Chicken Tikka Masala

Prep time: 30 min
Cook time: 30 min
Ingredients: 800 g boneless chicken thighs skinless (cut into bite-sized pieces); 250 ml plain yogurt; 16 gm garlic minced; 10 gm ginger fresh (crushed or minced); 5 gm garam masala; 2 gm turmeric; 2 gm ground cumin; 5 gm Kashmiri chili or 1/2 teaspoon ground red chili powder; 6 gm salt; 40 ml vegetable oil or canola oil; 40 gm butter; 1 large onion (finely diced); 16 gm garlic finely grated; 10 gm ginger finely grated; 4 gm garam masala; 3 gm ground cumin; 2 gm turmeric powder; 2 gm ground coriander; 400 gm tomato puree tomato sauce/Passata; 5 gm Kashmiri chili optional for colour and flavour; 2 gm red chili powder adjust to your taste preference; salt; 315 ml heavy or thickened cream (use evaporated milk for lower calories); 4 gm brown sugar; 65 ml water if needed (add in 20ml increments)

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Chicken Tikka Masala is one of those iconic Indian dishes that almost everyone loves-creamy, comforting, and full of bold flavor. In this easy, restaurant-style recipe, tender chicken is marinated with warm spices, roasted for that perfect char, and then simmered in a rich tomato and cream sauce. It’s a crowd-pleasing favorite that you can make right at home using simple, everyday ingredients-no special equipment needed! Whether you’re new to Indian cooking or already a fan, this one’s sure to impress.

There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry. In response to which the enterprising chef added a curry sauce and sent it back out again where it was well received. And thus, one of the most popular curries in the world was born. 🙂 And even though it’s not a traditional Indian dish, the roots of it certainly are!

Proper Chicken Tikka Masala served at good Indian restaurants is made with yoghurt marinated chicken which is then chargrilled so it has that gorgeous smokey flavour. Here we have shared a little tip to get the smoky flavour with any pan.

Serving Suggestions:

With Naan bread, Roti or Chapathi.
With Plain Jeera Rice or Rice Pilaf.

Combine all ingredients in the marinade section and let marinate for 30 minutes to 2 hours. Marinating overnight for a juicy chicken.

TO REDUCE SPICINESS: Use Kashmiri chilli powder or Cayenne pepper. To reduce the spice level even more reduce or omit the chilli powder while cooking the sauce

Sauté in Batches to get the smoky flavour like cooked in a tandoori oven.

Keep the chicken aside and use the same pan to cook the sauce

After the onion and masala are fully cooked add the tomato puree. Let it boil then reduce flame for the sauce to thicken.

Add cream and sugar and let simmer for another 8 to 10 mins. Taste to check spice and salt.

Chicken tikka

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Prep Time 30

Cook Time 30

Course: dinner, lunch, Main Course

Cuisine: Indian, north Indian

Calories: 568

Ingredients Equipment Method Notes

Ingredients

Marinade Ingredients

800 g boneless chicken thighs skinless cut into bite-sized pieces
250 ml plain yogurt
16 gm garlic minced
10 gm ginger fresh crushed or minced
5 gm garam masala
2 gm turmeric
2 gm ground cumin
5 gm Kashmiri chili or 1/2 teaspoon ground red chili powder
6 gm salt

Sauce ingredients

40 ml vegetable oil or canola oil
40 gm butter
1 large onion finely diced
16 gm garlic finely grated
10 gm ginger finely grated
4 gm garam masala
3 gm ground cumin
2 gm turmeric powder
2 gm ground coriander
400 gm tomato puree tomato sauce/Passata
5 gm Kashmiri chili optional for colour and flavour
2 gm red chili powder adjust to your taste preference
salt
315 ml heavy or thickened cream use evaporated milk for lower calories
4 gm brown sugar
65 ml water if needed add in 20ml increments

Equipment

pan
bowl

Method

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
serve with hot garlic butter rice and fresh homemade Naan bread!