India is known for its many spices that are incorporated into a wide variety of their staple dishes, and Tikka Masala is no different.

The origins of Tikka Masala are uncertain; many say it originated from the South Asian community in Britain while others say it was developed in India. Some claim that the dish was created by a Bangladeshi chef, but one thing is certain — the dish has only been around for about 50 years. 

The dish has made its way around the world and is a common dish served at Indian restaurants everywhere. You can easily find it on the menu of restaurants throughout Hudson County!

In Britain, it is known as the second-most popular foreign dish to be served. 

Tikka Masala is a creamy tomato chicken curry filled with all the typical Indian spices: coriander, turmeric, garam masala, cumin, ginger and garlic. 

Unlike many other curries, Tikka Masala is a simple recipe with few steps to give you a delicious meal in a short amount of time!

If you want to learn how to make this dish yourself, follow the recipe below.

Recipe

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  7. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Ingredients

Chicken Marinade:
  • 28 oz (800g) boneless and skinless chicken thighs (or breasts) cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt
(Victoria Bishop-Smith / SoCul Images)
Sauce:
  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish
(Victoria Bishop-Smith / SoCul Images)

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