recipe for Chicken Tikka Masala comes from India and is
based on the cooking of the sub-continent. Always remember
that quantities are very much a matter of personal taste
and these recipes are intended as a guide to enable you
to cook authentic tasting Indian dishes.
Tikka means chunks or pieces. Chicken Tikka Masala is a
dish of roasted chicken pieces in a spicy orange coloured
gravy eaten in most south Asian countries. Chicken pieces
are marinated in yoghurt and spices and roasted in the tandoor.
There is no specific recipe for Chicken Tikka Masala but
the main ingredients remain the same which is chicken and
yoghurt. It is the most popular restaurant dish in Britain
This is one Indian dish which became popular because of
There are a few different theories about the origin of
the dish. Some claim that it was created in an Indian restaurant
in Britain and was an improvisation of Punjab cuisine from
the last fifty years. A chef from Pakistan claims that he
created this dish with the addition of yoghurt and cream.
And some claim that it was created in Birmingham and Newcastle,
whilst others compare it with another dish of North India,
If you would like to know more about Indian cooking read
the article Indian
Cooking . . . how did it become so popular?
For the Tikka:
1 kg Boneless chicken
¼ cup curd or yoghurt
½ tsp ginger garlic (crushed)
Spices: ¼ tsp Cumin, white pepper, turmeric, chilli,
mace, nutmeg, green cardamom (ground together with pestle
Edible orange colour
Butter or margarine (melted)
For the gravy:
Onion (finely chopped)
Ginger garlic paste
Green chillies (chopped)
Spices: 1 tsp cloves, green cardamoms, Red chili (powder)
Salt to taste
Honey to taste
the chicken pieces into cubes.
all the ingredients for the Tikka together in a bowl and
put the chicken pieces in it and keep it overnight in
the fridge to marinate.
chicken pieces and grill until browned on all sides. Keep
basting with melted butter to avoid burning.
you do not have a grill you can bake it in the oven. Preheat
oven to 180°C / 350° F.
the chicken with butter and bake it for 8 minutes.
off the excess marinade and bake again for a further 2
it is baking you can prepare gravy. Add some oil to a
pan and fry the onions until caramelised.
the chopped tomatoes, ginger and garlic paste.
until the oil separates then add green chillies (de-seeded),
cardamoms, cloves and salt.
4 cups of water and bring to the boil. Simmer on a low
heat until the sauce thickens.
ready to serve strain the sauce and put it on the heat
again, adding the cream and butter. If sauce is sour add
honey to taste.
the chicken Tikka to the gravy and simmer for a while,
garnish with chopped fresh coriander.
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