Chicken Tikka Masala
Chicken in a Rich Cashew Nut Sauce
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Heat
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Serves
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Dietary Info
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Prep 20 mins
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Marinade 30 mins
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Cook 20 mins
Tender chicken cooked on a griddle, then finished in a delicious rich cream sauce made with spices and a cashew nut paste.
Hari says
This dish is said to have originated in the Moti Mahal Hotel Restaurant in Delhi where the chefs didn't want to waste the leftover chicken from the tandoor. So to satisfy the British desire to have their meat served with gravy, they devised a creamy, luxurious sauce that would both keep the chicken deliciously moist and give it a new lease of life. Mind you, others say it was created in a Glasgow restaurant.
Whatever its origin, along with Korma, Tikka Masala is undoubtedly one of the UK's favourite curries. I love the way this has been absorbed and adapted into British culture (and even exported back to India, as it's now popular there!). To see and be a part of a real food evolution is quite amazing... doesn't taste half bad either.
To buy the main ingredients for my Tikka Masala, buy my curry kit here.
- Ingredients
- Method
- 6 chicken thighs, skinned and cut into chunks
Optional
- ½ pepper, chopped into large chunks
- ½ onion, chopped into large chunks
- 1 tomato, chopped into large chunks
Marinade
- ½ tsp salt
- 1 tsp chilli powder
- 1 tsp coriander seeds, crushed
- 3cm piece ginger, minced
- 3 cloves garlic, minced
- 3 tbsp Greek yoghurt
- 1 heaped tsp dried fenugreek (kasoori Methi)
- Juice of 1 lime
- 2 tbsp mustard oil, to cook
Masala Sauce
- 1 tbsp oil
- 5cm stick cassia bark
- 3 green cardamoms
- 2 bay leaves
- 3 cloves
- 1 tsp cumin seeds
- 1 large onion, minced or very finely diced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 or 2 green chillies, minced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 3 fresh tomatoes
- 1-2 tbsp cashew nuts
- 1 tsp salt
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp dried fenugreek leaf (kasoori methi)
- 100ml double cream
- Handful fresh coriander, chopped
Method
Marinade
- Blend the marinade spices and coat the chicken, (add the optional pepper, onion and tomato) for at least half an hour.
Masala Sauce
- Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and 1tsp cumin seeds.
- Once fragrant add onions and cook gently for about 20 minutes until golden brown.
- Add salt to taste then add the turmeric, minced ginger, garlic and chillies.
- Pound the 2 tsp cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
- Blitz the fresh tomatoes to a purée.
- Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
- Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
- Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
- Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5-10 minutes.
- Add the dried fenugreek, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.
Served with
I like to have my chicken tikka masala just with plain rice so I can savour the flavour of the sauce.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 177 |
| Fat (g) | 13 |
| of which saturates (g) | 4.4 |
| Carbohydrates (g) | 2.6 |
| of which sugars (g) | 1.7 |
| Fibre (g) | 0.4 |
| Protein (g) | 13 |
| Salt (mg) | 0.98 |
This goes well with
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Comments
Comments (62)
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Hari Ghotra
Hi Tara You are absolutely correct. In Indian cooking we use something called Taj Patta which is different to the Laurel bay leaf but is always called bay leaf. The Indian bay comes from the cassia tree and the veins run down the leaf - it gives a much more aromatic, cinnamon flavour. If you can get hold of these then they should be used in place of western bay. Many thanks Hari
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Andrew McGill
I have tried to find mustard oil for cooking but it seems to be banned for cooking and is mainly used for body and hair massage. Can you clear up the confusion I have?-
Hari Ghotra
Hi Andrew yes you are correct in the EU Mustard oil is a banned food substance but we use it in Indian cooking we have used it for centuries. Here is all the information you need to know about it https://www.harighotra.co.uk/blog/news/first-edible-mustard-oil
Thanks Hari
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Jenny Morris
I was delighted to try out your recipe for the Chicken Tikka Masala. It worked out just right. Can't wait to try other recipes xx-
Hari Ghotra
Hello Jenny so sorry I missed your comment - Thank you so much for trying it, I am thrilled that you loved the recipe. Do let me know what else you try. You can download my free app to help you too https://hari.is/2P5rXbk Thanks so much Hari
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Tash
Hi Hari
I was wondering - is it ok to make the sauce in advance and keep it in the fridge overnight?
Thanks!-
Hari Ghotra
Hi Tash Just cook the whole dish and refrigerate - it will taste better the next day! Hope that helps Hari
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Lucia
Hello Hari, I've just discovered your blog and it inspires me a lot! For this recipe you wrote that you serve it with rice. How is rise cooked? Basmati cooked like pilaf or simply boiled..? Thank you!
Greetings from Italy,
Lucia-
Hari Ghotra
I like this one with some plain rice here is a video to help https://youtu.be/feavRliVGvQ There are also lots of other rice recipes on the website you can try. Don't forget to subscribe to my you.tube channel. Thanks so much Hari
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Kate
Hi Hari,
Not sure if you'll be able to reply in time but can you let me know for next time. I cooked your chicken tikka recipe, aloo gobi, chickpea curry and dahl yesterday and want to know how best to re-heat everything tonight!! Am thinking I'll put everything on the stove on a low gas??!! It all smells lovely anyway!
Thank you,
Kate-
Hari Ghotra
Hi Kate Is this for a dinner party? You can reheat everything in pans on the stove until it's piping hot. Sometime the dhal can thicken up to much so just add a little water to loosen it if needed. The aloo gobi you can do in the microwave or oven so it doesn't break down into a mush. I hope that helps. Please take some pictures of the food and share on my app this evening!! Enjoy. Hari
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jon
Thanks Hari - Almonds worked a treat - We loved this recipe - Actually we love pretty much all of your recipes - my only other change next time would be to grill the chicken - it didn't really char up in the over. The peppers were very good as the optional addition-
Hari Ghotra
Hi Jon Im so pleased it worked out. When you were cooking the chicken did you end up with lots of liquid in the tray? If so I would suggest that next time half way through the cooking just pour out the liquid, turn the chicken and return to the oven. This will help it to charr - or as you said you can grill it too. So pleased you enjoyed the dish - I would love it if you posted any pictures on the app - it's all free and you can download from the app store and join our amazing foodie community. Thanks so much for trying the recipes. Hari
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jon
How much will this recipe lose without the cashew nuts? Allergies!!-
Hari Ghotra
Hi Jon It adds creaminess and sweetness plus it thickens the sauce. Can you have any other nuts - almonds, pine etc? They will work if not a little extra cream. Thanks Hari
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Olivia
Hi, what would you recommend using as a healthier substitute for double cream in this recipe? thanks!-
Hari Ghotra
Hi Olivia Sure you can try a Greek yoghurt instead. It will give a slightly more tangy finish rather then a creamy. Add one spoon at a time on a low heat until each spoonful is absorbed. You could just use more almonds, blitz and add water to make a paste and that will thicken the dish too. Does that help? Thanks so much for using the website Hari
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Volker Dobler
Hi Hari,
I am not sure if this text will start a new comment or if this is an answer to your answer :-)
Thanks a lot for your effort helping to improve me indian cooking skills. You are absolutely right, I used such a "modern" micro grater and this might be the reason for my experiences. I will use a larger grater the next time - thanks for this wonderful tip). I will play with the size of my cassia bark pieces the next time. Maybe I remove them before I put the meat in the pan or I will make the peaces a bit larger. Both seems a good idea.
But my next "project" will be one of your Dhals - I love dhals but I do have a great respect for cooking them. But after the lamp madras and the chicken tikka masala, I feel comfortable enough to also try a dhal.
Again - thanks a lot, I really love your videos and your blog. Hope to be able to visit your restaurant/location somedays when I am in London.
Volker-
Hari Ghotra
My pleasure - just shout if you need any help with the dhal!
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Volker Dobler
Hi Hari,
The dish was delicious and I will do it again very soon.
But I do have one question: when is the best moment to remove the cassia bark (and bay leaves).
I had cooked them until I eat it, but had problems removing them in all this sauce and during the meal, it was not very nice to bite on the hard wood. But I am not sure if I can remove it before I put the tomato/almond mix to the pan without missing the flavor? And similar: as you „recommended“ I did not decorticate the ginger and just grate it with a grater. But then I had some kind of fibres in the meal. Any idea to avoid this or is grating the only solution?
Thanks a lot for your effort in showing me this wonderful recipes and bring me the fun of cooking.
Volker-
Hari Ghotra
Hi Volker Thanks so much for sharing the dishes you have cooked. Yes you can remove the cassia and bay leaves just before you add the meat. If you struggle to find them its fine to remove them before adding the almond mix. I would suggest keeping the cassia fairly big and not to break it up too much so you can see it. In terms of the ginger there are a few things you can do - either grate but use a large grater (not a micro one as this makes it really fibrous) you can also pound the ginger in a pestle and mortar to make a pulp or blend it a blender to make a puree. I hope this helps improve the dish next time you cook it! Thanks so much Hari
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Nyssa
Is that fenugreek or fennel seeds? I bought fenugreek from the store but it doesn't look like that.-
Hari Ghotra
Hi Nyssa It is fenugreek the herb which is the dried leaf not the ground spice. We call it Methi and you can find it in most Indian stores. If not message me your address and I will pop some in the post to you (depending on where you are based) Does that help? Hari
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Mixy
Hi Hari
Happy new year!
I am doing this recipe again. Any reason why the thighs are boneless and not bone-in?
Cheers-
Hari Ghotra
No real reason apart from I think the creamy sauce works better with boneless thighs but if you prefer bone in then go for it - just remember to leave it to cook for longer until the meat starts to come away a little. Enjoy!
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Mik
thanks a lot for your answers! very useful...
I cooked it today and it was really amazing... thanks for the inspiration!
It led to another question though :-)
Instead of baking or grilling the marinated chicken in an oven tray, if the goal is for the chicken to get charred, would it not be better to thread the chicken into skewers and then to the oven? This way the chicken would be less saucy and will char better?
Thanks again-
Hari Ghotra
Hi Mik Yes totally this is how I sometimes cook the chicken but I didn't want to over complicate the recipe and turn people off with so many processes. Also you need to ensure you dont over cook the chicken so it dries out too much. I hope this helps. Thanks for trying the recipe and enjoying the flavours. Hari
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Mik
Another question :-)
Does it matter the type of onion? red, white....
Thanks!-
Hari Ghotra
Hi Mik Not really but red onions are good for this dish. Hope that helps Hari
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Mik
Nice recipe. I will try it soon!
Quick questions:
- would you grind the cassia bark and the cloves?
- any reason to for for greek instead of pain yogurt?
Thanks-
Hari Ghotra
Hi Mik to answer your questions I like to keep the spices whole as they add the base flavour to the dish. You can pick them out before serving if you don't like them. I always use Greek yoghurt as its thicker and has less water content so is better to infuse flavour into the meat. Read my blog on marinades as it explains a little more about why a thick yoghurt is better http://www.harighotra.co.uk/blog/indian-marinades . Let me know how it comes out because this one is a real favourite. Thanks for using the website. Hari
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Lizzie
Can I use tinned toms instead of fresh? If so, how much? Thanks-
Hari Ghotra
Hi Lizzie yes you can use one 400g tin and 2tbsp of tomato puree. Fresh tomatoes are better with this one though. Hope you like it. Hari
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Christy
Can you purée the onions? Thanks-
Hari Ghotra
Hi Yes you can or you can whizz the sauce at the end for a smooth sauce - let me know how it comes out! Thanks for using the website
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Rachel Godwin
Fab recipe. We love all the flavours in this one, and it is easy to make as well-
Hari Ghotra
Hi Rachel We all love a Tikka Masala and pleased to hear you find this a easy recipe to follow. Thank for leaving a comment Hari
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MadeleineVZ
Hi, I'm wondering if you grind the spices you initially add to oil: the cinnamon etc.? I would have thought so!-
Hari Ghotra
Hi No when tempering spices in oil you use them whole - does that make sense or do you need more help? Thanks for your comments. Hari
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Jeff
Hi Hari. Love your recipes but why don't you use a regular everyday teaspoon instead of that weird half a tea spoon? Just seems to make more sense!
Jeff-
Hari Ghotra
Hi Jeff It probably would but that's the spoon that you get in the spice tins and I love using them. Hope you enjoyed the recipe though. Thanks
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Abbie
Beautiful! Fantastic sauce.-
Hari Ghotra
That's fantastic - thanks for trying it.
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Hari Ghotra
Hi Diane Really please you enjoyed the dish. I may well have used more in the video sometimes i like to increase it a little for a bit more flavour. If you want it a little more nutty add a little more. I usually bake it on a high heat to get the tinge of brown. Glad the video was helpful too. Thanks Hari -
Diane
Turned out very well. I ate half of it myself!
When I watched your video, it appeared to me that you used more than 1 Tbsp. of cashews. Am I correct?
Also, in the oven, did you bake or broil the chicken. My chicken did not brown until I used the broil setting.
Your video was very helpful.
Thanks! -
Hari Ghotra
Hi Kevin Dried Fenugreek is an important final flavour of this dish but if you can't find it then just omit it. Do let me know what you think. Thanks so much for your feedback Hari -
Kevin
Hi Hari
I can get all of the ingredients apart from dried fenugreek leaf. Can this be omitted or substituted?
Thanks. -
Hari Ghotra
Hi Gavin Welcome to the team pleased to hear you enjoyed the cooking process and that the results were pleasing. Looking forward to hearing all about your kitchen antics! Thanks Hari -
Gavin
Astonishingly good. I've got three portions in the freezer. I used a curl of cinnamon instead of cassia, 2tbs purée in place of tomato, and all worked out fine. I'm new to Indian cookery, and this was easy to follow. It does mean being on your feet in the kitchen for an hour or so, but not difficult. Looking forward to trying other recipes, so fresh-tasting and without the oiliness of bought sauces. -
Hari Ghotra
Hi Catherine That's great - so pleased you are enjoying the recipes. Try the Nariyal chicken for you and the Karahi lamb for your husband. Let me know what you think! -
Catherine
Hi Hari. We loved this so much we made it again yesterday! :) Can't wait for our next challenge.....what would you recommend? I'm a fan of creamy, saucy milder curries made with chicken and hubby favours the slightly hotter, meaty curries like Madras/Dhansak. -
Hari Ghotra
Hi Catherine Thank you so much for your message - I am really thrilled that you are enjoying the website and the recipes. I'm so pleased that your husband is able to remember the flavours from his childhood too. Do let me know what you think of the dish enjoy Hari -
Catherine
Making this tonight.....can't wait!! The chicken has been marinating since last night, just the sauce to do today :) Have made your Lamb Madras, Chicken Pasanda, Dhansak (which we did with chicken) and Chicken Korma so far. All delicious!! My husband's family is Anglo Indian and he grew up eating curry. Sadly his Dad passed away a few years ago before we could get any recipes from him, so he is thrilled I came across your website.x -
Hari
That is exactly what I would do too - Not so much of a novice any more! So glad you are enjoying the dishes! -
Maria Bain
I've made this twice now and as a complete kitchen novice the recipe was wonderfully simple to follow! There may be a lot of ingredients going on but don't let this panic you. It's a lot of work but well worth it - I cooked it for the second time for a dinner party and decided to split the work into two stages - marinaded the chicken the night before which only left sticking the chicken in the oven while making the masala sauce the next day. Totally delicious -
Hari
Hi Stefan you could make the sauce in the slow cooker and then add the cooked marinated chicken to the sauce. I would also add the cream once the dish is cooked and you have added the meat rather then to the sauce at the start of the slow cooking. -
Stefan
Hi. Would it be ok to use this dish in a slow cooker? Extra tender chicken. -
Hari
Hi Matt This is a fairly spicy dish already but if you want to ramp it up more I would add some fresh green chillies (finely chopped) when you add the ginger and garlic to the onions. Once cooked through taste it and if you want more heat you can sprinkle in a little more chilli powder. Let me know how how you get on. -
Matt
If I wanted to make this a very spicy curry (scare ledge I know but I think it works really well) to mix the sweet flavour of the cream with a spicy kick, what is the best way to do it? Freshly chopped chillies? Dry chilli powder? -
Hari
Thank you so much for the feedback - this has been amended. We are hoping to work our way one to other food forums very soon. I am really glad you like the site - I have been adding more recipes for you to try so keep cooking! -
Steve Mcquillan
Great recipe cook a lot of curries but this was so fresh & fragrant
Did a muteer paneer with this which went perfectly
I would say longer than 15 mins for cooking the chicken I know marinating it speeds up the cooking but definately takes longer! & I use "foodily" for all my recipes why aren't you on there?!
Anyway thanx for the recipe a great fresh curry & your website is superb! X
Tara
I'm not sure what you mean by bay leaves. In the U.S. (where I am), we call the leaves we use for Italian cooking "bay leaves", but I think I've heard cassia leaves are called "bay leaves" in Indian cooking. Can you help? And should I always assume the same thing when any Indian recipe calls for bay leaves?
This looks so good...
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