Chicken Tikka Masala Recipe

Chicken tikka masala, often celebrated as a quintessential British dish, has a rich and somewhat debated history rooted in the Indian restaurants of the United Kingdom. This iconic curry, characterized by its creamy tomato-based sauce and tender chunks of marinated chicken, epitomizes the fusion of Indian culinary traditions with British tastes.

The genesis of chicken tikka masala is believed to date back to the 1960s or 1970s, a period marked by a significant influx of South Asian immigrants to the UK, particularly from India, Pakistan, and Bangladesh. These immigrants brought with them a diverse array of culinary traditions, establishing restaurants that catered both to their communities and the wider British public. It was within these eateries that the foundations of chicken tikka masala were laid.

The origin story of chicken tikka masala is shrouded in anecdote and legend. One popular narrative suggests that the dish was created in a Glasgow restaurant when a customer, finding his chicken tikka too dry, requested a sauce to accompany it. In response, the chef improvised with a blend of tomato soup, cream, and spices, thus creating the rich, flavorful sauce that defines the dish today. This tale, while romantic, underscores the adaptive and innovative spirit of immigrant chefs in Britain.

As Indian cuisine gained popularity in the UK, chicken tikka masala emerged as a beloved staple, reflecting a melding of culinary influences. The dish’s appeal lies in its harmonious balance of spice and creaminess, which resonated with British palates. By the 1980s, it had become a fixture on Indian restaurant menus across the country.

In 2001, chicken tikka masala’s status as a British culinary icon was cemented when then Foreign Secretary Robin Cook declared it “a true British national dish.” This declaration highlighted not only the dish’s widespread popularity but also its symbolic representation of the multicultural fabric of modern Britain.

Today, chicken tikka masala stands as a testament to the cultural exchange and culinary innovation that have come to define British cuisine, continuing to delight diners across the UK and beyond but most importantly, this dish is by far my favourite!

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• The video shows the cinnamon and garlic/ginger paste going in at the same time. That is not correct, the instructions section is your source of truth!
• Ground almonds and coconut powder can be difficult to source. Both items are available on our store. They can also be used for other dishes like our korma recipe. Do not use desiccated coconut as it will make the curry bitty.
• Food colouring is optional but you won’t get that radioactive red glow without it.
• This cannot be done in the slow cooker – it must be done in a pan so that the sauce can caramelise.
• If you like this a bit spicier, add sliced fresh green chillis (3 medium heat, 5 hot, 7 very hot) in step 3

Chicken Tikka Masala

5 from 3 votes

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Cook Time 30 mins

Chicken marination time 1 d

Servings 5 people

Ingredients

  

• 4 tbsp ghee Vegetable oil can be used instead but the dish won't be as sweet
• 1 large cinnamon stick
• 2 garlic/ginger frozen blocks Taj brand is the best! Microwave before adding to the pan.
• 1.5 tbsp Kashmiri chilli powder
• 1.5 tbsp ground cumin
• 1.5 tbsp ground coriander
• 1 tsp salt
• 0.5 tbsp paprika
• 10 tbsp tomato passata
• 2 tbsp tomato puree
• 500 ml chicken stock
• 4 tbsp tandoori masala
• 4 tbsp sugar
• 5 tbsp ground almonds
• 250 ml coconut cream
• 2 tbsp coconut powder
• 1.5 tbsp lemon juice
• 1 tsp red food colouring optional
• 200 ml fresh single cream keep 50ml to garnish
• 1 tbsp garam masala
• 1 tbsp Kasuri methi
• Freshly chopped coriander
• 20 pieces pre cooked chicken tikka (5 pieces per portion) My Tikka Spice Blend on my store is perfect for this!

Instructions

 

• Marinate and then cook chicken tikka pieces. You can use pre cooked chicken pieces if you don’t want to do chicken tikka.
  
• Add the ghee to a pan on a medium heat. Add the cinnamon stick and cook for 1 minute. This will infuse the oil.
  
• Remove the cinnamon stick from the pan and add the garlic and ginger paste and cook for 90 seconds – stirring frequently.
  
• Add the kashmiri chilli powder, ground cumin, ground coriander, paprika and salt and cook for 30 seconds. Add a splash of the stock to stop the spices from burning.
  
• Add the tomato passata and puree, stir and cook on a medium high heat for 3-4 minutes.
  
• Turn the heat down to medium and add the chicken stock in quarters as the curry will soak up the stock. Wait for the curry to soak up half of the stock before adding more.
  
• Add the pre cooked chicken tikka and cook for 3 minutes
  
• Add the tandoori masala, sugar, ground almonds, desiccated coconut, coconut cream and lemon juice. Stir and cook for 3 minutes.
  
• Add the red food colouring and stir.
  
• Take off the heat and add the single cream and stir. Gradually bring back up to a medium heat and then add the garam masala and sprinkle the kasuri methi between your index finger and thumb. Simmer then for 2 minutes.
  
• Serve with a garnish of coriander and cream swirl.
  

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