Chicken Tikka Masala with Indian “Bubble and Squeak” #BritishFood #PubGrub

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Chicken Tikka Masala has earned itself 'Britain's National dish alongside Sunday Roast, Fish and Chips, The Full English Breakfast, Toad in the Hole, Bubble and Squeak and a few more. The Brits love "meat and gravy" and this Indian spicy chicken in a creamy tomato garam masala sauce mopped up with warm fluffy Naan bread is what makes this dish so popular.

It's traditional pub food and to make it authentic I prepared this dish at The Londoner British pub in Colleyville, TX.

Normally served over rice, my version is served with an Indian twist on traditional Bubble and Squeak and the result is a yummy delicious dish your family and friends will love. Here's the recipe…

Marinade the Chicken:
8 boneless skinless chicken thighs
2 tbsp lemon juice
6 garlic cloves, crushed
1 TBS fresh ginger, crushed
1 ½ tsp cumin seeds
½ tsp ground coriander
1 tsp garam masala
1 tsp paprika
1 tsp red chili powder ( I use Kashmiri)
2 TBS plain yogurt
2 TBS vegetable oil
Salt to taste

Masala Sauce;
2 tbsp oil
1 large onion, chopped
1 tsp ginger paste
½ tsp ground turmeric
2 tsp ground coriander
1 tsp paprika
1 tsp red chili powder
1 tbsp tomato puree, tomato paste
¼ cup canned tomatoes or 2 medium tomatoes, chopped
1 tsp lemon juice
1 cup fresh cream
1 tsp garam masala
A handful cilantro leaves, chopped
Salt to taste

Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.

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4650 | Chefs | Cooking


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