Chicken Tikka Masala
Char-grilled marinated chicken chunks simmered in a creamy, tomato-based spiced sauce — the dish widely credited as Britain's national curry.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 700g boneless chicken thighs, cut into chunks
- 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt (marinade)
- 2 tbsp butter
- 1 tbsp oil
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1-2 green chilies, slit
- 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp Kashmiri chili powder
- 400g canned crushed tomatoes
- 1/2 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Salt, to taste
- Cilantro, chopped, to garnish
Steps
- Combine the chicken with the marinade ingredients and refrigerate for at least 1 hour, ideally overnight.
- Thread the marinated chicken onto skewers (or spread on a tray) and grill, broil, or pan-sear over high heat until charred at the edges and just cooked through, about 8-10 minutes. Set aside.
- Heat butter and oil in a pan over medium heat. Cook the onion until soft and lightly golden.
- Add the ginger-garlic paste and green chilies, cook 1 minute, then add the cumin, coriander, garam masala, and chili powder, frying briefly until fragrant.
- Pour in the crushed tomatoes and simmer 10-12 minutes until the sauce thickens and the oil begins to separate at the edges.
- Stir in the cream and kasuri methi, then add the grilled chicken pieces and simmer 5 minutes to let them absorb the sauce.
- Season with salt, garnish with cilantro, and serve with rice or naan.