Masala is a popular Indian dish that consists of marinated chicken pieces that are grilled and then cooked in a creamy tomato-based sauce. It is a dish that is enjoyed by people all over the world and is often regarded as the national dish of the United Kingdom. This recipe is sized for two, but can easily be doubled.

Ingredients

• 10 ounces (300g) boneless, skinless chicken thigh or breast meat
• 1 1/2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• fine sea salt and ground black pepper
• 1 green chili, seeded, trimmed and finely chopped
• 1 inch of fresh ginger, peeled and finely grated
• 2 fat garlic cloves, peeled and finely chopped
• 1/4 tsp hot chili powder (use less if you don't like things really spicy)
• 3/4 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp cumin seed, toast in a dry pan and grind
• 1/2 TBS dark soft brown sugar
• 1/2 TBS tomato paste (tomato puree)
• 1 cup (200g) tinned chopped tomatoes
• 1/2 cup (120ml) hot chicken stock
• 5 dried curry leaves
• scant half cup (100ml) of thick Greek yogurt
• 1 TBS heavy cream
• 1/2 tsp cornstarch (corn flour)
• 1 TBS roughly chopped cilantro/coriander leaves

Instructions

1. Cut your chicken into bite sized pieces and set aside.
2. Heat 1 TBS of the oil in a large heavy based skillet. Add the onion and a bit of salt. Cook gently, without browning, for about 15 minutes. Add the chopped chili, grated ginger, and garlic. Cook further for a few minutes until very fragrant. Add the spices and cook a few minutes longer and then scrape out into a bowl. Set aside.
3. Add the remaining oil to the pan. Add the chicken pieces. Brown on both sides. Add the spice mixture back to the pan, stirring to coat the chicken.
4. Add the sugar, tomato paste, tomatoes, hot stock and curry leaves. Grind over a bit of pepper and bring to the boil.
5. Reduce to a simmer, cover and simmer for about 20 minutes until the chicken is tender and cooked through.
6. Warm the cream and whisk in the cornstarch, cook stirring for a minute, then remove from the heat and whisk in the yogurt. Whisk this into the chicken and sauce along with half of the chopped cilantro/coriander.
7. Serve immediately, sprinkled with the remaining coriander.

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