Chicken Tikka Masala Recipe

Q: Chicken Tikka Masala

About Chicken Tikka Masala Recipe : A yummy creamy chicken recipe with a thick gravy. Chicken tikka is a popular dish in the food menu of many North-Indian restaurants as well as dinner parties at home. It is a versatile dish to cook since you can prepare it in numerous ways. Full of aromatic flavors, chicken tikka masala is just the perfect recipe for a dinner party this festive season. It tastes best when served with roti, naan or rice.

Overview
Cook Time
Ingredients
Method
Notes

How to make Chicken Tikka Masala

About Chicken Tikka Masala Recipe: A yummy creamy chicken recipe with a thick gravy. Chicken tikka is a popular dish in the food menu of many North-Indian restaurants as well as dinner parties at home. It is a versatile dish to cook since you can prepare it in numerous ways. Full of aromatic flavors, chicken tikka masala is just the perfect recipe for a dinner party this festive season. It tastes best when served with roti, naan or rice.

Total Cook Time 50 mins
Prep Time 10 mins
Cook Time 40 mins
Recipe Servings4
Easy

Ingredients of Chicken Tikka Masala

2 Tbsp Curry or tandoori paste
2 tbsp Yogurt
2 Chicken breasts (skinned)
3 tbsp Single cream
200 gram Tomatoes
2 tsp Root ginger (grated), peeled
2 cloves Garlic (chopped), peeled
3 tbsp Olive oil
2 Bay leaves (optional)
1 medium Onion (chopped), peeled
2 medium Red chillies (seeded (if using Birdseye use only half to one), chopped
1/4 tsp Turmeric
1/4 tsp Paprika
1/4 tsp Salt
1/2 tsp Ground cumin
1/2 tsp Ground coriander
1/4 tsp Garam masala
25 gram Fresh coriander leaves (optional)

How to Make Chicken Tikka Masala

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Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.

Preheat the oven to 180C/350F.

Put the chicken pieces into an ovenproof dish and bake for 10 minutes.

Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.

Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.

Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.

Put in the chicken pieces and fry for 5 minutes. Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.

The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.

Add 125 ml/5 fl oz water and cook for another minute. Take it off the heat, pour into a serving dish and garnish with the coriander leaves.

10.

Serve it with roti, naan or rice.

Key Ingredients: Curry or tandoori paste, Yogurt, Chicken breasts (skinned), Single cream, Tomatoes, Root ginger (grated), Garlic (chopped), Olive oil, Bay leaves (optional), Onion (chopped), Red chillies (seeded (if using Birdseye use only half to one), Turmeric, Paprika, Salt, Ground cumin, Ground coriander, Garam masala, Fresh coriander leaves (optional)

Recipe Notes

Read about the best tikka recipes that we have to prepare a stellar snack platter.
We have also listed down the best Indian chicken recipes for that perfect dinner party menu.

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