📝 About This Recipe
Often hailed as Britain's true national dish, this Chicken Tikka Masala features succulent, charred pieces of yogurt-marinated chicken swimming in a rich, tomato-based gravy. The balance of warm spices like garam masala and cumin with the cooling richness of heavy cream creates a flavor profile that is both complex and comforting. This recipe achieves restaurant-quality results by utilizing a two-step process: intense marination and a slow-simmered, velvety sauce.
🥗 Ingredients
The Chicken Marination
- 2 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 cup Greek Yogurt (plain and full-fat for best results)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly minced or blended)
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
The Masala Sauce
- 3 tablespoons Ghee (or unsalted butter)
- 1 large Yellow Onion (finely diced)
- 1.5 cups Tomato Puree (canned tomato sauce or passata)
- 1 teaspoon Cumin Powder (toasted)
- 1 tablespoon Coriander Powder
- 1 cup Heavy Cream (double cream)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Sugar (to balance the acidity of tomatoes)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, and Kashmiri chili powder until smooth.
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2
Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though 4-6 hours is ideal for maximum tenderness.
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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.
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4
Thread the chicken onto skewers or lay them directly on the wire rack. Roast for 15-20 minutes until the edges are charred and the chicken is cooked through. Set aside.
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5
While the chicken roasts, heat the ghee in a large heavy-bottomed pot or deep skillet over medium heat.
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6
Add the finely diced onions and sauté for 8-10 minutes until they are soft and golden brown. Do not rush this step, as the caramelized onions provide the base flavor.
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7
Stir in an additional tablespoon of ginger-garlic paste and sauté for 1 minute until fragrant.
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8
Add the cumin, coriander, and any remaining chili powder. Toast the spices in the ghee for 30 seconds, being careful not to burn them.
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9
Pour in the tomato puree and sugar. Reduce heat to low-medium, cover, and simmer for 15 minutes. The sauce should thicken and the oil should begin to separate at the edges.
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10
Stir in the heavy cream slowly, watching the sauce turn into a beautiful vibrant orange hue.
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11
Add the roasted chicken pieces (and any juices from the pan) into the sauce. Simmer uncovered for another 5-8 minutes to let the flavors meld.
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12
Crush the dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle over the curry. This provides the iconic 'restaurant' aroma.
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13
Taste and adjust salt as needed. Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Always use chicken thighs rather than breasts for a juicier, more authentic texture that doesn't dry out. If you don't have Kashmiri chili powder, use a mix of paprika and a pinch of cayenne to get the color without too much heat. For a truly smoky 'Tandoori' flavor, you can use the 'Dhuan' method by placing a small piece of hot charcoal in a metal bowl inside the pot and drizzling it with ghee, then covering the lid for 2 minutes. Don't skip the Kasuri Methi (dried fenugreek); it is the secret ingredient that gives the dish its distinct, earthy fragrance found in Indian restaurants. If the sauce is too thick, thin it out with a splash of water or chicken stock until it reaches your desired consistency.
🍽️ Serving Suggestions
Serve steaming hot alongside buttery Garlic Naan for scooping up the rich sauce. Pair with fluffy Basmati Rice or Jeera (cumin) Rice to soak up the gravy. A side of Kachumber salad (diced cucumber, tomato, and onion with lime) provides a refreshing crunch. Serve with a dollop of cool Mango Chutney or Mint Raita to balance the warm spices. A crisp Lager or a chilled Mango Lassi makes the perfect beverage accompaniment.