Chicken tikka masala
A world famous classic
Chicken tikka masala is an iconic dish known around the world, yet it is often confused with other chicken dishes.
By name, it sounds similar to the Italian chicken Marsala, which is made with Marsala wine. It also resembles Caribbean roti chicken massala, where massala spices play the leading role. Still, chicken tikka masala is a completely different dish, as it comes from Indian cuisine, which is very different from Italian cooking.
What is chicken tikka masala?
This rich and creamy curry is made with pieces of chicken, known as tikka, that are first marinated in yogurt and spices, then roasted or pan cooked. They are finished in a tomato based sauce with yogurt and a blend of spices also found in other Indian classics such as chicken korma and chicken tandoori: garam masala, turmeric, coriander, and cumin.
The sauce is full flavored and well spiced, yet still mild and creamy, making it approachable for both those who enjoy heat and those who prefer a gentler flavor.
The popularity of CTM
Chicken tikka masala, often shortened to CTM, is one of the most popular Indian dishes worldwide. While it clearly has Indian roots, it is often said to have been developed in the United Kingdom, where Indian immigrants adapted it to suit Western tastes. Either way, it has become a favorite in countless Indian restaurants and in many home kitchens.
Variations and serving suggestions
There are several versions of chicken tikka masala. Some recipes use coconut milk instead of yogurt, while others add extra chili peppers for more heat. The dish is traditionally served with fragrant basmati rice or naan to scoop up the sauce. A fresh cucumber salad or raita makes a nice, cooling contrast alongside.
Chicken tikka masala
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Indian chicken tikka masala is a delicious mild curry made with marinated pieces of chicken that are finished in a creamy tomato sauce.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 1 3/4 cups tomato passata
- 4 shallots
- 2 cloves garlic
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- Fresh cilantro
- Vegetable oil
- White rice
- Naan bread
Instructions
- Cut the chicken thighs into bite size pieces and place them in a mixing bowl. Add 1 pressed clove of garlic and toss to combine.
- Season with 1 tablespoon garam masala, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 small teaspoon cayenne pepper, and a pinch of salt. Mix well.
- Add just under 1/2 cup plain Greek yogurt and stir until evenly coated. Let marinate for at least 15 minutes, longer if you have the time.
- Heat a splash of vegetable oil in a large skillet over medium heat. Cook the chicken for about 10 minutes, stirring occasionally, until browned and most of the moisture has cooked off. Remove from the pan and set aside.
- Finely chop the shallots and cook them in the same pan with a little more oil for 3 to 4 minutes. Mince the remaining clove of garlic and cook for 1 minute more.
- Lower the heat slightly and add 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, and 1 teaspoon ground coriander. Cook briefly with the shallot and garlic mixture.
- Pour in 1 3/4 cups tomato passata and let simmer gently for 5 minutes, until slightly thickened. Stir in just under 1/2 cup yogurt along with the cooked chicken and heat gently for a few more minutes, longer if you prefer a thicker sauce.
- Serve with white rice, naan, and fresh cilantro.
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
