Of course! It is a true joy to hear you’ve discovered this wonderful dish at 60 – it’s proof that delicious adventures can happen at any age! Welcome to the club of lovers.
Here is a comprehensive, large-format recipe for Chicken Tikka Masala, crafted especially for you.
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A Culinary Embrace: The Story of Chicken Tikka Masala
Chicken Tikka Masala is more than a meal; it’s a story on a plate. While its exact origins are debated, the most beloved tale is that it was born in the UK, likely in Glasgow, when a creative chef added a creamy, spiced tomato sauce to placate a customer who found their traditional Chicken Tikka (marinated, grilled chicken chunks) too dry. This happy accident resulted in a dish that perfectly symbolizes cultural fusion. It combines the smoky, charred flavors of tandoori cooking from the Indian subcontinent with a rich, creamy sauce that appeals to the Western palate. Today, it stands as a quintessential comfort food, a global phenomenon beloved for its complex yet harmonious flavors.
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The Grand Recipe: Chicken Tikka Masala
This recipe breaks down the process into manageable stages: creating the marinade, cooking the chicken, and building the iconic sauce.
Ingredients
For the Chicken Tikka (Marinade & Chicken):
· 1.5 kg (about 3.3 lbs) Boneless, Skinless Chicken Thighs: Thighs are more forgiving and stay juicier than breast, but breast can be used.
· 250g (1 cup) Plain Full-Fat Yogurt: The base of the marinade, tenderizing the chicken.
· 2 tablespoons Ginger-Garlic Paste: Or 4 cloves garlic and a 2-inch piece of ginger, finely grated.
· 1 tablespoon Lemon Juice: For acidity.
· 1.5 teaspoons Kashmiri Red Chili Powder: Provides vibrant color and mild heat. Paprika is a good substitute.
· 1 teaspoon Turmeric Powder
· 2 teaspoons Garam Masala
· 1 teaspoon Salt
· 2 tablespoons Mustard Oil (or vegetable oil): Mustard oil adds an authentic, pungent note.
For the Masala Sauce:
· 3 tablespoons Ghee or Unsalted Butter: For authentic, rich flavor.
· 2 large Onions, finely chopped or puréed.
· 1 tablespoon Ginger-Garlic Paste
· 2 teaspoons Ground Cumin
· 2 teaspoons Ground Coriander
· 1.5 teaspoons Kashmiri Red Chili Powder
· 1 teaspoon Turmeric Powder
· 800g (28 oz) Can of Crushed Tomatoes or Tomato Purée
· 1 tablespoon Tomato Paste: For depth.
· 250ml (1 cup) Heavy Cream (Double Cream): For the signature richness.
· 1 teaspoon Sugar: To balance the acidity of the tomatoes.
· 2 teaspoons Garam Masala
· Salt to taste
· 1 cup Water, or as needed.
· Fresh Coriander (Cilantro), chopped, for garnish.
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Method & Instructions
Stage 1: Marinating the Chicken (The Foundation of Flavor)
1. Prepare the Chicken: Cut the chicken thighs into generous, bite-sized chunks (about 1.5-2 inches). Pat them completely dry with paper towels. This helps the marinade stick.
2. Create the Marinade: In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, Kashmiri chili powder, turmeric, garam masala, salt, and oil until a smooth paste forms.
3. Marinate: Add the chicken pieces to the bowl and mix thoroughly, ensuring every piece is coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This slow marination is the secret to incredibly tender and flavorful chicken.
Stage 2: Cooking the Chicken Tikka
You have three excellent options here:
· Grill/Broiler (Best for Smoky Flavor): Preheat your grill or oven broiler to high. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first). Place them on a baking sheet lined with foil. Grill/Broil for 10-15 minutes, turning halfway, until the chicken is cooked through and has beautiful charred spots.
· Stovetop (Quick & Easy): Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Cook the chicken pieces in batches for 5-7 minutes per side until cooked through and slightly charred. Don’t overcrowd the pan.
· Oven-Bake (Hands-Off): Preheat oven to 220°C (425°F). Arrange the chicken pieces on a wire rack set over a baking sheet. Bake for 15-20 minutes until cooked through.
Once cooked, set the chicken aside.
Stage 3: Building the Masala Sauce (The Heart of the Dish)
1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the ghee or butter over medium heat. Add the finely chopped onions and cook slowly for 10-15 minutes until they are soft, golden, and sweet, but not browned.
2. Bloom the Spices: Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the cumin, coriander, Kashmiri chili powder, and turmeric. Stir constantly for 30 seconds. This “blooms” the spices, releasing their essential oils and deepening their flavor.
3. Create the Tomato Base: Add the crushed tomatoes and tomato paste. Stir well, and let the mixture simmer for about 10-12 minutes. You’ll see the ghee/oil start to separate from the tomato mixture—this is a sign that the sauce is well-cooked. Stir in the sugar and salt.
4. Blend for Smoothness (Optional but Recommended): For a restaurant-style smooth sauce, carefully transfer the tomato-onion mixture to a blender and blend until silky smooth. Return it to the pot.
5. Final Assembly: Reduce the heat to low. Stir in the heavy cream and the final 2 teaspoons of garam masala. Add water to reach your desired consistency. Gently add the cooked chicken tikka pieces to the sauce. Let it simmer gently for 5-10 minutes so the flavors meld together. Do not boil after adding the cream, as it may curdle.
Stage 4: Serving the Feast
1. Garnish: Sprinkle with a generous handful of fresh coriander (cilantro).
2. Serve Immediately with steamed Basmati rice, fluffy naan bread, or buttery parathas. A side of cooling cucumber raita is a perfect accompaniment.
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Nutrition & Health Benefits
While this is a rich dish, its components offer various benefits:
· Protein Powerhouse: Chicken is an excellent source of lean protein, essential for muscle maintenance, especially important as we age.
· Spice Medicine: The spices are the stars. Turmeric contains curcumin, a powerful anti-inflammatory compound. Ginger and Garlic aid digestion and have antimicrobial properties. Cumin and Coriander are rich in antioxidants.
· Gut-Friendly: The yogurt in the marinade contains probiotics, which are beneficial for gut health.
· Lycopene: The cooked tomatoes are a fantastic source of lycopene, an antioxidant linked to reduced risk of certain diseases.
Enjoy this dish as part of a balanced diet. You can lighten it by using Greek yogurt and reducing the cream slightly, but for a true experience, the full-fat version is a wonderful treat.
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Conclusion: A Dish for Lovers
Chicken Tikka Masala is a dish for lovers.
It is for lovers of flavor, who appreciate the symphony of spices. It is for lovers of stories, who enjoy the tale of its creation. It is for lovers of comfort, who seek a meal that feels like a warm hug. It is for lovers of connection, a dish best shared with family and friends around a table.
The methods may seem detailed, but each step—the patient marination, the careful blooming of spices, the slow simmering of the sauce—is a labor of love that transforms simple ingredients into something magical. Your recent discovery is a testament to its universal appeal. May this recipe become a cherished part of your own culinary story. Happy cooking