Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 1 h
Yield: 4
Cuisine: British Indian
Ingredients: 700 g Boneless chicken thigh, in large chunks; 150 g Plain yogurt; 1 tbsp Lemon juice; 2 tbsp Ginger-garlic paste; 1 tbsp total Ground spices for the marinade; 40 g Butter or ghee; 1 large Onion, finely chopped; 400 g Tomato passata; 100 ml Double cream; 1 tsp Garam masala; 1 tsp Kasuri methi (dried fenugreek leaves); Sugar and salt

Charred marinated chicken tikka folded into a mild, creamy tomato masala sauce. Widely regarded as a British creation rather than an Indian one — a curry-house dish once called a 'true British national dish'.

来源

食谱提供 British Indian restaurant kitchens · 👨‍🍳 主厨 · The British-Indian ('curry house') restaurant trade that shaped chicken tikka masala — no single owner, and the named-inventor story is disputed (see the recipe's source note)

厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。

British-Indian · disputed modern origin — No single creator is credited, because the origin is genuinely disputed. The cited article says the dish is thought to have been created in Britain, most famously by Ali Ahmed Aslam at the Shish Mahal in Glasgow, who is said to have improvised a sauce from tinned tomato soup and spices — but it also records that this exact story was later admitted to have been made up to entertain journalists, that others (e.g. Sultan Ahmed Ansari) have claimed it, and that some trace it instead to an adaptation of Indian dishes. Because these are competing claims, none is promoted to source.cook. The article also reports UK Foreign Secretary Robin Cook's 2001 description of it as 'a true British national dish', a remark that was itself widely debated. Quantities and method here are this book's own.

Background on Wikipedia ↗

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⏱ 60 分钟🍽 4 人份🔥 540 大卡🇬🇧 英国🌶️

清真无麸质

步骤

Marinate the chicken in the yogurt, lemon juice, half the ginger-garlic paste and the ground marinade spices with a good pinch of salt. Leave it at least an hour, or overnight in the fridge.
Grill the marinated chicken close to a hot grill, or on a griddle pan, for a few minutes each side until the edges are charred and it is just cooked. It does not need to be cooked through — it finishes in the sauce.
💡 The char is not a garnish — those blackened edges are where the 'tikka' flavour comes from, the smoky note that separates this from a plain chicken curry. A very hot grill, or the flame of a gas hob, is what you want.
For the sauce, melt the butter and soften the onion for 8–10 minutes until sweet and golden. Add the rest of the ginger-garlic paste and cook for a minute, then pour in the passata and simmer for 10 minutes until it darkens and thickens.
For a smoother restaurant-style sauce, blend it now and return it to the pan. Stir in a pinch of sugar and salt, then add the grilled chicken and any juices and simmer for 5 minutes so it finishes cooking in the sauce.
Off the heat, stir through the cream, the final teaspoon of garam masala and the kasuri methi crushed between your palms. Taste for salt and serve with rice or naan.
💡 Add the cream off the heat and do not boil it after — hard boiling can split the sauce into oil and grain. Gentle warmth keeps it silky.

💡 小贴士

Chicken tikka masala is not Indian butter chicken (murgh makhani), though the two are close cousins. Butter chicken is an Indian dish, in this book under India; tikka masala is generally regarded as its British restaurant offspring.
It is naturally halal and gluten-free — chicken, yogurt, tomato, cream and spices, no alcohol and no wheat. Serve it with plain rice to keep it gluten-free, or naan if that does not matter.
The colour in restaurant versions often comes from food colouring or a lot of Kashmiri chilli and paprika. This recipe leans on the spices for a natural warm red rather than a neon one.