Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: Indian
Ingredients: 6 chicken thighs, skinned and cut into chunks; half pepper, chopped into large chunks; half onion, chopped into large chunks; 1 tomato, chopped into large chunks; half tsp salt; 1 tsp chilli powder; 1 tsp coriander seeds, crushed; 3cm piece ginger, minced; 3 cloves garlic, minced; 3 tbsp Greek yoghurt; 1 heaped tsp dried fenugreek (kasoori Methi); Juice of 1 lime; 2 tbsp mustard oil, to cook; 1 tbsp oil; 5cm stick cassia bark; 3 green cardamoms; 2 bay leaves; 3 cloves; 1 tsp cumin seeds; 1 large onion, minced or very finely diced; 3 garlic cloves, minced; 1 tbsp ginger, minced; 1 or 2 green chillies, minced; 2 tsp cumin seeds; 2 tsp coriander seeds; 3 fresh tomatoes; 1-2 tbsp cashew nuts; 1 tsp salt; half tsp turmeric; 1 tsp dried fenugreek leaf (kasoori methi)

Instructions

This dish is said to have originated in the Moti Mahal Hotel Restaurant in Delhi where the chefs didn't want to waste the leftover chicken from the tandoor. So to satisfy the British desire to have their meat served with gravy, they devised a creamy, luxurious sauce that would both keep the chicken deliciously moist and give it a new lease of life. Mind you, others say it was created in a Glasgow restaurant. Whatever its origin, along with Korma, Tikka Masala is undoubtedly one of the UK's favourite curries. I love the way this has been absorbed and adapted into British culture (and even exported back to India, as it's now popular there!). To see and be a part of a real food evolution is quite amazing... doesn't taste half bad either.To buy the main ingredients for my Tikka Masala, buy my curry kit here.

Updated at: Tue, 17 Mar 2026 06:06:44 GMT