Description
Chicken Tikka Masala is a beloved Indian curry that features tender marinated chicken pieces cooked to charred perfection and simmered in a rich, creamy, and spiced tomato-based sauce. This recipe delivers the iconic flavors with a straightforward process, using fresh spices and simple ingredients without relying on store-bought pastes. The curry is low in spice heat, making it accessible for most palates, and serves beautifully with fluffy basmati rice.
Ingredients
Chicken Tikka Marinade
- 600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (2.2″) cubes
- 1/2 cup plain full-fat yoghurt (Greek yoghurt is fine)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika (sweet, normal, or smoky)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch of black pepper
- 2 tsp lemon juice
Cooking Chicken
- 1 – 2 tbsp oil
Curry Sauce Spices
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
Curry Sauce
- 3 tbsp (65ml) vegetable oil
- 30g (2 tbsp) unsalted butter or ghee
- 1 onion, finely chopped (brown, white, or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger, grated
- 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)
- 1 tsp sugar
- 50g (3 tbsp) unsalted butter or ghee
Serving
- Basmati rice, cooked
Instructions
- Prepare Marinade: In a bowl, combine yoghurt, garlic, grated ginger, garam masala, salt, cumin, ground coriander, paprika, vegetable oil, cayenne pepper (if using), black pepper, and lemon juice. Mix thoroughly to create a smooth marinade.
- Marinate Chicken: Add the chicken thigh cubes to the marinade and coat well. Cover with cling wrap and refrigerate for a minimum of 3 hours, preferably overnight, to allow flavors to infuse.
- Cook Chicken Tikka: Heat 1 tablespoon oil in a non-stick pan over high heat until smoking. Add half the marinated chicken in a single layer without crowding. Leave undisturbed for 2 minutes until charred on one side, then turn pieces to char the other side. The chicken does not need to be fully cooked inside at this stage. Remove cooked chicken to a bowl. Scrape out and discard any charred bits left in the pan. Add more oil if needed and cook the remaining chicken following the same method.
- Prepare Curry Base: Wipe the pan clean with paper towels or transfer to a pot if preferred. Reduce heat to medium-high. Add vegetable oil and butter/ghee and allow butter to melt. Add finely chopped onions, grated ginger, and salt. Stir constantly to prevent burning and cook until onions soften and ginger turns golden, about 5–7 minutes.
- Add Aromatics: Lower heat to medium. Add crushed/grated garlic and paprika, and cook for 2 minutes to release flavors.
- Spice It Up: Stir in turmeric, garam masala, coriander, cumin, cardamom powder, and cayenne pepper from the curry spices. Cook for an additional 2 minutes, stirring continuously to blend spices into the base.
- Add Liquids: Pour in tomato passata and water. Stir well and bring the mixture to a simmer. Cover the pan and reduce heat to low. Let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Blend the Sauce: Transfer the simmered curry sauce into a bowl and use a stick blender to puree until smooth and creamy. This step ensures a velvety texture.
- Finish Sauce: Return the blended sauce to the pan or skillet. Stir in cream, sugar, and remaining butter/ghee until the butter melts completely and the sauce is rich and luscious.
- Combine Chicken and Sauce: Add the charred chicken pieces to the sauce. Stir gently and simmer for a few minutes until the chicken is fully cooked through and heated.
- Serve: Optionally sprinkle some extra garam masala over the top. Serve hot over cooked basmati rice, garnished with fresh coriander/cilantro if desired.
Notes
- For best flavor, marinate chicken for at least 3 hours, preferably overnight.
- Garam masala adds a key aromatic flavor—use fresh or good quality spice for best results.
- Use a non-stick pan or heavy skillet to achieve the charred texture on the chicken.
- Chicken does not need to be fully cooked while charring because it finishes cooking in the sauce.
- Pureeing the sauce creates a smooth, restaurant-style curry texture.
- You can substitute unsalted butter with ghee for a more authentic flavor.
- Adjust cayenne pepper to control spice level; this recipe is generally mild.
- Serve with steamed basmati rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Indian
