Chicken Tikka Masala
“Chicken tikka masala is technically an adaptation, not a traditional Indian recipe — but it’s become so beloved that arguing about its origins at the dinner table seems pointless. Just make it. This version nails the flavour that makes it the UK’s most ordered dish. The key is charring the chicken before it goes in the sauce.”
What You’ll Need
- FOR TIKKA CHICKEN: 600g chicken breast, cubed, 150g full-fat yoghurt, 1 tbsp each: lemon juice, ginger-garlic paste, garam masala, smoked paprika, cumin, coriander powder
- FOR MASALA SAUCE: 2 tbsp butter, 1 large onion finely diced, 1 tbsp ginger-garlic paste, 1 can tomato puree (400g), 150ml double cream, 1 tsp garam masala, 1 tsp smoked paprika, ½ tsp sugar, salt
Let’s Cook — Step by Step
- Step 1 — Mix all the tikka marinade ingredients with the yoghurt. Add chicken. Leave for at least 2 hours (overnight is better).
- Step 2 — Grill the marinated chicken under maximum heat or cook in a very hot dry griddle pan until charred at the edges and cooked through — about 12 minutes. Set aside.
- Step 3 — Make the masala: heat butter, soften onion for 10 minutes. Add ginger-garlic paste, cook 2 minutes.
- Step 4 — Add tomato puree, smoked paprika, and garam masala. Cook on low for 15 minutes, stirring, until thick and the butter begins to separate.
- Step 5 — Blend sauce until smooth. Return to pan.
- Step 6 — Add the grilled chicken and double cream. Simmer gently for 10 minutes. Season with sugar and salt.
- Step 7 — Serve over basmati rice with naan. Fresh coriander on top.
Kitchen Tip: The char on the chicken is what separates restaurant tikka masala from ordinary curry. The slightly smoky, caramelised edges are everything.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
