Chicken Tikka Masala
Tikka masala happens in two stages: first the chicken is marinated in spiced yoghurt and grilled until its edges char, then it simmers in a velvety tomato and cream sauce. Those charred edges are what give it that smoky, restaurant-style flavour. The heat is moderate, so even people who shy away from spicy food love it.
- Prep
- 25 min
- Cook
- 40 min
- Rest
- 1 h
- Total
- 2 h 5 min
- Servings
- 4
- Level
- Medium
- Per serving
- 500 kcal
Ingredients
For the marinade
For the sauce
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What to use instead
Swap the cream for coconut milk for a slightly sweeter sauce.
Makes: 4 servings
Shopping list
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Method
Oven
250 °C · top and bottom heat, no fan
With a fan: 230 °C
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Step 1: Marinate the chicken
Cut the thighs into 4 cm pieces. Mix all the marinade ingredients, add the chicken and toss until every piece is coated. Cover and refrigerate for at least an hour, ideally overnight.
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Step 2: Char the chicken
Heat your oven grill (broiler) to maximum, around 250°C (480°F). Thread the chicken onto skewers or spread it on a rack over a foil-lined tray, shaking off excess marinade. Grill for 10–12 minutes, turning once, until the edges are charred in places.
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Step 3: Brown the onions
Meanwhile, heat the butter and oil in a large sauté pan. Add the finely chopped onions and cook over medium heat for 10–12 minutes, stirring, until soft and golden brown.
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Step 4: Bloom the spices
Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, coriander, paprika and chilli and fry for 30–40 seconds, stirring constantly, until fragrant. Add the tomato paste and cook for another minute.
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Step 5: Simmer the sauce
Pour in the passata and 100 ml water, add the sugar, bring to a boil and simmer gently for 10 minutes until thickened. Blend until smooth if you like.
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Step 6: Add chicken and cream
Stir in the cream and the charred chicken and simmer gently for 8–10 minutes, until the chicken reaches 74°C (165°F) in the centre and the sauce is velvety. Season with salt.
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Step 7: Garnish and serve
Scatter with chopped coriander and serve with basmati rice or naan.
Tips & variations
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Tip
Don't be afraid of the blackened edges on the chicken — they're exactly what gives tikka its smoky flavour.
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Swap
Swap the cream for coconut milk for a slightly sweeter sauce.
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Variation
For a deeper red colour and gentle heat, replace some of the paprika with Kashmiri chilli powder.
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Storage
Keeps in the fridge for up to 3 days or in the freezer for 2 months. Reheat gently with a splash of water.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 500 kcal | 2,000 kcal |
| Protein | 40 g | 160 g |
| Fat | 30 g | 120 g |
| Carbohydrates | 18 g | 72 g |
Approximate values calculated from standard ingredient data.
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