Chicken Tikka Masala

Chicken Tikka Masala is an easy one-skillet dish that’s ready in under an hour. Leftovers are even better the next day.

A survey found that there are 48 different recipes for Tikka Masala, with the only common ingredient being chicken.

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Tikka Masala is actually a dish of British origin. According to the Multicultural Handbook of Food, Nutrition and Dietetics, the dish was created by Bangladeshi migrant chefs to Great Britain in the 1960’s.

It has also been suggested that Chicken Tikka Masala is the national dish of Britain.

Chicken Tikka Masala

1 pound chicken thighs, skinless, boneless, cut into 1/2 inch pieces

1 large yellow onion, minced

3 tablespoons olive oil

3 tablespoons Tikka Masala seasoning, find at your local Lebanese or Indian market

4 tablespoons tomato paste

3/4 cup water

4 tablespoons heavy cream

Place a large nonstick skillet over medium heat. Add oil and heat. Add chicken meat pieces and minced onion, and sauté for 5-6 minutes.

Next, add seasoning and mix in. Continue cooking for 1-2 minutes.

Add tomato paste and water, mix until incorporated. Lower heat and let simmer until sauce becomes the consistency of a gravy, about 8-10 minutes. Stirring occasionally.

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Remove from heat and mix in cream. Serve the Chicken Tikka Masala over brown rice (find recipe here for cooked brown rice). Top with chopped cilantro, optional.

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You can also serve your plated Tikka Masala with a Indian-Style Chapati Whole Wheat Flatbread.

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Read more here about Indian Cuisine With It’s Many Flavors.

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