CTM
A journey through spices and flavors
Good British Tukka
Yes, it's a bit of effort the first time, but totally worth it! You'll need to decide whether to make the spice blends yourself or go with pre-made ones. We eat a lot of curry, and I really enjoy making it. There are loads of versions of this dish out there. I heard it was actually invented by an Indian chef in Scotland who tossed in a tin of tomato soup! In the UK, it's so popular that some folks just call it CTM.
This recipe walks you through the whole process of making Chicken Tikka Masala from scratch, including your own spice mixes. It might feel like a lot at first, but the blends keep for ages and really take the flavour to the next level—proper restaurant quality!
Chicken Tikka Marinade
Marinating the chicken is where the magic begins; just stir, coat, and let time do the work. Leaving it overnight deepens the flavour beautifully and gives the spices a chance to truly settle in. Plus, it's one less thing to worry about when you're ready to cook—just fire up the pan and go.
Ingredients
- 150g plain yoghurt
- 3 tbsp mustard oil
- 2 tbsp lemon juice
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 bunch of coriander leaves
- 3 fresh chillies
- 1 tsp mint sauce
- 1 tsp garam masala
- 1 tbsp curry paste
- 2 tbsp tikka masala mix
- 1 tsp salt
Method
- Mix all ingredients into a smooth marinade.
Chicken Tikka
Finally, on the home straight. There's a bit to do, so I have tried to help you with a prep stage
Ingredients
- 700g chicken, bite-sized pieces
- 1 batch of Spicy Tandoori Tikka Marinade
- 4 tbsp ghee
- 1 tbsp ground almonds
- 2 tbsp garam masala
- 1 onion, thinly sliced
- 1 tsp cumin seeds
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 2 tbsp curry paste
- 2 tbsp tikka masala mix
- 1 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tbsp tomato chutney
- 200ml single cream
- 85ml coconut milk
- 1 tbsp chopped fresh coriander
- 1 tbsp desiccated coconut
Prep
- Setting up the ingredients lets you follow the cooking method smoothly, just like the professionals do on TV cooking shows.
Method
- Mix the chicken pieces with the tikka masala paste, tomato purée, and a pinch of salt and pepper.
- Heat the ghee in a pan over medium heat.
- Add the marinated chicken pieces and cook for about 10-12 minutes until they are cooked through and slightly charred.
- Pour in the coconut milk and simmer for another 5 minutes to let the flavors meld together.
- Serve hot with rice or naan bread.
