Express Chicken Tikka Masala

Hi friends,

Today, I want to share a recipe that will take you on a journey—one full of flavors, incredibly indulgent, and honestly easy to make. Sound good?

Here’s my express Chicken Tikka Masala!

For those of you who have been following me for a long time—or if you’re just discovering the blog—you know I love Asian cuisine. I try to regularly share recipes from this incredible part of the world, adapting them to suit our taste buds. That’s why, as you’ll see in the recipe steps, I’ve made chili optional in this version.

I wanted to stay true to the recipe that inspired me, which you can find on the Annas’ Family Kitchen blog, while making sure my guests didn’t end up with burning mouths. So, I skipped the chili, but if you want to add some, you’ll know exactly how much to use. 😉

For reference, here are some other Asian recipes you’ll find on the blog:

• Sichuan Gong Bao stir-fried chicken
• Creamy Romanesco curry
• Glazed pork shanks
• Caramelized pork with sesame seeds
• Vegetable samosas
• Tom Yam Kai soup (with green curry)
• Red curry with potatoes
• Lamb massaman with red curry
• Vegetable curry
• Shrimp Pad Thai
• Tom Yam Kung shrimp soup

The origins of this dish, with its Indian and Pakistani influences, are somewhat debated. Few dishes have as hybrid a history as chicken tikka masala, one of the most popular dishes in Britain. Some even claim it to be the UK’s national dish, embodying its cultural melting pot.

Was it created in the UK or in South Asia? Some believe chicken tikka masala originated in Bangladesh, others say Punjab in northwestern India, while some claim it was invented in Glasgow, Scotland, by a Pakistani chef. (Source: Radio Canada)

Regardless of its origins, this dish is incredibly easy to make—you can whip it up in just a few minutes and serve it ideally with basmati rice. I prepare it in two ways: either by cutting the chicken fillets into large cubes (2-3 cm), which is the quickest method and ensures super tender meat, or by shaping the fillets into chicken meatballs. I don’t add anything to the minced chicken—it’s just a different presentation that I find a bit prettier.

Essential utensils:

• A medium-sized bowl to prepare the curry paste
• An immersion blender or regular blender
• A large sauté pan or skillet
• A cutting board
• A sharp paring knife

So, are your taste buds tingling? Are you already tying your apron strings?

The recipe, Chef!

Print Recipe

Express Chicken Tikka Masala

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Dîner – indienne

Serves: 6 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 30 min

Ingredients

• Curry Paste
• 1 onion
• 3 red chillis deseeded (optional)
• 8 cm ginger peeled
• 3 garlic cloves peeled
• Bunch coriander, stalks included
• 1 tbsp tomato puree
• 1 tbsp smoked paprika
• 1 tbsp turmeric
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp Masala spices
• 1 tbsp honey (or maple syrup)
• 1 tbsp vegetal oil
• 1 tbsp water
• Chicken
• 1kg diced chicken breast
• 1/2 onion
• 2 garlic cloves
• 2 tbsp vegetal oil
• 400 g tomato pulp
• 200 g Greek Yogurt
• 1 lemon or lime

Instructions

Curry Paste

1

Add all ingredients in a bowl.

2

Blitz together all ingredients, until homogeneous.

Chicken

3

Add the chicken cubes to the curry paste until well coated.

4

Colour your chopped onions and grated garlic with the oil for 2-3 minutes in a sauté pan.

5

Add to the pan with the onion and garlic.

6

Add the tomato pulp and simmer for 25 minutes.

7

At the end of cooking, stir in the Greek Yogurt and lemon juice.

8

Serve.