Thursday 17 January 2013

My Chicken Tikka Masala

Assalamu alaikum wa rahmatullahi wa barakatuhu!

I don't think there is an actual precise recipe for Chicken Tikka Masala. There are many variations, and this is one that I tried, and it turned out quite well. I used chicken thighs because I think they have more flavour, but you can use any kind of chicken. It is also a dish that is perfect to be cooked in advance.

The most exciting and unusual flavour in this dish is dried fenugreek leaves. Fenugreek has been praised by the Prophet Muhammad  (saw). In a Hadith, he (saw) said,

“If my followers knew the importance of fenugreek, then they will buy it 

by gold of equal weight”. 

This dish contains fenugreek. When eating it, we should try and remember the above, and inshallah we will gain the reward of acting out a sunnah of the Prophet Muhammad (saw).  

A Simple List of Ingredients:

1. Sunflower Oil

2. Salt
3. Red Chilli Powder
4. Curry Powder
5. Garam Masala
6. Dried Fenugreek Leaves (Dried Methi)
7. Tandoori Masala
8. Carom Seeds (Ajwain)
9. Lemon Juice
10. Yoghurt
11. Mint Sauce
12. Chicken Thighs
13. Onions
14. Plum Tomatoes Tin
15. Crushed Ginger
16. Crushed Garlic
17. Fresh Green Coriander

Bismillah, let's start!

First, to make the marinade for the chicken, place 3 tablespoons sunflower oil into a large bowl.

Add 1 teaspoon salt.

And, 3 teaspoons red chilli powder.

And, 2 teaspoons curry powder.

And, 2 teaspoons garam masala.

And, 2 teaspoons dried fenugreek leaves.

And, 3 teaspoons tandoori masala.

And, 1 teaspoon carom seeds (ajwain).

And, 2 tablespoons lemon juice.

And, 4 tablespoons yoghurt.

And, 1 teaspoon mint sauce.

Stir to combine.

Stir in  1 pound chicken thighs. You can use sliced chicken breast as well.
Marinade the chicken for at least 1 hour, but overnight is best.

Heat a grill pan, and cook the chicken.

Once the chicken is cooked, put on a plate and set aside.

To make the masala, heat a little oil in a pan and fry 2 sliced onions.

Add 1 tin plum tomatoes. I blended mine.

Add 2 teaspoons crushed ginger and 2 teaspoons crushed garlic. Stir fry for a few minutes.

Add the chicken.

Add 2 teaspoons red chilli powder.

Add 2 teaspoons of dried fenugreek leaves.

Add 2 teaspoons curry powder.

Add a handful of chopped fresh coriander.

Stir together, bring to the boil and then simmer for 45 minutes on a low heat, until the chicken thighs are tender.

Garnish with fresh coriander leaves, and serve with rice or naan bread.


Chicken Tikka Masala


For the Marinade
·     3 tablespoons Sunflower Oil
·     1 teaspoon Salt
·     3 teaspoons Red Chilli Powder
·     2 teaspoons Curry Powder
·     2 teaspoons Garam Masala
·     2 teaspoons Dried Fenugreek Leaves
·     3 teaspoons Tandoori Masala
·     1 teaspoon Carom Seeds (ajwain)
·     2 tablespoons Lemon Juice
·     4 tablespoons PLain Yoghurt
·     1 teaspoon Mint Sauce
·     1 pound Chicken Thighs

For the Curry
·     Few tablespoons Vegetable Oil
·     2 Onions, peeled and sliced
·     1 tin Plum Tomatoes, blended
·     2 teaspoons Crushed Ginger
·     2 teaspoons Crushed Garlic
·     2 teaspoons Red Chilli Powder
·     2 teaspoons Dried Fenugreek Leaves
·     2 teaspoons Curry Powder
·     Handful of Fresh Coriander, chopped


1. To marinade the chicken, mix all the ingredients in a bowl. Marinade in the fridge for a few hours or overnight for best results.

2. Heat a grill pan and cook the chicken thighs. Set aside.

3. For the curry, heat the oil in a pan. Add the onions and fry until golden brown. Add the plum tomatoes, ginger and garlic and fry for a few minutes.

4. Add the cooked chicken, red chilli powder, fenugreek, curry powder and fresh coriander. Mix well and then simmer for 45 minutes on a low heat.

5. Garnish with more fresh coriander and serve with rice or naan.

Spice Enthusiast
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