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a pot with chicken tikka masala garnished with cream and cilantro

Chicken Tikka Masala (The Best Ever)

Tenderest pieces of marinated chicken in a rich, fragrant and flavour-packed tomato sauce with warm spices and punchy aromatics.
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Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Servings 10

Equipment

  • 1 Large Mixing Bowl
  • 1 large skillet
  • 1 oven tray

Ingredients
  

For Chicken Tikka:

  • 1 kg of chicken breast cut into 3-4cm pieces
  • 1/2 cup of Greek or plain yoghurt
  • 1 tbsp neutral oil see note 1
  • 1 tbsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger see note 2
  • 1 tsp ground coriander
  • 1 tsp hot paprika see note 3
  • 1 tsp garam masala
  • 1/2 tsp grouns cumin
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric

For Tikka Masala Sauce:

  • 3 tbsp cooking oil
  • 1 large onion finely chopped (white, yellow or red)
  • 2 tsp minced ginger see note 2
  • 2 tsp minced garlic
  • 1 tbsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika see note 3
  • 1 tsp ground cumin
  • 400 ml chopped tomatoes or tomato passata
  • 1 cup water
  • 200 ml cooking cream
  • 1 tbsp sugar
  • 1 tbsp fenugreek leaves katsuri methi - optional
  • Fresh cilantro for garnish

Instructions
 

To make chicken marinade:

  • Place chicken chunks into a large bowl.
  • Add the ground spices, 1 tbsp oil, 1 tbsp lemon juice, 2 tsp each minced garlic and ginger (OR 1 tbsp garlic-ginger paste) and 1/2 cups Greek or plain yoghurt.
  • Mix everything well so that each chicken piece is coated with the marinade.
  • Cover with cling film or transfer into a large ziplock.
  • Leave to marinate for at least 2 hours or overnight.

To cook the chicken:

  • Take out of the fridge 20 minutes before cooking. (I suggest you take it out as you start cooking your tikka masala sauce!)
  • Line a large oven tray with baking paper.
  • Arrange the chicken pieces in a single layer.
  • Roast in oven at 210C for 12-15 minutes, turning once.
  • Check the chicken - it should be almost or completely cooked inside.

To make tikka masala:

  • In a large heavy-bottom skillet, heat 3 tbsp of cooking oil to medium.
  • Add the onions and fry for 10-12 minutes until they turn golden brown.
  • Add garlic and ginger and fry for 20-30 seconds for the aromas to release.
  • Add all ground spices and stir to combine.
  • Immediately add chopped tomatoes or passata.
  • Give it all another good stir, lower the heat and simmer the sauce for 10-12 minutes. Stir occasionally, scraping the bits off the sides of the pan.
  • Once the sauce thickens and becomes fragrant, add a cup of water, cover and continue to simmer for another 15 minutes. (this would be the good time to send the chicken into the oven!)
  • Add 200ml of cooking cream (reserve just a little for garnish!), 1 tbsp sugar and 1 tbsp fenugereek leaves, if using, and stir in the chicken tikka.
  • Simmer for the last 2-3 minutes.
  • Serve drizzled with a little more cream, garnished with fresh cilantro leaves, with a side of white rice or paratha/naan.

Notes

1) Light olive oil, grapeseed oil or sunflower seed oil are all good alternatives. Or use mustard oil for a more authentic flavour!
2) You can mince fresh ginger and garlic, or use store-bought jar. You can also swap for 1 tbsp of ginger-garlic paste from the store.
3) I use hot paprika for a milder taste with a hint of smokiness. If you like it spicy, swap for Kashmiri chili or Cayenne pepper.