Meals · Punjab

Chicken Tikka Masala

Smoky, chargrilled chicken tikka folded into a bold onion, tomato and cream masala. Punchier and more onion-forward than butter chicken, with the tikka's char front and centre.

Chicken Tikka Masala

Prep 25 min · Cook 40 min · Total 65 min + 2 hr marinade · Serves 4

Ingredients

Tikka

  • 700 g Boneless chicken thighs
  • ½ cup Thick curd
  • 1 tbsp Ginger-garlic paste
  • 1 ½ tsp Kashmiri chilli powder
  • 1 tsp Ground cumin
  • 1 tsp Garam masala
  • ¼ tsp Turmeric
  • 1 tbsp Lemon juice
  • 1 tbsp Mustard oil
  • 1 tsp Salt

Masala

  • 3 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Cumin seeds
  • 2 Onions, finely chopped
  • 1 tbsp Ginger-garlic paste
  • 2 Green chillies, slit
  • 400 g Ripe tomatoes, pureed
  • 1 ½ tsp Kashmiri chilli powder
  • 1 ½ tsp Ground coriander
  • ½ tsp Turmeric
  • 1 tsp Garam masala
  • ¾ tsp Salt
  • ½ cup Single cream
  • 1 tsp Kasuri methi
  • 1 tsp Sugar
  • 2 tbsp Coriander leaves, chopped

Method

  1. Marinate the tikka. Mix everything in the tikka list with the chicken until well coated. Cover and chill for at least 2 hours, or overnight.
  2. Char the tikka. Thread the chicken onto skewers and grill under a very hot grill, or in a 240 C oven on a rack, for 10 to 12 minutes, turning once, until charred at the edges. A smoking-hot cast-iron pan works too.
  3. Brown the onions. Heat the oil and butter in a wide pan. Add the cumin seeds, then the onions, and fry over medium heat until deep golden brown. This colour is where the flavour comes from, so take your time.
  4. Build the masala. Add the ginger-garlic paste and green chillies and fry for a minute. Stir in the chilli powder, coriander and turmeric with a splash of water, then the tomatoes and salt. Cook until thick, glossy and oil shows at the edges.
  5. Simmer the tikka. Add 1/2 cup water and the charred tikka with any juices. Simmer for 5 minutes, then stir in the cream, garam masala and kasuri methi and cook 2 to 3 minutes more.
  6. Serve. Taste and add the sugar if the tomatoes are sharp. Scatter with coriander and serve with naan, roti or basmati rice.

Tips

Thighs stay juicy under high heat; breast dries out quickly, so cut it bigger and grill it a few minutes less. For a smoky dhaba finish, set a hot coal in a small steel bowl on top of the curry, drip ghee on it and cover for 2 minutes.