A classic Indian/British dish with soft, tender chunks of grilled chicken in a delicious, aromatic gravy. Serve with butter naan, roti, paratha, basmati rice, or jeera rice.
Ingredients
Chicken Marinade
- 1½ lbs. (700g) boneless chicken, preferably thighs or breasts
- ½ cup (120ml) Greek yogurt (or hung curd)
- ½ to 1 teaspoon Kashmiri red chili powder (use 1½ tsp for extra heat)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice (skip if yogurt is sour)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- 1 tablespoon oil (mustard oil if available)
Tikka Masala Sauce
- 3 tablespoons oil or ghee
- 1½ cups (150g) onions, finely chopped (1 large or 2 medium)
- 1 green chilli (optional)
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- ½ to 1 teaspoon Kashmiri red chili powder (up to 1 tbsp for extra heat)
- 2 teaspoons garam masala, adjust to taste
- 1 tablespoon coriander powder
- 1 to 1½ teaspoons cumin powder
- 1 to 2 teaspoons sugar, adjust to taste
- 1.1 lbs. (500g) tomatoes, pureed or chopped — or 10 oz. (1¼ cup) tomato puree/passata, or 14 oz. can peeled tomatoes
- 1 cup hot water (double if using cashews)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream or whipping cream (or ⅓ cup whole raw cashews blended into cream)
Garnish
- 3 tablespoons heavy cream
- 3 tablespoons coriander leaves, finely chopped
Instructions
Marinate the Chicken
- Cube chicken into 1 to 1½ inch pieces and add to a mixing bowl. Pat dry if there is excess moisture.
- Add the red chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt, and kasuri methi. Mix well.
- Cover with cling wrap and refrigerate for a minimum of 8 hours, up to 48 hours. In a rush, 3 hours will do.
Make the Tikka Masala Sauce
- Heat oil or ghee in a pot or pan. Add onions and sprinkle with 1 teaspoon salt. Sauté until deep golden.
- Add ginger garlic paste and green chilli. Sauté until aromatic, 40 to 60 seconds.
- Reduce heat to low. Add the red chili powder, coriander powder, garam masala, and cumin powder. Stir quickly.
- Add the tomatoes and cook on medium-high heat until the onion-tomato masala becomes very thick — about 7 to 8 minutes for fresh tomatoes, or 2 minutes for puree/passata.
- Pour in hot water, mix well, and bring to a rolling boil. Cover and simmer until thick, about 12 to 14 minutes.
- Optional: Cool and blend to a smooth purée, then return to the pot and heat up. This step reduces the acidity from canned tomatoes.
Grill the Chicken Tikka
- Oven: Thread chicken onto metal or soaked bamboo skewers. Bake at 460°F (240°C) for 9 to 10 minutes, flip, and grill for another 9 to 10 minutes. Broil 2 to 3 minutes to char slightly.
- Skillet: Heat 1 tbsp oil over medium-high. Cook chicken pieces in a single layer, 3 minutes per side, until charred but not fully cooked through. Work in batches.
- Air fryer: Thread on skewers and air fry at 400°F (200°C) for 6 minutes, flip, and fry for another 6 minutes. If they dry out, baste with marinade and continue 2 more minutes until slightly charred.
Finish the Dish
- After the sauce has simmered 12 to 14 minutes, add the sugar and cream (or cashew cream). Stir well and cook a few minutes until thick, creamy, and aromatic.
- Add the grilled chicken tikka and crushed kasuri methi. Make sure the gravy has reached a thick serving consistency before adding the chicken. Stir and cook 2 to 3 minutes until chicken is soft and tender. Taste and adjust salt, garam masala, and sugar as needed.
- Turn off heat and garnish with cream and coriander leaves. Serve with butter naan, roti, paratha, basmati rice, or jeera rice.