Description
Chicken Tikka Masala is a classic Indian-inspired dish featuring tender marinated chicken thigh pieces charred to perfection and simmered in a creamy, spiced tomato sauce. This recipe combines a flavorful yogurt marinade with richly spiced curry sauce, delivering a comforting and aromatic meal served best over fluffy basmati rice.
Ingredients
Scale
For the Chicken Tikka Marinade
- 600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (1.2″) cubes
- 1/2 cup plain full-fat yoghurt (Greek yoghurt works well)
- 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 black pepper
- 2 tsp lemon juice
For Cooking the Chicken
- 1–2 tbsp oil
For the 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
For the 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
- 1 2/3 cups (400ml) water
- 100ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)
- 1 tsp sugar
- 50g (3 tbsp) unsalted butter or ghee
To Serve
- Basmati rice
- Fresh coriander/cilantro (optional, for garnish)
Instructions
- Prepare the Chicken Marinade: In a bowl, combine all marinade ingredients except the chicken, mixing well. Add the cubed chicken and toss thoroughly to coat every piece evenly.
- Marinate Chicken: Cover the bowl with cling wrap and refrigerate to marinate overnight for best flavor or at least 3 hours to allow the spices and yogurt to tenderize and infuse the chicken.
- Cook Chicken Tikka: Heat 1 tablespoon oil in a non-stick pan over high heat until smoking hot. Add half of the marinated chicken, spread it out evenly, and let it char for 2 minutes without stirring. Flip and char the other side similarly. The chicken may not be fully cooked inside at this stage. Remove and transfer to a bowl.
- Cook Remaining Chicken: Scrape out any charred bits from the pan and discard them. Add more oil if necessary. Repeat the charring process with the remaining chicken pieces and remove to the bowl once done.
- Prepare Sauce Base: Wipe the skillet clean with paper towels or switch to a pot that can be covered. Reduce heat to medium-high. Add 3 tablespoons vegetable oil and 30g butter or ghee to melt.
- Sauté Onions and Aromatics: Add finely chopped onions, grated ginger, and 1 teaspoon salt. Stir frequently and cook for 5–7 minutes until the ginger starts to turn golden and the onions become sweet and translucent.
- Add Garlic and Paprika: Reduce heat to medium. Add crushed garlic and 1 tablespoon paprika (not smoked). Cook while stirring for 2 minutes.
- Add Curry Spices: Incorporate the curry powder blend (turmeric, garam masala, coriander, cumin, cardamom, cayenne). Cook for another 2 minutes, stirring to release the spices’ fragrance.
- Add Liquids: Stir in the tomato passata and water. Mix well and bring the sauce to a gentle simmer. Cover and reduce heat to low.
- Simmer Sauce: Let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Puree Sauce: Transfer the curry sauce to a bowl and use a stick blender to blend until smooth and velvety in texture.
- Finish the Sauce: Return the pureed sauce to the skillet. Stir in the cream, sugar, and 50g butter. Heat gently, stirring until the butter melts and sauce is rich and creamy.
- Add Chicken to Sauce: Add the cooked chicken pieces to the sauce. Stir well and let it simmer a few minutes until the chicken is cooked through and heated.
- Optional Final Touch: Sprinkle a pinch of extra garam masala on top if desired for added aroma and flavor.
- Serve: Serve the chicken tikka masala over cooked basmati rice. Garnish with fresh coriander or cilantro if you like. Pair with a quick No Yeast Flatbread or naan for a complete meal.
Notes
- Note 1: Using boneless, skinless chicken thighs provides tender and juicy meat perfect for this recipe.
- Note 2: Garam masala is a key spice blend; if unavailable, mix cinnamon, cloves, cardamom, cumin, and coriander as a substitute.
- Note 3: Vegetable oil and butter or ghee are used for richness and flavor; ghee adds a traditional aroma.
- Note 4: Charring the chicken over high heat adds smoky flavor but ensure it cooks fully during the final simmer in sauce.
- Note 5: Pureeing the sauce ensures a silky texture; if preferred, you may leave it chunky but simmer longer to meld flavors.
- Marinating overnight develops deeper flavor and tenderizes the chicken better.
- You can adjust the level of cayenne pepper based on preferred spice heat.
- Serve with basmati rice or naan breads for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Tikka Masala, Indian Chicken Curry, Chicken Curry, Spicy Chicken, Indian Cuisine, Creamy Curry
