Chicken Tikka Masala Takeaway Recipe

I decided to try making chicken tikka masala at home, and to my surprise, it really tastes like the takeout version. The real task lies in the preparation.

The dish uses a curry base, which is a bit like a stock used in many restaurants. Preparing this base might take a little time, but it’s worth it because you can use it for several curries, not just the chicken tikka masala.

Getting started with the chicken tikka masala recipe, I realized how quick the cooking part actually is. Once the curry base is ready, the rest comes together in just minutes.

It’s amazing how homemade can taste just as delicious as takeaway, and it feels great to create something so tasty in my own kitchen.

Recipe for Curry Base

Ingredients for Base Curry

Here’s everything I use to make the base for my curry:

• 1.5 liters of water
• 200g fresh or canned tomatoes
• 1/2 cup of vegetable oil
• 4 big onions, peeled and quartered
• 4 to 5 garlic cloves, minced
• A handful of fresh coriander
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• A pinch of turmeric
• A pinch of salt

Directions for Creating Curry Base

Let’s get cooking!

1. I start by bringing 1.5 liters of water to a boil in a large pot.
2. While waiting, I quickly prepare my onions and mince the garlic.
3. Once the water’s boiling, I add the onions, garlic, fresh coriander, ground coriander, cumin, turmeric, oil, and salt.
4. I cover the pot loosely and let it simmer for about an hour.
5. After an hour, the mixture changes a bit. At this point, I add the tomatoes and give it another 20 minutes to simmer. Then, I turn off the heat and let it cool down.
6. Once the mixture cools, I blend it until smooth. After that, I clean the pot and pour the mixture back in.
7. I simmer it for another hour until I see the oil separating. I stir it well, and it’s done!

Each curry I make uses about 300ml of this delicious base. I keep it handy and freeze the rest in separate bags for later. It’s always good to have some ready for when I want to whip up a quick meal.

How to Make a Chicken Tikka Masala Dish

Ingredients for a Flavorful Chicken Dish

When I prepare a delicious chicken tikka masala dish, I start with 2 boneless chicken breasts. You can choose to keep the skin on or remove it based on your preference. Here are the ingredients you need to gather:

• Vegetable oil
• 2 tablespoons tandoori masala powder
• 4 teaspoons tomato puree (also called passata)
• 1/2 teaspoon Kashmiri chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin powder
• 200 grams full-fat coconut milk (about half a tin)
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 2 cm piece of ginger, finely chopped
• Juice from a quarter of a lemon or lime
• 60 ml heavy cream, like double cream
• Salt and black pepper to taste
• Red food coloring (if you want to add a pop of color)

Steps to Prepare This Creamy Chicken Dish

1. First, I dry brine the chicken breasts the day before cooking by generously seasoning them with salt and pepper. If you’re short on time, you can season them just before cooking.
2. Set your oven to 200°C (400°F) or use 185°C (375°F) if you have a convection oven. This temperature is perfect for roasting.
3. Next, cut the chicken into bite-sized pieces.
4. In a bowl, combine 3-4 tablespoons of vegetable oil, tandoori masala powder, and a pinch of salt. If you like, you can add a bit of red food coloring. Coat each chicken piece in this mixture lightly.
5. Place the chicken pieces on a baking tray and roast them in the oven for 15-20 minutes. This gives them a lovely, almost smoky flavor.
6. While the chicken cooks, it’s time to prepare the masala sauce.
7. Start by mixing together the spices: Kashmiri chili powder, paprika, cumin powder, and a bit of salt and pepper.
8. In a separate bowl, mix tomato puree with a little water to create a smooth tomato base.
9. In another bowl, combine coconut milk and brown sugar.
10. On the stove, bring 300 ml of curry stock to a simmer in a pan.
11. In a skillet on medium-high heat, warm up 3 tablespoons of vegetable oil until it shimmers. Add the minced garlic and ginger, stirring constantly. Make sure they don’t burn.
12. Lower the heat to medium and add the spice mixture, stirring for 30 seconds to let the flavors develop.
13. Turn the heat back up to medium-high, then pour in the tomato mixture. Let it bubble for 30-60 seconds.
14. Add a half ladle of curry stock and let bubbles form, followed by a full ladle. Once bubbling, turn the heat down to low.
15. Stir in the coconut milk mixture.
16. Add the cooked chicken pieces and more red food coloring if desired. Let it simmer for 5 minutes, stirring occasionally.
17. Lastly, add the heavy cream and adjust the seasoning with lemon juice, salt, and sugar as per your taste.

I love enjoying my homemade chicken tikka masala with some fluffy rice or warm naan. A sprinkle of fresh cilantro on top adds a nice, fresh touch.

Tips

When making any Indian dish, tandoori masala is a great seasoning choice. It usually consists of chili powder mixed with other spices.

You can buy it at the supermarket or try making your own; it’s quite simple.

Red food coloring can be a bit of a debate. Many Indian restaurants use it for that signature red hue in chicken tikka masala. If you skip it, the dish will turn out more orange. Even a lot of Kashmiri chili powder won’t give you that deep red color, though it won’t mess with the taste.

Pairing Indian dishes with rice or naan is a classic move. Basmati rice and garlic naan are popular choices.

If you’re like me, you might also enjoy trying different options like roti or chapati.

For all you curry lovers, don’t skip out on dishes like butter chicken or chickpea curry.