Chicken tikka masala was invented in 1960s Glasgow by a Bangladeshi chef who added tomato soup to please British palates.
Chicken Tikka Masala
Dive into the rich, aromatic world of Chicken Tikka Masala, where tender marinated chicken is bathed in a luscious, creamy tomato sauce that outshines any takeout. With a blend of warm spices like cumin and coriander, plus a splash of yogurt for that perfect tang, this dish is a vibrant celebration of Indian flavors right in your kitchen. Get ready to impress your taste buds and your friends with a homemade delight that’s bursting with authenticity!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This curry's origin story is pure British Empire chaos—invented in 1960s Glasgow by Bangladeshi chef Ali Ahmed Aslam when a bus driver complained his chicken was too dry, so Ahmed chucked it into a masala sauce made with Campbell's tomato soup and added cream, accidentally creating Britain's national dish that most Indians had never heard of until tourists started ordering it in Delhi.
Regional Twist
In Punjab's Amritsar district, they swap the Thai green chillies for Kashmiri red chillies and double the ghee, finishing with a sprinkle of kasoori methi that transforms the heavy cream base into something genuinely subcontinental.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 3 pieces chicken thighs
- 1 teaspoon (5 ml) chilli powder
- cilantro (to taste)
- 1 cup (237 ml) crushed tomatoes
- 1 tablespoon (15 ml) ghee
- 1 cup (118 ml) heavy cream
- 2 pieces thai green chillies
- 1 cup (237 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- ginger garlic paste (to taste)
- lemon juice (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Cube the chicken thighs and mix with yogurt, ginger garlic paste, lemon juice, salt, and seasonings. Marinate for at least 30 minutes, preferably overnight.
- 2
Finely dice the onion.
- 3
Heat a pan on medium-high heat, add a little oil, and sear the marinated chicken until browned. Remove the chicken from the pan.
- 4
In the same pan, add ghee, chopped onions, and a little water to deglaze. Cook for 5-6 minutes.
- 5
Add Thai green chillies and ginger garlic paste, cook for 30 seconds.
- 6
Add crushed tomatoes, salt, and chilli powder. Reduce heat to medium-low and cook for about 15 minutes until thickened.
- 7
Optionally, add the remaining marinade, then stir in heavy cream and the partially cooked chicken. Cook for an additional 5 minutes.
- 8
Garnish with coriander and serve.
💡 Pro Tips
- ✓Marinate chicken at 38-40°F for 4-24 hours because yogurt's lactic acid breaks down proteins at the surface while cold temperatures prevent bacterial growth and over-tenderizing.timing38-40°F, 4-24 hours
- ✓Sear chicken pieces at 400-450°F surface temperature without overcrowding to achieve Maillard reaction browning, which creates over 600 flavor compounds essential for tikka masala's depth.technique400-450°F surface temp
- ✓Cook tomato base uncovered for 15-20 minutes until moisture reduces by 60-70% and oils separate, concentrating flavors and preventing watery curry.timing60-70% moisture reduction
- ✓Add heavy cream off heat or at temperatures below 180°F because higher temperatures cause proteins to curdle and break the emulsion, creating grainy texture.techniqueBelow 180°F
- ✓Use 3:1 ratio of yogurt to chicken by weight for marination because this provides optimal lactic acid concentration (0.9-1.5%) for protein breakdown without mushiness.ingredient3:1 ratio, 0.9-1.5% acid
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken tikka masala was invented in 1960s Glasgow by a Bangladeshi chef who added tomato soup to please British palates.
Chicken Tikka Masala
Dive into the rich, aromatic world of Chicken Tikka Masala, where tender marinated chicken is bathed in a luscious, creamy tomato sauce that outshines any takeout. With a blend of warm spices like cumin and coriander, plus a splash of yogurt for that perfect tang, this dish is a vibrant celebration of Indian flavors right in your kitchen. Get ready to impress your taste buds and your friends with a homemade delight that’s bursting with authenticity!
The Story
This curry's origin story is pure British Empire chaos—invented in 1960s Glasgow by Bangladeshi chef Ali Ahmed Aslam when a bus driver complained his chicken was too dry, so Ahmed chucked it into a masala sauce made with Campbell's tomato soup and added cream, accidentally creating Britain's national dish that most Indians had never heard of until tourists started ordering it in Delhi.
Regional Twist
In Punjab's Amritsar district, they swap the Thai green chillies for Kashmiri red chillies and double the ghee, finishing with a sprinkle of kasoori methi that transforms the heavy cream base into something genuinely subcontinental.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 3 pieces chicken thighs
- 1 teaspoon (5 ml) chilli powder
- cilantro (to taste)
- 1 cup (237 ml) crushed tomatoes
- 1 tablespoon (15 ml) ghee
- 1 cup (118 ml) heavy cream
- 2 pieces thai green chillies
- 1 cup (237 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- ginger garlic paste (to taste)
- lemon juice (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Cube the chicken thighs and mix with yogurt, ginger garlic paste, lemon juice, salt, and seasonings. Marinate for at least 30 minutes, preferably overnight.
- 2
Finely dice the onion.
- 3
Heat a pan on medium-high heat, add a little oil, and sear the marinated chicken until browned. Remove the chicken from the pan.
- 4
In the same pan, add ghee, chopped onions, and a little water to deglaze. Cook for 5-6 minutes.
- 5
Add Thai green chillies and ginger garlic paste, cook for 30 seconds.
- 6
Add crushed tomatoes, salt, and chilli powder. Reduce heat to medium-low and cook for about 15 minutes until thickened.
- 7
Optionally, add the remaining marinade, then stir in heavy cream and the partially cooked chicken. Cook for an additional 5 minutes.
- 8
Garnish with coriander and serve.
💡 Pro Tips
- ✓Marinate chicken at 38-40°F for 4-24 hours because yogurt's lactic acid breaks down proteins at the surface while cold temperatures prevent bacterial growth and over-tenderizing.timing38-40°F, 4-24 hours
- ✓Sear chicken pieces at 400-450°F surface temperature without overcrowding to achieve Maillard reaction browning, which creates over 600 flavor compounds essential for tikka masala's depth.technique400-450°F surface temp
- ✓Cook tomato base uncovered for 15-20 minutes until moisture reduces by 60-70% and oils separate, concentrating flavors and preventing watery curry.timing60-70% moisture reduction
- ✓Add heavy cream off heat or at temperatures below 180°F because higher temperatures cause proteins to curdle and break the emulsion, creating grainy texture.techniqueBelow 180°F
- ✓Use 3:1 ratio of yogurt to chicken by weight for marination because this provides optimal lactic acid concentration (0.9-1.5%) for protein breakdown without mushiness.ingredient3:1 ratio, 0.9-1.5% acid