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Chicken Tikka Masala
Chicken tikka masala is a dish based on chunks of Indian-style roasted chicken (Chicken Tikka) cooked in a tomato curry sauce, originating in India. There is no standard recipe for chicken tikka masala; a survey found that, of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomato and either cream or coconut cream and various spices.
Ingredients
- cooked Chicken Tikka, cooked Chicken Tikka; 1.5 lb675 g
- mustard seed oil, see notes2 tbsp
- garlic, large, finely chopped4 clove
- onions, finely chopped (optional); 7 oz200 g
- plum tomatoes, 28 oz, chopped1 tin
- fresh green chiles, chopped; depending on strength of the chiles and the desired strength of the sauce1–4
- fresh cilantro (coriander leaves), chopped2 tbsp
- single cream, 4 fl oz50 ml
- malt vinegar or tamarind extract, or tamarind extract1 tbsp
- curry paste2 tbsp
- tandoori masala paste2 tbsp
- tomato paste1 tbsp
- garam masala1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat the oil in a wok or large frying pan.
Add the garlic and onions and stir-fry until browned.
Add the curry pastes and mix well, adding a little water or yogurt.
Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
Add the cream, garam masala, and chopped cilantro and simmer for a few times.
Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.
