Chicken Tikka Masala may seem like a classic Indian curry, but its country of origin is actually Britain. The person who invented it is debated, but Tikka Masala was likely part of a wave of new “Indian” dishes created by migrant South Asian chefs in the 1960s. Over time, it became very popular both in Britain and internationally. In fact, according to a 2012 survey, Tikka Masala is the second favorite “foreign” food to cook in the UK, after Chinese stir fry. And it is incredibly easy to cook at home and deeply satisfying to eat. The creamy tomato base is spiced to perfection, with tender, broiled chicken and fresh cilantro. Chicken Tikka Masala is usually served with basmati rice.
On the Ingredients
Garam Masala is a spice blend that hails from the Indian subcontinent, where it is a common ingredient in many dishes. It can be made with many different combinations, and no single variant is more authentic than others. A typical blend might include black and white pepper, cloves, mace, bay leaf, cumin, coriander, cloves, cinnamon, and cardamom. The word masala refers to a mix of spices, while garam means “heating the body.” In Ayurvedic medicine, it is used to elevate body temperature. In cooking, it gives food a wonderfully complex flavor and aroma.
- Coriander “seeds” are the dried fruit of the cilantro plant. It is a popular ingredient in Indian cuisine, where it is often paired with cumin. In Germany, coriander is used in some pickle and sausage recipes. South Africa also uses it for their famous Boerewors sausages, while in Belgium, they prefer to use it for brewing beer. Coriander has a rich, nutty flavor with a distinctly citrus undertone.
- Cardamom is a spice made from the pods of a plant that is native to the Indian subcontinent and Indonesia. You can buy it as a pod, in its whole seed form, or ground. It has a unique flavor and a strong aroma. Today, it is the third most expensive spice in the world. Cardamon is a common component of Indian cuisine. Most famously, it is one of the key ingredients of Chai Tea. In Scandinavian countries, it is used in baking, especially in sweet breads. In the Middle East, it is added to coffee and tea. In Korea, it is used to make jeho-tang, which is a traditional tea.
Chicken Tikka Masala
4
servings10
minutes50
minutes6
hours7
hoursChicken Tikka Masala may seem like a classic Indian curry, but its country of origin is actually Britain. The person who invented it is debated, but Tikka Masala was likely part of a wave of new “Indian” dishes created by migrant South Asian chefs in the 1960s. Over time, it became very popular both in Britain and internationally. In fact, according to a 2012 survey, Tikka Masala is the second favorite “foreign” food to cook in the UK, after Chinese stir fry. And it is incredibly easy to cook at home and deeply satisfying to eat. The creamy tomato base is spiced to perfection, with tender, broiled chicken and fresh cilantro. Chicken Tikka Masala is usually served with basmati rice.
Ingredients
6 garlic cloves (finely minced)
4 tsp peeled ginger (finely chopped)
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 1/2 cups whole-milk yogurt
1 tsp salt
2 lb skinless, boneless chicken thighs
3 tbs ghee (clarified butter) or vegetable oil
1 small onion (thinly sliced)
1/4 cup tomato paste
6 cardamom pods (crushed)
1/2 tsp crushed red pepper flakes
28oz can diced tomatoes
3/4 cup chopped cilantro (plus sprigs for garnish)
fresh basmati rice (for serving)
Directions
- Mix the garlic, ginger, turmeric, garam masala, coriander, cumin, whole milk yogurt, and salt. Put the chicken strips in the mixture, thoroughly coating them. Cover, and refrigerate for 4-6 hours.
- After they’re done marinating, set up a baking sheet lined with tin foil with a wire rack. Line up the chicken thighs on the rack, saving the leftover yogurt marinade for later.
- Broil the chicken on high for 10-20 minutes, until the tops of the chicken are browned and crispy in spots (note the chicken will not be cooked through).
- Heat a pot over medium heat and sauté the onions in oil or ghee. Add the tomato paste and cook for a few more minutes, scraping the bottom of the pot as the paste browns. Add the cardamom and pepper flakes, then the diced tomatoes and the remaining yogurt marinade. Bring to a simmer and cook for about 10 minutes.
- Add the broiled chicken to the pot and stir to combine.
- Simmer until the chicken is cooked through (about 10-15 minutes), stirring occasionally. Turn off the heat and add the cilantro. Serve with hot basmati rice.
