Indian · Dinner · All year
Chicken Tikka Masala
4.6 community
30m
Prep
35m
Cook
Med
Level
620
kcal
Char-grilled yogurt-marinated chicken folded into a spiced tomato-cream masala — Britain's adopted national dish, built properly from the marinade up.
What you need
Ingredients
Servings
4
700 g
🍗 Chicken Thighs ›
bite-size
200 g
🥛 Greek Yogurt ›
2 tbsp
🫚 Ginger-Garlic Paste ›
1 tbsp
🌶️ Kashmiri Chili Powder ›
2 tsp
🍛 Garam Masala ›
1 tsp
🟡 Turmeric ›
1 tsp
🟤 Cumin ›
400 g
🥫 Canned Tomatoes ›
150 ml
🥛 Heavy Cream ›
60 g
🧈 Butter ›
1
🧅 Onion ›
diced
1 tsp
🌿 Kasuri Methi ›
crushed
1 handful
🌿 Cilantro ›
2 portions
🍚 Basmati Rice ›
Add all to shopping list
Mise en place
Before you start
30m
Prep
35m
Cook
65m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — bite-size
Onion — diced
Kasuri Methi — crushed
4 steps
Method
1
Marinate the chicken in yogurt, ginger-garlic paste, and half of every spice — minimum 1 hour, overnight for depth.
2
Broil or grill the chicken on high until charred at the edges, 8–10 minutes — char is non-negotiable; it's the "tikka."
Learn the technique ›
3
Meanwhile: soften the onion in butter 8 minutes; add remaining spices for 1; add tomatoes and simmer 15 minutes, then blend silky.
4
Fold in cream, the charred chicken, and kasuri methi; simmer gently 8 minutes. Cilantro over basmati.
💡
Kasuri methi (dried fenugreek leaves) is the restaurant aroma nobody can place. Crush it between your palms straight into the pot.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Off-dry Riesling or a mango lassi.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Basmati rice
·
Garlic naan
·
Cucumber raita
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
620
kcal
42g
protein
38g
carbs
33g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Just for you
My notes
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
30 min
Beginner
520 kcal
Sunday Roast Chicken
French · Dinner
90 min
Easy
640 kcal
Weekend Shakshuka
Middle Eastern · Breakfast
35 min
Easy
420 kcal
Start cooking