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Chicken Tikka Masala

Tender grilled chicken simmered in a rich, creamy tomato sauce infused with aromatic spices.
Prep 45 min + 1–3 hr marinating
Cook 40 min
Total 1 hr 25 min + marinating
Servings 6

Ingredients

First marinade

  • 1 kg chicken thighs, diced
  • 2 tbsp ginger garlic paste
  • 1 tsp kashmiri chilli powder
  • juice of ½ lemon
  • ½ tsp salt

Second marinade

  • 3 tbsp tempered mustard seed oil
  • 1 tsp kashmiri chilli powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tbsp ginger garlic paste
  • 1 tsp kasuri methi
  • 2 tbsp yoghurt

Tomato gravy

  • 1 tbsp ghee
  • 4 green cardamom pods
  • ½ tsp cumin seeds
  • 2 bay leaves
  • 2 red onions, sliced thin
  • salt to taste
  • 2 tbsp ginger garlic paste
  • ½ tsp kashmiri chilli powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 30g raw cashews
  • 1 tsp kasuri methi
  • 4 tomatoes, diced
  • 1 green chilli
  • small bunch coriander stalks
  • 1.5 tbsp butter
  • 1 tsp honey
  • 30ml cream

To serve

  • fresh coriander
  • basmati rice
  • naan bread

Method

  1. Combine the chicken with ginger garlic paste, kashmiri chilli powder, lemon juice, and salt. Mix well and marinate for 30 minutes.
  2. Mix the mustard seed oil, kashmiri chilli powder, turmeric, garam masala, cumin, salt, ginger garlic paste, and kasuri methi together. Add yoghurt and mix again.
  3. Add the first-marinated chicken to the spice-yoghurt mixture. Mix well and refrigerate for 1–3 hours.
  4. Thread chicken onto skewers and grill over hot charcoal 3–4 minutes per side until well coloured. Alternatively, bake at 220°C for 8–10 minutes.
  5. Heat ghee in a large pot over medium heat. Add cardamom pods, cumin seeds, and bay leaves and infuse for 3–4 minutes.
  6. Add the sliced onions and a pinch of salt. Cook for 10 minutes, stirring occasionally, until caramelised.
  7. Add ginger garlic paste, kashmiri chilli powder, turmeric, garam masala, cashews, and kasuri methi. Stir well.
  8. Add the diced tomatoes, green chilli, coriander stalks, a pinch of salt, and 150ml water. Cook for 20 minutes until the tomatoes have broken down.
  9. Remove from heat, cool slightly, and discard the bay leaves. Blend until completely smooth.
  10. Return the blended sauce to the pot over low heat. Stir in butter, honey, and cream until the butter has melted and everything is combined.
  11. Add the grilled chicken and stir to coat. Heat through for a few minutes.
  12. Serve with rice and naan, garnished with fresh coriander.

Nutrition (per serving, approximate)
Calories ~435 kcal
Protein ~32g

Notes

Tags: #recipe #chicken #indian