🇮🇳 Indian recipesDinner
Chicken Tikka Masala
By Groceree
Yogurt-marinated chicken charred under the grill, then simmered in a rich, gently spiced tomato and cream sauce. The British-Indian curry-house favourite, made at home.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 40 min
- Total
- 2 h
Ingredients
Marinade
boneless chicken thighs700 g
plain yogurt150 g
lemon juice1 tbsp
garlic3 clove
fresh ginger1 tbsp
garam masala2 tsp
ground cumin1 tsp
ground turmeric1 tsp- Kashmiri chilli powder1 tsp
salt1 tsp
Sauce
butter2 tbsp
vegetable oil1 tbsp
onions1- garlic3 clove
- fresh ginger1 tbsp
tomato paste1 tbsp
chopped tomatoes400 g- garam masala1½ tsp
ground coriander1 tsp- ground cumin1 tsp
sweet paprika1 tsp
sugar1 tsp- double cream200 ml
- salt
water60 ml
To serve
fresh coriander1 handful
basmati rice (optional)
naan (optional)
Instructions
Marinade
- 01
Grate the and . Mix the , the , the grated and , the , , , and in a large bowl. Cut the into bite-sized pieces, add them and turn to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
- 02
Heat the grill to its highest setting. Spread the on a foil-lined tray in a single layer and grill for 8 to 10 minutes, turning once, until charred at the edges and just cooked through, with no pink in the middle. Set aside with any juices.
Sauce
- 03
Finely chop the and grate the and . Melt the with the in a large pan over medium heat. Add the finely chopped and cook for 8 to 10 minutes, stirring often, until soft and golden.
- 04
Stir in the grated and and cook for 1 minute until fragrant, then add the , , , and . Fry the spices for 1 minute, stirring so they do not catch.
- 05
Pour in the and the , add 60 ml of , and simmer for 10 to 15 minutes until the is thick and darker in colour.
- 06
For a smooth , blend it with a stick blender now. Stir in the and let it return to a gentle simmer.
- 07
Add the grilled and its juices and simmer for 5 minutes so the flavours come together. Taste and season with .
- 08
Chop the , scatter it over and serve with or .
Notes
- Chicken breast also works; grill it for a minute or two less so it stays juicy.
- Kashmiri chili powder gives colour without much heat. Swap in half the amount of regular chili powder if that is what you have.
- The sauce freezes well for up to 3 months; add the cream after reheating if you plan to freeze it.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 37 g
- Carbs
- 15 g
- Fat
- 47 g
Estimated from the ingredients.
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