The Crown Jewel of the Curry House: Chicken Tikka Masala
Often called “Britain’s true national dish,” Chicken Tikka Masala is a masterpiece of culinary synthesis. It is the perfect marriage of Indian technique and Western preference—a dish that feels ancient yet is surprisingly modern.
A Brief History: From Punjab to Glasgow
While its roots lie in the traditional Chicken Tikka (boneless chunks of chicken marinated in spices and yogurt, then roasted in a clay tandoor), the “Masala” or gravy part of the story is a bit more colorful.
Legend has it that the dish was born in a Glasgow curry house in the 1970s. As the story goes, a customer sent back his chicken tikka for being “too dry.” The chef, resourceful and quick-thinking, allegedly tossed together a sauce using a can of condensed tomato soup and a handful of spices. Whether this specific origin story is fact or folklore, it perfectly illustrates the dish’s identity: a cross-cultural evolution that transformed smoky, charred meat into a lush, creamy comfort food.
Why This Recipe Works
This version focuses on achieving that authentic “restaurant-style” depth of flavor right in your home kitchen. We prioritize two distinct phases: the acidic, yogurt-based marinade to tenderize the poultry, and a vibrant, spiced tomato cream sauce that strikes the perfect balance between tang and silkiness.
Key Components:
- The Char: Replicating the smoky tandoor flavor using the broiler or skewers over the grill.
- The Spice Base: A toasted blend of cumin, coriander, and turmeric.
- The Finish: A swirl of coconut milki and a squeeze of lemon juice and a sprinkle of fresh cilantro.
Chicken Tikka Masala
Ingredients
- 2 ea Chicken breast, skinless and boneless
To marinade the chicken
- 1 cup Greek yogurt
- 1/2 tbsp Ginger – minced
- 1/2 tbsp Garlic, minced
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Cumin
- 1 tsp Coriander – ground
- 1 tsp Smoked paprika
- 1/2 tsp Chilli powder – mild
- 1 tsp Salt
For the Tikka Masala Sauce
- 1 tbdp Canola oil
- 2 tbsp Butter unsalted
- 1 tbsp Canola oil
- 1 ea Large Onion – Chopped
- 2 ea Garlic cloves, minced
- 1 ea Fresh ginger – 1 inch piece minced
- 1 tsp Cumin
- 1 tsp Coriander – ground
- 1 tsp Garam masala
- 1/2 tsp Turmeric
- 1/2 tsp Smoked paprika
- 1 tsp Chilli powder – mild
- 1 ea 14.5 oz tins diced tomatoes
- 2 tbsp Tomato paste
- 1 cup Coconut milk unsweetened
- 1 tsp Granulated sugar
- Salt and Pepper to taste
- Cilantro – a handful chopped
- 1 tbsp Lemon juice
Instructions
Marinating the Chicken
- Cut the chicken into small cubes and set aside.
- In a large bowl mix all the marinade ingredients and stir well to combine. Add the chicken pieces to the bowl and mix wel so all the chicken is coated with the marinade. Cover the bowl and refrigerate for at least an hour and preferably overnight.
To cook the Chicken
- Add a little canola oil to a medium sized skillet and heat to a medium high heat. Cook the chicken for about 5 minutes until it is lightly charred and cooked through.
- You can aslo cook the chicken in the oven at 400ºF for 15-20 minutes or on skewers over the charcoal grill.
- When the chicken is fully cooked set it aside while you prepare the Masala sauce.
The Masala sauce
- Melt the buter and oil in a large saucepan. Add the onions and cook for 7 minutes until sift a golden. Add the garlic and ginger and cook for an additional minute.
- Add the spices including ground cumin, coriander, garam masala, turmeric, smoked paprika and chili powder. Stir for 30 seconds so the spices release their fragrance.
- Add the tomato paste and cook for 2 minutes then add in the diced or crushed tomatoes. Allow to simmer for 10 minutes, stirring occasionally.
- Reduce the heat and slowly stir in the coconut milk. Continue stirring until fully blended. Stir in the sugar and season with salt and pepper to taste.
- Add in the cooked chicken and mix so all the chicken is coated with the sauce. Simmer for an additional 5 minutes. Finish off with a squeeze of lemon and sprinkle of fresh cilantro.
- Serve over rice or with naan bread.