Murg Tikka Masala

The origins of mildly spicy, creamy Murg Tikka Masala, also known as Chicken Tikka Masala, remain debateable. Some hold that it is a dish of Pakistani origin, others that it was developed in the Indian restaurants of Soho, but the strongest claim is from a curry shop in Glasgow. Without a doubt it is of British origin, and has become the most popular fusion dish of the English speaking world. Good with chips and a pint or four of lager, and cold in sammies.


1 tablespoon mild curry powder.

3 tablespoons sour cream.

250g chicken breast, trimmed and diced.

¼ teaspoon turmeric.

¼ teaspoon paprika.

¼ teaspoon salt.

¼ teaspoon ground cumin.

¼ teaspoon ground coriander.

¼ teaspoon garam masala.

2 tblsp tomato paste.

½ cup cream.

1 teaspoon grated ginger.

2 garlic cloves chopped.

¼ cup olive oil.

1 onion, peeled and chopped.

1 bayleaf.

Coriander greens to garnish.


Mix the curry and sour cream, add the chicken and marinate for two hours. Mix the dry spices together and set aside. Mix the tomato, cream, ginger and garlic together and set aside.


Heat the oil and fry the bay leaf and onion until brown. Add the turmeric mixture, stir through and cook for one minute. Add the chicken, reduce the heat and stir fry until the meat is sealed. Add the tomato mix, bring to the boil then reduce the heat, cover, and simmer for ten minutes or until cooked. Discard the bay leaf and serve garnished with chopped coriander greens.

Serve with: Boiled rice and a green salad.

Serves: 2.


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