chicken tikka masala
A made-from-scratch Chicken Tikka Masala recipe with the signature yoghurt marinated chargrilled chicken smothered in an incredible spice infused curry sauce. It’s astonishingly straightforward – and no hunting down hard to find ingredients!
There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry. In response to which the enterprising chef added a curry sauce and sent it back out again where it was well received.
And thus, one of the most popular curries in the world was born. And even though it’s not a traditional Indian dish, the roots of it certainly are!
Proper Chicken Tikka Masala served at good Indian restaurants is made with yoghurt marinated chicken which is then chargrilled so it has that gorgeous smokey flavour.
Regretfully, I don’t have a tandoor sitting in the middle of my kitchen. So this recipe aims to replicate the flavour using my good old stove.
How to make Chicken Tikka Masala
We start off with a Chicken Tikka yoghurt marinade for chicken thighs. Thighs, my friends. Not breast! We need juicy meat for this recipe because we’re going to blast it with some serious heat to replicate the char grilled flavour of Chicken Tikka!
Leave it to marinade for at least 3 hours, preferably overnight. Then heat your pan until it’s smoking hot – and I mean smokin’ hot!! – then cook those chicken pieces so the yoghurt coating gets chargrilled.
After that, we make the sauce, then toss the chicken back in to bring all the flavours together. And this is the vision that you will be bestowed with – your very own homemade Chicken Tikka Masala, made from scratch. With the signature deep orangey red sauce, wafting with aromatic curry flavour, smothering chicken with a beautiful chargrilled flavour.
ingredients
Chicken Tikka Marinade
300g / 0.6lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes
0.25 cup plain yoghurt, full fat best (Greek is fine)
3 cloves garlic, minced (~1.5 tbsp)
0.5 tbsp fresh ginger, grated
0.5 tsp garam masala
0.5 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
0.5 tbsp vegetable oil
0.06 tsp cayenne pepper (optional)
Pinch black pepper
1 tsp lemon juice
Cooking Chicken
0.5 - 1 tbsp oil
Curry Sauce Spices
1 tsp turmeric
0.5 tbsp garam masala
1 tsp coriander
0.5 tsp cumin
0.06 tsp cardomon powder
0.06 tsp cayenne pepper
Curry Sauce
1.5 tbsp (32.5ml) vegetable oil
15g / 1 tbsp unsalted butter OR ghee
0.5 onion, finely chopped (brown, white or yellow)
0.5 tsp salt
1 tbsp fresh ginger, grated
3 cloves garlic, crushed or grated
0.5 tbsp paprika (not smoked)
0.83 cups (200ml) tomato passata (tomato puree)
0.83 cups (200ml) water
50 ml (0.17 cup + 0.5 tbsp) cream (thickened or pure is fine)
0.5 tsp sugar
25g / 1.5 tbsp unsalted butter OR ghee
Serving
Basmati rice
steps
Chicken Tikka
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Sauce
Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
Add oil and butter. When butter is melted, add onions, ginger and salt.
Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
Simmer for 15 minutes, stirring occasionally.
Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
Optional: Sprinkle with a pinch of extra garam masala at the end.
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
