Chicken Tikka Masala

Total Time 1

Servings: 4 4 servings

Course: Main Course

Cuisine: British

Ingredients Method Notes

Ingredients

Chicken Marinade

600 g chicken thighs boneless, cut into chunks
150 ml plain yoghurt
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp chilli powder
1 tbsp ginger-garlic paste
Salt

Masala Sauce

2 onions finely diced
400 g canned crushed tomatoes
200 ml double cream
3 tbsp butter
1 tbsp vegetable oil
1 tsp cumin seeds
3 cloves garlic minced
1 tbsp grated ginger
2 tsp garam masala
1 tsp paprika
1 tsp coriander powder
1 tsp sugar
Fresh coriander and naan bread to serve

Method

Mix all marinade ingredients with the chicken. Marinate for at least 30 minutes.
Grill or pan-fry the marinated chicken over high heat until charred at the edges and cooked through. Set aside.
Heat butter and oil in a large pan. Add cumin seeds and let them sizzle for 30 seconds. Add the onions and cook over medium heat for 12–15 minutes until golden and very soft.
Add the garlic and ginger. Cook for 2 minutes. Stir in all the ground spices and cook for 1 minute.
Add the crushed tomatoes and sugar. Simmer for 15 minutes until the sauce is thick and the oil rises to the surface.
Stir in the double cream and simmer gently for 5 minutes. Add the grilled chicken and simmer for a further 5 minutes.
Season to taste. Garnish with fresh coriander and serve with naan bread or basmati rice.

Notes

Source: Classic British-Indian recipe. Estimated values per serving (excl. naan/rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.