Chicken tikka masala
Yogurt- and spice-marinated chicken, roasted and served in a creamy tomato sauce. Serves 6; allow about 20 minutes of hands-on preparation, 55 minutes of cooking, and 10 hours for the cold marinade.
Chicken tikka masala combines marinated, roasted chicken pieces with a spiced tomato sauce, cream, and coriander. This version serves 6. Hands-on preparation time is an estimate; marinate the chicken in the refrigerator for 10 hours before cooking.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Ghee
Ingredients without verified allergen data 22
Ingredients without verified allergen data: Chicken, Plain yogurt, Lemon juice, Neutral oil, Garlic, Ginger, Sweet paprika, Garam masala, Ground cumin, Ground green cardamom, Salt, Onion, Ground coriander, Ground turmeric, Ground Kashmiri chili, Ground cinnamon, Tomato paste, Crushed tomato, Water, Sugar, Cream, Fresh cilantro.
Method
- 01
Marinate the chicken
In a bowl, mix the plain yogurt, lemon juice, neutral oil, 1 tablespoon of garlic, 1 tablespoon of ginger, 2 teaspoons of sweet paprika, 1 teaspoon of garam masala, 1 teaspoon of ground cumin, ¼ teaspoon of ground green cardamom, and 1 teaspoon of salt. Add the chicken and stir to coat. Cover and refrigerate for 10 hours.
Ready to continue when: All the chicken pieces are coated in the marinade and the covered bowl is in the refrigerator.
10 min - 02
Roast the chicken
Heat the oven with the broiler to 260°C. Thread the chicken pieces onto skewers and place them on a prepared rack or tray. Roast them on the upper rack for 10–12 minutes, turning once, until the edges are lightly charred.
Temperature: 260 °C / 500 °FReady to continue when: The chicken pieces have lightly charred edges and are roasted on both sides.
12 min - 03
Build the spiced base
While the chicken roasts, heat the ghee in a large saucepan. Cook the onion over medium-high heat until caramelized. Add the remaining garlic and ginger and cook for 2 minutes. Add the remaining sweet paprika, garam masala, ground cumin, the ground coriander, ground turmeric, ground Kashmiri chilli, and the remaining ground green cardamom; stir for 1–2 minutes. Add the ground cinnamon and tomato paste and mix.
Ready to continue when: The onion is caramelized, the aromatics are fragrant, and the spices are mixed in without burning.
20 min - 04
Simmer the sauce
Add the tomato purée, water, 1½ teaspoons of salt, and sugar. Bring to a simmer, cover, and cook for 15–20 minutes, stirring occasionally.
Ready to continue when: The sauce has gently simmered for 15–20 minutes and looks uniform.
20 min - 05
Finish the chicken tikka masala
Stir in the heavy cream. Remove the chicken from the skewers and add it to the sauce. Bring the sauce back to a simmer, cover, and cook for 10 minutes. Add the fresh coriander and stir.
Ready to continue when: The chicken is incorporated into the hot sauce, the cream is blended in, and the coriander is evenly distributed.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.