Chicken tikka masala is a takeaway classic that you can easily make at home with this simple, four-step recipe. To make this dish, you’ll only need about 10 minutes of your time, although marinating the chicken (ideally overnight) is a non-negotiable if you want a flavourful and aromatic curry.
Sharing this recipe for four with BBC Food, television cook and author Jo Pratt wrote: “Chicken tikka masala – we love you. A quintessential British recipe and one that shouldn’t rely on a phone call to the takeaway.” When prepared according to the instructions, each serving provides 317 calories and 39 grams of protein.
Method
Chop the chicken into small, bite-sized chunks and combine with the tandoori paste and yoghurt. Place the mixture in a non-metal container and refrigerate for at least two hours, or preferably overnight, stirring from time to time.
Warm the oil or ghee in a deep frying pan until very hot, then add the cinnamon stick, cardamom pods, and sliced onion. Sauté for five to six minutes until the onions start to caramelise. Next, add the ginger, garlic, cumin, coriander, turmeric, and cayenne pepper.
Once the spices have cooked for about a minute, incorporate the chicken and its marinade. Cook for three to four minutes before adding the chopped tomatoes, chicken stock or water, garam masala, lemon juice, and salt.
Reduce the heat and allow the curry to simmer gently for about 10 minutes, or until the chicken is thoroughly cooked. Once that’s done, you can serve the chicken tikka masala while still hot alongside rice or naan bread.