Chicken Tikka Masala

Ingredients

• 800 gboneless, skinless chicken thighs, cut into bite-sized pieces
• 240 g (1 cup)plain yoghurt
• 1½ tbspgarlic, grated
• 1 tbspginger, grated
• 2 tspgaram masala
• 1 tspground turmeric
• 1 tspchilli powder
• 1 tspground cumin
• 1 tspsalt
• 2 tbspoil
• 2 tbspbutter
• 1 largeonion, finely diced
• 1½ tbspgarlic, grated
• 1 tbspginger, grated
• 2 tspgaram masala
• 2 tspchilli powder
• 2 largetomatoes, finely diced
• 2 tbsptomato paste
• 1 tspsalt, or to taste
• 1 tspbrown sugar
• 240 ml (1 cup)cream or yoghurt
• 60 ml (¼ cup), or more if neededwater

Instructions

1. 1

   Marinate the chicken

   Combine the yoghurt, 1½ tablespoons garlic, 1 tablespoon ginger, 2 teaspoons garam masala, turmeric, chilli powder, cumin and 1 teaspoon salt in a large bowl. Add the chicken, mix to coat, cover and chill overnight.

2. 2

   Heat the oil

   Set a large pan over medium-high heat and add the oil.

3. 3

   Sear the chicken

   Once the oil is hot, sear the chicken in batches for about 3 minutes on each side, until it begins to brown. Transfer the pieces out of the pan and set aside.

4. 4

   Melt the butter

   Melt the butter in the same pan.

5. 5

   Cook the aromatics

   Add the onion, remaining garlic and remaining ginger. When the onion is translucent, stir in 2 teaspoons garam masala and 2 teaspoons chilli powder, then fry for about 2 minutes, until fragrant.

6. 6

   Break down tomatoes

   Add the diced tomatoes, tomato paste, 1 teaspoon salt and brown sugar. Cook until the tomatoes have broken down.

7. 7

   Simmer the chicken

   Return the chicken to the pan and cook for 8 minutes. If the spices begin sticking to the bottom, add water gradually.

8. 8

   Finish the sauce

   Stir in the cream or yoghurt and cook for 5 minutes, until the sauce reaches your preferred consistency.

9. 9

   Taste and serve

   Taste and adjust the seasoning. Garnish with chopped coriander or parsley if desired, and serve.

What is chicken tikka masala?

Chicken tikka masala is chicken cooked with spices in a rich tomato-based sauce. It is widely associated with British-Indian cooking, though its precise origins are debated.

This version starts with yoghurt-marinated chicken, then builds the sauce in the same pan used to sear it. That lets the browned bits and the spices carry through into the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 50g protein, 22g carbs, 56g fat.

The chicken provides most of the protein, while the yoghurt, tomatoes and brown sugar contribute carbohydrates. Oil, butter and the cream option account for much of the fat; serve it with a generous vegetable side and a measured portion of rice or bread to balance the plate.

Why marinate the chicken?

Yoghurt: it coats the chicken and carries the garlic, ginger and spices across its surface. The recipe calls for an overnight rest, so allow time for that before cooking.

Bite-sized pieces: cutting the thighs evenly helps them sear and finish cooking at a similar pace.

Build flavour in the pan

Searing: cook the chicken in batches so the pieces can brown rather than crowding the pan. They will finish cooking later in the sauce.

Aromatics: cook the onion until translucent before adding the garam masala and chilli powder. Fry the spices for about 2 minutes, stopping when they smell fragrant.

Get the sauce texture right

Tomatoes: cook them until they have broken down before returning the chicken. This gives the sauce a more cohesive base.

Water: add it gradually during the 8-minute chicken simmer if the spices start sticking. Stir in the cream or yoghurt afterwards and cook for 5 minutes, until the sauce is as thick as you like.

Choose cream or yoghurt

Cream: use it for a richer, silkier sauce. Stir it in after the chicken has simmered in the tomato mixture.

Yoghurt: this is the alternative listed in the recipe. Stir it in gently and keep the heat steady to help prevent it splitting.

Serve it with

Rice or flatbread makes a useful accompaniment for the sauce. Add a vegetable side, such as greens or roasted vegetables, to round out the meal.

Taste the sauce before serving and adjust the salt to suit. The optional chopped coriander or parsley adds a fresh finish.

Recipe notes & tips

• Chill the marinated chicken overnight as directed.
• Sear the chicken in batches to give the pieces room to brown.
• Use the same pan for the sauce so the browned residue stays in the dish.
• Add water a little at a time if the spices begin sticking.
• Choose cream or yoghurt according to the sauce you prefer.
• Taste the sauce before serving and adjust its seasoning.

Variations

• Milder sauce: reduce the chilli powder to suit your preference.
• More heat: add extra chilli powder to the sauce.
• Creamier finish: choose cream rather than yoghurt for the final addition.
• Yoghurt finish: use yoghurt in place of cream for the sauce.
• Fresh garnish: finish with chopped coriander or parsley, as suggested in the method.

Common mistakes to avoid

• Crowding the pan: the chicken is less likely to brown; sear it in batches.
• Skipping the marinade: allow the chicken to chill overnight as the method specifies.
• Adding all the water at once: add it gradually only when the spices start sticking.
• Cooking the spices too briefly: fry them for about 2 minutes, until fragrant.
• Stopping before the tomatoes break down: continue cooking them until they soften into the sauce.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions