The Best Chicken Tikka Masala Recipe

Like many great dishes, the origin of chicken Tikka Masala is a subject of spicy debate. Ahmed Aslam Ali claims he invented the dish, which bears a strong resemblance to Punjabi butter chicken, in his Glasgow restaurant in the early 1970s after a customer complained that his chicken tikka was “a bit dry”. Check out our version of an Easy Chicken Tikka Masala Recipe!

The Best Chicken Tikka Masala Recipe

chicken tikka masala recipe

Easy Chicken Tikka Masala Recipe

Boneless chicken breast is the most popular choice for chicken tikka masala – very few recipes seem to use thigh. That marinade generally also includes a sour element, usually lemon juice, and a dairy product such as yoghurt or cream, both intended to tenderise the meat, plus copious amounts of ginger and garlic.
The spice selection is less uniform; paprika is popular for colour, accompanied, most commonly, by cumin and garam masala.

Home Cooked Meal Service

Another way to get this lovely homemade meal without the hassle of cooking it yourself is ordering it with us! ChefXChange Home cooked meal Service is a choice of 3 or 5 meals delivered to your home every Monday. You can enjoy high quality, delicious home-cooked dishes prepared by our professional chefs.

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Did you enjoy reading this Easy Tikka Masala Recipe? Then you might want to check out our other recipes; try this Gnocchi with Pomodoro recipe. You might also like our delicious Mexican Chorizo Rice Recipe

Print Recipe
The Best Chicken Tikka Masala Recipe
This recipe is freezer friendly and quick to reheat! Adapted from bbcgoodfood.com
chicken tikka masala
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
chicken tikka masala
Instructions
  1. Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
    ingredients
  2. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
    chicken tikka
  3. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
    chicken tikka
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