Traditional British Dishes
How to Make Chicken Tikka Masala, a Traditional UK Recipe
Prepare homemade chicken tikka masala with marinated chicken in yogurt and spices, golden and finished in a creamy tomato sauce. Served with basmati rice, it's an aromatic and comforting recipe from the British-South Asian tradition.
This chicken tikka masala combines tender and golden chicken with a spicy, creamy, and smooth tomato sauce. The yogurt marinade with lemon, garlic, and ginger adds flavor and helps achieve a tender texture. Serve with basmati rice and, if desired, naan bread.
01
Ingredients
Have everything ready before you begin.
- ✓700 g boneless chicken breast, cut into large cubes
- ✓150 g thick natural yogurt
- ✓2 tablespoons lemon juice
- ✓3 cloves garlic, grated
- ✓20 g fresh ginger, grated
- ✓1 teaspoon salt
- ✓1 teaspoon ground cumin
- ✓1 teaspoon sweet paprika
- ✓1/2 teaspoon turmeric
- ✓1/2 teaspoon ground chili, adjustable to taste
- ✓2 tablespoons vegetable oil
- ✓1 large onion, finely chopped
- ✓2 tablespoons butter
- ✓400 g crushed tomatoes
- ✓2 teaspoons garam masala
- ✓200 ml cooking cream
- ✓100 ml water
- ✓2 tablespoons chopped fresh cilantro
- ✓300 g basmati rice
- ✓500 ml water for cooking rice
- ✓A pinch of salt for cooking rice
02
Step-by-step method
- 01
Prepare the marinade by mixing in a large bowl the yogurt, lemon juice, garlic, ginger, salt, cumin, sweet paprika, turmeric, and ground chili.
Prepare the marinade by mixing in a large bowl the yogurt, lemon juice, garlic, ginger, salt, cumin, sweet paprika, turmeric, and ground chili.
- 02
Add the chicken and stir until all cubes are well coated.
Add the chicken and stir until all cubes are well coated. Cover the bowl and refrigerate for at least 30 minutes. If possible, marinate between 4 and 8 hours for more flavor and a tender texture.
- 03
Rinse the basmati rice with cold water until the water comes out almost clear.
Rinse the basmati rice with cold water until the water comes out almost clear. Put it in a pot with 500 ml of water and a pinch of salt.
- 04
Bring the rice to a boil, reduce the heat to a minimum, cover the pot, and cook for about 12 minutes, or until the water has been absorbed.
Bring the rice to a boil, reduce the heat to a minimum, cover the pot, and cook for about 12 minutes, or until the water has been absorbed. Turn off the heat and let it rest for 5 minutes without uncovering. Then, separate the grains with a fork.
- 05
Heat a large skillet or a thick-bottomed pot over medium-high heat.
Heat a large skillet or a thick-bottomed pot over medium-high heat. Add one tablespoon of the vegetable oil.
- 06
Drain the chicken slightly to remove excess marinade, without cleaning it completely.
Drain the chicken slightly to remove excess marinade, without cleaning it completely. Place it in a single layer and brown for 2 or 3 minutes on each side. If the skillet is small, cook the chicken in two batches to avoid steaming. Remove it to a plate; it doesn't need to be fully cooked yet.
- 07
Add to the same skillet the second tablespoon of oil and the butter.
Add to the same skillet the second tablespoon of oil and the butter. Add the onion and cook for 6 or 8 minutes, stirring occasionally, until it's soft and lightly browned.
- 08
Add the crushed tomatoes and 100 ml of water.
Add the crushed tomatoes and 100 ml of water. Stir to integrate the juices stuck to the bottom and cook over low heat for about 10 minutes, until the sauce reduces and thickens slightly.
- 09
Add the garam masala and mix.
Add the garam masala and mix. Return the chicken to the skillet along with the juices from the plate. Cook over medium-low heat for 8 or 10 minutes, until the chicken is fully cooked and no longer pink in the center.
- 10
Reduce the heat to a minimum and add the cooking cream.
Reduce the heat to a minimum and add the cooking cream. Mix gently until you get a creamy orange sauce. Taste and adjust the salt if necessary.
- 11
Turn off the heat and let the chicken tikka masala rest for 2 minutes.
Turn off the heat and let the chicken tikka masala rest for 2 minutes. Finish with chopped fresh cilantro.
- 12
Serve the chicken with plenty of sauce over the basmati rice.
Serve the chicken with plenty of sauce over the basmati rice. You can accompany it with naan bread if desired.
- Marinate the chicken for at least 30 minutes; between 4 and 8 hours provides a deeper flavor. Don't leave it indefinitely, as the lemon can alter its texture too much.
- Brown the chicken in batches and in a single layer to achieve toasted areas instead of cooking it in its own juices.
- Cook the tomatoes before adding the cream so the sauce concentrates its flavor and loses some of its water.
- Keep the heat low when adding the cream and avoid boiling the sauce too strongly to reduce the risk of the marinade's yogurt separating.
- You can substitute the cooking cream with heavy cream or an equivalent amount of coconut milk.
- Basmati rice can be substituted with long-grain rice.
- If the sauce is too thick, you can soften it with a little of the rice cooking water. If it's too liquid, cook it for a few more minutes over low heat.
- The chili can be reduced to make the dish less spicy; the garam masala and ginger will still provide the spicy character.