Classic Chicken Tikka Masala Recipe

Name: Classic Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lb boneless chicken thighs (cut into chunks); 1 cup plain yoghurt (full-fat); 1 tbsp ginger-garlic paste; 2 tsp ground cumin; 2 tsp garam masala; 1 tsp ground turmeric; 1 tsp paprika; 1 tsp salt; 2 tbsp lemon juice; 2 tbsp vegetable oil; 1 large onion (finely chopped); 2 tsp ginger-garlic paste; 1 tsp ground cumin; 2 tsp coriander powder; 1 tsp chili powder; 400 g canned tomatoes (pureed); 1 cup heavy cream; 1 tbsp butter; 1 tsp salt

90 min 4 servings Medium

All Recipes

Classic Chicken Tikka Masala Recipe

Savoury broiled marinated chicken in a spiced tomato cream sauce, distinct from butter chicken.

Prep

20 min

Cook

40 min

Total

90 min

Servings

Difficulty

Medium

Chicken Tikka Masala is a beloved dish that combines marinated, broiled chicken with a creamy, spiced tomato sauce. This dish is a quintessential example of fusion cuisine, blending Indian and British culinary traditions into one delectable plate. Differing from Butter Chicken, which is typically sweeter and milder, Chicken Tikka Masala features a robust, tangy sauce with a complex spice profile. The marinated chicken is broiled to enhance its flavours before being enveloped in the creamy sauce, making it a favourite in many households.

Ingredients

Servings

For the Chicken Marinade

For the Masala Sauce

Instructions

Prepare the marinade

In a large bowl, combine yoghurt, ginger-garlic paste, cumin, garam masala, turmeric, paprika, salt, and lemon juice. Add chicken pieces and marinate for at least 30 minutes or overnight in the refrigerator.

Pro tip: Marinating overnight enhances the flavour significantly.

Broil the chicken

Preheat your oven's broiler to high (about 230°C / 450°F). Place the marinated chicken on a baking sheet lined with foil. Broil for 10-12 minutes until the chicken is cooked through and slightly charred.

Pro tip: Ensure chicken reaches an internal temperature of 165°F / 74°C by probing the thickest part.

Sauté onions

In a large pan, heat oil over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.

Pro tip: Stir frequently to avoid burning the onions.

Cook the spices

Add ginger-garlic paste, cumin, coriander, and chili powder to the onions. Cook for 2 minutes until fragrant.

Pro tip: This step blooms the spices, enhancing their flavours.

Simmer the sauce

Stir in pureed tomatoes, bring the mixture to a simmer, and cook for 10 minutes until thickened.

Pro tip: Use a splatter guard to keep your stovetop clean.

Finish the sauce

Reduce heat to low, stir in cream and butter, and cook for another 5 minutes. Add salt to taste.

Pro tip: For a richer sauce, stir in an extra tablespoon of butter.

Combine chicken and sauce

Add the broiled chicken to the sauce, stirring to coat. Simmer for 5 minutes to meld flavours.

Pro tip: Let the chicken rest in the sauce for a few minutes before serving for best taste.

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Tips & Tricks

<ul><li>Use full-fat yoghurt for a richer marinade.</li><li>Marinate chicken overnight for deeper flavour.</li><li>Adjust spices to taste for personalised heat.</li><li>Use a thermometer to ensure proper cooking temperature.</li></ul>

Serving Suggestions

Serve Chicken Tikka Masala with basmati rice or warm naan bread to soak up the rich sauce. A side of cucumber raita can complement the spiciness of the dish, offering a cooling contrast. To make ahead, prepare the marinade and sauce separately, storing them in the fridge for up to two days. Combine and reheat just before serving. Leftovers can be stored in an airtight container for up to three days in the refrigerator.