Anyway, I love the Tikka Masala curry so much that I’ve attempted on my own….with SUCCESS! =) I’ve tried various recipe for this curry and decided there’s one recipe I liked the best, of course with my little changes. That Tikka Masala recipe had gained compliments from my friends when I made about 8 different curry dishes, mostly from scratch and fed about 12 people. It was a “Curry-Oke” party we organized a few years back.
The Chicken Tikka Masala recipe originates from the book “Curry Cuisine” which contains a vast collection of curry from different regions in the world by various chefs and is published by Fall River Press.
For those of you who’s never heard of this curry, Chicken Tikka Masala is a curry dish (usually not very spicy) with chunks of roasted chicken in a spiced creamy tomato based sauce with cilantro. This dish is believed to have originated from Britain. Read HERE for more information on my favorite dish.
This is the tweaked version and how I made my Chicken Tikka Masala based on the ingredients I have in my pantry. Preferably, the sauce is cooked one day ahead so that it achieves a richer flavor and will taste so much better!! =)
CHICKEN TIKKA MASALA RECIPE
- 7-8 Pcs Pan Fried (Boneless) Chicken Tandoori (Recipe HERE)
- 1 Large (28 Oz) Can Crushed Tomatoes
- 4 Tbsp Tomato Paste
- 1/2 Cup + 2 Tbsp Chopped Cilantro (Do Not Compress)
- 2 Inch Ginger, Chopped
- 3 Clove Garlic, Chopped
- 1 Tbsp Lime Juice
- 3 Tbsp Sugar
- 1 Tbsp + 1-1/2 Tsp Ground Cumin
- 1/2 Tsp Ground Coriander
- 1/4 – 1/2 Tsp Cayenne Pepper (*Based on how spicy you want it to be)
- 1/2 Cup of Heavy Cream (Plus more if needed)
- 1/4 cup – 1/2 Cup Chicken/Vegetable Broth (*Optional)
- 3 Tbsp Unsalted Butter
Cut the cooked boneless Chicken Tandoori into halves or quarters.
Combine crushed tomatoes, tomato paste, 1/2 Cup cilantro, ginger, garlic, lime juice and sugar in a blender and process until smooth. Over medium high heat, melt butter in a pot and sauté cumin and coriander until spices are fragrant. Add the tomato mixture and cream into the butter mixture. Let mixture simmer. Add some chicken or vegetable broth to the mixture if you prefer a thinner consistency for the sauce. You may also add some heavy cream to it for a creamier sauce. Add in cooked chicken pieces and let mixture come to a simmer and continue to let it cook over medium low heat for about 15 minutes. Do stir occasionally to avoid the sauce from burning!
Transfer the Chicken Tikka Masala onto a serving dish. Sprinkle with remaining cilantro and drizzle some heavy cream onto it before serving. Serve over rice or Naan. This should serve 6-8 people.
June’s Comments: What I did was use half of the sauce mixture and save the remaining for use the next day. Hubby and I ate the Chicken Tikka Masala over 2 days. So, if you can’t finish as much do like what I did or you could cook half the chicken and use half the sauce for one day. The remaining of the sauce, you could always add some sautéed shrimp or cut up some paneer (Indian Cheese) or tofu and add them into the sauce.
If you can’t take heat, skip the Cayenne Pepper altogether. I like to add some coz I think it taste better with some tingling heat! =)
The thickness, the creaminess and the heat level of the sauce is all personal preference. Feel free to adjust accordingly!!