Clem's Chicken Tikka Masala
 

 

While the actual origin of Chicken Tikka Masala is not known for certain, it is agreed that it is not something which was born in the Indian sub-continent. It is popularly thought that the dish appeared in the kitchens of Bangladeshi eateries  established in Britain by immigrants from that part of the world. It has so gained popularity and there are few Indian restaurants in Britain which do not have this item on their menu. In fact, it is thought of as one the the British national (meaning found across the nation) dishes alongside old standards like fish and chips.


The dish is boneless chicken pieces marinated in a yoghurt-spice blend which is hard fried or grilled afterwards (much like Chicken Tandoori), and then immersed in a thick, smooth and creamy spiced gravy.
 

My first taste of Chicken Tikka Masala was in Edinburgh of all places (http://clemkuek.com/photoalbum/photo747.html). Just on a whim, I decided yesterday to start making this dish for the first time. I had researched online sources for a good recipe but as many have found, the ingredients for this dish are highly variable with the only things regular being the chicken, tomatoes, and a source of cream. The spices used varies.

Here is how I cooked this dish tonight:
 

CHICKEN MARINATION

  • Cut about 600 g of boneless chicken thighs into large chunks.
    Set aside to drain dry.
     
  • In a bowl, add each of the following (experiment by varying the quantities):
     
    • About 150 - 170 g of thick yoghurt (Greek style will be good).
    • 5 - 6 cloves of garlic; minced.
    • 1 tablespoon of minced ginger.
    • 1 teaspoon garam masala.
    • 1 teaspoon salt.
    • 1 teaspoon ground cumin.
    • 1 teaspoon ground coriander.
    • 1 teaspoon chilli powder (Kashmiri or otherwise), to your liking.
    • A dash of ground black pepper.
    • Optional: 1 teaspoon paprika (for added red colour); 2 teaspoons lemon juice if you like your dish a bit more sour than yoghurt would impart.
    • 1 tablespoon of cooking oil.

    Try to make this marinate with as little added water as possible apart from that within the yoghurt (you don't want a watery marinate).
     

  • Mix the concoction well and then add it to the chicken.
     
  • Let the chicken thus marinate in the refrigerator overnight.
    If you are short of time, marination for a couple of hours will be better than nothing.

    If the steps so far sound familiar, it is because this is also how Tandoori Chicken is made.
     


COOKING THE CHICKEN

  • In enough frying oil (or ghee), brown off the chicken pieces on all sides.
    Ensure that you are frying the chicken as "dry" as possible (let all watery marinate run off first) otherwise you will be steaming the chicken in its juices rather than frying it.
    Frying until charring is desirable taste-wise.

    You may also do like preparing Tandoori Chicken and grill the pieces.
     
  • You want well-brown chicken pieces at the end of this step.
    It does not matter if the chicken is still under-cooked on the inside at this stage.
    The pieces will further cooked later.
     
  • Set the browned/charred chicken aside.
     


MAKING THE TIKKA SAUCE
 

  • In some cooking oil (or ghee) start by frying one diced onion and two tablespoons of minced ginger.
    Add some salt to enhance the frying process (extracts water from the onions and ginger).
     
  • When the onions and ginger starts to turn brown, reduce the heat under the fry pan, and add 6 cloves of garlic (minced) and a teaspoon or two of chilli powder (to taste).
     
  • Now add:
     
    • 1 teaspoon of turmeric powder (you can add more later depending on the colour of the gravy you would like to have).
    • 1 teaspoon of garam masala (or to taste).
    • 2 teaspoons of coriander powder.
    • 1 teaspoon of cumin powder.
    • 1 green cardamon pod (cut off one tip to allow flavour diffusion).
       
  • Fry for a couple of minutes.
     
  • Now add some tomato: You can use paste, or fresh tomato diced into in small pieces.
    Add some water to make for a runny gravy at this stage.
    It is important to cook the tomatoes well because an under-cooked tomato base makes for an inferior tasting dish.
    This step will take about 15 minutes.
    Keep stirring to prevent the gravy catching on the pan.
     
  • Optional step: Now use a blending stick to render the gravy smooth.
    A restaurant style Tikka Masala has smooth gravy but you may not care about this.
     
  • Now you can crush a handful of fenugreek leaves (kasuri methi) into the gravy and cook momentarily before you add . . .
     
  • Some some 30 mL (or more) of thick cream (you can also use yoghurt).
     
  • Now add the previously prepared chicken to the gravy.
     
  • Note:
     
    • The tomato paste, chilli powder and turmeric should result your gravy having some shade of red/orange colour.
    • If you want your gravy to look the mad red colour of British Tikka Masala then you will need to stir in a dollop or two of red food colour.
       
  • Make final taste adjustment with condiments and to your taste: chilli powder for your level of spicy heat,  garam masala, butter or ghee.
     
  • Serve with naan or basmati rice (plain or spice infused).



Enjoy!

 


Clem's Chicken Tikka Masala
Alongside is Aloo Ghobi (Potato and Cauliflower fry)

 

 

All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

 

www.clemkuek.com

 

20 February 2025
 

 



Created by Clem Kuek