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Chicken Tikka Masala

The Quirky Foodster Team

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20 minutes (plus 1 hour marination)
Prep
35 minutes
Cook
4
Servings

Ingredients

  • 600 g (1.3 lb) halal boneless chicken thighs, cut into chunks
  • 150 g (2/3 cup) plain yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • Salt, to taste
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp chilli powder (adjust to taste)
  • 400 g (14 oz) tinned chopped tomatoes
  • 150 ml (2/3 cup) double cream
  • 1 tsp sugar
  • Fresh coriander, chopped, to garnish
  • Steamed basmati rice or naan, to serve

Method

  1. Combine the chicken with yoghurt, lemon juice, ginger-garlic paste, cumin, paprika, turmeric, garam masala and salt. Marinate for at least 1 hour, ideally overnight.
  2. Preheat a grill or oven to high (220°C/425°F). Thread or spread the chicken onto a tray and grill/roast for 12-15 minutes, turning once, until charred at the edges and cooked through.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Sauté the onion for 6-8 minutes until golden.
  4. Add the garlic, ginger and chilli powder, cooking for 1 minute until fragrant.
  5. Stir in the chopped tomatoes and sugar. Simmer for 12-15 minutes until the sauce thickens, then blend until smooth if a silky texture is preferred (optional).
  6. Stir in the cream and simmer for 3-4 minutes. Add the grilled chicken and its juices, simmering for a further 5 minutes.
  7. Garnish with fresh coriander and serve hot with basmati rice or naan.

Introduction: Chicken tikka masala developed within South Asian immigrant communities in Britain, building on the
Punjabi tradition of tandoor-grilled tikka chicken by simmering it in a creamy, spiced tomato sauce. It has
become one of the most widely loved halal curry dishes across the world, found on menus from Karachi to
London, and is often cited as a symbol of how South Asian halal cooking has shaped global food culture.

Cultural Background: Chicken tikka masala developed within South Asian immigrant communities in Britain, building on the
Punjabi tradition of tandoor-grilled tikka chicken by simmering it in a creamy, spiced tomato sauce. It has
become one of the most widely loved halal curry dishes across the world, found on menus from Karachi to
London, and is often cited as a symbol of how South Asian halal cooking has shaped global food culture.

Tips: Grilling or roasting the chicken separately before adding to the sauce gives the dish its signature smoky char. Blending the tomato base creates a smoother, restaurant-style sauce, but is optional for a rustic texture. Marinate the chicken overnight for the deepest flavour.

Variations: Use halal paneer instead of chicken for a vegetarian version. Swap double cream for coconut milk for a dairy-free version. Add a spoonful of ground almonds to the sauce for extra richness.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally, adding a splash of water if the
sauce has thickened.

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