Chicken Tikka Masala Recipe

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One of my family’s favorite dinners is Tikka Masala. Tikka Masala is a chicken dish with a Tomato Cream sauce with Tikka Masala Seasoning.

While I was investigating I came across this explanation on Wikipedia. The origin of Tikka Masala is unknown for sure but one claim recounts how a chef, Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in the west end of Glasgow, invented chicken tikka masala by improvising a sauce made from yogurt, cream and spices. 

“On a typical dark, wet Glasgow night a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it’s dry. At the time Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.“

So, there you have it. I’ve found that most good recipes come from improvising. And this is no exeption. It’s delicious served with steamed rice and homemade Naan Flat Bread. When making this dish, we use a premade Tikka Masala Seasoning mix made by Simply Asian Indian Essentials. But here is a recipe so you can make the seasoning mix yourself.

Tikka Masala Spice Mix:

• 6 teaspoons coriander
• 6 teaspoons cumin
• 6 teaspoons garlic powder
• 6 teaspoons paprika
• 4 teaspoons garam masala
• 3 teaspoons ginger, ground
• 2 teaspoons chili powder

For the Chicken:

• 3-4 large chicken breasts
• 1 1/2 tablespoon olive oil, divided
• 1 large white onion, finely chopped
• 1 1/2 cups canned tomato sauce
• 3 tablespoons tikka masala spice mix
• 3/4 cup water
• 1/2 cup heavy cream
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro or parsley plus additional sprigs for garnish
• 4 cups steamed rice (or more if you have a large family like me)

If desired, pound the chicken with a meat mallet to tenderize it and make them a even thickness for better grilling or cooking.

In a heavy, wide 4-quart pot or sauté pan over medium high heat, add the olive oil. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium then stir in the spice mixture. Add the tomato sauce, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat until the sauce is simmering. Simmer, uncovered, until thickened slightly, about 10 minutes.

While sauce is simmering, cook chicken. Heat a griddle or skillet over medium high heat until very hot and add 1/2 tablespoon of olive oil. Cook the chicken breasts, turning them a few times until just cooked through and browned well on both sides, 6 to 8 minutes. Transfer the chicken to a cutting board and cut into bite sized pieces.

Add the chicken to the sauce and continue to gently simmer, stirring occasionally, for about 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro or parsley, and season with salt. Serve over Steamed Rice.

Serve with steamed rice and Homemade Naan Flatbread.

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Chicken Tikka Masala Recipe

Ingredients

• Tikka Masala Spice Mix:
• 6 teaspoons coriander
• 6 teaspoons cumin
• 6 teaspoons garlic powder
• 6 teaspoons paprika
• 4 teaspoons garam masala
• 3 teaspoons ginger, ground
• 2 teaspoons chili powder
• For the Chicken:
• 3-4 large chicken breasts
• 1 1/2 tablespoon olive oil, divided
• 1 large white onion, finely chopped
• 1 1/2 cups canned tomato sauce
• 3 tablespoons tikka masala spice mix
• 3/4 cup water
• 1/2 cup heavy cream
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
• 4 cups steamed rice (or more if you have a large family like me)
• If desired, pound the chicken with a meat mallet to tenderize it and make them a even thickness for better grilling or cooking.

Instructions

1. In a heavy, wide 4-quart pot or sauté pan over medium high heat, add the olive oil. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium then stir in the spice mixture. Add the tomato sauce, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat until the sauce is simmering. Simmer, uncovered, until thickened slightly, about 10 minutes.
2. While sauce is simmering, cook chicken. Heat a griddle or skillet over medium high heat until very hot and add 1/2 tablespoon of olive oil. Cook the chicken breasts, turning them a few times until just cooked through and browned well on both sides, 6 to 8 minutes. Transfer the chicken to a cutting board and cut into bite sized pieces.
3. Add the chicken to the sauce and continue to gently simmer, stirring occasionally, for about 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. Serve over Steamed Rice.

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