Chicken Tikka Masala

About This Recipe

Chicken Tikka Masala is one of the most popular dishes in the world. Regardless of its disputed origin (India vs. Britain), the dish is a masterclass in building flavour: the chicken is first marinated and grilled to develop char and smoky notes, then simmered in an aromatic tomato cream sauce with warming spices.

Ingredients

Serves 4

• 700 gchicken thighs(boneless, cut into 5cm pieces)
• 150 gfull-fat yogurt
• 2 tbsplemon juice
• 2 tspgaram masala
• 2 tspground cumin
• 1 tspground turmeric
• 1 tbspKashmiri red chilli powder(for colour without excessive heat)
• 400 gcanned chopped tomatoes
• 200 mldouble (heavy) cream
• 1large white onion(finely sliced)
• 5 clovesgarlic(minced)
• 4 cmfresh ginger(grated)
• 2 tbspghee or butter
• 1 tbsptomato paste
• 1 tspsugar
• 1 handfulfresh cilantro

Instructions

1. 1

   Marinate the chicken

   Combine yogurt, lemon juice, 1 tsp garam masala, 1 tsp cumin, turmeric, half the chilli powder and 1 tsp salt. Coat chicken thoroughly. Marinate minimum 2 hours, preferably overnight in the refrigerator.

2. 2

   Grill/broil the chicken

   Place marinated chicken on a rack under the grill (broiler) at maximum heat. Cook 10–12 minutes, turning once, until charred in spots and cooked through. The char is essential — it creates the tikka character.

   If you have a gas burner, finish each piece briefly over the flame for authentic tandoor-style char.

3. 3

   Build the masala sauce

   Heat ghee in a heavy pan. Add onion and cook 15 minutes over medium until deep golden brown (not burned). Add garlic and ginger, cook 2 minutes. Add remaining spices and tomato paste, cook 1 minute stirring.

4. 4

   Add tomatoes and simmer

   Add canned tomatoes. Simmer 15 minutes until deeply reduced and oil begins to separate around the edges (this means the rawness of the tomatoes is fully cooked out). Season with salt and sugar.

5. 5

   Blend for smoothness

   Use a stick blender to blend the sauce until silky smooth. This is the secret to restaurant-quality tikka masala.

   Blending is optional but transforms the texture. Strain through a sieve for an even silkier sauce.

6. 6

   Add cream and chicken

   Stir in cream. Add grilled chicken pieces. Simmer 5 minutes. Finish with remaining garam masala. Garnish with cilantro. Serve with basmati rice and naan.

Variations

• •

  Paneer tikka masala: substitute chicken with paneer, add in the last 5 minutes.

• •

  Butter chicken (murgh makhani): sweeter, milder — add more butter and less chilli.

Storage

Refrigerate up to 4 days. Freeze up to 3 months. Reheat gently to avoid curdling the cream.

Frequently Asked Questions