Authentic chicken tikka masalsa

    1 hour 55 min

    Tender chicken cooked on a griddle, then finished in a delicious rich cream sauce made with spices and a cashew nut paste. This dish is said to have originated in the Moti Mahal Hotel Restaurant in Delhi where the chefs didn't want to waste the leftover chicken from the tandoor. So to satisfy the British desire to have their meat served with gravy, they devised a creamy, luxurious sauce that would both keep the chicken deliciously moist and give it a new lease of life. Mind you, others say it was created in a Glasgow restaurant. Whatever its origin, we do know for sure that it has become the UK's national dish. I love the way this has been absorbed and adapted into British culture (and even exported back to India as it's now popular there!). To see and be a part of a real food evolution is quite amazing...doesn't taste half bad either.


    Surrey, England, UK
    3 people made this

    Serves: 4 

    • For the marinade
    • 1/2 teaspoon salt
    • 1 teaspoon chilli powder
    • 1 teaspoon coriander seeds, crushed
    • 1 (3cm) piece fresh root ginger, minced
    • 3 cloves garlic, minced
    • 3 tablespoons Greek yoghurt
    • 1 heaped teaspoon fenugreek
    • juice of 1 lime
    • 6 boneless skinless chicken thighs, cut into chunks
    • 1/2 pepper, chopped into large chunks (optional)
    • 1 tomato, chopped into large chunks (optional)
    • 1/2 onion, chopped into large chunks (optional)
    • To cook
    • 1 tablespoon oil
    • 5cm stick cassia bark
    • 3 green cardamoms
    • 2 bay leaves
    • 3 cloves
    • 1 teaspoon cumin seeds
    • 1 large onion, minced or very finely diced
    • 1 teaspoon salt
    • 1/2 teaspoon turmeric
    • 1 tablespoon ginger, minced
    • 3 garlic cloves, minced
    • 2 teaspoons cumin seeds
    • 2 teaspoons coriander seeds
    • 1 teaspoon chilli powder
    • 3 fresh tomatoes
    • 1 to 2 tablespoons cashew nuts
    • 2 tablespoons mustard oil, to cook
    • 1 teaspoon dried fenugreek leaf (kasoori methi)
    • 100ml double cream
    • 1 handful fresh coriander, chopped

    Prep:25min  ›  Cook:1hr  ›  Extra time:30min marinating  ›  Ready in:1hr55min 

    1. Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato) for at least half an hour.
    2. Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds. Once fragrant add onions and cook gently for about 20 minutes until golden brown. Add salt to taste then add the turmeric, minced ginger and garlic.
    3. Pound the cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
    4. Blitz the fresh tomatoes to a purée. Blend the cashew nuts to a powder then stir into the tomatoes to make a paste. Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
    5. Preheat the oven to 180 C / Gas 4.
    6. Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them.
    7. Bake in the preheated oven for 15 to 25 minutes until the chicken pieces are a little charred around the edges. Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5 to 10 minutes or until the chicken is no longer pink in the centre.
    8. Add the dried fenugreek, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.

    See it on my blog

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    Reviews in English (1)


    not enough sauce  -  16 Sep 2017