One of the most beloved masala dishes on the planet, this Chicken Tikka Masala is incredibly flavourful and easy to prepare with ingredients you likely already have in your pantry. Hot basmati rice and naan are essential to soak up the lovely sauce.
Prep Time20 minutesmins
Cook Time25 minutesmins
Marinate time:15 minutesmins
Total Time1 hourhr
Servings: 4
Ingredients
For the chicken tikka marinade
2poundsboneless, skinless chicken thighs cut into bite-sized pieces
2-3Tablespoonslemon juice
2garlic cloves, grated or finely minced
1Tablespoonginger, grated or finely minced
1teaspoonground cumin
1 Tablespoonpaprika (not smoked)
2teaspoonsgaram masala
1teaspoonturmeric
1teaspoonKashmiri chilior 1/2 teaspoon cayenne pepper, or red chili flakes
1teaspoonkosher salt
2 Tablespoonsextra-virgin olive oil, or neutral oil
1/2cupfull-fat yogurtor heavy cream
For the masala sauce
3 Tablespoonsghee, or neutral oil (I use avocado), or olive oil
1large onion, finely diced
2garlic cloves, grated or finely minced
1 Tablespoonfresh ginger, grated or finely minced
2 teaspoonscumin
1 Tablespoonground coriander
1teaspoon turmeric powder
1Tablespoonpaprika (not smoked)
2 teaspoonsgaram masala
2 teaspoonskosher salt
2 roma tomatoes, dicedor 2 cups canned whole tomatoes, crushed by hand, or 1 cup passata
1/3 cup heavy creamplus more if needed
1/2cup waterplus more if needed
Instructions
In a medium bowl, combine chicken with all of the ingredients for the chicken tikka marinade. Marinate for 15 minutes to an hour or overnight in refrigerator. If using wooden skewers, soak for 10 minutes in water.
Heat ghee or oil in a large heavy pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and ginger and sauté for 1 minute until fragrant, then add cumin, coriander, turmeric, paprika, and garam masala. Fry for about 20 seconds until fragrant, while stirring occasionally.
Stir in the tomatoes and salt. Let simmer for about 15 minutes, stirring occasionally until sauce thickens and the tomatoes become pulpy and a deep brown red colour.
Meanwhile, cook the chicken. Thread chicken onto skewers. Oil and heat your grill to very high. Place chicken skewers on the grill and grill approximately 3 minutes on each side, or until chicken pieces have nice grill/char markss. Remove the chiken to a platter (it does not be fully cooked yet).
Add the cream and water to the sauce followed by the chicken pieces and its juices and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in a splash more water to thin out the sauce if needed, and an extra dollop of yogurt or cream if desired.
Garnish with cilantro leaves and serve with basmati rice and naan.
Notes
Recipe slightly adapted from Mind Of A ChefCook the chicken tikka in the oven:
Preheat broiler. Line a rimmed baking sheet with foil. Arrange chicken in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.