Chicken Tikka Masala

Chicken tikka masala is the curry house classic loved in Britain and America: smoky, slightly charred chicken tikka in a bold, creamy onion and tomato masala. What makes it different from butter chicken is the char on the chicken and the deeper, more onion-forward sauce with a little more spice. Broiling the chicken on a sheet pan gives you that tandoor-style colour without any special equipment.

Chicken Tikka Masala

Smoky broiled chicken tikka in a bold, creamy onion and tomato masala sauce. The curry house classic, made at home without a tandoor.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Marinating 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

For the chicken tikka

• 1.5 lb boneless chicken thighs or breasts 680 g, cut into 1 1/2-inch (4 cm) chunks
• 0.5 cup plain whole-milk yogurt 120 g, or Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger garlic paste
• 1.5 tsp Kashmiri chilli powder or 1 tsp paprika plus 1/4 tsp cayenne
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp oil

For the masala sauce

• 2 tbsp oil or ghee
• 1 tbsp butter
• 1 large onion finely chopped
• 1 tbsp ginger garlic paste
• 1 green chilli finely chopped, optional
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1.5 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 14 oz can tomato puree or crushed tomatoes 400 g
• 0.5 cup water 120 ml
• 0.75 cup heavy cream 180 ml, or full-fat coconut milk
• 1 tsp salt or to taste
• 1 tsp dried fenugreek leaves (kasuri methi) optional
• 0.25 cup fresh cilantro chopped

Equipment

• 1 Sheet pan
• 1 Large pan

Method

 

1. Mix all the chicken tikka ingredients except the oil in a bowl. Cover and refrigerate for at least 30 minutes, or overnight for the best flavour.
2. Heat your broiler (grill) to high with a rack about 6 inches (15 cm) from the heat. Line a sheet pan with foil and brush it with the oil. Spread the chicken out in one layer and broil for 10 to 12 minutes, turning once, until charred at the edges and cooked through (165°F / 74°C).
3. Meanwhile, heat the oil and butter in a large pan over medium heat. Add the onion and cook for 10 to 12 minutes, stirring often, until deep golden. This is where most of the flavour comes from, so do not rush it.
4. Add the ginger garlic paste and green chilli and cook for 1 minute. Add the coriander, cumin, turmeric, chilli powder and garam masala and stir for 30 seconds.
5. Pour in the tomato puree and water. Simmer for 10 minutes, stirring often, until the sauce thickens and oil starts to appear at the edges.
6. Stir in the cream, salt and kasuri methi. Add the chicken tikka and any juices from the pan and simmer for 5 minutes. Scatter with cilantro and serve.

Notes

Serve with: basmati rice or garlic naan, with green chutney on the side.

No broiler? Cook the chicken in a very hot cast iron pan or on a grill for 3 to 4 minutes per side until charred.

Make ahead: keeps in the fridge for 3 days and freezes well for up to 3 months.

Outside India: canned tomato puree or passata gives the smoothest sauce. Ground spices from any supermarket spice aisle work well.

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