Homemade Chicken Tikka Masala
Discover our authentic chicken tikka masala recipe: chicken marinated in yoghurt and spices, grilled, then simmered in a fragrant, creamy tomato sauce. A beloved Indo-British classic you can make at home.
Ingredients
- 600 g chicken breast, cut into cubes
- 150 g plain yoghurt
- 2 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
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1 tsp Lakadong turmeric
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1 tbsp garam masala
- 1 tsp chilli powder
- Salt
- 2 tbsp ghee or butter
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
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1 tsp cumin seeds
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1 tsp ground coriander seeds
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1 tsp Lakadong turmeric
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2 tsp garam masala
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1 pinch ground black pepper
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3 green cardamom pods
- 400 g chopped tomatoes
- 150 ml double cream
- Salt, fresh coriander to garnish
- Basmati rice
Instructions
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1
In a large bowl, combine the yoghurt, lemon juice, garlic, ginger, turmeric, garam masala, chilli powder and salt.
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2
Add the chicken cubes and coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours, ideally overnight.
-
3
Heat a pan or grill over high heat and cook the marinated chicken for 8 to 10 minutes, until nicely charred and cooked through. Set aside.
-
4
In a large saucepan, melt the ghee over medium heat and sauté the sliced onion until translucent, about 5 minutes.
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5
Add the garlic, ginger, cumin seeds, ground coriander, turmeric, garam masala, black pepper and lightly crushed cardamom pods. Sauté for 1 minute, stirring, to release the aromas.
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6
Pour in the chopped tomatoes, season with salt and simmer gently for 15 minutes, stirring occasionally, until the sauce thickens.
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7
Stir in the double cream and mix well. Warm through for 2 minutes without boiling.
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8
Add the grilled chicken to the sauce and simmer for a further 5 minutes so it soaks up the flavours.
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9
Scatter with fresh chopped coriander and serve immediately with hot basmati rice.
Tips
For a smokier chicken tikka masala, finish the chicken pieces for a few minutes under the grill.
You may come across a whole cardamom pod: no need to worry, in India it is happily bitten into for a real burst of aroma. Feel free to set it aside, but it is perfectly edible and part of the fun.
The marinade can be made the day before: the longer the chicken marinates, the more tender and flavourful it becomes.
For a lighter version, swap the double cream for coconut cream.
Spices used
Find the spices from this recipe in our shop.
Garam Masala
Palakudi Green Cardamom
Cumin seeds
Coriander Seeds
Lakadong Turmeric Powder
Njallani Green Cardamom
Whole Malabar black pepper
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