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Chicken Tikka Masala

Chicken Tikka Masala

Delight in homemade Chicken Tikka Masala, an iconic curry that's easy to make and far superior to restaurant versions.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 day
Total Time 1 hour
Course Mains
Cuisine Indian
Servings 5 people
Calories 582 kcal

Equipment

  • Non-stick pan
  • Skillet
  • Stick blender

Ingredients
  

Chicken Tikka Marinade

  • 600 g chicken thigh (boneless, skinless) cut into 3cm / 2.2" cubes
  • ½ cup plain yoghurt full fat best (Greek is fine)
  • 6 cloves garlic minced (~1.5 tbsp)
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika sweet, normal or smokey
  • 1 tablespoon vegetable oil
  • ⅛ teaspoon cayenne pepper optional
  • 1 pinch black pepper
  • 2 teaspoon lemon juice

Cooking Chicken

  • 1 - 2 tablespoon oil

Curry Sauce Spices

  • 2 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 teaspoon coriander
  • 1 teaspoon cumin
  • ⅛ teaspoon cardamom powder
  • ⅛ teaspoon cayenne pepper

Curry Sauce

  • 3 tablespoon vegetable oil
  • 30 g unsalted butter OR ghee
  • 1 onion finely chopped brown, white or yellow
  • 1 teaspoon salt
  • 2 tablespoon fresh ginger grated
  • 6 cloves garlic crushed or grated
  • 1 tablespoon paprika not smoked
  • 1 ⅔ cups tomato passata (tomato puree)
  • 1 ⅔ cups water
  • 100 ml cream (thickened or pure is fine)
  • 1 teaspoon sugar
  • 50 g 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 tablespoon 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. 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.
  • 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.

Notes

Chicken should not be made with chicken breast to avoid drying it out. Garam Masala is a common spice in Indian cooking. Don't skimp on the butter and oil for richness.

Nutrition

Serving: 365gCalories: 582kcal
Keyword Chicken Tikka Masala, Tikka masala
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