Make chicken tikka masala with Steven

Make chicken tikka masala with Steven

Based on 51 ratings
Steven Edworthy

Steven Edworthy

Community member

"Chicken tikka masala has made its way through the troubled history of the British Empire to arrive firmly at the heart of British culture. There is a centuries-long tradition of “Indian” food in Britain, but following the dissolution of the empire in the second half of the 20th century, the way was paved for many diverse peoples from vastly different regions across South Asia to come to the UK and bring with them their cultures and cuisines. “Curry” or “Indian” food are really just blanket terms for all sorts of dishes that have come from South Asia over the years, many of which have been modified in various ways to “suit” British tastes. This complex history was lost on me as a child, but I knew that I loved what I was eating. From impossibly tall towers of poppadoms to the many chutneys, salads, and sauces, the charred and pillowy naan to that dreamy, golden, and creamy chicken tikka masala—these are the delicious memories of my childhood that I was never able to recreate. But after many years of study, and many hours of Youtube binges, I saw the light, thanks to the wisdom of Chintan Pandya and the legendary Vahchef, and now I can finally do this dish the justice it deserves."

Difficulty

Easy 👌

Preparation

60 min

Baking

8 min

Resting

720 min

Ingredients

2Servings
200 g
chicken breasts
100 g
full-fat plain yogurt
1 cloves
garlic
20 g
ginger
2 tbsp
vegetable oil
½ tsp
salt
tsp
sugar
2 tsp
sweet paprika powder
1 tsp
ground coriander
1 tsp
garam masala
½ tsp
ground cumin
½ tsp
smoked paprika powder
½ tsp
ground turmeric
½ tsp
dried fenugreek leaf
10 g
cilantro
2
onions
½
green chili
cardamom pods
tsp
black mustard seed
½ tsp
cumin seed
½
cinnamon stick
cloves
1
bay leaves
200 g
canned crushed tomatoes
100 ml
cream
¼
lemon
salt
pepper
sugar
cilantro (for garnish)
basmati rice (for serving)
mango chutney (for serving)
naan bread (for serving)
MetricImperial

Utensils

bowl (large), fine grater, whisk, knife, cutting board, plastic wrap, oven, pot (large), cooking spoon, baking sheet, food processor, ladle

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How-To Videos

how-to-cook-basmati-rice

How to cook basmati rice

basic-naan

Basic naan

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal685
Fat46 g
Protein29 g
Carb47 g
  • Step 1/6

    For the marinade, grate half of the garlic and ginger into a bowl, and then add yoghurt, some oil, salt, some sugar, half of the ground spices (sweet paprika, coriander, garam masala, cumin, smoked paprika, turmeric) and half of the dried fenugreek leaves, and some freshly cracked black pepper, and whisk everything together. Slice the chicken into fairly big (approx. 5cm) chunks, then add to the marinade, and thoroughly mix. Marinate for at least a couple of hours, preferably overnight (approx. 12 hours).
    • 200 g chicken breasts
    • 100 g full-fat plain yogurt
    • ½ clove garlic
    • 10 g ginger
    • ½ tbsp vegetable oil
    • ½ tsp salt
    • ½ tsp sugar
    • 1 tsp sweet paprika powder
    • ½ tsp ground coriander
    • ½ tsp garam masala
    • ¼ tsp ground cumin
    • ¼ tsp smoked paprika powder
    • ¼ tsp ground turmeric
    • ¼ tsp dried fenugreek leaf
    • pepper
    • bowl (large)
    • fine grater
    • whisk
    • knife
    • cutting board
    • plastic wrap

    For the marinade, grate half of the garlic and ginger into a bowl, and then add yoghurt, some oil, salt, some sugar, half of the ground spices (sweet paprika, coriander, garam masala, cumin, smoked paprika, turmeric) and half of the dried fenugreek leaves, and some freshly cracked black pepper, and whisk everything together. Slice the chicken into fairly big (approx. 5cm) chunks, then add to the marinade, and thoroughly mix. Marinate for at least a couple of hours, preferably overnight (approx. 12 hours).

  • Step 2/6

    Preheat the oven to 250°C/480°F top/bottom heat. Pluck cilantro leaves from stalk, and set aside. Finely chop cilantro stalks, thinly slice onions and chili, and finely grate remaining ginger and garlic. Add the remaining oil to a wok or heavy pot and heat on medium. Add the mustard seeds to the hot oil and as soon as they start to bubble, add the cumin seeds and fry for 5 seconds. Then add the cinnamon stick, bay leaves, cardamom pods, and cloves, and fry for another 10 seconds and then add the onions and season generously.
    • 10 g cilantro
    • 2 onions
    • ½ green chili
    • tsp black mustard seed
    • ½ tsp cumin seed
    • ½ cinnamon stick
    • 1 bay leaves
    • cardamom pods
    • cloves
    • salt
    • pepper
    • oven
    • pot (large)

    Preheat the oven to 250°C/480°F top/bottom heat. Pluck cilantro leaves from stalk, and set aside. Finely chop cilantro stalks, thinly slice onions and chili, and finely grate remaining ginger and garlic. Add the remaining oil to a wok or heavy pot and heat on medium. Add the mustard seeds to the hot oil and as soon as they start to bubble, add the cumin seeds and fry for 5 seconds. Then add the cinnamon stick, bay leaves, cardamom pods, and cloves, and fry for another 10 seconds and then add the onions and season generously.

  • Step 3/6

    Fry the onions for approx. 15 minutes until nicely browned, occasionally deglazing with water and scraping the bottom of the pan. Add garlic, ginger, chilli and coriander stalks and fry for another minute, until fragrant. Remove from the heat and add the remaining sweet paprika, ground coriander, cumin, smoked paprika, turmeric (save the garam masala and fenugreek leaves for later) and the remaining sugar and stir through for a minute.
    • 1 tsp sweet paprika powder
    • ½ tsp ground coriander
    • ¼ tsp ground cumin
    • ¼ tsp smoked paprika powder
    • ¼ tsp ground turmeric
    • 1 tsp sugar
    • cooking spoon

    Fry the onions for approx. 15 minutes until nicely browned, occasionally deglazing with water and scraping the bottom of the pan. Add garlic, ginger, chilli and coriander stalks and fry for another minute, until fragrant. Remove from the heat and add the remaining sweet paprika, ground coriander, cumin, smoked paprika, turmeric (save the garam masala and fenugreek leaves for later) and the remaining sugar and stir through for a minute.

  • Step 4/6

    Return the pot to the heat and add the tomatoes. Simmer for another 15-20 mins., occasionally stirring and scraping the pan, until the sauce resembles a thick paste. Meanwhile, place the chicken on a baking tray and bake on the top shelf of the oven for approx. 8 mins., and then set aside.
    • 200 g canned crushed tomatoes
    • baking sheet

    Return the pot to the heat and add the tomatoes. Simmer for another 15-20 mins., occasionally stirring and scraping the pan, until the sauce resembles a thick paste. Meanwhile, place the chicken on a baking tray and bake on the top shelf of the oven for approx. 8 mins., and then set aside.

  • Step 5/6

    Add some water to thin the masala sauce and then remove from the heat and discard the cinnamon stick, bay leaves and cardamom pods. Transfer to a food processor or blender and blitz until smooth.
    • food processor
    • ladle

    Add some water to thin the masala sauce and then remove from the heat and discard the cinnamon stick, bay leaves and cardamom pods. Transfer to a food processor or blender and blitz until smooth.

  • Step 6/6

    Return the sauce to the heat, add the cream and simmer for another couple of minutes, then add the remaining garam masala and fenugreek leaves. Add salt, sugar and lemon juice to taste, and add water to thin the sauce if necessary. Then stir in the chicken and coriander leaves and simmer for another minute. Garnish with more coriander leaves and serve with basmati rice, naan bread, poppadoms, and chutney. Enjoy!
    • 100 ml cream
    • ½ tsp garam masala
    • ¼ tsp dried fenugreek leaf
    • ¼ lemon
    • salt
    • sugar
    • cilantro (for garnish)
    • basmati rice (for serving)
    • mango chutney (for serving)
    • naan bread (for serving)

    Return the sauce to the heat, add the cream and simmer for another couple of minutes, then add the remaining garam masala and fenugreek leaves. Add salt, sugar and lemon juice to taste, and add water to thin the sauce if necessary. Then stir in the chicken and coriander leaves and simmer for another minute. Garnish with more coriander leaves and serve with basmati rice, naan bread, poppadoms, and chutney. Enjoy!

  • Enjoy your meal!

    Make chicken tikka masala with Steven

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