Chicken Tikka Masala — The Definitive Recipe

About This Recipe

Chicken tikka masala is simultaneously India's most argued-over dish (is it Indian or British?) and the world's most ordered 'Indian' restaurant meal. Whatever its precise origin — and Glaswegian Pakistani chefs have a strong historical claim alongside Indian restaurant traditions — the dish represents an extraordinary culinary achievement: yogurt-marinated, charred chicken tikka pieces in a vivid orange-red tomato and cream sauce spiced with garam masala, fenugreek, and Kashmiri chilli. The restaurant version's distinctive smokiness comes from tandoor-charring the chicken; at home, a screaming-hot griddle pan or grill achieves a similar result. This recipe prioritises technique over shortcuts — marinating overnight, cooking the tomato-onion base until the oil separates, and finishing with dried fenugreek (kasuri methi) — the spice that most distinguishes professional tikka masala from home versions.

Ingredients

Serves 4

• Tikka Marinade
• 700 gboneless chicken thighs, cut into 4 cm pieces
• 150 gfull-fat Greek yogurt
• 2 tbsplemon juice
• 2 tspKashmiri chilli powder
• 1 tspcumin
• 1 tspgaram masala
• 1 tspturmeric
• 1 tbspneutral oil
• 1 tspsalt
• Masala Sauce
• 3 tbspghee or neutral oil
• 2medium onions, finely diced
• 6 clovesgarlic, minced
• 3 cmginger, grated
• 1 tbsptomato purée
• 400 gcan chopped tomatoes
• 2 tspKashmiri chilli powder
• 1.5 tspgaram masala
• 1 tspground coriander
• 1 tspground cumin
• 1 tspsugar
• 150 mldouble cream
• 1 tbspkasuri methi (dried fenugreek leaves)(the essential finishing spice)
• 1 tspsalt

Instructions

1. 1

   Marinate the chicken

   Combine all marinade ingredients and toss with chicken pieces. Marinate minimum 4 hours, ideally overnight in the fridge.

2. 2

   Char the chicken

   Heat a griddle pan or cast-iron pan until very hot. Cook chicken pieces in batches without moving for 3–4 minutes per side until charred in places. Don't steam-cook — crowding the pan drops the temperature and prevents charring. Set aside.

3. 3

   Build the sauce base

   Heat ghee in a wide pan over medium heat. Add onions and cook for 15–18 minutes, stirring occasionally, until deep golden-brown — this is the single most important step. Undercooked onions make a weak, raw-tasting sauce.

4. 4

   Add aromatics

   Add garlic and ginger paste. Cook 2 minutes until the raw smell has gone. Add tomato purée and cook 2 minutes until it darkens slightly.

5. 5

   Add spices and tomatoes

   Add all ground spices and stir for 30 seconds. Add chopped tomatoes and sugar. Cook over medium heat for 12–15 minutes, stirring regularly, until the sauce has darkened, thickened, and oil appears at the edges (oil separation = sauce is cooked). Season with salt.

6. 6

   Blend and finish

   Blend the sauce until smooth using a stick blender. Return to heat, add cream, and simmer 3 minutes. Add the charred chicken and kasuri methi (rub between your palms to release aroma). Simmer 5 minutes until chicken is heated through and sauce coats it.

Variations

• •

  Paneer tikka masala: replace chicken with paneer cubes, marinate and grill the same way. Equally delicious vegetarian version.

• •

  Vegan tikka masala: use firm tofu or cauliflower. Replace yogurt in marinade with coconut yogurt. Use coconut cream instead of dairy cream.

• •

  Tikka masala with roasted peppers: add roasted red pepper to the blended sauce for extra sweetness and colour.

Storage

Sauce (without chicken) freezes excellently for 3 months. Add fresh chicken when reheating for best texture. Keeps refrigerated for 4 days.

Frequently Asked Questions