Chicken Tikka Masala

This is the king of curry night — a rich, fiery, unapologetically creamy bowl of indulgence that doesn’t just rival your local takeaway, it steamrolls it. This chicken tikka masala is the real deal. Bold. Smoky. Deeply spiced. It’s the kind of dish that silences a table and has everyone scraping the last streaks of sauce with torn bits of naan.

You’re taking juicy chicken thighs, marinating them in yoghurt and spice until they’re packed with flavour, then grilling or searing until they char like tandoor-fired meat. That’s the base. Then you build the sauce — a slow-fried onion base with ginger, garlic, turmeric, and heat, simmered in passata until thick and deep, finished with a swirl of cream that turns it luscious and silky.

The key here isn’t complexity — it’s control. Timing the marinade. Balancing the spices. Letting the sauce reduce until it clings to the chicken like velvet. One bite and you’ll realise why takeaway menus should fear home kitchens.

This is how you do comfort food properly. Rich, spiced, and totally dripping with flavour — all for a fraction of what you’d pay at the curry house. Fakeaway? No. This is the main event.

INGREDIENTS

(Serves 4)

For the marinade and chicken:

500g boneless, skinless chicken thighs, cut into chunks 150g plain yoghurt (full-fat for best flavour) 1 tablespoon lemon juice 1 tablespoon ginger-garlic paste 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon smoked paprika ¾ teaspoon fine salt

For the sauce:

2 tablespoons vegetable oil 1 large onion, finely chopped 1 tablespoon ginger-garlic paste 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon chilli powder (adjust to taste) 300g passata 100ml double cream 1 teaspoon caster sugar Salt, to taste

To serve:

Cooked basmati rice Warm naan bread Fresh coriander (optional)

EQUIPMENT NEEDED

Large bowl for marinating Griddle pan, frying pan, or grill Large saucepan Spatula or wooden spoon Chopping board and sharp knife Mixing spoons Measuring spoons

STEP-BY-STEP METHOD

1. Marinate the chicken

Start with the marinade. In a large bowl, mix together the yoghurt, lemon juice, ginger-garlic paste, ground cumin, garam masala, smoked paprika, and salt. Stir until smooth and fragrant. Add the chicken pieces and toss to coat completely.

Cover and leave to marinate in the fridge for at least 30 minutes. Longer is better — 2 hours is ideal, overnight if you’ve got time. The yoghurt tenderises, the spices penetrate, and the lemon adds brightness.

2. Sear or grill the chicken

Once marinated, remove the chicken from the fridge and let it sit at room temperature for 10 minutes — you want even cooking, not fridge-chill on hot metal.

Heat a griddle or large frying pan over high heat. Brush with oil. Sear the chicken in batches for 3–4 minutes per side until you get a solid char. You’re not cooking it through entirely — just building that smoky, blistered exterior. Transfer to a plate and set aside.

Alternatively, grill the chicken under a hot grill for about 8 minutes, flipping halfway. Whatever you do, don’t crowd the pan. You want sear, not steam.

3. Make the masala sauce

In a clean saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and cook low and slow for about 8–10 minutes, stirring regularly. You want deep golden colour, not burnt bitterness.

Once the onions are soft and caramelised, add 1 tablespoon of ginger-garlic paste and stir for 1 minute until it sizzles and becomes fragrant. Then add the turmeric, ground coriander, and chilli powder. Fry for another 30 seconds — the spices should darken slightly and start to stick. That’s where the magic starts.

4. Add the tomato and simmer

Pour in the passata. Stir to combine everything, scraping up any bits stuck to the bottom of the pan. Season with a pinch of salt. Bring it to a gentle simmer and let it reduce for 10 minutes, uncovered. You want the sauce to thicken and intensify — look for the colour to deepen and small oil bubbles to appear around the edges.

5. Finish with cream and chicken

Once the sauce has reduced and smells like it means business, add the cooked chicken pieces and any resting juices. Stir to coat fully.

Now pour in the double cream and the teaspoon of sugar. Stir gently until the sauce turns a rich orange-pink. Simmer for another 5 minutes on low heat so the flavours marry and the chicken finishes cooking through.

Taste and adjust seasoning — a pinch more salt or sugar depending on your preference. You’re looking for a balance of heat, depth, and creaminess.

6. Serve hot

Spoon the chicken tikka masala into bowls. Serve with hot basmati rice and soft naan to mop up the sauce. If you like, scatter with fresh coriander for a fresh herbal lift.

SERVING TIPS

Serve immediately while hot and bubbling. This dish is all about texture — tender chicken, velvety sauce, fluffy rice, and warm, chewy naan. Don’t skip the carbs — this sauce begs to be scooped. If you’re feeding a crowd, serve family-style with rice in one bowl, curry in another, and naan stacked warm and ready.

Got leftovers? They’ll taste even better the next day. The flavours deepen overnight — just reheat gently with a splash of water or cream to loosen.

CHEF’S NOTES

The chicken:

Chicken thighs are non-negotiable. Juicy, flavourful, and forgiving — perfect for high-heat cooking and slow sauce simmering. If you insist on breast, cut the cooking time in half or you’ll end up with rubber.

The marinade:

Yoghurt tenderises the chicken and adds tang. Spices bloom in the acidity. Don’t skip the resting time — 30 minutes minimum to let the flavour sink in. Overnight? That’s when the magic really happens.

The sauce:

Take your time frying the onion and spices — this is where depth comes from. Don’t rush or you’ll miss that roasted, aromatic base that makes tikka masala what it is.

The tomato:

Passata gives you smoothness and richness. If using chopped tomatoes, blitz them first — texture matters here. A splash of water helps thin it if it gets too thick before the cream goes in.

The cream:

Double cream is what gives this dish its iconic velvety finish. You can use single cream or coconut milk in a pinch, but don’t go light if you want indulgence.

Make it spicy:

Add green chillies to the sauce for more fire. Or serve with a side of mango chutney and pickled red onion to balance the heat.

Make it vegan:

Swap the chicken for roasted cauliflower or tofu, use a coconut yoghurt marinade, and finish with coconut cream. Same technique, same depth — totally plant-based.

FINAL THOUGHT

This is not a watered-down curry house knock-off. This is how you make tikka masala count — rich, fiery, layered with spice and smoky depth. It’s food that hits hard and hugs after. And when you get it right, you’ll wonder why you ever paid twenty quid for the privilege of something half as good.

It’s bold. It’s messy. It’s indulgent. And it’s yours — on demand, whenever the craving strikes. That’s not a fakeaway. That’s power.

HEALTH STATS (per serving, without rice or naan)

Energy: around 2800kJ (approx. 670kcal)

Fat: 42g

Saturates: 17g

Sugars: 9g

Salt: 1.6g

Carbohydrates: 15g

Protein: 38g

Fibre: 3g

DISCLAIMER

Every effort has been made to ensure the accuracy and clarity of this recipe. However, all individuals are responsible for verifying the ingredients, techniques, and methods they use. Always check packaging labels for the most up-to-date information regarding allergens, cross-contamination risks, and suitability for specific dietary needs, including gluten-free, nut-free, dairy-free, vegetarian, or vegan requirements.

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