Chicken Tikka Masala — Print Recipe

Tandoori-spiced chicken pieces bathed in a creamy, spiced tomato sauce — adopted as England's unofficial national dish.

Ingredients

600g chicken breast, cubed
150g natural yoghurt
2 tbsp tikka masala paste
1 tsp turmeric
1 tsp cumin
1 tsp garam masala
1 tsp paprika
2 tbsp vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
2cm ginger, grated
400g canned chopped tomatoes
200ml double cream
1 tbsp tomato paste
Fresh coriander
Salt

Instructions

1 Marinate chicken in yoghurt, tikka paste, turmeric, and cumin for at least 1 hour (overnight is best).
2 Grill or oven-roast marinated chicken at 220°C (425°F) for 15 min until charred at edges.
3 Sauté onion in oil for 8 min until golden. Add garlic and ginger, cook 2 min.
4 Add chopped tomatoes, tomato paste, garam masala, and paprika. Simmer 15 min.
5 Stir in cream and the cooked chicken. Simmer gently for 10 min until sauce thickens.
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.