Chicken tikka masala was invented in 1960s Glasgow by Pakistani chefs adapting curry for British palates craving gravy.
Chicken Tikka Masala
Indulge in the vibrant flavors of our Chicken Tikka Masala, featuring tender marinated chicken thighs grilled to perfection and simmered in a rich, creamy tomato sauce. With a fragrant blend of spices like garam masala and a touch of yogurt for that irresistible creaminess, this dish is a must-try for any curry lover. Get ready to elevate your weeknight dinners with this mouthwatering Pakistani classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This supposed Pakistani classic was actually invented in 1960s Glasgow by Bangladeshi chef Ali Ahmed Aslam, who panicked when a customer complained his chicken tikka was too dry—so he grabbed a tin of Campbell's tomato soup, threw in some yogurt and spices, and accidentally created Britain's most beloved curry that now outsells fish and chips across the UK.
Regional Twist
In Punjab's Amritsar district, they char the chicken thighs over tandoor flames instead of oven-baking, then finish with pure buffalo cream rather than heavy cream and extra garam masala for deeper heat.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2-3 lbs (907 g) chicken thighs
- cilantro (to taste)
- 3 cans fire roasted tomatoes
- 1 tbsp (15 ml) garam masala
- 2 tbsp (30 ml) ghee
- 1 cup (118 ml) heavy cream
- 1 cup (59 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- cardamom (to taste)
- cumin (to taste)
- garlic (to taste)
- ginger (to taste)
- kashmiri red chili powder (to taste)
- mustard oil (to taste)
- oil (to taste)
- onion (to taste)
- rice and naan (to taste)
- salt (to taste)
- sugar (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Marinate chicken thighs with yogurt, ginger, garlic, oil, Kashmiri red chili powder, garam masala, turmeric, cumin, cardamom, and salt. Mix well and let it marinate.
- 2
Spread marinated chicken on a sheet tray and bake in the oven at 400°F until cooked through.
- 3
In a deep pot, melt ghee and sauté onions until soft. Add fresh mashed ginger and garlic.
- 4
Stir in mustard oil and the same spices used for the chicken. Cook until fragrant.
- 5
Add fire roasted tomatoes, a pinch of salt, and sugar. Blend until smooth.
- 6
Stir in heavy cream and add the cooked chicken. Mix well and simmer on low heat for 10 minutes.
- 7
Garnish with cilantro and serve with rice and naan.
💡 Pro Tips
- ✓Marinate chicken thighs for minimum 2 hours or overnight because the lactic acid in yogurt breaks down muscle proteins, increasing tenderness by up to 25% while the salt penetrates 1/4 inch deep per hour.timing2+ hours marination
- ✓Bake chicken at 425°F instead of 400°F for the first 15 minutes, then reduce to 375°F because the initial high heat creates the Maillard reaction for complex flavors while preventing moisture loss.technique425°F then 375°F
- ✓Temper your heavy cream to room temperature and add it slowly while stirring because cold cream added to hot tomato sauce will curdle due to rapid protein coagulation from temperature shock.techniqueRoom temperature cream
- ✓Bloom your whole spices (cardamom, cumin) in the ghee for 30-45 seconds until fragrant because fat-soluble compounds in spices need lipids to fully extract, increasing flavor intensity by 40%.technique30-45 seconds blooming
- ✓Add 1 teaspoon of tomato paste along with the canned tomatoes because the concentrated umami compounds and natural sugars will deepen the sauce's flavor base and help achieve the characteristic brick-red color.ingredient1 teaspoon tomato paste
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 Pakistani chefs adapting curry for British palates craving gravy.
Chicken Tikka Masala
Indulge in the vibrant flavors of our Chicken Tikka Masala, featuring tender marinated chicken thighs grilled to perfection and simmered in a rich, creamy tomato sauce. With a fragrant blend of spices like garam masala and a touch of yogurt for that irresistible creaminess, this dish is a must-try for any curry lover. Get ready to elevate your weeknight dinners with this mouthwatering Pakistani classic!
The Story
This supposed Pakistani classic was actually invented in 1960s Glasgow by Bangladeshi chef Ali Ahmed Aslam, who panicked when a customer complained his chicken tikka was too dry—so he grabbed a tin of Campbell's tomato soup, threw in some yogurt and spices, and accidentally created Britain's most beloved curry that now outsells fish and chips across the UK.
Regional Twist
In Punjab's Amritsar district, they char the chicken thighs over tandoor flames instead of oven-baking, then finish with pure buffalo cream rather than heavy cream and extra garam masala for deeper heat.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2-3 lbs (907 g) chicken thighs
- cilantro (to taste)
- 3 cans fire roasted tomatoes
- 1 tbsp (15 ml) garam masala
- 2 tbsp (30 ml) ghee
- 1 cup (118 ml) heavy cream
- 1 cup (59 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- cardamom (to taste)
- cumin (to taste)
- garlic (to taste)
- ginger (to taste)
- kashmiri red chili powder (to taste)
- mustard oil (to taste)
- oil (to taste)
- onion (to taste)
- rice and naan (to taste)
- salt (to taste)
- sugar (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Marinate chicken thighs with yogurt, ginger, garlic, oil, Kashmiri red chili powder, garam masala, turmeric, cumin, cardamom, and salt. Mix well and let it marinate.
- 2
Spread marinated chicken on a sheet tray and bake in the oven at 400°F until cooked through.
- 3
In a deep pot, melt ghee and sauté onions until soft. Add fresh mashed ginger and garlic.
- 4
Stir in mustard oil and the same spices used for the chicken. Cook until fragrant.
- 5
Add fire roasted tomatoes, a pinch of salt, and sugar. Blend until smooth.
- 6
Stir in heavy cream and add the cooked chicken. Mix well and simmer on low heat for 10 minutes.
- 7
Garnish with cilantro and serve with rice and naan.
💡 Pro Tips
- ✓Marinate chicken thighs for minimum 2 hours or overnight because the lactic acid in yogurt breaks down muscle proteins, increasing tenderness by up to 25% while the salt penetrates 1/4 inch deep per hour.timing2+ hours marination
- ✓Bake chicken at 425°F instead of 400°F for the first 15 minutes, then reduce to 375°F because the initial high heat creates the Maillard reaction for complex flavors while preventing moisture loss.technique425°F then 375°F
- ✓Temper your heavy cream to room temperature and add it slowly while stirring because cold cream added to hot tomato sauce will curdle due to rapid protein coagulation from temperature shock.techniqueRoom temperature cream
- ✓Bloom your whole spices (cardamom, cumin) in the ghee for 30-45 seconds until fragrant because fat-soluble compounds in spices need lipids to fully extract, increasing flavor intensity by 40%.technique30-45 seconds blooming
- ✓Add 1 teaspoon of tomato paste along with the canned tomatoes because the concentrated umami compounds and natural sugars will deepen the sauce's flavor base and help achieve the characteristic brick-red color.ingredient1 teaspoon tomato paste