Chicken tikka masala is truly an international dish. With origins in the East but so popular in Great Britain, tikka masala has made its way across the ocean as well. Tender bits of marinated chicken, accompanied by carrots, peas, peppers, and onions, bathed in a curry spiced creamy tomato sauce makes a meal you won’t soon forget. I like to serve tikka masala on fluffy white rice or with garlicky naan bread so every bit of the warm sauce can be enjoyed. And guess what? I’ve made the recipe a bit easier and a bit more healthy. I’m sure you’re not surprised by that because that’s what we do here at Rachel Cooks. In fact, you could call this a one pan meal if you decide to serve it with naan. This tikka masala may not be entirely traditional but it is more accessible and that’s a good thing for most of us today, right? Warm up to chicken tikka masala! Its bright spices and creamy curry will satisfy more than just a hungry tummy.
About this chicken tikka masala:
Traditionally, the chicken in this dish is marinated in curry spiced yogurt and baked slowly on skewers. This is where I depart from the traditional in favor for the quick and easy. For this recipe, you’ll still marinate the chicken (without the yogurt) and brown the chicken right in the skillet where everything else will be cooked. To get started, prepare a blend of garlic, fresh ginger, and lots of ground spices: turmeric, garam masala, coriander, cumin, and cardamon. Could you use curry powder? Sure, but it’s like aroma therapy to open all those little jars, and you can control the amounts of each. Only half of this mix will go into the marinade so make sure to reserve half. The marinade is comprised of the spices and lemon juice. Add boneless skinless chicken breasts (thighs would work, too), cut into one inch pieces. The chicken can marinate for an hour or two. You’ll need a nice big skillet to cook your tikka masala. Slice up some onions, green peppers, and carrots. Heat your skillet, add oil, and brown the chicken. It doesn’t need to be completely cooked through. Remove the chicken from the pan, and sauté the veggies. Add the remaining spice mixture, red pepper flakes, and tomato paste. Stir that around for a couple of minutes, then add a big can of tomatoes, and a can of coconut milk. You’ll let the tomato “gravy” simmer a bit, then add fresh cilantro and the chicken back to the pan, and finish simmering your tikka masala. Stir in green peas right before serving, along with another handful of fresh cilantro. It smells so good when it’s simmering, you won’t even believe it!
Is tikka masala British or Indian?
There appears to be no definitive answer to that question. It’s a very popular dish in Britain and you’ll usually find tikka masala on the menus of Indian restaurants. There’s also a good chance the dish originated in Glasgow, Scotland, when a tired restaurant owner placated a patron who complained his chicken was dry by covering it with curry-spiced tomato soup. Just like the musings about its origins, there are as many recipes for tikka masala as there are cooks. The basics are roasted marinated chicken and a tomato-based creamy curry sauce. Tikka masala vs. butter chicken? Pretty much the same thing.
How spicy is chicken tikka masala?
The dish is moderately spicy but you can easily adjust the heat level by increasing or decreasing the amount of red pepper flakes you add.
Storage and Reheating Tips
Chicken tikka masala is great leftover. Simply store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave.
Boneless skinless chicken breasts don’t have to be bland, tasteless, or dry. These recipes may convince you (and most of them are made in one pan)! Try:
Chicken stir fry with ginger and basil Chicken with creamy mustard sauce Instant Pot Buffalo chicken pasta Sheet pan chicken fajitas Creamy chicken enchilada soup (with noodles) Southwestern Instant Pot chicken with quinoa Chicken stew with cornmeal biscuits Chicken Tuscan pasta bake Easy chicken chili (with only 5 ingredients) Baked chicken Parmesan with broccoli (sheet pan dinner)
