Chicken Tikka Masala (Murgh Tikka)

Now said to be the world's most popular Indian dish, this actually originated from the kitchens of Bangladeshi chefs in the UK.

Recipe author: Manju Malhi
Easy Indian Cookbook
Photography by William Lingwood
Reproduced courtesy of Duncan Baird Publishers

Publisher's Copyrighted Material
Category:  Main Course  - 


For 4 people


  • 4 tomatoes, chopped
  • 6 tbsp double cream
  • 5 cm/2in piece root ginger, peeled and grated
  • 4 garlic cloves, chopped
  • 3 tbsp vegetable oil
  • 2 bay leaves
  • 2 onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp paprika
  • 0.5 tsp tumeric
  • 0.25 tsp salt
  • pinch of Garam Masala
  • 1 recipe quantity of Tandoori Chicken Bites

Chicken Tikka Masala (Murgh Tikka) Directions

  1. 1. Place the tomatoes, cream, ginger and garlic in a blender and blend until a thick sauce forms, then set aside.

    2. Heat the oil in a large saucepan with a tight-fitting lid over a medium heat. Add the bay leaves and fry, stirring constantly, for 6-8 minutes until the onions are golden brown.

    3. Add the chillies, cumin, coriander, paprika, tumeric, salt and garam masala and stir for 1 minute, or until you can smell the aroma of the spices. Watch carefully so the mixture does not burn.

    4. Tip in the chicken pieces and fry, stirring occasionally, for 3 minutes. Stir the tomato and cream mixture into the pan, cover, and reduce the heat to low. Simmer for 5 minutes until the chicken is heated through.

    5. Bring 125ml / 4fl oz/ 1/2 cup water to the boil while the chicken mixture is simmering, then add the boiling water to the chicken and simmer for a further 1 minute, stirring, or until droplets of oil appear on the surface.

    Serve hot with Buttery Spinach and Potatoes and Plain Basmati Rice.
  2. Preparation Time: 15 minutes plus at least 2 hours marinating time
    Cooking Time 15-20 minutes