Chicken Tikka Masala
Chicken tikka masala is a dish based on chunks of Indian-style roasted chicken (Chicken Tikka) cooked in a tomato curry sauce, originating in India. There is no standard recipe for chicken tikka masala; a survey found that, of 48 different recipes, the only common ingredient was chicken.[1] The sauce usually includes tomato and either cream or coconut cream and various spices.
- Prep
- 24 min
- Cook
- 49 min
- Total
- 1 hr 13 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat the oil in a wok or large frying pan.
Procedure
Add the garlic and onions and stir-fry until browned.
Procedure
Add the curry pastes and mix well, adding a little water or yogurt.
Procedure
Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
Procedure
Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
Procedure
Add the cream, garam masala, and chopped cilantro and simmer for a few times.
Procedure
Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.
Notes, tips, and variations
Mustard seed oil is considered inappropriate for human consumption in many parts of the world and is therefore not always available. A poor alternative can be made by crackling ½ tsp of mustard seeds in approximately 2 tbsp of very hot vegetable or olive oil. Allow to cool, then use in place of mustard seed oil.
Notes, tips, and variations
Powdered or concentrated ingredients can be substituted for fresh ones but at the amount of taste.
Photo: Sriyarao22 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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