50min 2 ppl
Ultimate Restaurant-Style Chicken Tikka Masala
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 45g
Carbs 18g
Fats 48g
About this dish
An intensely flavorful, deeply smoky chicken tikka masala with a luxurious cream-based sauce, just like your favorite British Indian Restaurant. Marinated yogurt-spiced chicken is charred for that tandoor effect, then simmered in a rich tomato and cream gravy finished with fragrant kasuri methi.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Lemon Juice0.5 tbsp
- Onionlarge, finely chopped0.5
- Fresh Corianderchopped0.5 handful
Meat & Poultry
- Chicken Thighsboneless, skinless400 g
Dairy & Eggs
- Plain Greek Yogurt75 g
- Ghee or Unsalted Butter1 tbsp
- Double Cream75 ml
Tins & Jars
- Ginger-Garlic Pastefor marinade0.5 tbsp
- Ginger-Garlic Pastefor sauce0.5 tbsp
- Tomato Purée or Crushed Tomatoes200 g
- Water or Chicken Stock50 ml
Dried Goods
- Sugaroptional0.5 tsp
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade0.5 tbsp
- Garam Masalafor marinade0.5 tbsp
- Ground Cuminfor marinade0.5 tsp
- Ground Turmericfor marinade0.5 tsp
- Salt0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Ground Coriander0.75 tsp
- Ground Cuminfor sauce0.5 tsp
- Garam Masalafor sauce0.5 tsp
- Ground Turmericfor sauce0.25 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
Oils & Condiments
- Vegetable Oilfor marinade0.5 tbsp
- Vegetable Oilfor sauce0.5 tbsp
Utensils
- Large mixing bowl
- Whisk
- Cast-iron skillet
- Large deep skillet or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Meat thermometer
- Measuring spoons
Method
1
Cut the chicken thighs into bite-sized chunks. Finely chop the onion. Chop the fresh coriander for garnish and set aside.
Approx. 10 minutes
2
In a large bowl, whisk together the Greek yogurt, ginger-garlic paste, lemon juice, 0.5 tbsp vegetable oil, Kashmiri chili powder, garam masala, cumin, turmeric, and salt until smooth.
Approx. 5 minutes
3
Add the chicken pieces to the marinade and mix until completely coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for maximum flavor.
Approx. 60 minutes
4
Heat 0.5 tbsp oil in a cast-iron skillet over high heat. Remove chicken from the marinade, letting excess drip off, and add to the pan in batches without overcrowding. Sear for 3–4 minutes per side until deeply charred on the edges and cooked through (internal temperature should reach 74°C / 165°F when checked with a meat thermometer at the thickest piece). Remove and set aside.
Approx. 12 minutes
5
In a large deep skillet or Dutch oven, melt the ghee with 0.5 tbsp vegetable oil over medium heat. Add the finely chopped onion and cook slowly, stirring occasionally, for 8–10 minutes until soft, translucent, and just golden brown.
Approx. 10 minutes
6
Stir in the ginger-garlic paste and sauté for 1 minute until fragrant.
Approx. 1 minutes
7
Reduce heat to low. Add the Kashmiri chili powder, ground coriander, cumin, garam masala, and turmeric. Stir constantly for 30 seconds to toast the spices without burning.
Approx. 1 minutes
8
Pour in the tomato purée and water (or chicken stock). Bring to a simmer, cover, and cook on medium-low heat for 10 minutes until the tomatoes darken and the oil begins to separate at the edges.
Approx. 10 minutes
9
Reduce heat to low. Slowly pour in the double cream, stirring continuously to incorporate it into the tomato base. Add the sugar if using, then taste and adjust salt.
Approx. 2 minutes
10
Slide the charred chicken pieces along with any resting juices into the sauce. Simmer gently uncovered for 5 minutes so the chicken absorbs the flavors. Verify the chicken remains at a safe 74°C / 165°F internal temperature.
Approx. 5 minutes
11
Rub the kasuri methi between your palms directly into the pan and stir through to release its distinctive restaurant aroma. Garnish generously with fresh chopped coriander and serve hot with basmati rice and warm garlic naan.
Approx. 2 minutes
