Gastronomixs

Chicken tikka masala

Spiced pieces of chicken (tikka) served in a spicy tomato sauce (masala) is an English recipe that you wouldn’t automatically associate with that country. This is a dish brought to England by Indian immigrants and based on the Indian dish butter chicken.

Chicken tikka masala

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

chicken thighs

4

 

onions

800

g

tomato passata

10

g

tomato purée

150

ml

single cream

150

ml

full-fat yoghurt

5

cloves

garlic

2

cm

root ginger

10

g

cumin

10

g

coriander

5

g

turmeric

5

g

ground paprika

5

g

garam masala

12

 

cardamom seeds

2

 

chilli peppers

 

 

neutral oil

 

 

salt

Preparation method

  • Cut the chicken thighs into equally sized pieces of approx. 2cm thick.
  • Marinate the chicken thighs overnight in the yoghurt and the crushed garlic.
  • Make a paste of the ground spices, chilli, ginger, cardamom seeds, and garlic. Use a small blender or a mortar and pestle.
  • Remove the chicken from the marinade and place under a hot broiler. Brown the chicken to a dark brown under the broiler.
  • Finely dice the onions.
  • Heat the oil in a pan and gently fry the onions.
  • Add the spice paste and the tomato purée and fry briefly.
  • Add the tomato passata.
  • Add the chicken thighs to the pan.
  • Bring to the boil and continue cooking gently for 20 minutes.
  • When the chicken is cooked, stir in the single cream and season to taste with salt.
  • Serve the tikka masala hot.

Serving suggestions

  • Serve with chopped fresh coriander and full-fat yoghurt.
  • Serve with naan bread or white rice.

Previous page