Tandoori Murgh Tikka Masala (Tandoori Chicken Curry) is a dish my mum made when I was last visiting and I knew it would make it's way to the blog soon after. In this recipe skinless boneless chicken breast is boiled and then added to a rich, luxurious and flavourful Curry sauce. It is delicious and perfect served with Jeera Rice or Naan.
Tandoori Murgh Tikka Masala
There are so many stories about how the recipe for Chicken Tikka Masala came about. However it was created, it is absolutely delicious and this is my mum's tandoori version or Tandoori Chicken Curry.
Murgh Tikka Masala
I have a seperate recipe coming up for Murgh Tikka Masala but here is how that is made.
Murgh Tikka Masala is usually made with a spicy yoghurt marinated chicken which is then grilled for a smoky flavour.
This can be achieved by grilling at home like we do in this recipe for Butter Chicken. Or it can be pan fried over a high heat.
The Chicken is then set aside whilst you get on with making a delicious aromatic creamy sauce to smother the chicken pieces in.
In a Tikka Masala you can use Chicken Thighs or Chicken Breast. I have used breast here because that is what my mum used and it is cooked in a way that it does not dry out.
In this version, the chicken is not marinaded and is lightly boiled in salt first. Meanwhile a creamy base is made using golden onions, tomatoes, spices and cream.
Easier to make then you think!
As with many Indian curry recipes, the ingredient list is as long as your arm but that doesn't mean that the recipe itself is difficult.
Ingredients for Tandoori Chicken Curry Marinade
The BEST part about this recipe is that you will very likely have all the ingredients you need to make it already.
- Oil
- Onions
- Crushed Garlic
- Crushed Ginger
- Crushed Green Chilli
- Tomatoes
- Tinned Tomatoes
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Red Chilli Powder or Kashmiri Chilli Powder
- Paprika
- Salt
- Tandoori Powder
- Red colour (Optional)
- Double Cream
How to make Tandoori Chicken Tikka Masala
First boil the Chicken with a little salt in a pot for 7 - 10 minutes. You don't need to add much water because the Chicken will release water. You can add a little if you want to.
Meanwhile heat oil in a pot over medium heat. Add Onions and cook until caramalised.
Add Garlic, Ginger and Green Chilli. Cook for 2 minutes.
Add fresh and tinned Tomatoes. Cook over a medium low heat for 15 minutes.
Add ground spices and cook for 5 minutes over medium low heat.
Add the boiled Chicken with some of the stock (around 1/4 cup). Mix through and then add colouring if you wish and a couple of tablespoons of Cream.
what to serve with tandoori murgh tikka masala
The BEST side is always Basmati rice, Jeera Rice, Naan or Roti.
Other sides:
Kachumber Salad
More Indian Chicken Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Tandoori Murgh Tikka Masala
Tandoori Murgh Tikka Masala is a dish my mum made when I was last visiting and I knew it would make it's way to the blog soon after. In this recipe skinless boneless chicken breast is boiled and then added to a rich, luxurious and flavourful Curry sauce. It is delicious and perfect served with Jeera Rice or Naan.
Ingredients
- 2 lb Chicken Breast Cut into small cubes
- Pinch Salt
- 2 Onions Diced
- 1 ½ tsp Crushed Garlic
- 1 tsp Crushed Green Chilli
- 1 ½ tsp Crushed Ginger
- 3 Tomatoes Cut into cubes
- 200 g Tinned Plum Tomatoes Pureed
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- ¼ tsp Ground Turmeric
- ½ tsp Red Chilli Powder
- ½ - 1 tsp Salt Adjust according to your taste
- 1 tsp Paprika Powder
- 2 tsp Tandoori Powder
- ⅕ tsp Powdered Red Food colouring Optional
- 2 tbsp Double Cream
Instructions
-
First boil the Chicken with a little salt and a little water (about 1/4 cup is enough) in a pot for 7 - 10 minutes.
-
Meanwhile heat oil in a pot over medium heat. Add Onions and cook until caramalised.
-
Add Garlic, Ginger and Green Chilli. Cook for 2 minutes.
-
Add fresh and tinned Tomatoes. Cook covered over a medium low heat for 10 - 15 minutes.
-
Add ground cumin, coriander, turmeric, red chilli, salt, paprika, tandoori powder and cook for 5 minutes over medium low heat.
-
Add the boiled Chicken with some of the stock (around 1/4 cup). Simmer for 3 - 4 minutes.
-
Mix through and then add colouring if you wish and a couple of tablespoons of Cream.
Recipe Notes
what to serve with tandoori murgh tikka masala
The BEST side is always Basmati rice, Jeera Rice, Naan or Roti.
Other sides:
Kachumber Salad
Chicken And Water
You don't need to add much water because the Chicken will also release water. You can add a little more if you want to.
Salt
When adding salt to the Curry base, add less then you usually would because you have already added a little salt to the chicken when boiling.
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