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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.

Recipe bywjf.morris
MealCurryMake-ahead sauceDinnerHigh protein
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Total time3 hr 37 min
DifficultyConfident
Community ratingNew recipe
Per serving46.3g protein
Representative photograph for Chicken Tikka Masala
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Mix and coat the chicken

    5 minHands-on

    Mix all chicken tikka ingredients in a non-reactive bowl.

  2. 02

    Marinate the chicken in the fridge

    120 minHands-off · check as directed

    Cover and refrigerate for at least 2 hours and up to 12 hours.

  3. 03

    For the sauce

    12 minHands-on

    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.

  4. 04

    Cook the spices and add tomatoes

    3 minHands-on

    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.

  5. 05

    Simmer the tikka sauce

    20 minHands-off · check as directed

    Simmer partly covered for 20 minutes.

  6. 06

    Blend the sauce and add cream

    3 minHands-on

    Blend the sauce until smooth, taking care with hot liquid. Return it to low heat, stir in cream

  7. 07

    Simmer the creamy sauce

    3 minHands-off · check as directed

    Simmer gently for 3 minutes. Do not boil hard.

  8. 08

    Heat the grill to its highest setting

    17 minHands-on

    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.

  9. 09

    Prepare the rice and bring to a boil

    5 minHands-on

    Meanwhile, rinse the rice. Put it in a lidded pan with 360ml water and salt, bring to the boil, cover

  10. 10

    Cook the rice covered

    10 minHands-off · check as directed

    Cook on the lowest heat for 10 minutes.

  11. 11

    Rest the rice off the heat

    10 minHands-off · check as directed

    Turn off and rest, covered, for 10 minutes.

  12. 12

    Rest the grilled chicken

    3 minHands-off · check as directed

    Rest the chicken for 3 minutes.

  13. 13

    Finish the tikka masala

    3 minHands-on

    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.

  14. 14

    Fluff the rice

    3 minHands-on

    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.

Check the listed equipment and capacity before you start.

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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