Chicken Tikka Masala
Chicken Tikka Masala is Chicken Tikka + Tikka Masala. Chicken Tikka Masala is one of the most popular curry dishes in the world. It is most accurately described as succulent tender pieces of chicken floating in a velvety tomato cream sauce. The most important thing you need to know about this recipe is that It is actually easy to make once you know how. Learn how to make it at home and savor the taste of this Indian delight at your own dinner table. Your family will thank you and you will be the hero chef d’jour for making it.
Chicken Tikka (The Chicken) is the spiced tender pieces of chicken found swimming in Chicken Tikka Masala Curry Sauce. It melts in your mouth and sticks to your ribs. No wonder it is the most popular dish in the UK and is a classic example of the fusion of Indian and British gastronomic that is enjoyed world wide. This Chicken Tikka recipe can be made in 30 minutes right on your stovetop – no marination time needed. This is how to cook Chicken Tikka on the stovetop at home without a Tandoor Oven or a grill and bring those traditional Indian aromas and flavors to your dinner table. If you have a grill, you can skewer this chicken and cook them on the BBQ or roast them in your oven.
Tikka Masala (The Sauce)You can buy your Tikka Masala Sauce at the store or easily make it at home using Curry Starter in 5 steps.(See the next post for this recipe) Either way, get the Tikka Masala sauce ready by heating it in a wide based pan and set on low heat while you prepare and cook your Chicken Tikka.
Chicken Tikka Masala is the combination of the Chicken Tikka (Cooked Chicken) +Tikka Masala (The Sauce).
NEXT RECIPE: Homemade Tikka Masala- THE SAUCE!
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Tikka Masala (The Sauce)
- 8 oz jar Curry Starter
- 3 tbsp Magic Masala
- 1 cup water
- 14.5 oz can crushed tomatoes 10-12 oz
- 1/2 cup heavy cream
- 2 lbs Chicken Tikka (see instructions below)
For Cooking Chicken
- 1/2 tbsp olive oil
- 1/2 tbsp butter
Marinade for Chicken
- 24 oz chicken tenders cut into bite size pieces
- 1.5 tsp salt
- 2 Tbsp lemon juice
- 4 Tbsp plain yogurt or half and half
- 2 Tbsp Tikka spice
- 2 Tbsp olive oil + some extra for cooking
Garnishes
- salt to taste
- 1/4 cup minced cilantro optional
- 1/2- 1 Tbsp melted butter
Tikka Masala (The Sauce)
- Heat 1 jar of Curry Starter in large sauce pan on medium heat
- Add 2-3 tbsp Tikka Masala Spice Blend and stir
- Add water in 1/4 cup increments when sauce is dry and sticking to sides and reduce heat
- Once oil separates from the sauce, add crushed tomatoes and any remainder water that has not been added yet
- Simmer 10 min, then turn the heat to low.
- To “temper” the 1/2 cup half and half, add 1/2 cup hot Tikka sauce to the half and half and mix it well.
- Add the tempered half and half to the sauce in the sauce pan and keep it warm on extra low temp.
Chicken Tikka
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Put chicken cubes in mixing bowl.
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Add lemon juice, yogurt, Tikka Spice Blend, and olive oil. Mix well.
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Heat 1/2 tbsp olive oil and 1/2 tbsp butter in a large nonstick skillet on medium high heat.
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Drop half the chicken on the pan and space them out so they are not crowded.
Cook about 3-4 minutes and flip them over when they are golden
Cook 2-3 more minutes or until the internal temp reaches close to 165 degrees.
Chicken Tikka Masala is Chicken Tikka + Tikka Masala Sauce
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Combine Chicken with Tikka Sauce
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Add 1 Tbsp Butter cut in 4 pieces
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Heat thoroughly and garnish as you wish
Garnish
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Salt to taste
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Garnish with finely chopped fresh cilantro
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Serve over rice or with a variety of Indian Breads like Naan or Paratha
