🍛 Chicken Tikka Masala

🍛 Chicken Tikka Masala

Prep15 min

Marinate30 min+

Cook30 min

Serves4

HeatMedium 🌶️

Easy✔

Ingredients — Chicken & Marinade

• 600g boneless, skinless chicken thighs, cut into chunks
• 150g plain natural yogurt
• 2 tsp lemon juice
• 2 garlic cloves, crushed
• 1 inch fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli powder (adjust to taste)
• ½ tsp salt

Ingredients — Masala Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 inch fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 150ml chicken stock
• 2 tbsp tomato purée
• 2–3 tbsp double cream
• Salt to taste
• Fresh coriander to garnish

Method

1. Marinade: Mix all marinade ingredients in a bowl. Add chicken, coat well. Cover and chill for at least 30 minutes (overnight improves flavour).
2. Cook chicken: Heat 1 tbsp oil in a pan. Fry chicken in batches for 3–4 min until charred and sealed. Set aside.
3. Make sauce: In the same pan, add remaining oil. Fry onion gently for 8–10 min until soft and golden. Add garlic and ginger; cook 1 min more.
4. Stir in cumin, coriander, turmeric and chilli powder. Cook 1 minute until fragrant.
5. Add chopped tomatoes, tomato purée and stock. Simmer gently for 15 minutes until thickened.
6. Blend part or all of the sauce for smoother texture if preferred.
7. Return chicken to the pan. Simmer gently for 10–12 minutes until chicken is cooked through.
8. Stir in garam masala and cream. Taste and add salt as needed. Simmer 2 more minutes.
9. Garnish with fresh coriander. Serve with basmati rice or naan bread.

💡 Tip: Chicken thighs stay juicier than breast — highly recommended. Reduce chilli powder for mild, increase for hot. Cream added at the end keeps it rich and smooth.