Chicken Tikka Masala Recipe That Actually Tastes Like Takeaway

It might be surprising, but I made this chicken tikka masala at home. And it really tastes like the one from the takeaway. And you can make it, too.

The actual cooking of the chicken tikka masala recipe only takes a few minutes. Most of the work is prep.

First, we need one of these: this is a curry base.

Most restaurants and takeaways will have a big pot of this cooking at all times. You can think of it sort of like a “stock” for the curry. The amount we’re gonna make will probably make enough for about three or four curries (whether chicken tikka masala, or other curries).

Curry “base” recipe

Curry base ingredients

• 1.5 litres water
• 4 large onions
• 4 or 5 garlic cloves
• Handful fresh coriander
• 1 tsp coriander powder
• 1 tsp cumin powder
• Pinch of turmeric powder
• Pinch of salt
• 1/2 cup of vegetable oil (yes, that’s a lot. Indian food is NOT health food)
• 200g fresh or tinned tomatoes

Curry base directions

1. Add 1.5 litres of water to a large stockpot and bring to a boil.
2. Meanwhile, peel the onions and cut them into quarters. Mince the garlic.
3. Once the water is at a boil, add the onions, garlic, fresh coriander, coriander powder, cumin powder, turmeric, oil and salt to the pan.
4. Leave the lid on loosely and leave the stock to simmer for approx. 1 hour.
5. After 1 hour, it should look a little bit like this.
   
6. Add the tomatoes and leave the pot to simmer for 20 minutes more.
7. After 20 minutes, turn off the heat and let the stock cool down.
8. Once it’s cooled down, add the stock to a food processor and blend on high until it is consistent.
9. Meanwhile, wipe the pan clean. Once ready, add the stock back in. Simmer the stock for another hour until the oil separates from everything else (this is a natural process that we want to happen).
10. Mix it back in and it’s ready to go.

I use about 300ml of this stuff per curry, so I’ll keep that simmering and portion the rest into freezer bags.

Moving on, let’s make the chicken tikka masala.

Chicken tikka masala recipe

Chicken tikka masala ingredients

Serves: 2

• 2 boneless chicken breasts (skin on or off, as preferred)
• Vegetable oil
• 2 tbsp tandoori masala powder¹
• 4 tsp passata
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp paprika
• 1/4 tsp cumin powder
• 200g (half a tin) full-fat coconut milk
• 1 tbsp brown sugar
• 1 garlic clove and 2cm ginger
• 1/4 lemon/lime juice
• 60ml double cream
• Black pepper
• Salt
• Red food colouring (optional)

Chicken tikka masala directions

1. Dry brine the chicken breasts: generously season both sides of the breast the day before cooking and leave them in the fridge. (This process makes the breasts much more juicy. If you don’t have time, just season them and cook immediately).
2. Pre-heat the oven to 200^oC/400^oF (or 185^oC/375^oF if using convection).
3. Dice the breasts into bite-size pieces.
4. In a bowl, mix together 3-4 tbsp vegetable oil, tandoori masala powder, red food colouring and salt.
5. Take each piece of breast and dip it into the mixture until fully coated, then line onto a baking tray. Don’t slather the breasts, they just need a thin coating. Optionally leave them a few hours to marinate.
6. Roast them in the oven for 15-20 minutes.
7. Dice the garlic and ginger.
8. To make a spice mixture for the masala sauce, in a small bowl mix together the Kashimiri chilli powder, paprika, cumin, black pepper and a big pinch of salt. (Or whichever Indian spices you like).
9. In another bowl, make a tomato mix. Mix the passata with 2 tablespoons of water.
10. In yet another bowl, mix together the sugar and coconut milk. Put everything aside.
11. Simmer 300ml of the curry stock in a pan.
12. Add a medium-sized frying pan to the stove on medium-high heat. Heat 3 tbsp vegetable oil until it’s shimmering.
13. Add the garlic and ginger and stir constantly until it stops spluttering – do NOT let it burn.
14. Turn the heat down to medium, then add the spice mix. Stir constantly for 30 seconds to bloom the spices.
15. Turn the heat back up to medium-high, add the tomato mixture and stir for about 30-60 seconds until bubbles form.
16. Then add half a ladle of the curry base. Stir until bubbles form – another 30 seconds.
17. Then add a full ladle of the curry base. Stir until bubbles form.
18. Turn the heat down to low then add the coconut milk mixture and keep stirring.
19. Finally, add the chicken and enough red colouring to get the desired aesthetic.
20. Leave that to simmer for 5 minutes, stirring if needed.
21. Finally, add the double cream and stir. (This may impact the colour, so add more colouring if needed).
22. Finish off the chicken tikka masala with a squeeze of lemon juice and taste. Adjust the salt and sugar as needed.

This is a real chicken tikka masala, made entirely at home. I mean, it’s unhealthy as sin, but it tastes so good.

I usually serve it with some boiled rice, and a little side salad. Naan bread and chapatis would be good too, or it can be enjoyed on its own. You do you. Add some chopped coriander on there as well if you want to give it a touch that you really won’t get from any takeaway.

Notes

1. Any tandoori masala powder will do. This stuff’s generally just chilli powder and some Indian spices. Just get the supermarket’s own brand, or make your own. It’s really easy.
2. The red food colouring is controversial. I get it. But this stuff is, I think, in almost every Indian restaurant’s arsenal. If you don’t add this stuff, you’re gonna get orange chicken tikka. Can you get the red colour with chilli powder? No, I don’t think so. I tried adding half a shaker of Kashmiri chilli powder once. Even that didn’t add the deep, blood-red tinge that chicken tikka masala has. Does the food colouring really matter? Well, if you want the colour, then yeah. But it’s not going to change the taste, so if the taste is all you care about, just leave it out.