Chicken Tikka Masala
Britain's curry-house favourite: tandoori-marinated chicken tikka simmered in a creamy tomato-and-spice sauce.
Overview
A creamy, mildly spiced tomato-based curry using grilled or pan-fried marinated chicken, finished with a rich sauce.
Ingredients
Chicken Marinade
- 400 g Pre-Cooked Chicken
- 2 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp chilli powder
- 1 tsp Garam Masala
- Salt
Base
- 2 tbsp oil
- 1 onion (chopped)
- 1 tbsp ginger-garlic paste
- 2 tbsp tomato paste
- 250ml Curry Base Gravy
Finish
- 3 tbsp cream
- 1 tsp sugar
- ½ tsp Garam Masala
Method
Stage 1 - Prep
- Marinate chicken 1-24h.
- Grill or fry until lightly charred.
Stage 2 - Base
- Cook onions until soft.
- Add ginger-garlic paste → cook 1 min.
- Add tomato paste → cook until darkened.
Stage 3 - Cook
- Add base gravy and chicken.
- Simmer 10-15 min.
Stage 4 - Finish
- Add cream, sugar, garam masala.
- Simmer until thick.
Notes
- Balance = creamy + slightly sweet + mild spice
Serving
Rice, naan
Storage
3 days fridge
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