Time: 50 minutes.
The origin of Chicken Tikki Masala remained uncertain. It has been told that this flavourful dish was first invented by a Pakistani chef in Scotland who manage to come up with a sauce made of yogurt, cream and spices. However, there are also food critic that argued the Chicken Tikki Masala actually originates from Punjabi, India and claimed the dish had been around at least 50 years ago….
Enough of history lessons, Chicken tikka masala is technically an orange, creamy curry with chunks of beautifully grilled marinated chicken. It is relatively hard to describe how this baby taste like to someone who had never had it. It is earthy, warm with a touch of spiciness – a taste that you would never ever forget it.
In this recipe, I will introduce a quick way to cook this dish in the heartiest way. The recipes would be separated into the marinate recipe and the sauce recipe.
(A) Chicken marinate
- 500g of boneless chicken thighs/breasts, cut into bite-sized chunks
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of cumin powder*
- 1 teaspoon of garam masala* (Alternative: Chicken curry powder)
- 1 teaspoon of chilli powder*
- 2 tablespoons of plain yogurt
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of lemon juice
*Minimalist hint: Only 2 tsp of curry powder would also suffice.
(B) Sauce recipe
- 1 diced medium-sized onion
- 200 g homemade tomato puree (Alternative: Canned tomatoes / Tomatoes)
- 2 tablespoons of ketchup
- 4 cloves of garlic, minced
- 2 tablespoons of freshly grated ginger*
- 1.5 teaspoon of garam masala* (Alternative: Chicken curry powder)
- 1.5 teaspoon of cumin powder*
- 1 teaspoon of ground coriander*
- Half teaspoon of chilli powder*
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 100ml of chicken stock (Alternative: Water)
- 100ml of heavy cream (Alternatives: Milk with butter at 3:1 ratio)
- 4 tablespoons of chopped coriander
*Minimalist hint: Only 3 tsp of curry powder would also suffice.
Alright. Here we go! Starting from marinating the chickens!
- Cut chicken into bite-sized chunks. Mix everything in (A). Marinate at least 30 minutes for chicken thighs and 2 hours for chicken breast. Overnight if you have time.
2. Pre-heat the grill to 290 °C. Grilled the chicken for 3 minutes each side. Place them onto a plate for later use. (You can use a frying pan for this step too)
3. Heat up the pan on medium heat and drizzle in 2 tablespoon of oil. Next, add in diced onions and fry them for approximately 3 minutes until they become translucent. Add in cumin powder, turmeric, ground coriander, garam masala and chilli powder (to your liking) and continue stirring.
Run out of spices? Fear not! Click here to learn more about ingredient substitutes!
4. When the spices are well mixed, add in our homemade tomato puree and switch to medium-low heat. Stir continuously for around 3-5 minutes and pour in the heavy cream and chicken broth. Continue stirring and you will smell the fragrance of the spices spreading across your kitchen!
5. Add in the pre-grilled chicken and simmer it for another 5-10 minutes. The size of your chicken would affect how long you need to cook them. Turn off the heat and let it sits for around 15 minutes.
6. Sprinkle some chopped corrianders on top and tadaa! Chicken tikki masala, at your service!
As complicated it might seems, this recipe can be just split into 3 parts: Grill the marinated chicken, cook the sauce and simmer it with the grilled chicken.
Chicken tikki masala is my new favourite dish and it is definitely something I intend to cook on a weekly basis. It is also an ideal option for cooking for a group of friends in a party! You could also serve the gravy as a side with our quick Chicken Biryani.
What do you think about recipe? Please comment and let me know!