Takeaway Chicken Tikka Masala Recipe
Surely every home cook says they need a Indian takeaway chicken tikka masala recipe? It has to be Britain’s most popular chicken curry. Hopefully, this might be your favourite fakeaway chicken tikka masala, as it’s very simple to make.
The real trick to achieving that restaurant style chicken tikka masala is actually really simple. You need to marinate in spices, lemon juice and yogurt, then oven bake the chicken to get that authentic tikka flavour. Just as they do in the nation’s Indian restaurants. Think of tandoori chicken – that’s the idea of the first step. If less brightly coloured.
I’ve added mushrooms as an entirely optional extra, because I like to have some veg with my chicken. For me, they complement the earthy spices, too. What I have left out is that red food colouring – I prefer a natural tone to my food. I’m not crazy about overly sweet or bright red chicken tikka masala. The chilli powder is optional, depending on how spicy you like it! Recipes for restaurant style chicken tikka masala vary widely – here is mine.
Serves 4
Takeaway Chicken Tikka Masala recipe ingredients
Chicken tikka
- Chicken breasts, 4, sliced into chunks
- Natural yoghurt, 50g
- Lemon, 1/2, juice only
- Paprika, 1 tsp
- Turmeric, 1 tsp
- Curry powder, 1/2 tsp
- Chilli powder, 1/2 tsp (optional)
Masala curry sauce
- Butter, a knob
- Red onion, 1, chopped
- Garam masala, 1 tbsp
- Passata, 1 carton
- Tomato puree, 1 tbsp
- Honey, 1 tbsp
- Ground almonds, 1 tbsp
- Baby button mushrooms, about 12
- Double cream, 150ml
- Coriander, about a handful, chopped
Equipment
How to make this Indian takeaway chicken tikka masala recipe
- Mix the chicken pieces with the tikka ingredients and leave to marinate. Time wise, give it at least an hour.
- Preheat the oven to 180 degrees fan.
- Spread the chicken out on a lined baking tray and bake for about 20 minutes, until looking slightly charred.
- Meanwhile, make the sauce. Melt the butter in a saucepan, then add the onion. Cook, stirring, until turning brown, then add the garam masala and stir-fry for a minute or so.
- Add the passata, tomato puree, ground almonds and mushrooms (if using). Simmer for about 10 minutes until it starts to thicken, then add the cream and cook for a few minutes more.
- Add the cooked chicken to the masala sauce and stir in the coriander. Chicken tikka masala, made.
Serve with Basmati rice and/or Naan bread.
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