Ask any Englishman and most of us do love a good curry, but it must be an Indian curry, the most popular takeaway food in the UK. Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry.
London has more Indian restaurants than Mumbai and Delhi!
Wow. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe.
Chicken Tikka Masala – Step by Step
Chicken breasts are marinated in yogurt and Indian spices.
While the chicken marinates, onions are softened in oil and cooked garlic, ginger and more Indian spices. If you like it spicier, add a pinch of cayenne, paprika or red pepper flakes.
Tomato paste is added to the onions for the start of the rich tomato flavor.
Milk, tomato sauce and the chicken is then added and simmered to tender perfection.
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- 2 pounds boneless skinless chicken breasts, cut into large cubes
- 5 ounces (2/3 cup) plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon salt, divided
- 1 1/2 tablespoons vegetable oil
- 1 large onion, cut into large pieces
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, grated
- 1 tablespoon cumin
- 1 teaspoon ground fenugreek
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1-14 oz can tomato sauce (pureed canned tomatoes), (see note)
- 1/2 cup milk
- 3 tablespoon fresh cilantro, optional, chopped
- To a large bowl add the yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well.
- Mix in the raw chicken pieces to the yogurt, cover and refrigerate for 2 hours.
- After 2 hours remove from the refrigerator.
- To a large saucepan add the vegetable oil over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the grated ginger, garlic, cumin, fenugreek and 1/2 teaspoon salt.
- Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
- Stir in the tomato paste and cook for a few seconds while stirring.
- Add the chicken and yogurt that has been marinating, stir.
- Add the milk and tomato sauce, mix well.
- Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes. Check for salt and add more if needed.
- Serve over basmati rice and garnish with cilantro with a side of naan bread.
This is not tomato ketchup (I know that in UK & Australia sauce is what you call ketchup). This is pureed tinned tomatoes with no herbs or spices added.
Nutrition Information:Yield: 1
Amount Per Serving:Calories: 380 Saturated Fat: 6g Cholesterol: 152mg Sodium: 1087mg Carbohydrates: 9g Protein: 51g