Chicken tikka masala is my kids’ all time favourite curry. They aren’t in to spicy food so this and chicken korma are often on our evening menu. This recipe is the result of many visits to curry house kitchens. I have watched it be made many times and of course made it myself hundreds of times more.
If you are a chicken tikka masala fan, this one is probably the best out there. I’ve had some great teachers. Now I would like you to be able to make this hugely popular mild curry too.
I have written a large and small version of my curry sauce recipe which you will to make before cooking this recipe. The large version is made just like they do in the best curry houses. Make a large batch for best results. It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
Most restaurants use tandoori style chicken for chicken tikka masala. Here is my recipe.
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- 800g Tandoori chicken tikka (A link to my recipe is above)
- 2 tablespoons ghee or vegetable oil
- 4 tablespoons garlic and ginger paste
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon dried fenugreek leaves
- 2 tablespoons garam masala
- 1 tablespoon paprika
- 1 tablespoon sugar (more or less to taste)
- 2 tablespoons tomato paste
- 700ml heated base curry sauce (Links to my recipe above)
- 250ml double cream
- 1 tablespoon red food colouring powder (optional)
- 2 tablespoons butter
- 1 small bunch fresh chopped coriander
- Salt and pepper to taste
- Juice of one lemon
- Heat the ghee/oil in a large pan or wok over medium high heat
- When bubbling hot, add the cumin, turmeric, coriander powder, fenugreek leaves and garam masala.
- Stir the spices around in the hot oil for about 30 seconds and then add the tomato paste and garlic and ginger paste.
- Continue stirring all the ingredients for another 30 seconds and then add the heated curry sauce.
- Bring to a simmer and add your chicken tikka.
- Simmer for about a minute and pour in the cream and red dye if using.
- Add the butter and stir until it melts into the sauce.
- Stir in the fresh coriander, season with salt and pepper and finish with a squeeze or two of lemon.