Although you might think that Chicken Tikka Masala would come from India, or Nepal, or another Asian country famous for curry and spices, this recipe is actually a British one, that does not exist in many other countries where you would assume it would. After World War 2, and the colonisation of India by the British a long time ago, the number of Indian/Nepalese etc nationals who immigrated to the UK soared. And there, they adapted their home recipes to something that would appeal better to the people around who they lived, and from that Chicken Tikka Masala was born.
Our recipe is for a milder Chicken Tikka Masala only, as the Japanese peoples are notoriously weak when it comes to spicy food. If you want yours spicier as is tradition, double your number of spices (but keep the chicken amount the same!) We cut up ours & put it on pizza, but it also goes brilliantly for a kick in your salad, or as a traditional curry. Let us know if you have any other good ways of using it!
- 10 garlic cloves
- 1/3 fresh ginger
- 1 tbsp chilli powder
- 1/2 tbsp cumin
- 1/2 tbsp garam masala
- 250ml yogurt
- 1 tbsp lemon juice
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbsp oil
- 4 chicken breasts
- Chop your ginger and garlic very finely, and place in a bowl large enough to hold all of your ingredients.
- Mix with all your spices (chilli powder, cumin, garam masala, salt, pepper) and the rest of your ingredients (yogurt, oil, lemon juice) except the chicken.
- Cut your chicken into pieces (we went for 8-10 chunks depending on the chicken breast – it doesn’t have to be too neat, but too big and the middle won’t be as flavourful).
- Place your chicken into the bowl and mix well, making sure all is covered.
- Cover with a lid/plastic wrap and leave to marinate in the fridge for at least 2 hours (overnight is best!)
- Coat your frying pan in a little oil and tip your chicken tikka masala into it, cooking it through on a medium heat.
- You’re done! You can now fridge/freeze this chicken for later, put in on a pizza (delicious, especially with a few green peppers for a pop of colour and texture too), or make it into a delicious spicy curry, perfect with some naan bread!