Description
Chicken tikka masala is arguably the most popular curry in Britain, often cited as the country’s adopted national dish. Its exact origin is debated — was it invented in Glasgow, Birmingham, or adapted from Mughal cooking? Regardless, the combination of charred, yogurt-marinated chicken pieces swimming in a rich, spiced, creamy tomato sauce has become one of the most recognized dishes on earth. It is comfort food in the truest sense.
Ingredients
Units
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For the tikka marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 4 cloves garlic, grated
- 1-inch piece fresh ginger, grated
For the masala sauce
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- Fresh cilantro for garnish
- Steamed basmati rice or warm naan for serving
Instructions
- Combine all the tikka marinade ingredients in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight. The yogurt tenderizes the meat and helps the spices adhere.
- When ready to cook, thread the chicken onto metal skewers or arrange on a foil-lined sheet pan. Broil on high for 6-8 minutes per side, or grill over high heat, until charred in spots and cooked through. The char is important — it adds a smoky dimension to the final dish.
- Make the sauce: Heat the oil or ghee in a large, deep skillet over medium heat. Add the diced onion and cook for 8-10 minutes until softened and golden.
- Add the garlic and ginger, stirring for 1 minute. Add the garam masala, cumin, coriander, paprika, and turmeric. Stir constantly for 1 minute until the spices are fragrant and toasted.
- Pour in the crushed tomatoes, stir well, and simmer for 15 minutes until the sauce has thickened and the raw tomato flavor has cooked out.
- Stir in the heavy cream, butter, and sugar. Simmer for another 5 minutes. The sauce should be rich, creamy, and a warm orange-red color.
- Add the charred chicken pieces to the sauce. Simmer together for 5 minutes so the chicken absorbs the flavors. Taste and adjust salt and spice.
- Garnish with fresh cilantro and serve with steamed basmati rice or warm naan bread.
Notes
- The yogurt marinade serves two purposes: the acidity tenderizes the chicken, and the dairy proteins help the chicken char and develop those signature blackened spots under the broiler.
- Char the chicken aggressively — the slightly burnt edges are not a mistake. They provide the smoky, grilled flavor that distinguishes tikka masala from a generic curry.
- Finishing the sauce with butter and cream at the end keeps the dairy from splitting and produces a silkier, richer texture than adding them early.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Classic
- Cuisine: British-Indian