📝 About This Recipe
Born in the bustling curry houses of Britain, this iconic fusion dish marries succulent, char-grilled tandoori-style chicken with a luscious, velvety tomato cream sauce. It is a masterclass in balance, offering a symphony of warm spices, smoky undertones, and a gentle sweetness that has made it a global favorite. This recipe captures that authentic restaurant-style depth through a double-marination process and a slow-simmered gravy.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Boneless Chicken Thighs (cut into 1.5-inch bite-sized pieces)
- 1 cup Greek Yogurt (plain and full-fat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Garam Masala
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/2 teaspoon Turmeric Powder
The Masala Sauce
- 3 tablespoons Ghee or Vegetable Oil (ghee adds a richer flavor)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Yellow Onion (finely minced)
- 1.5 cups Tomato Purée (canned San Marzano or passata works best)
- 1 tablespoon Tomato Paste (to deepen the color and tang)
- 1/2 cup Heavy Cream (room temperature)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Sugar or Honey (to balance the acidity)
- 1 tablespoon Ground Coriander
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin matchsticks)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, and turmeric until smooth. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, though 4 hours is ideal for maximum tenderness.
-
2
Preheat your oven to 450°F (230°C) or set your broiler to high. Thread the marinated chicken onto skewers and place them over a baking tray lined with foil. Roast for 15-18 minutes, turning once, until the edges are slightly charred and the chicken is just cooked through.
-
3
While the chicken roasts, heat the ghee in a large, deep skillet or heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
-
4
Add the finely minced onions to the skillet. Sauté for 10-12 minutes, stirring frequently, until they are a deep golden brown. Do not rush this step; the caramelized onions provide the base flavor.
-
5
Stir in the tomato paste and ground coriander. Cook for 2 minutes to cook out the raw metallic taste of the paste.
-
6
Pour in the tomato purée and a splash of water (about 1/4 cup). Reduce the heat to low-medium, cover, and simmer for 15 minutes. The sauce should thicken and the oil should begin to separate at the edges.
-
7
Once the chicken is roasted, remove it from the skewers and add it (along with any juices on the tray) into the simmering sauce.
-
8
Stir in the sugar/honey and the crushed kasuri methi. The fenugreek is the 'secret ingredient' that provides that distinct restaurant aroma.
-
9
Slowly pour in the heavy cream while stirring constantly. The sauce will transform into a beautiful, silky orange hue. Simmer uncovered for another 5 minutes to let the flavors meld.
-
10
Taste and adjust salt as needed. If the sauce is too thick, add a tablespoon of water or milk until you reach your desired consistency.
-
11
Turn off the heat and garnish generously with chopped cilantro and ginger matchsticks before serving.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under the high heat of the broiler. Don't skip the Kasuri Methi (dried fenugreek leaves); it provides the smoky, savory depth that defines authentic Tikka Masala. For an extra smoky flavor, you can use the 'Dhuan' method: place a piece of red-hot charcoal in a small metal bowl, set it inside the pot of finished curry, pour a drop of ghee on the coal, and cover the pot tightly for 2 minutes. If the sauce is too acidic, add a tiny pinch of baking soda to neutralize the tomatoes before adding the cream. Ensure your onions are truly browned, not just softened; this is the difference between a flat sauce and a complex one.
🍽️ Serving Suggestions
Serve alongside warm, buttered garlic naan for the ultimate vessel to scoop up the sauce. Pair with fluffy Basmati rice infused with a few green cardamom pods and a bay leaf. A side of cooling Cucumber Raita helps balance the warmth of the spices. A crisp, cold Indian lager or a dry Riesling cuts through the richness of the cream beautifully. Include a few wedges of fresh lime on the side to brighten the flavors just before eating.