Chicken Tikka Masala

This is the quintessential Indian chicken dish or is it? The Indians and British can still be found arguing over who actually created it was it in the plains of Punjab or was it the hills of Glasgow.  One thing though is certain, both will swear by the fact that it is one of the most revered curry dish around.

Having tasted it around many takeaways and Indian restaurants in London and rest of UK. I must admit, it is no where close to what you’ll get in an authentic Indian kitchen.

Myth: Chicken Tikka Masala is supposed to be sweet and /or it has coconut in it.

Here is the recipe.

Serves : 2-3 people

What you need? (Ingredients)

For the Marinade (Chicken Tikka)

500 grams of Cubed Boneless Chicken (I prefer Thigh pieces; feel free to use Chicken Breast).

150 grams of Hung* Yogurt / Greek yogurt

Juice of one Lemon.

1 1/2 tbsp of Ginger Garlic Paste

I tsp of Red Chilli Powder (Kashmiri Red chilli powder- release more colour and is less spicy).

1 tsp of Turmeric powder

1 tsp of Cumin Powder

1/2 tsp of Garam Masala Powder

Salt to taste

Tip : Use dried mint leaves in Marinade to uplift the flavor.

For the Masala (Gravy)

1 1/2 Red Onion

2 Chopped tomatoes or 1 Can of chopped tomatoes.

1 clove of garlic crushed & chopped.

1/2 inch of fresh ginger

1 tbsp of Ginger Garlic Paste

I green chilli

1 tsp of Garam Masala

1 tsp of Cumin Powder

1 tsp of Red Chilli Powder

1 tsp of Turmeric Powder

1 tsp of Chicken Masala

1 tsp of ground coriander

Fresh Coriander & Mint leaves to Garnish.

2 tbsp of fresh cream

Oil to cook (Mustard Oil is the secret to most Chicken dishes in Punjab region of India)

1 tbsp Butter (because you know! Everyone love butter).

Salt to taste


Chicken Tikka

  1. Marinade chicken by combining all above mentioned marinade ingredients and leave aside for anywhere between 30 minutes to overnight.
  2.  Use the skewers or oven tray to lay marinaded pieces of chicken in a baking tray and bake at 190 degrees for 20 minutes. Then grill them at high for 5 minutes to get the charred colour. The chicken should be 80% cooked by now.
  3. Leave it aside to cool.

Masala (Gravy)

  1. Heat on high heat the oil in a pan. Remember if using mustard oil , allow for the oil to start emitting smoke before cooking in it.
  2. Put in chopped onions, garlic and ginger on medium heat.
  3. Once the onions are golden brown, add in tomatoes and ginger garlic paste.
  4. Allow to cook, stirring occasionally.
  5. Once the gravy is cooked (you will start seeing much richer red colour coming and no raw tomato smell) add in all dry ingredients other then garam masala.
  6. Add chicken pieces and mix and stir the spices in gravy and allow to cook for 5 to 8 minutes.
  7. Add cream, chopped green chillies and butter. Stir for couple of minutes on high heat.
  8. Garnish with fresh coriander and mint leaves.
  9. Tadaaa you have the Chicken Tikka Masala ready to serve hot; pair it with Naan, Lacchha Prantha or Jeera Rice for a truly delicious experience.

*Hung yogurt is when you strain all water out of the yogurt. In earlier days, this was done by hanging a cotton cloth filled with yogurt for few hours, until a thick & creamy yogurt remained. This is similar in consistency to Greek yogurt.


2 Comments Add yours

  1. Love the blog 👌


    1. Thanks Kasturi.. much appreciated ☺️.. keep visiting and i’ll keep posting new ones..

      Liked by 1 person

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