Did you know Chicken Tikka Masala was invented in Glasgow, Scotland? I was surprised to learn that this popular Indian-inspired dish actually has British roots! According to food historians, a Bangladeshi chef created it to cater to local tastes—adding a creamy tomato-based sauce to marinated chicken tikka. Just like that, Chicken Tikka Masala was born.
I’ve been trying this dish at various restaurants recently and finally felt inspired to recreate it at home. The result? A rich, flavourful dish with a warm punch—perfect after a long work week. The added coriander gives it a fresh twist that really brings all the spices together.
Why You’ll Love This Chicken Tikka Masala:
- The recipe was inspired by the amazing team at RecipeTin Eats (go check them out!)
- It’s easy to make at home—perfect for beginner cooks
- Great for weeknight dinners or meal prep
- You can customize the spice level to suit your taste
I’ve attempted Mongolian food in the past (with not-so-great results 🤣), so now I’m taking it back to basics. Mastering a classic like chicken tikka masala feels like a win.
Cooking Tips:
- Feel free to adjust the spice blend to your preference
- Add fresh coriander for an herby finish
- Pair it with rice or naan for the ultimate comfort meal
Have your own twist on the dish? Let me know how you make Chicken Tikka Masala! I’d love to hear different versions and tips.
Happy Cooking!
😊🍛 #ChickenTikkaMasala #EasyDinnerRecipe #HomemadeIndianFood #MealPrepIdeas #FoodieLife
Prep Time
15 mins
Cook Time
2 hours
Serves
12
Ingredients
Chicken Marinade
- 4 boneless thigh chicken
- 1 lemon
- 1 cup Greek yoghurt
- 1 tbsp. garlic mince
- 1 tsp. ginger
- 2 tsp. garam masala
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili
- 1 tbsp. salt
- 1 tsp. ground corriander
Curry Sauce
- 2 tsp. butter
- 1 tsp. salt
- 2 tsp. fresh ginger
- 1 2/3 cups of tomatoe puree
- 100 grams evaporated milk
- 1 tbsp. salt
- 3 tbsp. butter
- 1 capsicum
- 1 onion
- 1 tbsp. garlic mince
- 1 tsp. ginger
- 2 tsp. garam masala
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili
Steps 👨🍳
1
The first step that is needed to be done is marinating the chicken. After preparing the boneless thigh chicken, combine the Greek yoghurt, cumin powder, grounded coriander, turmeric, Kashmiri chili, garlic mince, garam masala & ginger. Once combined, leave it in the fridge marinating for 1 hour or overnight.
2
Prep the vegetables. Once the chicken is marinated, begin to brown it in the cooking pan. This will take about 10-15 mins. Then, proceed to place the chicken in a bowl, aside when completed.
3
To start working on the magic of the dish aka. the sauce you’ll need to sauté the onions with butter. Then you’ll need to add in the tomato puree, cumin powder, grounded coriander, turmeric, garlic mince, garam masala & evaporated milk into the mix. Allow the flavour to simmer together! This enhances the taste of the dish #yummy 😋
4
Add the chicken back in & to allow an additional 10-15 mins for the chicken to absorb the flavours. NOTE: I did make the mistake of adding salt before letting it shimmer & should have waited after. If you feel it need more salt, wait till after!
5
My favourite part is the dishing of the food. As you can see on the end product, I mixed it in with basmati rice & garnished with coriander leaves. Done 👌 enjoy!
