Of course! It’s a wonderful feeling when a dish is so good you simply must have the recipe. Based on that fantastic reaction, I have a feeling this is the recipe you’re looking for. It’s a dish with deep history, incredible flavor, and undeniable crowd-pleasing power.
Get ready to recreate the magic. Here is the full, detailed breakdown of:
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Chicken Tikka Masala: A Culinary Love Story Between India and Britain
Introduction
Chicken Tikka Masala(CTM) is more than a meal; it’s a phenomenon. Tender, marinated pieces of chicken (Tikka) are bathed in a luxuriously creamy, spiced tomato gravy (Masala). The result is a symphony of textures and flavors—smoky, tangy, creamy, and subtly spicy—that is both comforting and exhilarating. While its origins are fiercely debated, the most popular tale is that it was born in a Glasgow curry house in the 1970s when a customer ordered chicken tikka (which is traditionally dry) and a clever chef quickly whipped up a creamy tomato soup to accompany it. Whether it hails from Delhi, Glasgow, or the space in between, it has rightfully earned its title as Britain’s national dish and a global superstar.
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The Formation: A Two-Act Culinary Play
The genius of Chicken Tikka Masala lies in its two-stage preparation:
1. The Chicken Tikka: Boneless chicken is marinated in yogurt and spices, then cooked at high heat (traditionally in a tandoor clay oven) until charred and succulent.
2. The Masala: A rich, onion-tomato-based gravy is created, infused with a blend of ground spices, and finished with cream or yogurt.
These two components are combined just before serving, allowing the chicken to soak up the flavorful sauce.
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Ingredients & Their Benefits
This recipe uses a blend of whole and ground spices for the most authentic flavor.
For the Chicken Tikka Marinade:
· 1.5 lbs (700g) Boneless, Skinless Chicken Breast or Thighs, cut into 1.5-inch cubes.
· Benefits: Thighs are more forgiving and juicy, while breasts are leaner. Chicken is an excellent source of lean protein.
· 1 cup Plain Full-Fat Yogurt
· Benefits: The lactic acid tenderizes the chicken beautifully, while the fat carries flavor and promotes browning.
· 2 tbsp Ginger-Garlic Paste
· Benefits: Powerful anti-inflammatory and digestive aids that form the flavor base of countless Indian dishes.
· 1 tbsp Lemon Juice – Adds acidity to balance the richness.
· 1 tsp Ground Cumin – Earthy, warm flavor.
· 1 tsp Ground Coriander – Citrusy and sweet.
· 1 tsp Kashmiri Red Chili Powder or Paprika – For color and mild heat.
· 1/2 tsp Turmeric Powder – Earthy flavor and a vibrant yellow color; a potent anti-inflammatory.
· 1 tsp Salt
For the Masala Gravy:
· 3 tbsp Ghee or Vegetable Oil
· Benefits: Ghee (clarified butter) provides an authentic, nutty aroma and a high smoke point.
· 1 large Onion, finely chopped
· 1 tbsp Ginger-Garlic Paste
· 1 (1-inch) piece Cinnamon Stick
· 3 Green Cardamom Pods
· 2 Cloves
· 1 Bay Leaf
· 1 tbsp Ground Cumin
· 1 tbsp Ground Coriander
· 1 tsp Turmeric Powder
· 1-2 tsp Kashmiri Red Chili Powder (adjust to heat preference)
· 2 tbsp Tomato Paste
· 1 (14.5 oz / 400g) can Crushed Tomatoes
· 1 tsp Brown Sugar or Jaggery – Balances the acidity of the tomatoes.
· 1 cup Heavy Cream (or Cashew Cream for a dairy-free version)
· Benefits: Creates the signature creamy, luxurious texture.
· 1 tsp Garam Masala – Added at the end for a fragrant, warming finish.
· Fresh Cilantro, chopped for garnish
· Salt to taste
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Method & Instructions
Part 1: Marinating the Chicken (Minimum 2 hours, Overnight is best)
1. Prepare the Marinade: In a large bowl, combine the yogurt, 2 tbsp ginger-garlic paste, lemon juice, and all the ground spices for the marinade (1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, 1/2 tsp turmeric, and 1 tsp salt). Whisk until smooth.
2. Marinate the Chicken: Add the chicken pieces to the bowl and mix thoroughly, ensuring every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally overnight. The longer it marinates, the more tender and flavorful the chicken will be.
Part 2: Cooking the Chicken Tikka
You have three options here:
· Grill/Broiler (Best for char): Thread the marinated chicken onto skewers. Grill over medium-high heat or place on a baking sheet under a preheated broiler, turning occasionally, for about 10-15 minutes until cooked through and slightly charred.
· Stovetop: Heat 1 tbsp of oil in a large skillet over medium-high heat. Cook the chicken pieces in batches, turning to get color on all sides, for about 8-10 minutes total. You don’t need to cook them all the way through, as they will finish in the sauce.
· Oven: Preheat oven to 425°F (220°C). Place the chicken on a wire rack set over a baking sheet. Bake for 15-20 minutes until cooked through.
Part 3: Building the Masala
1. Temper the Whole Spices: In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sizzle for 30 seconds until fragrant.
2. Sauté Aromatics: Add the finely chopped onion and cook until soft and golden brown, about 8-10 minutes. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
3. Bloom the Ground Spices: Add the cumin, coriander, turmeric, and chili powder. Stir constantly for 30 seconds until the spices are fragrant. This “blooms” their oils and deepens their flavor.
4. Create the Tomato Base: Add the tomato paste and cook for 1 minute. Then, add the crushed tomatoes and brown sugar. Stir well, bring to a simmer, then reduce the heat and let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges.
5. Blend for Smoothness (Optional but Recommended): For a perfectly smooth restaurant-style gravy, let the sauce cool slightly. Remove the whole spices (bay leaf, cardamom, etc.) if you can find them, then carefully blend the sauce using an immersion blender or a countertop blender until silky smooth. Return it to the pot.
6. Finish the Sauce: Stir in the heavy cream and bring the sauce back to a gentle simmer. Do not boil vigorously after adding the cream. Add the cooked chicken tikka pieces and any accumulated juices to the sauce. Stir in the garam masala. Let it simmer together for 5-10 minutes so the chicken can absorb the flavors of the masala.
7. Final Touch: Taste and adjust for salt. Garnish with a generous handful of fresh cilantro.
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Nutritional Profile (Approximate per serving)
· Calories: ~450-550
· Protein: ~35g (Excellent source)
· Fat: ~30g (Varies with cream usage)
· Carbohydrates: ~15g
· Key Vitamins/Minerals: High in Vitamin A (from tomatoes and spices), Vitamin C, Calcium, and Iron. The spices, especially turmeric and ginger, provide powerful antioxidants and anti-inflammatory compounds.
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For the Lovers of Flavor
This dish is a canvas for your personal taste:
· For Heat Lovers: Add a finely chopped serrano or cayenne pepper with the onions, or add a 1/2 tsp of cayenne pepper with the ground spices.
· For Smoke Lovers: A 1/2 teaspoon of smoked paprika added with the garam masala will add a beautiful smoky depth.
· For Herb Lovers: Stir in fresh fenugreek leaves (kasuri methi) at the end for an authentic, bitter-sweet aroma.
· The Perfect Pairing: Serve it steaming hot over a bed of fluffy Basmati rice or with warm, buttery Naan bread to soak up every last drop of the glorious sauce.
Conclusion
Chicken Tikka Masala is a testament to the beautiful, unpredictable nature of culinary evolution. It’s a dish that transcends borders, a comfort food that feels like a celebration, and a recipe that is truly meant to be shared. By taking the time to marinate the chicken and build the sauce from scratch, you are not just cooking; you are participating in a rich, ongoing story.
Now that you have the recipe, you hold the power to create your own sensation. Enjoy the process, and enjoy the feast