Not exactly a classic Indian Chicken Curry - the world famous classic chicken tikka masala (well, the sauce anyway) was invented in Glasgow of all places, in the 1970s by a Bangladeshi chef. Supposedly it was created to appease a customer who complained his chicken was too dry! Now it’s loved all around the world! My kids order it EVERY time we go out for Indian, and Chris and I always sneak a bite to go with our spicier curries.
Steps to make Chicken Tikka Masala:
We start by marinating the chicken in a mixture of yogurt and spices. It needs to marinade for at least a couple of hours, to really tenderize the chicken, so it can be grilled or griddled later without drying out. Next we start on the sauce by softening onions in a pan with a little oil and butter. Add garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato puree and stir it all together. At this point I like to add in a chopped red pepper. This is totally optional, and definitely not an authentic addition, but I like to add in a little veg where I can get away with it. Then add in tinned tomatoes and water and let it simmer for 15-20 minutes while you cook the chicken. You can cook the chicken on a griddle or barbecue on skewers, or if you want to keep it simple, like I do, then spread the chicken out on a tray, brush with oil and grill until lightly charred. If the pieces aren’t too big, you shouldn’t need to turn them to cook them through. Now stir cream, ground almonds and a little brown sugar in the the sauce, and add in that cooked chicken. Give it all a stir and heat the cream through for a couple of minutes, then serve. I like to serve mine with boiled rice (<– check out my no-fail rice post) and/or chapatis (<–super quick and easy).
Pro-Tip - How to make a hotter version of Chicken Tikka Masala
Add in 1-2 tsp of hot chilli powder with the spice ingredients when you’re making the sauce. Alternatively, you can add in 1-2 fresh red chillies (finely chopped) when you add in the red bell peppers. Or you could do both if you like it really spicy! I tend to stick with the mild version, as the kids prefer it, but then Chris and I will sprinkle on a some finely chopped fresh red chilli, or a pinch of chilli flakes at the end.
Also, a head’s up for Thanksgiving and Christmas leftovers - try my Leftover Turkey Tikka Masala!
The Chicken Tikka Masala Video:
The Chicken Tikka Masala Recipe:
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