Chicken Tikka Masala: Britain's Favourite Curry!
- Steve Holloway
- Aug 9
- 5 min read
Updated: Aug 14
Chicken Tikka Masala, often hailed as the national dish of England and a firm favourite at British Indian Restaurants (BIR), is a culinary delight that strikes the perfect balance between smoky, tender chicken tikka and a rich, creamy tomato-based sauce. In this recipe, we use pre-cooked Chicken Tikka pieces, which are added towards the end of the cooking process, making this classic curry both convenient and relatively simple to prepare at home—perfect for impressing guests or enjoying a comforting meal any night of the week.
Cuisine -Indian - Main Meal
Serves 4 Preparation time 15 minutes, cooking time around 35 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild - Medium
Nutritional values for chicken tikka
Here are approximate nutritional values per serving (assuming the recipe serves 4 and uses 500g pre-cooked chicken tikka):
Calories: 600 kcal
Protein: 35g
Fat: 38g
Saturated Fat: 22g
Carbohydrates: 30g
Sugar: 14g
Fibre: 6g
Salt: 1.5g
*Note: These values are estimates and can vary depending on specific ingredients and quantities used.*
The versatility of this dish allows any excess to be frozen for future quick and scrumptious meals during the week, making it a practical and delicious addition to your culinary repertoire. Get ready to embark on a culinary adventure that will delight your taste buds and bring the comforting flavours of this iconic dish straight to your dinner table.
My BIG dilemma at the Indian Restaurant, Chicken tikka Masala or Chicken Madras, Should I order both? - Steve
A little Tikka Masala history
Chicken tikka masala is a famous dish believed to have originated in the United Kingdom during the mid-20th century, reflecting the fusion of Indian and British cuisines. While its exact origin is debated, the most popular story credits a Bangladeshi or Punjabi chef in Glasgow, Scotland, who improvised the dish by adding a tomato-cream sauce to chicken tikka (grilled marinated chicken) at a customer’s request for more gravy. The resulting dish became hugely popular, and chicken tikka masala is now considered a symbol of British multiculturalism and is sometimes called "Britain’s true national dish." Its mildly spiced, creamy tomato sauce distinguishes it from traditional Indian curries.
Chicken Tikka Masala Recipe
Ingredients:
Previously - cooked chicken tikka pieces
4 tablespoons of ghee or coconut oil
3 cloves of crushed garlic
2-3 small chopped fresh red or green chillies, adjust the amount of chillies to your own heat requirements, (3 is about a medium heat level)
2 large red bell peppers, finely chopped
2 large onions, finely chopped
Spices Needed
2 teaspoon of ground coriander
1 teaspoon of ground cumin
½ teaspoon chilli powder
2 teaspoons of tandoori spice mix
1 teaspoon of paprika
2 tins chopped tomatoes
4 tablespoons of plain yogurt (or if you have any tandoori marinade left over use this)
a squirt of ketchup
a squirt of white vinegar
2 sachets of creamed coconut
small of knob of butter
200ml of double cream
½ teaspoon of Celtic or Himalayan salt
To finish
2 tablespoons of chopped coriander or mint leaves
1 teaspoon Garam Masala
Juice of half a lemon
How to make Chicken Tikka Masala
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Prep all your ingredients,
In a large pan heat the ghee or coconut oil over a medium heat, add the crushed garlic and chillies then briefly stir, add the chopped bell peppers and the chopped onions and cook for around 10 minutes stirring regularly until the onions are soft.
Add the spices and stir continually for around 2 minutes adding a splash of water if the mix becomes dry or starts to burn. The spices will become darker in colour whilst releasing their flavours.
Raise the heat to high and add the 2 tins of chopped tomatoes stirring frequently, cook for about 5 minutes,
You can now add the yogurt or the tandoori marinade, and stir rapidly so that it doesn’t curdle.
Add the ketchup, white wine vinegar and stir in, lower the heat and simmer for around 10 minutes.
Now add the creamed coconut and melt into the dish stirring frequently, cook for around 5 minutes.
Add the butter, when this has melted chuck in the double cream, garam masala, lemon juice along with the coriander leaves.
Finally finish the dish by adding the cooked chicken tikka pieces, and heat thoroughly and serve immediately.
Goes well with:
Frequently asked questions for Chicken Tikka Masala
Can I use leftover roast chicken instead of chicken tikka?
Yes! While chicken tikka adds a smoky flavour, leftover roast or grilled chicken can be used for convenience.
Is chicken tikka masala very spicy?
Not necessarily—heat can be adjusted by changing the amount of chilli used. The creamy sauce balances the spices, making it mild to medium in heat.
Can I make this recipe dairy-free?
Absolutely! Substitute coconut yogurt or a plant-based cream for the dairy yogurt and double cream, and use coconut oil instead of ghee or butter.
How long does chicken tikka masala keep in the fridge?
Once cooked, it will keep for up to 3 days in an airtight container in the fridge. Reheat thoroughly before serving.
Can I freeze chicken tikka masala?
Yes, it freezes well for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.
What should I serve with chicken tikka masala?
It’s delicious with basmati rice, naan bread, or even a fresh salad on the side.
Can I make this vegetarian?
Yes! Substitute the chicken tikka with paneer, tofu, or roasted vegetables for a tasty vegetarian version.
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Conclusion
As you wrap up your culinary journey with this delectable Chicken Tikka recipe, may the lingering flavours of rich spices and tender chicken evoke memories of exotic Indian feasts and cozy meals shared with loved ones. Embrace the simplicity and versatility of this dish that has captured the hearts and palates of many, and don't hesitate to experiment with your own variations to make it truly your own. Whether enjoyed fresh off the stove or savored as a quick and satisfying meal during a busy week, the savory essence of Chicken Tikka will always hold a special place in your recipe collection. Until next time, happy cooking and savoring every bite of this beloved national dish of England.
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