Chicken Tikka Masala
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 - 5 people
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Calories
582 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala
Description
Chicken Tikka Masala is made by marinating boneless, skinless chicken thighs in a mixture of yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, lemon juice, and other spices. After marinating overnight, the chicken pieces are cooked on high heat to achieve a light char, which adds a smoky depth to the dish. The sauce features a combination of butter, oil, onions, ginger, garlic, tomato passata, and cream, cooked carefully and blended to a smooth finish. The curry spices like turmeric, garam masala, and coriander provide layered warmth and complexity.
The result is tender chicken coated in a creamy, richly spiced sauce with a slightly smoky undertone. The charred edges of the chicken contrast with the silky texture of the curry sauce, creating a balanced mouthfeel. It's served best with plain basmati rice to soak up the sauce.
An important point is to use chicken thighs rather than breast meat, as breast would dry out from the high-heat cooking needed to get the proper char. Also, blending the sauce ensures it is smooth and well-integrated. The dish can be made ahead by marinating the chicken up to 48 hours and stored refrigerated or frozen after cooking. Ghee or a mixture of oil and butter contributes to the richness characteristic of this curry.
Ingredients
Chicken Tikka Marinade:
- 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
- 1/2 cup yogurt full fat best (Greek is fine, plain
- 6 cloves garlic , minced (~1.5 tbsp)
- 1 tbsp ginger grated, fresh
- 1 tsp garam masala (Note 2)
- 1 tsp salt paprika variety: sweet, normal or smokey
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch black pepper
- 2 tsp lemon juice
Cooking Chicken:
- 1 - 2 tbsp neutral cooking oil Note 3, generic cooking oil
Curry Sauce Spices:
- 2 tsp Turmeric
- 1 tbsp garam masala (Note 2)
- 2 tsp Coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
Curry Sauce:
- 3 tbsp (65ml) vegetable oil (Note 3)
- 30g / 2 tbsp unsalted butter or ghee
- 1 onion brown, white or yellow, finely chopped
- 1 tsp salt
- 2 tbsp ginger grated, fresh
- 6 cloves garlic , crushed or grated
- 1 tbsp paprika (not smoked)
- 1 2/3 cups (400ml) tomato passata (tomato puree)
- 1 2/3 cups (400ml) water
- 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
- 1 tsp sugar
- 50g / 3 tbsp unsalted butter or ghee
Serving
- basmati rice
Instructions
Chicken Tikka:
- Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
- Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
- Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
- Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Sauce:
- Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
- Add oil and butter. When butter is melted, add onions, ginger and salt.
- Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
- Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
- Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
- Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
- Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
- Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
- Optional: Sprinkle with a pinch of extra garam masala at the end.
- Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor; breast meat tends to dry out.
- Marinate the chicken for at least 3 hours, preferably overnight, to develop flavor and tenderness.
- Cook chicken in batches over high heat to achieve a charred exterior without overcooking inside.
- Blend the cooked sauce ingredients to ensure a smooth, silky curry texture.
- Use a neutral oil with a high smoke point for cooking to avoid burnt flavors.
- This recipe yields a saucy curry, which pairs well with plain basmati rice.
- Cooked curry stores well for up to 3 days in the fridge and freezes for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 365g | |
| Calories | 582cal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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