Tender marinated chicken in creamy spiced tomato sauce — Britain's national dish, beloved worldwide.
Chicken Tikka Masala is the world's most famous Indian-inspired curry — yogurt-marinated chicken tikka simmered in a rich, creamy tomato sauce spiced with garam masala, kasoori methi, and fresh ginger. Often called Britain's true national dish (it was reportedly invented in Glasgow), it perfectly balances tangy tomato, warming spices, and silky cream.
Serves 4
Mix yogurt, lemon juice, ginger-garlic paste, half the garam masala, cumin, coriander, turmeric, chili powder, and 1 tsp salt. Add chicken. Marinate 4-24 hours.
Heat 1 tbsp ghee in cast iron pan. Cook chicken in batches over high heat until charred and cooked, 6-8 minutes per batch. Set aside.
Heat remaining ghee in same pan. Cook onions until deep golden, 12 minutes.
Add remaining garam masala and tomato paste. Cook 2 minutes.
Add tomato puree. Simmer 10 minutes until thickened.
Stir in cream, sugar, kasoori methi (crushed in palm), and remaining salt. Simmer 5 minutes.
Return chicken to sauce. Simmer 5 minutes. Adjust salt.
Garnish with cilantro. Serve with basmati rice and naan.
Marinate chicken overnight for deepest flavor.
Char chicken aggressively — those black bits are flavor.
Paneer Tikka Masala: replace chicken with paneer cheese.
Reduce cream and add cashew paste for richer sauce.
Refrigerate up to 4 days. Freezes well 3 months.
Chicken Tikka Masala was reportedly invented at a Glasgow Indian restaurant in the 1970s when a customer asked for sauce on his dry chicken tikka.
Dried fenugreek leaves — adds a unique earthy aroma. Find at Indian groceries. Crush in palm before adding.
Per serving (450g / 15.9 oz) · 4 servings total
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