British
Chicken Tikka Masala
A British curry house classic with yogurt-marinated chicken tikka, charred under a hot grill, then folded through a tomato, spice, and cream masala. Serve it with basmati rice or naan to catch the rich orange sauce.
Watch it madeYou Suck At Cooking · 6:46
Ingredients
- Boneless skinless chicken thighs, cut into large bite-size pieces350g
- Full-fat plain yogurt100g
- Lemon juice1 tbsp
- Garlic, finely grated3 cloves
- Fresh ginger, finely grated1 tbsp
- Kashmiri chilli powder or mild chilli powder1 1/2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Garam masala1 1/2 tsp
- Ground turmeric1/2 tsp
- Salt1 tsp
- Vegetable oil2 tbsp
- Unsalted butter or ghee25g
- Onion, finely chopped1 medium
- Tomato puree2 tbsp
- Passata250ml
- Double cream100ml
- Kasuri methi, crushed1 tsp
- Caster sugar1/2 tsp
- Fresh coriander, chopped2 tbsp
Method
- Mix the yogurt, lemon juice, half the garlic, half the ginger, 1 tsp Kashmiri chilli powder, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp garam masala, turmeric, 1/2 tsp salt, and 1 tbsp oil in a bowl.
- Add the chicken, coat thoroughly, cover, and marinate in the fridge for at least 2 hours, or overnight for best flavour.
- Heat the grill to its highest setting and line a tray with foil, then set a rack on top if you have one.
- Thread the chicken onto skewers or spread it on the rack, then grill for 10 to 12 minutes, turning once, until lightly charred at the edges and just cooked through.
- Melt the butter or ghee with the remaining 1 tbsp oil in a saucepan over medium heat.
- Add the onion and cook for 8 to 10 minutes until soft, golden, and sweet.
- Stir in the remaining garlic and ginger and cook for 1 minute until fragrant.
- Add the tomato puree, remaining 1/2 tsp Kashmiri chilli powder, remaining 1/2 tsp cumin, remaining 1/2 tsp coriander, and remaining 1 tsp garam masala, then fry for 1 minute to deepen the spices.
- Pour in the passata, add the sugar and remaining 1/2 tsp salt, and simmer for 10 minutes until thickened and glossy.
- Lower the heat, stir in the double cream, then add the grilled chicken tikka and any resting juices.
- Simmer gently for 5 minutes until the chicken is coated and the sauce is rich, adding a splash of water if it becomes too thick.
- Crush in the kasuri methi, stir through half the coriander, taste for seasoning, and serve topped with the remaining coriander.
Common questions
Can I substitute chicken thighs with chicken breast in Chicken Tikka Masala?
Yes, but breast cooks faster and dries out more easily. Cut into larger pieces, marinate well, and grill just until cooked through. Reduce cooking time by a few minutes and avoid overcharring.
How long should I marinate the chicken for the best flavour?
At least 2 hours gives good flavour, but overnight is better. If you’re short on time, even 30 minutes helps. Don’t marinate much longer than 24 hours, or the yogurt can make the texture mushy.
What are the most common mistakes when making Chicken Tikka Masala?
The big ones are under-seasoning the marinade, overcooking the chicken, and rushing the onion base. Also, don’t let the sauce boil hard after adding yogurt or cream, or it can split and become grainy.
How should I store leftovers, and can I freeze them?
Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently until piping hot. It freezes well for up to 3 months; thaw overnight in the fridge before reheating slowly.
What should I serve with Chicken Tikka Masala?
It’s excellent with basmati rice, naan, chapatis, or roti. Add cucumber raita, pickled onions, or a simple salad for freshness. A squeeze of lemon at the table brightens the rich sauce nicely.