How to Make Chicken Tikka Masala – A Beloved British Curry

--- published by foodie Parmod.

Chicken tikka masala is one of Britain’s most popular dishes – a rich, mildly spiced curry that blends tender chicken pieces with a creamy, tomato-based sauce. Though inspired by Indian cuisine, it’s widely considered a quintessential British comfort food, enjoyed in homes and pubs alike

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🍛 What Is Chicken Tikka Masala?

Chicken tikka masala is made from marinated pieces of chicken (known as "tikka") cooked until charred, then simmered in a creamy, spiced tomato sauce. It's often served with basmati rice or naan bread, and topped with fresh coriander.

Though the exact origin is debated, many believe the dish was created in Britain by South Asian chefs to suit local tastes – making it a proud fusion of cultures.

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🛒 Ingredients (Serves 4)

For the chicken tikka marinade:

500g boneless chicken breast or thighs, diced

150g plain yoghurt

1 tbsp lemon juice

2 garlic cloves, minced

1-inch piece fresh ginger, grated

1 tsp ground cumin

1 tsp garam masala

½ tsp turmeric

1 tsp paprika

Salt to taste

For the masala sauce:

2 tbsp oil or ghee

1 large onion, finely chopped

2 garlic cloves, minced

1-inch piece fresh ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp chilli powder (optional)

1 tsp garam masala

400g chopped tomatoes (tinned)

100ml double cream or plain yoghurt

1 tbsp tomato purée

Salt and pepper to taste

Fresh coriander to garnish

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🔥 Step-by-Step Method

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1. Marinate the Chicken

Mix all marinade ingredients in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

This helps tenderise the chicken and infuse it with flavour.

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2. Cook the Chicken Tikka

You can grill, oven-bake, or pan-fry the chicken until cooked through and slightly charred:

Grill method: Preheat the grill and cook for 6–8 minutes per side.

Oven method: Bake at 200°C (fan 180°C) for 20 minutes, turning once.

Pan method: Fry in a hot pan with a little oil until browned and cooked through.

Set the cooked chicken aside while you prepare the sauce.

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3. Make the Masala Sauce

1. Heat oil or ghee in a large pan over medium heat.

2. Sauté onions until soft and golden (about 8–10 minutes).

3. Add garlic and ginger, cooking for another minute.

4. Stir in cumin, coriander, paprika, chilli powder, and garam masala. Fry for 30 seconds to release the aromas.

5. Add the chopped tomatoes and tomato purée. Simmer for 10–15 minutes until thickened.

6. Stir in the cream or yoghurt, season with salt and pepper, and simmer for 5 more minutes.

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4. Combine Chicken and Sauce

Add the cooked chicken tikka pieces into the sauce. Simmer gently for 5–10 minutes until the flavours blend and the chicken is fully coated.

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5. Serve and Enjoy

Garnish with freshly chopped coriander. Serve hot with:

Steamed basmati rice

Naan bread or chapatis

A dollop of yoghurt or mango chutney on the side

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🌶️ Tips and Variations

For extra richness: Add a knob of butter or spoonful of cashew paste to the sauce.

For a lighter version: Use low-fat yoghurt or swap cream for coconut milk.

Vegetarian option: Use paneer or roasted vegetables instead of chicken.

Spicier twist: Add chopped green chillies or a touch of cayenne.

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🔍 

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🇬🇧 Final Thoughts

Now you know how to make chicken tikka masala, you’ll never need to rely on takeaway again. With its warm spices, creamy texture, and bold flavour, this dish is a celebration of British multicultural cuisine. Whether for a weekday dinner or a special meal, it’s always a hit at the table.

--- write ✍️ by foodie Parmod.