There are so many fantastic chicken tikka masala recipes out there!
I find the history of chicken tikka masala quite interesting. No one really knows for sure how this very popular curry came to be. One thing is quite certain and that is that it was invented in the UK. It can now be found in restaurants worldwide.
Chef Kiran Verma who runs Kiran’s in Houston Texas recently sent me her version. I have tried a lot of chicken tikka masala recipes and very few have been the same. I have to say that Kiran’s version was devoured at my place.
Here in the UK, chicken tikka masala is usually bright red which is down to food colouring and not the spices used. Kiran’s version uses no such artificial colourings. The spices she uses gives this dish a natural red glow that I prefer.
It is made even better with a homemade ground garam masala. I normally roast my spices first though I have noticed that many chefs prefer the non-roasted flavour. The simply ground spices work really well here.
If you like Chef Kiran’s version of this most popular of mild curries,
please let her know by using the share buttons below!
Note: This recipe is in Chef Kiran’s own words though some of the measures slightly different to the original recipe. When I made this at home, I used the measures below. The original measures were in US fluid ounces and I was just a bit too lazy to work it all out.
Still though, the recipe was spot on!
Garam Masala (fresh made mixed spice)
1 tablespoon Cumin
1 tablespoon Coriander
3 Black Cardamom
3 Green Cardamom
1 teaspoon Black Peppercorns
1 inch Cinnamon stick
3 Blades Mace
All spices are whole.
You can buy garam masala from any Indian grocery store. But I make my own, because it’s more flavorful. Combine all ingredients in coffee grinder until finely ground.
Use 1 tablespoon in the marinade and ½ tablespoon in sauce right before serving.
For the Chicken
1000g (2 lbs.) Boneless skinless chicken breasts
125ml Heavy Whipping Cream
65ml Sour Cream
2 tbsp. Cooking Oil
1 tbsp. Freshly Ground Pepper
65ml Ginger Garlic paste
2 tbsp. Lemon juice
2 tbsp. White Vinegar
½ tsp Sea Salt
2 tbsp. Dry Kasoori Methi (dried fenugreek available in Indian grocery stores)
2 tbsp Paprika
1 tsp. Red Chili Powder
Prepare the chicken breasts. Cut each half breast into 3 pieces.
Mix all the spices and other ingredients into the yogurt. Add the chicken pieces and marinate for at least 12 hours or overnight. Remove chicken from the marinade and refrigerate for 30 minutes. Broil the chicken over charcoal for about 10 minutes or until golden brown.
For the Sauce
10 Roma tomatoes
1 Tbsp. chili Powder
3 Whole cloves
1 Cinnamon stick about one inch
2 Blade Mace
4 Stars anise
1 tbsp. Cumin
1 tbsp. Coriander seeds
1 tbsp. Ginger paste
1 tbsp. Garlic paste
3 tbsp. Butter
1 Red onion - finely chopped
Boil Chopped tomatoes with all the spices for a half hour. Blend the boiled tomatoes and spices. Strain the tomato mixture.
Take a heavy bottom pan. Add butter, ginger and garlic. Cook for 3 minutes. Add chopped red onions and cook till clear. Add chili powder and paprika. Add grilled and cubed chicken breast. Sauté for 3 minutes. Add strained tomato sauce. Cook for five minutes. Add about 1 oz. of freshly ground Garam Masala. Add honey. Add cream to finish off. Serve hot.
Enjoy with Rice Pulao or Naan or even whole wheat bread.
Bon Appetit from Chef Kiran
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