Chicken Tikka Masala
Murgh tikka masala is a dish that originated in the UK and is popular in Indian restaurants worldwide.
It is made with boneless chicken pieces that are marinated in a spiced yogurt mixture, grilled or baked, and then cooked in a tomato-based gravy with onions, ginger, and garlic.
The dish is known for its rich tomato base and medium-high heat due to the addition of chilli peppers.
What is murgh tikka masala? Murgh means chicken. Tikka means “small pieces” in Indian. Masala means spice blend or blend of spices.
With this easy-to-follow recipe, you can make this dish at home and experience the best Indian curry made by YOU! So what are you waiting for? Get cooking and treat your taste buds to a delicious adventure!
Related Recipes: Punjabi Chicken Curry / Red Curry Chicken
Why You’ll Love this Curry Recipe
Murgh Tikka Masala Ingredients
Jump to Recipe Card at bottom for ingredients and instructions to make this recipe for masala chicken.
How To Make Chicken Tikka Masala
Step 1. Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the diced chicken pieces and turn to coat in the marinade. Set aside.
Step 2. Heat 1 tablespoon of olive oil in a large frypan or pot over medium-high heat. Add the onions and fry until slightly charged and soft. Transfer to a bowl and set aside.
Step 3. Heat the remaining oil in the pan over medium-high heat. Fry marinated chicken in batches making sure not to overcrowd the pan. Fry until lightly brown on each side. Remove from the pan and repeat with the remaining chicken.
Step 4. Return all the chicken pieces to the pan. Add the remaining tikka paste and ginger paste. Stir to combine.
Step 5. Add the fenugreek leaves, tomato paste and water. Bring to a boil, then drop the heat and cook until the sauce thickens.
Step 6. Add an extra 1/4 cup of water to thin the sauce. Bring to a simmer and add the cream. Continue to cook until the sauce has thickened and the chicken is cooked completely.
Step 7. Stir through charred onions.
Step 8. Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
Thermomix Chicken Tikka Masala
In the recipe card below I have instructions how to make the tikka masala in a Thermomix.
The chicken is completely cooked in the mixer, with the onions still browned in a pan. If you have a TM6 the onion can be caramelised using the high heat function. I prefer the pan as it is quick and really does add a lot of flavour.
If you prefer to add some char to the chicken before adding it to the mixer you can cook in a skillet over high heat before adding to the mixer. I always recommend dicing chicken into larger chunks when cooking in the Thermomix. It keeps the chicken nice and moist and maintains a nice chunk of meat rather than falling apart in the sauce.
What To Serve with Murgh Masala
I have always loved fresh coriander leaves and 2-ingredient yogurt served with any tikka masala recipe. Seeing I follow a keto diet I enjoy mine very simply.
In your favourite Indian restaurant, it would be served over Basmati rice and naan bread, chapati or Kachumber Salad on the side. For some low-carb options, try cauliflower rice, keto wraps, or low carb tortillas.
FAQs
The spices used in this dish are perfectly balanced, making it a great option for those who love spicy food, but can’t handle too much heat.
You have the power to control the heat. If you want to be spicy use a hot chilli. I also appreciate that it’s a healthier alternative to traditional Indian takeout options.
Murgh tikka masala vs butter chicken are two popular Indian dishes that are often compared but have distinct differences.
Butter chicken is a North Indian dish made with boneless chicken that is marinated in yogurt and spices, grilled, and then simmered in a creamy tomato-based gravy. The dish is known for its rich and creamy texture and mild to medium spiciness.
On the other hand,
In conclusion, both butter chicken and chicken tikka masala are delicious Indian dishes, but they have distinct differences in their origin, preparation, and taste.
Next Recipes To Try
More low carb chicken recipes perfect for a low carb meal plan.
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Be sure to let us know how much you love our easy recipe for chicken murgh masala in the comments. Happy cooking and watch for more Indian cuisine recipes coming soon. Meg x
Murgh Tikka Masala
Ingredients
- 4 tablespoons Tikka Masala Paste click for recipe, see notes
- 60 g Greek yogurt
- 800 g chicken breast cut into 5cm / 2-inch cubes
TIKKA MASALA SAUCE
- 2 tablespoons olive oil
- ½ large onion
- 1 tablespoon ginger paste or finely grated ginger
- 1 tablespoon fenugreek leaves (Kasoori methi) optional but recommended
- 3 tablespoons tomato paste
- ½ cup water
- ½ cup thickened or heavy cream or plain yogurt
TO SERVE
- lemon wedges Greek yogurt, fresh coriander leaves
Instructions
CONVENTIONAL METHOD
- Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
- Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
- Heat remaining oil in the pan over medium-high heat. Fry chicken in batches making sure not to overcrowd the pan. Fry until lightly brown on each side. Remove from the pan and repeat with remaining chicken.
- Return all the chicken pieces to the pan. Add the remaining tikka paste and ginger paste. Stir to combine.
- Add the fenugreek leaves, tomato paste and water. Bring to a boil then drop the heat and cook until the sauce thickens. Add an extra 1/4 cup of water to thin the sauce. Bring to a simmer and add the cream. Continue to cook until the sauce has thickened and the chicken is cooked completely. Stir through charred onions.
- Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
THERMOMIX METHOD
- Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
- Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
- Add remaining oil, tikka paste, ginger paste, fenugreek leaves, tomato paste and water to the mixer; mix 7 sec/speed 7. Scrape down sides of bowl.
- Cook 10 min/110℃/reverse/slowest speed/
- Add chicken; cook 15 min/100°C/reverse/slowest speed/cap off.
- Add cream; cook 7 min/100°C/slowest speed/cap off. Set aside, covered, for 5-10 minutes for the sauce to thicken. Stir through reserved onions.
- Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
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