Chicken Tikka Masala is arguably the most popular foreign dish in the UK.It is mainly of south Asian origin but some say the rich creamy sauce was added later, to satisfy the British peoples desire to have their meat served in ‘gravy’.
No matter the origin. The dish has certainly won a place in the hearts of many, especially mine.
Alhamdulillah I am able to buy fresh marinated chicken tikka from my local halal butcher which saves me time and effort however, I understand not everyone can do this. The best alternative I’ve found is to use 2 1/4 teaspoons laziza chicken tikka masala mix and if you can’t find it or you want to avoid the food colouring you can make your own, as follows.
chicken tikka marinade:
- l/2 lb / 225 grams chicken breast or thigh boneless and skinless, cut into chunks
- 2 tablespoons of oil
- 1 tablespoons plain yoghurt
- 1/2 tablespoon minced garlic
- 1/4 lemon, juice of
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon ground ginger
- 1/2 heaped teaspoon ground paprika
- 1/2 scant teaspoon salt,
- 1/4 teaspoon ground black pepper
Meanwhile, crush garlic and ginger. You can grate the ginger has it can be quite tough to get through the garlic press! I just didn’t want another thing to wash. Add garlic and ginger to the pot and cook for 1-2 minutes stirring often.
Reduce heat slightly, Add masala spices, sugar and a splash of cold water. Cook for a few minutes, stirring frequently. Add 1/2 a 14oz / 400 gram tin plum/chopped tomatoes or 1 fresh diced tomato into the pot. Let the masala simmer uncovered for 5 minutes, stirring frequently.
Chicken Tikka Masala
- 1/2 lb / 225 grams, halal chicken breast or thighs, boneless and skinless
- 2 tablespoons of oil
- 1 tablespoons plain yoghurt
- 1/2 tablespoon minced garlic
- 1/4 lemon, juice of
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon ground ginger
- 1/2 heaped teaspoon ground paprika
- 1/2 scant teaspoon salt,
- 1/4 teaspoon black pepper.
- 3 tablespoons oil
- 1 onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons peeled and minced/finely grated ginger
- 1 large ripe or 1/2 14oz / 400 gram tin plum/chopped tomato
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon (cassia)
- 1/2 teaspoon ground Kashmiri Basar spice mix or cayenne
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground paprika
- 3/4 teaspoon or to taste salt
- 1 1/2 teaspoon sugar
- 2 tablespoons unsalted butter
- 3/4 tablespoons lemon juice (only needed if you used a fresh tomato)
- 1/4 cup or 65ml double cream
- 3 tablespoons water
- Cut chicken into 3/4 inch / 2 cm cubes.
- Place marinade ingredients in large bowl and stir.
- Add chicken to marinade and stir to coat. Cover and refrigerate for 24 hours.
- Pre-heat oven to 230C / 450F, place tikka on baking sheet and bake for 8 minutes, turn and bake for another 7 minutes or until chicken is no longer pink inside. Remove from oven and set aside.
- Dice onion, cook in oil (I used olive but it’s up to you) oven a medium-high heat until soft, translucent with slightly golden edges about 6-10 minutes.
- Mince garlic, peel and grate ginger. Add to pot and cook for 1-2 minutes, stirring often.
- Reduce heat slightly, Add all spices, sugar and a splash of cold water. Cook for a few minutes, stirring frequently. Add tomato into pot and crush with wooden spoon. Let masala simmer uncovered for 5 minutes, stirring frequently. Pour into a blender, blend until smooth.
- Return masala back into the pot. Stir in butter, heavy cream, lemon juice (only if you used fresh tomato) and water. Bring curry to a boil over high heat then reduce heat to medium-low. Add chicken tikka and simmer for 5 minutes, stirring occasionally.
- Serve garnished with coriander and/or fried onion and green pepper.
