Chicken Tikka Masala Curry

As-Salaamu Alaykum,

Chicken Tikka Masala is arguably the most popular foreign dish in the UK.

It is mainly of south Asian origin but some say the rich creamy sauce was added later, to satisfy the British peoples desire to have their meat served in 'gravy'.

No matter the origin. The dish has certainly won a place in the hearts of many, especially mine.
Alhamdulillah I am able to buy fresh marinated chicken tikka from my local halal butcher which saves me time and effort however, I understand not everyone can do this. The best alternative I've found is to use 2 1/4 teaspoons laziza chicken tikka masala mix  and if you can't find it or you want to avoid the food colouring you can make your own, as follows.

chicken tikka marinade:

• l/2 lb / 225 grams chicken breast or thigh boneless and skinless, cut into chunks
• 2 tablespoons of oil  
• 1 tablespoons plain yoghurt 
• 1/2 tablespoon minced garlic
• 1/4 lemon, juice of
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon ground ginger
• 1/2 heaped teaspoon ground paprika
• 1/2 scant teaspoon salt, 
• 1/4 teaspoon ground black pepper

Place all marinade ingredients in a large bowl excluding the chicken pieces, give them a stir then add the chicken pieces and stir again ensuring each piece is well coated with the marinade. Cover bowl and refrigerate for at least 24 hours.

Pre-heat oven to 230C / 450F, place marinated tikka evenly spaced on baking sheet and bake for 8 minutes, turn and bake for another 7 minutes or until the chicken is no longer pink in the middle. Remove from oven and set aside.

Now for the masala sauce:

Cook 1 chopped onion in 3 tablespoons oil (i used olive but it's upto you) until soft, translucent with slightly golden edges about 6-10 minutes.

Meanwhile, crush garlic and ginger. You can grate the ginger has it can be quite tough to get through the garlic press! I just didn't want another thing to wash. Add garlic and ginger to the pot and cook for 1-2 minutes stirring often.

Reduce heat slightly, Add masala spices, sugar and a splash of cold water. Cook for a few minutes, stirring frequently. Add 1/2 a 14oz / 400 gram tin plum/chopped tomatoes or 1 fresh diced tomato into the pot. Let the masala simmer uncovered for 5 minutes, stirring frequently.

Pour the sauce into a blender (be careful it's hot!) blend until smooth.

Put together:

Put the masala back into the pot and stir in butter, heavy cream, lemon juice (only if you used fresh tomato) and water. Bring sauce to a boil over high heat then reduce heat to medium-low. Add chicken tikka and simmer for 5 minutes, stirring occasionally.

Serve garnished with fresh coriander and or/ fried onion and green pepper with rice or home-made naan.

Chicken Tikka Masala

adapted from use real butter: chicken tikka masala

serves 3

Ingredients

Chicken Tikka:

• 1/2 lb / 225 grams, halal chicken breast or thighs, boneless and skinless

marinade: 

• 2 tablespoons of oil  
• 1 tablespoons plain yoghurt 
• 1/2 tablespoon minced garlic
• 1/4 lemon, juice of
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon ground ginger
• 1/2 heaped teaspoon ground paprika
• 1/2 scant teaspoon salt, 
• 1/4 teaspoon black pepper.

Masala:

3 tablespoons oil

1 onion, diced

2 teaspoons minced garlic

2 teaspoons peeled and minced/finely grated ginger

1 large ripe or 1/2 14oz / 400 gram tin plum/chopped tomato

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon (cassia)

1/2 teaspoon ground Kashmiri Basar spice mix or cayenne 

1/2 teaspoon ground black pepper

1 teaspoon ground paprika

3/4 teaspoon or to taste salt 

1 1/2 teaspoon sugar

2 tablespoons unsalted butter

3/4 tablespoons lemon juice (only needed if you used a fresh tomato)

1/4 cup or 65ml double cream

3 tablespoons water

Method

make chicken tikka

• Cut chicken into 3/4 inch / 2 cm cubes.
• Place marinade ingredients in large bowl and stir.
• Add chicken to marinade and stir to coat. Cover and refrigerate for 24 hours.
• Pre-heat oven to 230C / 450F, place tikka on baking sheet and bake for 8 minutes, turn and bake for another 7 minutes or until chicken is no longer pink inside. Remove from oven and set aside.

make masala

• Dice onion, cook in oil (I used olive but it's up to you) oven a medium-high heat until soft, translucent with slightly golden edges about 6-10 minutes.
• Mince garlic, peel and grate ginger. Add to pot and cook for 1-2 minutes, stirring often.
• Reduce heat slightly, Add all spices, sugar and a splash of cold water. Cook for a few minutes, stirring frequently. Add tomato into pot and crush with wooden spoon. Let masala simmer uncovered for 5 minutes, stirring frequently. Pour into a blender, blend until smooth.

put together

• Return masala back into the pot. Stir in butter, heavy cream, lemon juice (only if you used fresh tomato) and water. Bring curry to a boil over high heat then reduce heat to medium-low. Add chicken tikka and simmer for 5 minutes, stirring occasionally. 
• Serve garnished with coriander and/or fried onion and green pepper.

Please Note: Photos were taken on various days as I've made the recipe A LOT during the transition of  my latest blog move, therefore some photos have my old at home with asmaa watermark or no watermark when they were taken with vcso cam app available for both android and apple devices, highly recommended