Watch My Video on How to Make a Chicken Tikka Masala
Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot!
This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator.
If you like a creamier, less spicy then check out my other recipe.
Creamy Chicken Tikka Masala Recipe
Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot!
This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator.
If you like a creamier, less spicy then check out my other recipe.
Creamy Chicken Tikka Masala Recipe
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Ingredients:
- For the Marinade
- ½ cup/4 tbsp cilantro/coriander leaves, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp garam masala spice mix
- 1 tsp red chili paste
- 2 tbsp lime juice
- 1 tsp turmeric
- ½ cup/115ml plain, natural yogurt
- 1lb/ 450g skinless chicken breast, cut into 2"chunks
- For the Sauce
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 4 cardamom pods
- 1 tsp garlic paste
- 1 tbsp garam masala spice mix
- 1 tbsp brown sugar
- 2 tbsp ground almonds
- 1 can/400g chopped tomatoes
- 1 cup/230 ml light/single cream
Preparation:
Serves 4
- Place all marinade ingredients, except the yogurt, into a food processor and blitz for a few seconds to create a thick paste. Place the paste into a mixing bowl, add the yogurt and stir well. Add the chicken pieces and stir to make sure all the chicken is coated in the sauce. Cover and refrigerate for a minimum of 2 hours up to overnight.
- Thread 3 or 4 chicken chunks onto a wooden skewer and repeat until all the chicken is used up. Place the skewers under a hot grill for about 10 minutes, turning from time to time. The chicken is ready when the outside is golden brown and the chicken is cooked through. Keep to one side.
- Make the Sauce
Heat the oil a large frying pan until hot but not smoking. Add the chopped onion, cardamom pods and garlic paste and stir well. Be careful to not brown the onions, if they start to brown lower the heat. - Add the garam masala, sugar, ground almonds, chopped tomatoes, stir and cook until the sauce thickens, about 10 minutes.
- Add the chicken pieces and the cream. Stir well and cook on a gentle heat for a further 10 minutes.
- Serve hot with either naan bread, chapatis and/or a little boiled rice.
