Chicken Tikka Masala: The Ultimate British Curry Experience

Here's a Chicken Tikka Masala recipe inspired by the popular version served in the UK.

It's a rich, creamy and flavorful dish that combines tender chicken with a spicy tomato-based sauce, a dish that has become a favourite in British cuisine.

Serves: 4.

Prep Time: 20 min.

Cook Time: 40-50 min.

Total Time: ~1 hour 10 minutes.

Ingredients:

For the chicken marinade:

· 500 gram (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces

· 3 tablespoons plain yogurt

· 1 tablespoon lemon juice

· 2 tablespoons ginger-garlic paste (or finely grated fresh ginger and garlic)

· 1 tablespoon ground cumin

· 1 teaspoon ground coriander

· 1 teaspoon ground turmeric

· 1 teaspoon ground paprika

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon chilli powder (adjust to your heat preference)

· Salt to taste

For the sauce:

· 2 tablespoons oil vegetable oil or ghee

· 1 large onion, finely chopped

· 2 tablespoons ginger-garlic paste

· 1 tablespoon ground cumin

· 1 teaspoon ground coriander

· 1 teaspoon ground paprika

· 1 tablespoon gram Masala

· 1/2 teaspoon turmeric powder

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon chilli powder (optional, adjust to taste)

· 1 can (400 g) chopped tomatoes (or 2 fresh tomatoes, finely chopped)

· 1/2 cup water or chicken stock

· 1/2 cup double cream (heavy cream) or coconut cream

· Fresh cilantro, chopped, for garnish

· 1 tablespoon honey or sugar (optional, to balance acidity)

Instructions:

Marinate the chicken:

In a large bowl, combine the yogurt, juice lemon juice, ginger-garlic paste, cumin, coriander, turmeric, paprika, cinnamon, chilli powder, and salt.

Add chicken pieces to bowl and coat well with marinade.

Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to infuse.

Cook chicken:

Preheat grill or oven to medium-high heat.

Thread marinated chicken onto skewers (if using a grill) or place chicken on a baking sheet.

Grill or broil for about 12-15 minutes, turning halfway through, until chicken is cooked through and lightly charred.

Alternatively, you can cook chicken in a hot skillet with a little oil for a similar effect.

Prepare the sauce:

While the chicken is cooking, heat the oil or ghee in a large skillet over medium heat.

Add the chopped onions and sauté until golden and soft (about 5-7 minutes).

Stir in the ginger-garlic paste and cook for another minute until fragrant.

Add the ground cumin, coriander, paprika, gram Masala, turmeric, cinnamon, and chilli powder.

Mix well and cook for 2 minutes to toast the spices.

Build the sauce:

Add the chopped tomatoes (or canned tomatoes) to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

Pour in the water or chicken stock, and then bring to a boil.

Let simmer for 10-15 minutes until the sauce thickens.

Combine chicken and sauce:

Add cooked chicken to sauce, along with juices from baking sheet or skewers.

Stir well to coat chicken in sauce.

Simmer for 10 minutes to combine flavors.

Stir in double cream (or coconut cream) and honey.

Simmer for another 5 minutes until sauce is creamy and smooth.