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Curry

Chicken Tikka Masala

Charred yoghurt-marinated chicken in a smooth tomato, spice and cream sauce, with the chicken cooked separately so it retains roasted edges.

MealCurryMake-ahead sauceDinnerHigh protein
Total time1 hour 10 minutes, plus marinating
DifficultyConfident
Community ratingNew recipe
Per serving46.2g protein
Stock food photograph for Chicken Tikka Masala
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Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Chicken tikka

  • 700 gboneless, skinless chicken thighs, cut into 4cm pieces
  • 150 gfull-fat Greek yoghurt
  • 1 tbsplemon juice
  • 1 tbspvegetable oil
  • 3garlic cloves, finely grated
  • 15 gfresh ginger, finely grated
  • 2 tspgaram masala
  • 1 tspground cumin
  • 1 tspKashmiri or mild chilli powder
  • 1 tspfine salt

Masala sauce

  • 30 gbutter
  • 1 tbspvegetable oil
  • 1large onion, finely sliced
  • 3garlic cloves, crushed
  • 15 gfresh ginger, grated
  • 2 tspground coriander
  • 1 1/2 tspground cumin
  • 1 tspgaram masala, plus 1/2 tsp to finish
  • 1 tspsmoked paprika
  • 1/2 tspturmeric
  • 2 tbsptomato puree
  • 500 gpassata
  • 150 mlchicken stock or water
  • 150 mldouble cream
  • 1 tspfine salt
  • 1 tsplemon juice
  • 1 tsphoney, only if needed

Rice and garnish

  • 240 gbasmati rice
  • 360 mlwater
  • 1/2 tspfine salt
  • 15 gcoriander, roughly chopped

Per serving

897 kcal46.2g protein72g carbs49g fat

Nutrition calculated from 31 of 31 ingredients

Approximately 770 kcal, 53g protein, 77g carbohydrate, 28g fat and 6g fibre per serving, including rice.

Clear and checked

Method

  1. 01

    Mix all chicken tikka ingredients

    720 min

    Mix all chicken tikka ingredients in a non-reactive bowl. Cover and refrigerate for at least 2 hours and up to 12 hours.

  2. 02

    For the sauce

    12 min

    For the sauce, melt the butter with the oil over medium-low heat. Add the onion and a pinch of the salt and cook for 12 minutes until very soft and golden. Add the garlic and ginger for 1 minute.

  3. 03

    Stir in coriander

    20 min

    Stir in coriander, cumin, 1 tsp garam masala, paprika and turmeric for 30 seconds. Add tomato puree and cook for 2 minutes, then passata, stock and remaining salt. Simmer partly covered for 20 minutes.

  4. 04

    Blend the sauce

    3 min

    Blend the sauce until smooth, taking care with hot liquid. Return it to low heat, stir in cream and simmer gently for 3 minutes. Do not boil hard.

  5. 05

    Heat the grill to its highest setting

    8 min

    Heat the grill to its highest setting. Thread the chicken loosely onto metal skewers or spread on a wire rack over a foil-lined tray. Grill close to the heat for 7-8 minutes, turn and grill for 6-8 minutes until charred and at least 75°C in the centre.

  6. 06

    Meanwhile

    10 min

    Meanwhile, rinse the rice. Put it in a lidded pan with 360ml water and salt, bring to the boil, cover and cook on the lowest heat for 10 minutes. Turn off and rest, covered, for 10 minutes.

  7. 07

    Rest the chicken

    3 min

    Rest the chicken for 3 minutes. Stir it and any clean tray juices into the sauce. Add the final 1/2 tsp garam masala and lemon juice. Taste; add honey only if the tomato remains sharply acidic.

  8. 08

    Fluff the rice

    3 min

    Fluff the rice. Serve with the tikka masala and coriander, keeping a few well-charred chicken pieces visible on top.

Equipment check

6 items required

  • Large mixing bowl
  • Foil-lined baking tray and wire rack
  • Large saucepan
  • Stick blender or jug blender
  • Medium lidded saucepan
  • Meat thermometer

Dietary and allergen note: Contains dairy. Gluten-free if spices and stock are certified.

Members will be able to save their equipment and see compatibility automatically.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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