Chicken Tikka Masala

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

The Marinade #

Ingredients #

  • Chicken – 500 g boneless, skinless thighs or breasts, cut into 2.5 cm chunks

The marinade:

  • Lemon juice – 3 tablespoons
  • Salt – ½ teaspoon
  • Ginger – 1 tablespoon, peeled and finely grated
  • Garlic cloves – 2, finely grated
  • Ground cumin – 1 teaspoon
  • Paprika – 1 teaspoon
  • Turmeric – 2 teaspoons
  • Garam masala – ½ teaspoon
  • Dried red chillies – 2, crushed
  • Cardamom pods – 10
  • Whipping cream – 6 tablespoons
  • Sunflower oil – 3 tablespoons

Method #

  1. Rub the chicken with salt and lemon juice. Leave for 20 minutes.
  2. Add the remaining marinade ingredients, mix well, cover, and refrigerate overnight.

The Masala #

Ingredients #

  • White onion – 1, finely sliced
  • Garlic cloves – 5, finely sliced
  • Ginger – 1 tablespoon, finely grated
  • Sunflower oil – 5 tablespoons
  • Cumin seeds – 1 teaspoon
  • Coriander seeds – 1 teaspoon
  • Dried red chillies – 3, crushed
  • Paprika – 2 teaspoons
  • Turmeric – ½ teaspoon
  • Yogurt – 4 tablespoons
  • Tomatoes – 3, finely chopped
  • Tomato purée – 1 tablespoon
  • Ground almonds – 1 tablespoon
  • Chicken stock – 350 ml
  • Single cream – 120 ml
  • Garam masala – ¼ teaspoon
  • Coriander leaves – 4 tablespoons, fresh and chopped

Method #

  1. Grind cumin, coriander, and chillies in a pestle and mortar.
  2. Heat oil in a large non-stick pan.
  3. Add onion and fry until caramelised (6–8 minutes).
  4. Add garlic and ginger, cook for another 2–3 minutes.
  5. Add spice mix (paprika, turmeric, ground cumin/coriander/chillies). Stir for 10 seconds.
  6. Add yogurt, one tablespoon at a time, stirring until absorbed.
  7. Add tomatoes and cook until pulpy.
  8. Stir in tomato purée, almonds, and chicken stock. Cover and simmer for 15–20 minutes until thickened.
  9. Stir in cream just before serving.

Cooking the Chicken #

  1. Preheat grill to highest setting.
  2. Thread marinated chicken onto skewers.
  3. Suspend skewers over a dish/tray and grill 5 minutes each side until charred and cooked through.
  4. Alternatively, place oiled chicken on a baking tray and grill 5 minutes per side.

Tip: Cut into the thickest piece to ensure it’s fully cooked — no pink should remain.

Finish the Dish #

  • Reheat the sauce and gently fold in the grilled chicken pieces.
  • Garnish with garam masala and fresh coriander leaves.

Serve with naan, steamed basmati rice, or chapatis — and enjoy a taste of Britain’s most beloved curry classic!