Chicken Tikka Masala
A rich, smooth Chicken Tikka Masala with yogurt-marinated chicken and a blended tomato-cream sauce. Kashmiri chili adds colour and warmth, while blending the sauce delivers that polished, restaurant-style finish.
Servings: 4 people
Calories: 767kcal
Equipment
- Chefs Knife
- Cutting Board
- Large Mixing Bowl (for marinating chicken)
- Measuring Cups and Spoons
- Large Cast Iron Skillet or Heavy-Bottom Pan
- Wooden spoon or silicone spatula
- Immersion Blender
- Medium Sauce Spoon or Ladle
Ingredients
For the Chicken Marinade
- 1 ½ lb Chicken Thighs Boneless skinless, cut into chunks
- ¾ cup Plain Yogurt
- 1 tbsp Lemon Juice
- 3 Cloves Garlic Finely Diced or Grated
- 1 tbsp Fresh Ginger Grated
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Paprika
- ½ tsp Ground Turmeric
- 1 tsp Salt
- 1 Tbsp Neutral Oil
For the Masala Sauce
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Medium Yellow Onion Diced
- 3 Cloves Garlic Diced
- 1 tbsp Fresh Ginger Grated
- 1 tbsp Garam Masala
- 2 tsp Paprika Smoked Optional
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric
- 1 tsp Kashmiri Chili Powder
- 1 Tbsp Tomato Paste
- 1 cup Passata
- 1 cup Heavy Cream
- 1 tsp Sugar
- 1 tsp Salt
To Finish
- Fresh Cilantro chopped
- Cooked Basmati Rice
- Naan Bread
- Taste and add Salt if required
Instructions
Marinate the Chicken
- Combine Yogurt, Lemon Juice, Garlic, Ginger, Spices, Salt, and Oil. Add Chicken and mix until fully coated. Cover and marinate at least 1 hour, overnight preferred.
Cook the Chicken
- Heat a cast iron skillet or heavy pan over medium-high heat. Cook Chicken in batches until lightly charred and just cooked through, about 3–4 minutes per side. Remove and set aside.
Build the Masala Base
- Reduce heat to medium. Add Butter and Olive Oil. Sauté Onion for 6–8 minutes until soft and lightly golden.
Bloom the Spices
- Add Garlic and Ginger and cook 30 seconds until fragrant. Stir in Garam Masala, Paprika, Cumin, Coriander, Turmeric, and Kashmiri Chili Powder. Cook 1 minute to bloom.
Develop the Sauce
- Stir in Tomato Paste and cook 1 minute. Add Passata and simmer 10–12 minutes until thick and concentrated.
Blend Until Smooth
- Stir in Heavy Cream and Sugar. Using an immersion blender, blend the sauce directly in the pan until completely smooth and velvety.
Finish the Curry
- Return Chicken to the pan and simmer 5–7 minutes until the chicken is coated and heated through. Season with Salt to taste.
Serve
- Finish with Fresh Cilantro. Serve hot with Basmati Rice and warm Naan.
Nutrition
Calories: 767kcal | Carbohydrates: 25g | Protein: 38g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 452mg | Potassium: 970mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2293IU | Vitamin C: 13mg | Calcium: 161mg | Iron: 4mg
