Best chicken tikka masala, a delicious curry recipe that is super easy to make, yet aromatic and so comforting.
To say that British people like curry is definitely an understatement. They absolutely love it; to such extent, that curry has been adopted as a national dish. That makes it a favourite when it comes to having a take away too. My personal favourite is chicken curry, but l wouldn’t say no to beef, fish or vegetable curry either. As l might have mentioned before, lamb is not quite my thing, so l would just politely say no to it. It was actually in London where l first tried curry, and, although my first impression was, nope, that’s not for me, l got to appreciate a good curry. I guess the strong spices can be a bit overwhelming for someone used to kind of plain food.
My chicken tikka masala is by no means an authentic Indian recipe, but it tastes fabulous and l’m quite proud of it. It is pretty mild, and l chose not use add any chilli to it, as the spices used plus the ginger give this dish that particularly fragrant taste one expects from a good curry. But, of course, one is more than welcome to add some green or red chilli, all to taste. I also don’t like adding sugar to the sauce, there is really no need for that, according to me, at least.
So, what is your favourite curry? Lots to choose from, l know. And they are all delicious. Decisions, decisions…
Best chicken tikka masala
- 250 g chicken breast, cubed
- 2 onions
- 1 tbsp vegetable oil
- 5 large tomatoes
- 4 garlic cloves
- 2 cm of fresh ginger root
- 1 1/2 cup of water
- 1/ 2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp Patak’s tikka massala paste (optional)
- 2 tbsp tomato purée
- 2 tbsp Greek yogurt
- salt and pepper to taste
- fresh coriander or parsley
- Peel and cut the onions, garlic cloves and ginger.
- Heat up the oil in a pan and fry the onions on a medium heat until golden.
- Add the garlic and ginger and stir for 10-15 seconds.
- Chop the tomatoes and add them to a pan. Mix well and cook until the tomatoes are mushy.
- Next, add the chicken breast, spices and water and leave to cook until the water has been absorbed and the sauce begins to thicken.
- Add the tomato purée, yogurt and tikka masala paste and check if it needs any salt or pepper.
- Garnish with fresh coriander or parsley.
- Remove from the heat and serve hot with basmati rice, naan or pitta bread.