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Chicken Tikka Masala

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Boneless chicken breast marinated with spices, grilled or fried in oil and cooked in a creamy tomato sauce
Chicken Tikka Masala

Chicken Tikka Masala is a dish that originated in the Indian subcontinent. It consists of grilled chunks of chicken cooked in a tomato-based sauce.

The dish can be found in Indian restaurants the world over and is now often found on Western tables.

It has been claimed to have originated from Britain as an adaptation of a traditional Pakistani recipe called Kari Chicken which was brought to Britain by Pakistani immigrants in the 1960s and 1970s.

The British version was invented at the Shish Mahal restaurant in Glasgow, Scotland by a Punjabi chef named Ali Ahmed Aslam. It is believed that chicken tikka was created by accident one night, after too much tomato sauce at the restaurant and not enough lamb tikka to put on top of the chicken curry.

Chicken Tikka Masala

Chicken Tikka Masala with rice

 

Chicken Tikka Masala
5 from 4 votes

Chicken Tikka Masala Recipe

Boneless chicken breast marinated with spices, grilled or fried in oil and cooked in a creamy tomato sauce
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: British, Indian, North Indian, Pakistani
Keyword: Murgh Tikka Masala

Ingredients for Chicken Tikka Masala

  • 800 g Chicken Breasts boneless, skinless
  • 3 tsp Ginger chopped
  • 1 to 1 1/2 tsp Garam Masala Powder
  • 2 Garlic Cloves chopped
  • 1/4 tsp Red Chilli Powder
  • 1/2 cup Plain Yogurt
  • 1/2 tblsp Vegetable Oil
  • 1 Onion medium, finely sliced
  • 125 g Tomatoes peeled
  • 2 to 3 tblsp Thick Cream
  • 2 tblsp Coriander Leaves chopped
  • as per taste Salt

How to make Chicken Tikka Masala

  • Add the ginger, garlic, garam masala powder, red chilli powder and salt in a bowl. Mix well.
  • Add 1/2 cup of yogurt and 1 tblsp of the ginger garlic masala mixture (from previou step) in a large bowl.
  • Add the chicken pieces and mix well to coat. Keep aside for 5 minutes.
  • Heat a non-stick pan over medium flame.
  • Fry the chicken pieces for 3 to 4 minutes each side and remove.
  • Add oil to the pan.
  • Add the onions and saute for 2 minutes.
  • Add the remaining ginger garlic mixture and tomatoes.
  • Stir well.
  • Add cream and the remaining yogurt.
  • Cover the pan with a lid and simmer for 10 minutes.
  • Add the chicken pieces and cook, covered, for 5 to 10 minutes.
  • Garnish with the coriander leaves.
  • Serve hot with jeera rice or naan.

Notes

If desired, instead of frying the chicken pieces, you can also grill them in an oven or tandoor.

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1 comment

md f rahaman September 13, 2009 - 6:30 am

nice

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