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Curry Recipe for Tikka Masala Chicken

There is something strange with Tikka Masala Chicken: its not considered an Indian recipe, rather a british one! Tikka Masala is now the most popular curry recipe in the UK and probably the most ordered at restaurants. History tells us that India became a british colony in the 19th century, and thus the very sought after spices from India started to flow to Europe via the United Kingdom. Being part of the British Empire also meant many Indians seeking higher education and a better economic situation could migrate to England; and it is around that time that the curry recipes gained a very high popularity with the British, and the popularity of curries in England has never faded since that time.

The recipe for Tikka Masala Chicken presented here is the easiest method I have found for this, and to avoid overburdening the recipe I assume the cook has access to ready made Garam Masala and Tandoori paste.


Tikka Masala curry chicken plate




Ingredients (for four to six guests):

* 6 chicken breasts, or boneless thighs, cut into small pieces
* 6 tablespoons tandoori paste
* 3 tablespoons plain yogurt
* 3 tablespoons oil
* 1 whole cinnamon stick, not grated
* 8 cardamom seeds
* 1 large onion, chopped
* 4 teaspoons fresh ginger, peeled and grated
* 2 cloves garlic, crushed
* 2 teaspoons ground cumin
* 2 teaspoons crushed coriander seeds
* 1 teaspoon turmeric
* 1/2 teaspoon cayenne pepper
* 1/2 lb. peeled tomatoes
* 1 cup liquid chicken stock
* 2 teaspoons garam masala
* juice from half of a lemon

Preparation:

1) Marinate chicken in the tandoori paste, mixed with yogurt for 2 to 12 hours.

2) Heat up the oil in a saucepan, add the cinnamon stick, the cardamom seeds and the chopped onion. Sauté for 5 minutes.

3) Add ginger, garlic, cumin, coriander, turmeric and cayenne. Cook 1 minute spices and add the chicken with the marinade. Fry 3 to 4 minutes.

4) Add the chopped tomatoes, the chicken broth, garam masala and the lemon juice. Stir and simmer over low heat 20 minutes. Remove the cinnamon stick when done cooking.

Serve your Chicken Tikka Masala Curry to your guests with basmati rice and naan bread, then watch it disappear!