May 14, 2022, 10:32 am | Read time: 3 minutes
Chicken Tikka Masala is offered in almost every Indian restaurant in Europe or North America. Strictly speaking, it is not an Indian dish. We present a recipe that allows you to cook Chicken Tikka Masala at home.
Chicken Tikka Masala, a typical Indian dish. That’s what many Germans think. After all, you can find the specialty on almost every menu of Indian restaurants. The exact origin of the dish is unknown, but there are many stories about it.
The most convincing legend says that Chicken Tikka Masala was invented in the 1970s by a chef from Bangladesh who was living in Glasgow, Scotland, at the time. To satisfy a customer who complained that his meat was too dry without sauce, he is said to have added a mild tomato sauce to a dish called Chicken Tikka. The original dish, Chicken Tikka, actually consists of yogurt, curry, and marinated chicken pieces served kebab-style.
So, Chicken Tikka Masala should actually be considered a British dish. It is often used as a symbol of modern multicultural Britain. Anyone who wants to create a bit of British or rather Indian cuisine at home should allow plenty of time. Our recipe for Chicken Tikka Masala is not a quick one, but we promise the effort is worth it!
Also interesting: Recipe for delicious Tom Kha Gai from Thailand
Recipe for Chicken Tikka Masala
Ingredients (for 4 people)
- 400 grams chicken breast fillets
- 250 grams yogurt
- 2 cloves of garlic
- 40 grams ginger
- 3 tablespoons olive oil
- 6 teaspoons paprika powder
- 2 teaspoons ground coriander
- 2 teaspoons Garam Masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 20 grams coriander
- 4 onions
- 1 chili
- 3 cardamom pods
- ¼ teaspoon black mustard seed
- 1 teaspoon cumin seeds
- 1 tablespoon cinnamon
- 5 cloves
- 2 bay leaves
- 400 grams diced tomatoes
- 200 milliliters cream
- ½ lemon
Preparation
- Grind paprika powder, ground coriander, Garam Masala, cumin, and turmeric in a mortar or blender. Dice ginger and garlic and mix with spices and yogurt. Pour over the diced chicken breast fillet, mix well, and store in the refrigerator for eight to twelve hours.
- Chop onions, garlic, and chili.
- Spread the marinated chicken on a baking sheet and bake at 200 degrees for 12 minutes.
- Pick coriander and chop stems.
- Heat plenty of oil and briefly roast mustard seeds and cumin seeds. Then add bay leaves, cloves, and cinnamon and fry for 10 seconds. Then fry the onions until golden brown. Add garlic, ginger, chili, and coriander leaves and sauté briefly until translucent.
- Grind paprika powder, ground coriander, cumin, and turmeric and then fry with the mixture. Reduce heat and add the chopped tomatoes. Let it simmer for another 15 to 20 minutes, stirring well.
- Add some water and remove bay leaves and cardamom pods. Blend into a smooth paste in a mixer. Then return the paste to the pan, add cream, and bring back to a simmer.
- Season with Garam Masala, salt, sugar, and lemon juice. Remove chicken from the oven and mix in. Garnish with coriander leaves and serve with basmati rice.