According to wikipedia ,the origins of chicken tikka masala are disputed. It has been suggested that chicken tikka masala originated from the kitchens of Bangladeshi chefs in the UK. The recipe’s age is also unproven, with claims ranging from the 1970s back to the mid-1950s. A widely reported explanation of the origins of the dish is that it was conceived in an Indian restaurant in Glasgow in the late 1960s, when a customer, who found the traditional chicken tikka too dry, asked for some “gravy”. The chef improvised a sauce from tomato soup, yogurt and spices.

Chicken Tikka Masla with Jeera Rice

Chicken tikka masala is now served in restaurants around the globe. It is perhaps in the UK that its popularity is highest, where it is thought to be the country’s most popular dish.
British government minister Robin Cook remarked: “Chicken tikka masala is now Britain’s true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.”

This is the recipe adapted from Madhur Jaffrey, which I picked up on net long back.

Chicken Tikka Masala:

Chicken Tikka Masla

Chicken Tikka:
Chicken cubes : 800 gms, boneless
Ginger paste : 1 tbsp
Garlic paste : 1 tbsp
Red Chili powder : 1 tbsp
Lemon Juice : 1 tbsp
Hung curd : 1 tbsp
Garam Masala : 1 tbsp
Oil : 1 tbsp

Onion Masala:
Onions: 2, meduim sized, roughly chopped
Cashew Nuts : 50 gms
Cloves : 4
Green Cardamom pods : 6
Cinnamon stick : 2 inches
Cumin seeds : 1 tbsp
Corriander powder : 1 tbsp
Red Chili powder : 1 tbsp
Turmeric powder : 1/4 tsp
Salt, to taste
Oil, for frying

Tomato Sauce:
Tomato puree : 500 gms
Tomatoes : 2, chopped
Cloves : 4
Green Cardamom pods : 4
Cinnamon Stick : 2 inches
Mace : 2 pieces
Green Chillies : 8
Black Cardamom : 3
Ginger Paste : 1 tbsp
Garlic Paste : 1 tbsp
Butter : 2 tbsp
Dried Fenugreek leaves : 1 tbsp

To Finish:
Oil : 2 tbsp
Garlic : 1 tbsp, chopped
Cumin seeds : 1/2 tbsp
Garam Masala : 1 tbsp
Dried Fenugreek Leaves : 1/2 tbsp
Heavy Cream : 2 tbsp
Corriander : 1 tbsp, chopped

How I did it:

  1. For Chicken Tikka:
  2. Marinate the chicken peices, with the ingredients under chiken tikka for 2 hrs.
  3. Pre-heat oven to 180C and half cook for 10 to 15 mins and keep aside.
  4. For Onion Masala:
  5. Heat oil in a pan and add cloves, cardamom, cinnamon, cumin.
  6. Let them splutter and add cashews and onions.
  7. Add corriander powder, turmeric, red chili powder and salt.
  8. Fry till done, and keep aside to cool.
  9. Grind it to fine paste.
  10. For Tomato Sauce:
  11. Boil all the ingredients together until the top is glazed.
  12. Cool and Blend to a smooth consistency.
  13. To Finish:
  14. Heat oil over medium heat in a large pan, and add garlic, saute till golden brown.
  15. Add onion paste and fry for few mins, then add tomato sauce and chicken tikka pieces.
  16. Cook covered untill chicken is done.
  17. Add garam masala, fenugreek leaves, and adjust salt.
  18. Garnish with cream and corriander and serve with Jeera Rice.

Jeera Rice:

Jeera Rice

Rice : 3 cups, uncooked
Cumin seeds : 3 tbsp
Ghee : 3 tbsp
Cashews : a handful
Salt, to taste
Saffron, few strands
Turmeric, a pinch


  1. Cook 2 cups of rice with 4 cups of water till done.
  2. Cook the remaining 1 cup pf rice with 2 cups of water adding, turmeric and saffron. (for the color and fragnance)
  3. Spread both the cooked rice in a dish.
  4. Heat ghee in a pan, and add cumin seeds and cashews.
  5. Add this mixture to the rice, add salt to taste and mix.
  6. Serve hot.

Chicken Tikka Masala with Jeera Rice

And the Verdict:
Just a perfect combination and utterly delicious!!


19 thoughts on “Chicken Tikka Masala with Jeera Rice”

  1. Heaven indeed! My kids could give you their limbs to eat this!!:D They LOVE it.Tikka Masala is a UK national dish now, isn’t it? STRANGE!!!
    Great looking dish Cinnamon,good job girl!:)

  2. i am going to check my fridge for mouthwatering and delicious.well who can resist chicken tikka masala.

  3. Though i am a veggie this is really tempting cinnamon.

    A lovely presentation of Jeera rice. The colouring is lovely

  4. Valli, Thanks, do try it and let know how u liked it 🙂
    Asha, yeah, even i was quite surprised reading this… I even heard that UK has some best Indian restaurants!
    Ramya, Thank You 🙂
    Seec, Thanks, I love if dishes are colorful!
    Cynthia, you are welcome and Iam waiting 🙂

  5. Lovely Cinnamon and I can substitute Panner in the place of Chicken. Jeera Rice is mouthwatering. As you said they are perfect combo. Viji

  6. WOWWWWWWWWW……its looking so rich and tempting. It takes lots of preparation but in the end, you eat like a king/queen in our case 🙂 This is surely on my next-try-out list..great recipe and wonderful photos of tikka masala and jeera rice

  7. the jeera rice looks so beautiful. By adding saffron, it looks amazing. I am going to try it out as I never tried adding saffron to rice.

  8. Vineela, ya u can even try it out with paneer! a nice idea!
    Padma, it is indeed a lot of satisfaction after the hardwork 🙂
    Sharmi, Thank You! Do try it, it gives a nice fragnance too!

  9. Cinnamon…u re blogging lots of good recipes but somehow this caught my attention and I am bookmarking it for sure…though all that steps you mentioned gave me a feel that it’s lots of prep work, the end product is too tempting will be trying this for sure and will let u know …thanks a lot for sharing 🙂


  10. Hi
    when I was in England I have tried many yummy Indian food.
    Now I would like to cook all the dish by myself especially Tikka Masala but I don’t know how to start and find all the spices.
    I think the best place to go to Arab Market. 🙂
    Thanks for sharing!

  11. This tikka masala recipe looks great, i am going to try this one next time when i have guest. Normally i make a recipe from another book. But after seeing this i sure am going to change to your recipe

  12. The recipe looks great… I’m gonna cook it this weekend! Just one question: Do you take out the cardemom pods and the cinnamon sticks before you blend the onion masala and the tomato sauce?

    Thanks, have a nice weekend!

  13. i am from canada… 500g of tomato puree.. what exactly is tomato puree (is it thicker or thinner?) and approximately how many cups is 500g?

  14. Pingback: Coconut Rice

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