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Chicken Tikka Masala

Chicken Tikka Masala is easily the best known of curries and a firm favourite for most.

This is an authentic recipe that uses herbs and spices rather than a shop bought paste. It takes time to make and also time to master. It is up to you if you want to take the time to do so. The rewards are great, you will gain the knowledge, skill and confidence to create some amazing curries and other Indian dishes each of which you get to eat as you master their creation.

I have broken this recipe down into sections to make it easier to follow. Each section will tell you the ingredients needed as well as what equipment you need.

Take your time and do them one at a time in the order I wrote them in and you will be left with a delicious Chicken Tikka Masala that will get so much easier to make the more you make it.

There are a lot of ingredients which means a lot of expense at the start, however these ingredients last and so will make a lot of curries for months to come so on a per curry basis, the more you make the cheaper each becomes.

If you want to get serious about making your own curries at home then buy a spice grinder. Look in your local electrical store as I seen a great one for €23 failing that go to Argos.



Allergens : Gluten Free
Chicken Breasts - 4-6
Garam Masala (ground) - 3 tsp
Turmeric (ground) - 5 tsp
Fresh Ginger - 1 thumb sized piece
Garlic Cloves - 12
Fresh Coriander - 1 handful
Coriander (ground) - 3 tsp
Cumin (ground) - 2 tsp
Salt - 1 tsp
Green Cardamom Pods - 8
Ground Chili - 1/2 tsp, more if you like it hot
Onion - 1
Ghee or Oil - 3 tbsp
Tomato Paste - 30g
Fresh Cream (Use double if you can get it) - 250ml
Tins Chopped Tomatoes - 2
Natural Yogurt - 300-400ml
Coconut Milk - 1 tin
Sugar - 2 tbsp
Chicken Stock Cube (Knorr is best) - 1


THE CURRY PASTE You will need... Mortar and Pestle or Small Bowl, cling film and a large bowl big enough to hold the chicken. 3 tsp Garam Masala 5 tsp Turmeric 1 Thumbnail size piece of Ginger, peeled and chopped really finely 8 Cloves of Garlic, peeled and chopped 3 tsp Ground Coriander 3 tsp Ground Cumin
Mix all of the above in a small bowl (Mortar and Pestle) until they form a paste.
Split this paste in half, cover one half and leave in the fridge till later.
Place the other half in a large bowl and set to one side.
MARINATING THE CHICKEN The large bowl with the paste from earlier, 1 sharp knife to cut chicken, 1 raw meat (red) chopping board, 1 wooden or metal spoon, cling film and a whisk. You will need..300-400ml Natural Yogurt 1 tsp Salt 4 - 6 Chicken Breasts
Place the Natural Yogurt in the bowl with the paste you made earlier add the salt and mix really well, you want the paste to be completely incorporated into the yogurt.
Cut the chicken breasts into large pieces, I got 5 out of each of mine. Place these into the bowl with the paste and yogurt, mixing so that the chicken is completely covered in the mix.
Cover and leave in the fridge for at least 3 hours though overnight would be better.
The following steps should be followed just before you want to serve the curry, it will take you about 1 hour to complete, shorter the more you make the dish.
You will need.. 1 Medium heavy bottomed pot, the spice paste you wrapped and left in the fridge earlier (not the one mixed with the chicken), 1 wooden or metal spoon, can opener for the chopped tomatoes, 1 stick blender or food processor or liquidiser to blend the sauce. 1 knife and vegetable (green) chopping board to chop the coriander.
8 Green Cardamom Pods 1/2 tsp Ground Chili, use as little or as much as suits you. 1 Onion, thinly sliced 1 tsp Chopped Garlic 1 tsp Chopped Ginger 3 tbsp Ghee or Oil
In a heavy bottomed pot melt the ghee or heat the oil and add all of the above
Cook on a medium heat until the onions are soft and browning slightly then add 30g Tomato Paste Rest of the Spice Paste you made earlier
Fry these on the same heat until they start to coat the bottom of the pot then add 2 Full Tins of Chopped Tomatoes Fill one tin with cold water then add that too
Heat till almost boiled then simmer for 20 minutes then add 250ml Fresh Cream, Double Cream is best Good Bunch of Coriander Stalks chopped, keep the leaves till later. 1 Tin of Coconut Milk 2 tbsp of Sugar 1 Knorr Chicken Stock Cube
Stir really well then simmer on a low heat for 10 minutes in which time the sauce should thicken, simmer a little longer if not.
Blend this with a stick blender
Chop the remaining coriander leaves then add these
You can cook the chicken on a BBQ, Chargrill, Griddle, Pan or under the Grill. BBQ is best. Just make sure it is cooked through before serving and eating. Cut into a piece if unsure.
Serve with the delicious sauce you made and rice. I will post the recipe for Pilau Rice and Nan Bread as soon as I can afford to make them.

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