Chicken Tikka Masala
Chicken Tikka Masala Say it: CHIK-en TEE-kuh mah-SAH-luh
Chicken tikka masala is Britain’s beloved curry-house classic: smoky, charred pieces of yogurt-marinated chicken tikka folded into a silky, tomato-cream sauce scented with ginger, garlic and warm spices. It is a fixture of weekend takeaways, pub menus and home kitchens across the UK. The sauce is gently spiced, rich and mildly sweet, balancing tangy yogurt and cream. Though its origins are debated, it has long been considered a British national dish.
Chicken Tikka Masala
Chicken Tikka Masala
Pronounced CHIK-en TEE-kuh mah-SAH-luh
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken tikka
For the sauce
Method
In a large bowl, whisk together the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, chili powder, turmeric and salt. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Preheat the broiler or grill to high with a rack about 6 inches (15 cm) from the heat. Thread the marinated chicken onto metal skewers or arrange on a foil-lined baking sheet. Brush with the vegetable oil or melted ghee. Broil for 6-8 minutes per side, until the edges are charred and the chicken is cooked through (165°F/74°C).
Meanwhile, melt the ghee or butter in a large deep skillet over medium heat. Add the onion and cook, stirring often, for 6-8 minutes until soft and golden at the edges.
Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the cumin, coriander, chili powder, turmeric and garam masala and cook for 30 seconds, stirring constantly.
Pour in the tomato purée and water. Bring to a simmer, then reduce the heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the fat begins to separate at the edges.
Blend the sauce until smooth with an immersion blender if you prefer a silky texture, or leave it slightly chunky. Stir in the heavy cream, sugar if using, and kasoori methi. Simmer for 3-4 minutes.
Add the cooked chicken tikka and any juices to the sauce. Simmer for 5 minutes, until the chicken is hot and the sauce clings to the pieces. Season with salt to taste.
Garnish with the chopped cilantro and serve with basmati rice or warm naan.
Regional variants
Some cooks add ground almonds or cashew paste for a thicker, nuttier sauce, while others use coconut milk instead of cream.
Cook's notes
- Use chicken thighs for juicier tikka; if using chicken breast, cut into slightly smaller pieces and reduce the broiling time to avoid dryness.
- Kasoori methi (dried fenugreek) gives the characteristic restaurant aroma; crumble it between your fingers before adding.
- For a smoky tandoor-like finish, place a small piece of hot charcoal in a foil cup inside the cooked sauce, drop a little ghee on it, cover for 2 minutes, then remove the charcoal.
Serve with
Steamed basmati rice, warm naan or roti, and cooling cucumber raita or mango chutney.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; reheat gently with a splash of water. Freeze the sauce and chicken for up to 1 month.
