Chicken Tikka Masala

Whether it was invented in Glasgow or carries deeper Mughal roots, chicken tikka masala has earned its place as one of the most beloved curries on earth. The key word is charred. We’ve made this three times in the last month and don’t plan on stopping.

Those blackened edges are not a mistake; they are the point. This version earns its depth by treating the marinade seriously: overnight in the fridge if you have the time, the yogurt tenderizing and the spices penetrating deeply. The masala sauce follows the proper route: onions cooked low and long until golden, spices toasted in the fat, tomatoes simmered until the raw edge is gone, then butter and cream added at the end for silk rather than graininess. Serve over basmati rice with warm naan for the full experience. Leftover tikka masala, reheated the next day, is by many accounts better than fresh.

Marinate the Chicken

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.

Grill or Broil the Chicken

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 Masala Sauce

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.

Chicken Tikka Masala

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• Author: Kalle Bergman
• Total Time: 60 minutes
• Yield: 4 servings

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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.

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Ingredients

Units USM

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

• Category: Main Course
• Cuisine: British-Indian

Nutrition

• Serving Size: 1 serving
• Calories: 610
• Sugar: 9g
• Sodium: 980mg
• Fat: 38g
• Carbohydrates: 18g
• Protein: 48g