Yes, chicken tikka masala is officially Britain’s national dish. Each and every curry house, whether it’s a takeaway or a restaurant, has chicken tikka masala on their menu. Have you ever wondered if this is possible to cook at home? Of course, it is! Just like any other curry dishes, chicken tikka masala is also easy enough to cook at home. In fact it is much simpler and easier than the other signature curries.
The beauty of cooking chicken tikka masala at home is your control over the flavours. Like it hot? Or do you prefer mild but aromatic? Using simple but genuine ingredients you can prepare at home to suit your tastes. This authentic chicken tikka masala recipe comes straight from our kitchen, tried, tested and enjoyed.
Chicken Tikka Masala Recipe
Here is Your Recipe
500 gr chicken breast (free range for tasty results)
2 tablespoon butter
2 tablespoon sunflower oil
2 tablespoon yogurt
½ teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon coriander powder
2 inch cinnamon sticks
1 teaspoon fennel seeds
1 cumin seeds
2 tablespoon almonds
2 tablespoon cashews
2 tablespoon grated dry coconut
2 tablespoon poppy seeds
2 teaspoon freshly ground garlic-ginger paste
2 ripen vine tomatoes
2 red bell peppers
2 red onions (or bombay onions)
1 teaspoon fresh lime juice
1 cup water
Salt to taste
Clean and dice chicken into 2 inch cubes.
In a bowl add chicken pieces, a tablespoon of oil, turmeric powder, coriander powder, Kashmiri red chilli powder, yogurt, lime juice and garlic ginger paste.
Mix nicely and marinate in a fridge for a couple of hours.
Once marinated grille the chicken pieces until almost cooked.
Or barbecue for a smoky flavour.
Chop onions, tomatoes, peppers.
Heat a tablespoon of oil in a pan and fry onions.
Add cinnamon sticks, cardamom, cloves, fennel seeds, cumin seeds and fry for another couple of minutes
Remove the pan from heat and let it cool.
Grind these fried ingredients into a smooth paste.
Dry roast nuts, grated coconut and poppy seeds.
Once cooled down, grind into a paste.
Pan fry chopped peppers and tomatoes and grind into a paste.
Heat butter in a thick bottomed pan.
Pour onion and spices paste until the oil separates.
Then add ground tomatoes and peppers paste.
Keep stirring for some more time.
It’s time to mix in the nut and poppy seeds paste.
Mix well and cook on a medium flame.
Add a cup of water if needed.
Add grilled tikka chicken pieces and cook till done.
Garnish with fresh chopped coriander leaves (optional)
Serve hot with steamed basmati rice or Naan.
For luxurious chicken tikka masala nut paste is recommended.
You may use double cream instead for a creamier taste.