Chicken Tikka Masala
Chicken Tikka Masala (CHIK-en TIK-uh mah-SAH-lah)
Chicken Tikka Masala
Tandoori-spiced chicken pieces bathed in a creamy, spiced tomato sauce — adopted as England's unofficial national dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh coriander, cream swirl
Accompaniments: basmati rice, naan bread, mango chutney
Instructions
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1
Marinate chicken in yoghurt, tikka paste, turmeric, and cumin for at least 1 hour (overnight is best).
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2
Grill or oven-roast marinated chicken at 220°C (425°F) for 15 min until charred at edges.
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3
Sauté onion in oil for 8 min until golden. Add garlic and ginger, cook 2 min.
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4
Add chopped tomatoes, tomato paste, garam masala, and paprika. Simmer 15 min.
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5
Stir in cream and the cooked chicken. Simmer gently for 10 min until sauce thickens.
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6
Garnish with fresh coriander. Serve with basmati rice and warm naan bread.
Did You Know?
In 2001, Foreign Secretary Robin Cook declared chicken tikka masala "a true British national dish" — a perfect symbol of Britain's multicultural identity.
Chef's Notes
Equipment Tips
- large skillet or wok
- mixing bowl
- grill or oven
Garnishing
fresh coriander, cream swirl
Accompaniments
basmati rice, naan bread, mango chutney
The Story Behind Chicken Tikka Masala
Chicken tikka masala was born in the 1960s or 1970s in a British-Indian restaurant — Glasgow and Birmingham both claim it. It represents the fusion of South Asian flavours with British tastes and became the most ordered restaurant dish in England.
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