Chicken tikka masala is a classic curry that originated in Glasgow, UK, and is now the national dish of the United Kingdom. The dish involves a two-stage marinade for the chicken paired with a rich, spiced tomato-based sauce. While the preparation takes time, the effort is well rewarded.
Tap a timecode to jump to roughly that moment in the video.
1
Prepare the first marinade by combining ginger garlic paste, Kashmiri chili powder, salt, and lemon juice. Using your hands or gloves, massage the marinade evenly over the chicken, ensuring thorough coverage. Refrigerate for 30 minutes.
2
Heat the mustard seed oil in a pot until it just begins to smoke, which helps remove volatile compounds. Turn off the heat and let it cool for about 10 minutes before proceeding, to prevent the hot oil from splitting the yogurt.
3
Make the second marinade by mixing garam masala, Kashmiri chili powder, ground cumin, turmeric, salt, and kasuri methi. Add ginger garlic paste, Greek yogurt, and the cooled mustard seed oil, then stir well to combine.
4
Transfer the chicken from the first marinade into the second marinade and stir thoroughly to coat evenly. Cover and refrigerate for 1 to 6 hours or longer, depending on your schedule.
5
Melt the ghee in a large pot. Add bay leaf, whole cumin seeds, and green cardamom, and slowly toast these spices to release their flavors.
6
Slice the red onions thinly. Add a pinch or two of salt and cook over high heat for about 10 minutes, stirring often, until the onions soften, reduce in volume, and develop some color.
7
Dice the tomatoes after removing the core. Once the onions have colored, add ginger garlic paste and the spices (garam masala, turmeric, Kashmiri chili powder, and kasuri methi), stirring well to combine.
8
Add raw cashews, diced tomatoes, 2 green chilies (tops removed), and coriander roots and stalks. Pour in 150 ml water and another pinch of salt, stirring well to scrape up any caramelized onion from the bottom. Cover and simmer on medium heat for 30 minutes.
9
While the sauce simmers, prepare the chicken. If you don't have a tandoor, use a charcoal barbecue, gas barbecue, or your oven's broil setting on high. Place the chicken on very high heat to develop good color on the outside without cooking it through completely. Remove and set aside once browned.
10
After the 30-minute simmer, blend the sauce using a blender or immersion blender until smooth. Place bay leaves in the blender first, then carefully add the hot sauce (hot liquids tend to splash). Pour the blended sauce back into the pot.
11
Return the sauce to the stove over medium-low heat. Taste and add salt as needed. Stir in butter to enrich the sauce, then add a little cream. If the tomatoes aren't sweet enough, add a touch of honey to balance the flavor. Continue stirring until the butter emulsifies smoothly into the sauce.
12
Add the cooked chicken pieces to the sauce, making sure to wipe off any cooking liquids from the surface. Stir to combine. Simmer gently over low heat until the chicken is fully cooked through, which may take 2 to 10 minutes depending on how well it was cooked initially. Keep the heat low and the lid slightly ajar to prevent the sauce from boiling or breaking.
13
Serve with basmati rice or naan bread, and garnish with fresh coriander leaves. Enjoy this beloved British national dish.
PrimedTableBETA
