Chicken Tikka Masala

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اَعُوْذُ
 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

Considering we are Pakistani chicken tikka masala doesn’t actually feature that often on our food menus, which is a shame because it’s one of my favourite chicken curries out there. With that being said chicken tikka masala does have disputed origins. I have heard that chicken tikka masala was actually made in Bradford by Indian chefs that had come to the UK. It is made by marinating bite-size chicken pieces in a creamy yet spicy masala before shallow frying until browned. Then you make your onion and tomato gravy and add in your cooked chicken pieces and voila! You are done.

I LOVE chicken tikka masala and I really wish my mum would let me make it more often, but my mum is the boss of the kitchen (of the whole house really), so I can’t unfortunately. Chicken tikka masala is going to have be something that I can only enjoy at restaurants. Lockdown is FINALLY easing up and I cannot wait to start eating at restaurants again. Although, with that being said we didn’t really eat out at restaurants that much. It was more of a birthday occasion or when we went to Birmingham because my sister is not fond of takeaways.

I made this yesterday for iftar and it went down a treat. We usually have it with chapatti or naan, but I made a YouTube video on it and I wanted to take a picture of it with boiled rice (as you can probably see above). It does taste delicious with boiled rice as well. I am literally starving and writing this chicken tikka post is not helping matters. Only a few more hours to go before the fast opens! I cannot believe that it has already been eight fasts. Ramadan always comes so fleetingly. Before you know it, Ramadan will have ended unfortunately, and we will all be anticipating the next Ramadan!

Anyways back to the recipe! I always use fresh garlic and fresh ginger in all of my curries, but I know some people prefer to use ginger paste and garlic paste. They are easily substituted for one another. In this recipe I would replace the crushed ginger and crushed garlic for 1 tsp of the paste each and the same in the actual masala as well.

Another thing that I want you to keep in mind is that I know people always say to marinade their chicken, but I have tried this recipe without marinating it and with marinating it and it tastes EXACTLY the same. So, obviously what is the point of adding in that extra step? I do sometimes marinate it, but that’s just because I like to be prepared and have my chicken ready for when I am going to cook. If you don’t believe me, you can try this recipe with and without marinating the chicken and let me know the results!

According to the internet chicken tikka masala is Britain’s favourite curry. I don’t know how true that actually is, but chicken tikka is definitely one of my most favourite curries. This is not too spicy, but also not too mild. I think this is probably the reason why it tops the list of the UK’s favourite. That, and the fact that it tastes lush! I really need to end this post, because I am actually so hungry right now and really craving some chicken tikka masala.

This spicy chicken tikka masala is the perfect chicken curry for curry night!

Chicken Tikka Masala

Chicken tikka masala is a rich and creamy flavoursome curry that is so easy to make. Some claim chicken tikka masala to be of British origin and others of South East Asia. Regardless of its disputed origins, this chicken tikka masala recipe is the best of them all. A chicken curry recipe that involves shallow fried marinated chicken pieces in a spicy chicken gravy sauce. Served alongside buttery garlic naan this is a classic Pakistani restaurant favourite.

    For Marinade:
  • 500g Chicken (boneless)
  • 100g Yoghurt/Dahi
  • 3 Garlic Cloves/Lehsan (crushed)
  • 1-inch Ginger/Adrak (crushed)
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder/Haldi
  • 1 tsp Salt/Namak
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Chilli Powder/Laal Mirch Powder
    For Masala Gravy:
  • 50ml Vegetable Oil
  • 2 Onions/Pyaz (finely diced)
  • 4 Tomatoes (chopped)
  • 5 Garlic Cloves/Lehsan (finely chopped)
  • 1-inch Ginger/Adrak (crushed)
  • 1 tsp Salt/Namak
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Coriander Powder/Dhaniyaa Powder
  • 1 tbsp Dried Fenugreek Leaves/Methi
  • 2 Green Chillies/Hari Mirch (finely chopped)
  • Coriander/Dhaniyaa (finely chopped)
  • 250ml Water

Directions

  1. Cut the chicken into small bite-size pieces
  2. In a bowl add the yoghurt, crushed garlic cloves, crushed ginger, lemon juice, olive oil, Kashmiri chilli powder, turmeric powder, salt, garam masala, cumin powder and chilli powder to the boneless chicken
  3. In a pan heat up the vegetable oil
  4. Add the chicken pieces into the pan and shallow fry for 3-4 minutes until lightly browned
  5. Once all the chicken pieces have been cooked set the chicken aside
  6. In the same pan add the finely diced onions
  7. Cook on medium heat for 3-4 minutes until lightly softened
  8. Add the crushed garlic cloves and crushed ginger then cook another 3-4 minutes
  9. Add the chopped tomatoes and cook for 5-7 minutes
  10. Add the salt, chilli powder, cumin powder, Kashmiri chilli powder and coriander powder
  11. Cook the spices for 6-8 minutes
  12. Add the dried fenugreek leaves, finely chopped green chillies and the leftover marinade
  13. Cook for 2-3 minutes
  14. Add the water and bring to a boil
  15. Add the chicken pieces and mix
  16. Cover and cook for 10 minutes
  17. Remove the lid and cook until thickened to your personal preference
  18. Add the finely chopped coriander and cook for 1-2 minutes
  19. Your chicken tikka masala is ready!

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