Chicken Tikka Masala
Chicken Tikka Masala
Prep: 25 minutes (plus 1 hour marinating)
Difficulty: Medium
Cook: 40 minutes
Serves: 4
Chicken Tikka Masala is the curry that needs no introduction, and yet it never gets old. Tender chunks of chicken are marinated in spiced yogurt, charred until they pick up a smoky edge, then simmered in a luscious tomato and cream gravy. Every spoonful balances tang, warmth and a gentle sweetness, with that unmistakable glow of Kashmiri chilli on top.
The secret lies in treating the dish as two parts that come together at the end. The marinade tenderises the chicken and builds deep flavour, while the gravy is slowly cooked from whole spices, onion and cashew until it turns silky and rich. Finish with kasuri methi and a swirl of cream, then scoop it up with butter naan or steaming basmati rice for a meal that feels like a night out at home.
Ingredients
- For the chicken tikka:
- 600g boneless chicken thigh, cut into bite-sized cubes
- 1/2 cup thick hung yogurt
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tsp Kashmiri Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt, to taste
- For the masala gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 Nagercoil Bay Leaf
- 1 Cinnamon Bark piece (1 inch)
- 3 Idukki Green Cardamom Whole pods
- 1 cup Onion paste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1.5 cups tomato puree
- 8 Malabar Creamy Jumbo Cashew Nuts Whole, soaked and ground to a paste
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Jaggery Powder
- 1 tsp Fenugreek Leaves Kasuri Methi, crushed
- 3/4 tsp Punjabi Garam Masala
- 1/2 cup fresh cream
- Fresh coriander leaves, chopped, to garnish
- Salt, to taste
Method
Step 1: Marinate the chicken
In a large bowl, whisk together the yogurt, ginger paste, garlic paste, Kashmiri chilli powder, turmeric, cumin powder, coriander powder, lemon juice, oil and salt. Add the chicken and coat every piece well. Cover and refrigerate for at least 1 hour, or overnight for the best flavour.
Step 2: Char the tikka
Thread the chicken onto skewers, or lay the pieces in a single layer on a lined baking tray. Grill or roast at 220°C for 12 to 15 minutes, turning once, until cooked through with lightly charred edges. Alternatively, sear the pieces in a hot pan in batches. Set aside.
Step 3: Temper the whole spices
Heat the butter and oil together in a heavy-bottomed pan over medium heat. Add the bay leaf, cinnamon and green cardamom and let them sizzle for 30 seconds until fragrant. Stir in the onion paste and cook for 8 to 10 minutes, stirring often, until it turns light golden.
Step 4: Build the masala
Add the ginger and garlic pastes and cook for 2 minutes until the raw smell disappears. Pour in the tomato puree, then add the Kashmiri chilli powder, coriander powder, turmeric and salt. Cook for 8 to 10 minutes until the masala thickens and the butter begins to separate at the edges.
Step 5: Simmer into a silky gravy
Stir in the cashew paste, jaggery and 3/4 cup of warm water. Simmer gently for 8 minutes, stirring now and then. For a smoother, restaurant-style gravy, remove the whole spices and blend the mixture briefly, then return it to the pan.
Step 6: Finish and serve
Add the grilled chicken to the gravy and simmer for 5 minutes so it absorbs the flavours. Rub the kasuri methi between your palms and stir it in along with the garam masala. Pour in the cream, mix gently and switch off the heat. Garnish with fresh coriander and serve hot with butter naan or basmati rice.
Chef's Tip: Use chicken thigh rather than breast for the juiciest results, and do not skip the char on the tikka. That smoky edge is what makes this masala taste like it came out of a tandoor. If you like a hotter curry, add a pinch of Teja chilli powder along with the Kashmiri chilli.
