Chicken Tikka masala

From England with Love. This dish started out as a hurriedly put
together dish with left over Tandoori chicken, and has gone on to become Britains
most famous dish.This is a fussy version as cooked by my friend Gili's grandmother,
but undoubtedly tasty. It is rich creamy and one that you would want to write home about.
If serving to Non Indians , with a delicate palatte , mind the spices.


1 kg boneless Chicken , thigh or breast pieces. Skinned and cleaned.
1 Cup fresh yogurt
1 tblsp chick pea flour
2 Tbsp Ginger paste
2 Tbsp Garlic paste
2 Tbsp Garam masala
½ Tbsp Kashmiri mirchi/ red chilly powder
2 Tbsp lime/ lemon juice
½ Tsp orange food coloring


2 Onions (medium sized red/ Spanish onions) finely chopped
2 Bay Leaves
1 Tbsp fresh garlic and 1 Tbsp fresh Ginger chopped
3 pods cardamom
4 Tomatoes (medium sized) chopped
½ Tsp Red chillies powder (preferably Kashmiri chillies)
2 Tbsp Garam masala
1 cup fresh cream
1 tsp sugar (try to use a small piece of Jaggery if available)
3 Tbsp Almonds (peeled) ground to a paste
3 Tbsp Vegetable Oil
1 Tbsp Salt (or as per taste)

Mix all the ingredients in a large bowl. Cover and chill in the fridge for a couple of hours.
Preheat the oven or grill to 200 C . Arrange chicken pieces onto skewers. Grill them for about 15-18 mins.


Heat oil in a deep dish pan on a medium flame and once oil is hot, add the Bay leaves, cardamom and then the onion. Cook till the onions are translucent or turn a little pink colour
Add ginger and garlic and cook for 2-3 minutes or till they turn golden
Add Garam masala powder, Red chillies powder, sugar and add the tomatoes and mix well.
Cook till tomatoes are soft well mashed . Add the Grilled Chicken pieces . When mixed well, add in the almosnd paste .
Add half a cup water and bring to a boil, Turn off the flame and add the cream and mix well and keep covered for 3-4 minutes
Garnish the dish with chopped coriander leaves