Mrs Balbir Singh's | Shahi Chicken Masala (The Original Chicken Tikka Masala)

Mrs Balbir Singh's | Original Chicken Tikka Masala Recipe

Shahi Chicken Masala (The Original Chicken Tikka Masala)

According to food historians around the world, Mrs Balbir Singh's Shahi Chicken Masala is the prototype dish for the world-famous Chicken Tikka Masala. It’s a little more creamy and indulgent, with subtle layers and a real depth of flavour. This should be no surprise as its roots lie in the royal kitchens of the Mogul Emperors.

Category: Curries 

Recipe: 226

INGREDIENTS 

  • 2-3 tbsp Ghee (or preferred Oil)

  • 1 Large Onion, finely chopped

  • 3 tsp Ginger Paste (or 20g of peeled ginger, finely chopped)

  • 9 tsp Garlic Paste (or 9 large cloves of garlic, finely chopped)

  • 5½tsp (15g) Mrs Balbir Singh Shahi Chicken Masala Blend*

  • ½ cup Passata (or Tinned Chopped Tomatoes)

  • 2 tsp Salt, or to taste

  • 680g Chicken, cubed

  • 1 cup Water, hot

  • 1½ tsp Cornflour, mixed into 120ml water

  • 1¼ cup Double Cream

  • ⅔ cup Ground Almonds (optional)

  • ¼ cup Natural or Greek Yoghurt

  • ½ tsp Mrs Balbir Singh Original Garam Masala*

  • 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Spoon measurements refer to level measuring spoons

 

Step 1:  

Heat the ghee and fry the onions for 5 minutes until they are a light golden brown. Add the garlic, ginger and Mrs Balbir Singh Shahi Chicken Masala Blend into the pan and cook on medium heat for a further 5 minutes.

Step 2:  

Add the tomatoes and salt. Fry on medium heat for 5 minutes. Then add chicken to this frying masala, and cook for a further 5 minutes. Add the cup of hot water and cook for approximately 5 minutes until the chicken becomes tender.

Step 3:  

Add the cornflour dissolved in water, cream, ground almonds, and the yoghurt. Then add ½ teaspoon Mrs Balbir Singh Original Garam Masala and cook for 5 minutes, stirring occasionally. Transfer to an ovenproof dish, and place uncovered in oven at 120º C or 250º F for 20 minutes, or continue to cook in the pan on a low heat for 15 mins.

To Serve:

Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.
 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)