Chicken tikka masala is a dish commonly served in Indian restaurants throughout the world. One story has it that this recipe was actually developed in Scotland, somewhat by accident, and became popular in Indian restaurants throughout the United Kingdom.
As with any of our recipes, it can be changed in several ways. First of all, we use boneless, skinless chicken breasts cut up into bite size chunks. Any cut of chicken can be used, however. The cooking time will just has to be adjusted accordingly. For example, if you are using bone in chicken, it will have to cook longer.
It is best to use plain yogurt, but you can use whatever you have on hand. Just try to be sure it doesn’t have too strong of a flavour or it will throw the taste of the dish off.
The recipe calls for several spices, the amount of which can be altered to suit your taste. I only allow the chicken to marinate for about 20 minutes, but if time permits, allow it to marinate overnight for best results.
The tomato puree really makes the dish unique, so try and buy a top quality brand.
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Chicken Tikka Marsala
- For the Marinate:
- 3 boneless, skinless chicken breast cut into bite size chunks
- salt and pepper to taste
- 1/2 cup of plain yogurt
- the juice from 1/2 lemon
- 1 grated or minced thumb size ginger
- 3 cloves of grated garlic
- 2 tbsp of garam masala
- 1 tsp of tumeric
- 2 tbsp of butter and 1 tbsp of oil for frying
- For the Gravy:
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 thumb size ginger, minced
- 1 tsp of tumeric
- 1 tsp of coriander
- 1 tsp of cumin
- 1 tsp of salt
- 1 tsp of cayanne (optional)
- 2 cups of tomato puree
- 1 cup of heavy cream
- cilantro for garnish
- Add the chicken into a bowl followed by the yogurt, lemon juice, ginger, garlic, garam masala, tumeric, salt, and pepper. Mix until well combined.
- Cover and allow to marinate for about 15 minutes – overnight is preferred.
- After marinating, add 2 tbsp of butter and 1 tbsp of oil to a pan. Put the chicken in and fry until cooked through. Set it aside.
- In the same pan, saute the onion until translucent. Add in the ginger and garlic and saute until fragrant.
- Put in the tumeric, coriander, garam masala, cayanne, and cumin. Stir for a minute or so until the spices awaken.
- Pour in the tomato puree. Simmer for about 10 minutes until thick.
- Put in the heavy cream and chicken. Allow to simmer for about 5 minutes.
- Garnish with cilantro and serve.
