📝 About This Recipe
A global sensation that bridges the gap between the clay ovens of Punjab and the bustling kitchens of London, this Chicken Tikka Masala is the pinnacle of comfort food. Succulent chunks of charred, yogurt-marinated chicken are bathed in a rich, luscious tomato cream sauce infused with toasted aromatic spices. It is a masterpiece of balance—smoky, tangy, and subtly sweet—offering a restaurant-quality experience right in your own home.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 cup Greek Yogurt (plain, full-fat for best texture)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded or store-bought)
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (gives deep red color with mild heat)
The Masala Sauce
- 3 tablespoons Ghee or Vegetable Oil (ghee provides a richer flavor)
- 2 tablespoons Unsalted Butter (added at the end for gloss)
- 1 large Yellow Onion (finely diced)
- 2 cups Tomato Purée (canned tomato sauce or passata)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Cumin Seeds (whole)
- 1 tablespoon Ground Coriander
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms; essential for authenticity)
- 1 teaspoon Sugar or Honey (to balance the acidity)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin matchsticks)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, and all the marinade spices. Whisk until smooth and vibrant red.
-
2
Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though overnight is ideal for maximum tenderness.
-
3
Preheat your oven to 450°F (230°C) or set your broiler to high. Line a baking sheet with foil and place a wire rack on top.
-
4
Thread the chicken onto skewers or lay them directly on the wire rack. Roast for 15-20 minutes until the edges are slightly charred and the chicken is cooked through. Set aside.
-
5
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.
-
6
Add the finely diced onions. Sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. Do not rush this; caramelized onions are the base of the flavor.
-
7
Stir in the tomato purée, ground coriander, and a pinch of salt. Cover and cook for 8-10 minutes on medium-low heat until the oil begins to separate from the sauce.
-
8
Pour in 1/2 cup of water to thin the sauce to your desired consistency. Stir in the sugar/honey and the roasted chicken pieces (along with any juices from the tray).
-
9
Lower the heat to a simmer and stir in the heavy cream and the 2 tablespoons of butter. The sauce should turn a beautiful orange-pink hue.
-
10
Add the crushed Kasuri Methi (dried fenugreek) and stir gently. Simmer for another 3-5 minutes to allow the flavors to meld.
-
11
Taste and adjust seasoning, adding more salt or a pinch of garam masala if needed. Turn off the heat.
-
12
Garnish with fresh cilantro and ginger matchsticks before serving hot.
💡 Chef's Tips
Always use chicken thighs over breasts; they stay juicy during the high-heat roasting process and won't dry out in the sauce. If you don't have a tandoor, the wire rack in the oven is crucial as it allows heat to circulate, mimicking that smoky char. Don't skip the Kasuri Methi—it provides that 'restaurant smell' and a complex, nutty finish that spices alone cannot provide. If the sauce is too tart, add an extra teaspoon of sugar or a splash more cream to mellow out the tomato acidity. For an extra smoky flavor, use the 'Dhuan' technique: place a hot piece of charcoal in a small bowl, set it inside the pot of curry, pour a drop of ghee on the coal, and cover the lid for 2 minutes.
🍽️ Serving Suggestions
Serve alongside warm, garlic-buttered Naan bread for scooping up the extra sauce. Pair with fragrant Basmati rice or a light Jeera (cumin) rice. A side of cold Cucumber Raita helps balance the warmth of the spices. Serve with a fresh kachumber salad (diced cucumber, tomato, and onion with lemon) for a crunchy contrast. Enjoy with a chilled Mango Lassi or a crisp Indian Lager to cut through the richness of the cream.