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Spiced Chicken Tikka Masala Curry

Chicken Tikka Masala

A popular and creamy curry made with marinated and grilled chicken pieces simmered in a rich, spiced tomato and cream sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 530
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 600 g boneless skinless chicken breasts or thighs, cut into 2.5cm (1-inch) cubes
  • 150 g full-fat Greek yoghurt
  • 1 tbsp ginger-garlic paste or 2 cloves garlic and a 2cm piece of ginger, finely grated
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp mild chilli powder or Kashmiri for colour
  • 1 tbsp lemon juice
  • 1 tsp salt
For the Masala Sauce
  • 2 tbsp vegetable oil or ghee
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp mild chilli powder adjust to taste
  • 400 g tomato passata
  • 1 tsp sugar optional, to balance the acidity
  • 150 ml double cream
  • 1 tbsp kasuri methi dried fenugreek leaves
  • Fresh coriander chopped, to garnish

Method
 

  1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, ginger-garlic paste, garam masala, turmeric, cumin, chilli powder, lemon juice, and salt. Add the chicken pieces and mix thoroughly to ensure every piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavour.
  2. Cook the Chicken: Preheat your grill to its highest setting. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place them on a foil-lined baking tray and grill for 8-10 minutes, turning halfway through, until cooked through and nicely charred in spots. Alternatively, you can pan-fry the chicken in a hot, lightly oiled griddle pan in batches. Set the cooked chicken aside.
  3. Start the Sauce: Heat the oil or ghee in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the finely chopped onion and sauté for 8-10 minutes, until soft, translucent, and just starting to turn golden.
  4. Bloom the Spices: Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the ground spices: garam masala, cumin, coriander, turmeric, and chilli powder. Stir constantly for about 30-40 seconds until the spices are fragrant. This step is crucial for developing their flavour.
  5. Build the Sauce Base: Pour in the tomato passata, add the sugar (if using), and a pinch of salt. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for 10-15 minutes. The sauce will thicken and deepen in colour.
  6. Finish with Cream: Stir in the double cream until fully incorporated. Crush the kasuri methi between your palms and sprinkle it into the sauce. Let it simmer very gently for another 2 minutes. What works best for me is ensuring the heat is very low at this stage to prevent the cream from splitting.
  7. Combine and Serve: Add the cooked chicken tikka pieces to the sauce, stirring to coat. Let everything heat through together for 2-3 minutes. Check for seasoning and adjust if necessary. Garnish generously with fresh chopped coriander and serve immediately.

Notes

Serve hot with fluffy basmati rice or warm naan bread to soak up the delicious sauce. The 1-hour marination time is not included in the total time.