Chicken Tikka Masala
Yogurt-and-spice marinated chicken, charred then simmered in a rich tomato-cream masala sauce. Popularized in Britain, this Indian-style curry balances gentle spice and a velvety sauce — perfect with rice or naan.
Ingredients
- Chicken thighs · bite-size500 g
- Marinade
- Plain yogurt0.5 cup
- Lemon juice1 tbsp
- Minced garlic & ginger1 tbsp
- Garam masala1 tsp
- Turmeric, paprika, cumin · each1 tsp
- Salt1 tsp
- Masala sauce
- Onion · chopped1
- Minced garlic & ginger1 tbsp
- Tomato puree · or chopped tomatoes1 cup
- Heavy cream0.5 cup
- Garam masala1 tsp
- Chili powder · to taste0.5 tsp
- Butter2 tbsp
- Cilantro · garnish
Steps
- ⏲ 30 min
Toss the chicken in the marinade and chill at least 30 minutes (overnight if you can).
- ⏲ 7 min
Sear the marinated chicken in a hot pan until charred outside; it needn't be fully cooked through. Set aside.
- ⏲ 5 min
Melt the butter in the same pan, cook the onion, then add the garlic and ginger until fragrant.
- ⏲ 7 min
Add the tomato puree, garam masala, and chili powder and cook 5-7 minutes until the oil separates.
- ⏲ 5 min
Stir in the cream to smooth the sauce, return the chicken, and simmer 5 more minutes until cooked through.
- ⏲ 1 min
Season with salt and top with cilantro. Serve with rice or naan.
Tips & Variations
Variations
- Butter chicken: Sweeter and milder, with extra butter and cream.
- Paneer tikka masala: Indian cheese instead of chicken (vegetarian).
- Prawn tikka masala: A quick version with shrimp.
- Milder/spicier: Adjust with the chili powder.
Tips
- Marinate as long as possible (overnight) for tender, flavorful chicken.
- Sear the chicken over high heat for that signature smoky char (tikka).
- Cook the tomato sauce until the oil separates to lose the raw tang.
- Blend in cashews instead of cream for a richer, nuttier sauce.
- Add a little extra garam masala at the end to lift the aroma.
Sign in to edit.
edits: 0 ·Edit history