The Ultimate Makeover: Chicken Tikka Masala Recipe

Introduction

Chicken tikka masala is a beloved dish known for its rich, creamy tomato sauce and tender, spiced chicken. This recipe offers a flavorful marinade and a smooth sauce that brings restaurant-quality taste to your home kitchen. Perfect for a satisfying weeknight dinner or special occasion.

Ingredients

• 4-5cm piece ginger, peeled
• 4 plump garlic cloves
• 3 tbsp natural yogurt
• 2 tsp lime juice
• 1 tbsp finely chopped coriander leaves
• ½ tsp each hot chilli powder, garam masala, and paprika (use ¼ tsp of each for milder flavour)
• ¼ tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fenugreek seeds
• 600g skinless, boneless chicken breasts, cut into 4cm chunks
• 2 tbsp rapeseed oil
• 2 onions, halved lengthways and sliced into rough, thin wedges
• ½ tsp each paprika, turmeric, and garam masala
• ¼ tsp hot chilli powder (optional, omit for milder flavour)
• 2 tbsp tomato purée
• 2 tbsp natural yogurt
• 250g basmati rice
• 200g frozen peas
• Handful coriander leaves, chopped
• Lime wedges

Instructions

1. Step 1: Finely grate the ginger and garlic to get about 1 rounded tablespoon of each. Mix them together and divide in half. Put half in a medium bowl and stir in the yogurt, lime juice, chopped coriander, chilli powder, garam masala, paprika, and turmeric.
2. Step 2: Heat a small dry pan and toast the cumin, coriander, and fenugreek seeds briefly until fragrant. Remove and grind them into a powder. Stir half into the yogurt marinade and save the rest for the sauce.
3. Step 3: Add the chicken chunks to the marinade, coating well. Cover and marinate for at least 30 minutes, or overnight for more flavor.
4. Step 4: Heat oil in a large pan and fry the onions over medium heat for about 10 minutes until softened and starting to brown. Add the remaining ginger and garlic and cook for 2 more minutes.
5. Step 5: Stir in the paprika, turmeric, garam masala, chilli powder, and the reserved toasted seeds. Cook for 1 minute, scraping up any browned bits from the pan.
6. Step 6: Mix in the tomato purée and 150ml water. Cook for 1 minute, then transfer the mixture to a blender or food processor and blend until smooth but still thick. Return the sauce to the pan and add another 150ml water. Set aside (the sauce can be made a day ahead).
7. Step 7: Soak the basmati rice in cold water for up to 30 minutes.
8. Step 8: Heat the grill to high. Thread the marinated chicken onto 8 soaked wooden skewers and place them on a foil-lined baking tray so they are raised slightly.
9. Step 9: Grill the chicken for 12-15 minutes until cooked through and slightly charred around the edges.
10. Step 10: Drain the rice and cook it in a pan with 375ml boiling water. Cover and simmer on low heat for 8 minutes. Remove from heat and leave covered for 5 minutes.
11. Step 11: Cook the frozen peas in boiling water for 3 minutes, then drain. Fluff the rice with a fork and gently mix in the peas.
12. Step 12: Reheat the sauce gently, stirring in any juices from the chicken and adding a little extra water if it’s too thick. Remove from heat and stir in the yogurt. Season with a pinch of salt.
13. Step 13: Serve the chicken skewers with the spiced pea rice, scattered coriander leaves, and lime wedges on the side.

Tips & Variations

• For milder spice, reduce or omit the hot chilli powder in the marinade and sauce.
• Use Greek yogurt for a creamier marinade and sauce texture.
• To avoid burning spices, toast seeds gently and watch closely as they can jump and burn quickly.
• Marinate the chicken overnight to deepen the flavors.

Storage

Store leftover chicken tikka masala in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or yogurt to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients. Just ensure any pre-made spice mixes or tomato purée are labeled gluten-free.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs work well and can be juicier and more flavorful. Adjust cooking time as needed until the meat is fully cooked.

The Ultimate Makeover: Chicken Tikka Masala Recipe

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★★★★★

4.7 from 85 reviews

• Author: Hailey
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

A flavorful and aromatic Chicken Tikka Masala recipe featuring tender marinated chicken skewers grilled to perfection and served with a creamy, spiced tomato sauce, fragrant basmati rice, and fresh peas. This dish combines traditional Indian spices with a simple cooking method, perfect for an impressive and satisfying meal.

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Ingredients

Scale 1x2x3x

Marinade

• 4–5cm piece ginger, peeled
• 4 plump garlic cloves
• 3 tbsp natural yogurt
• 2 tsp lime juice
• 1 tbsp finely chopped coriander leaves
• ½ tsp hot chilli powder
• ½ tsp garam masala
• ½ tsp paprika
• ¼ tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fenugreek seeds
• 600g skinless, boneless chicken breasts, cut into 4cm chunks

Sauce

• 2 tbsp rapeseed oil
• 2 onions, halved lengthways and sliced into rough, thin wedges
• ½ tsp paprika
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp hot chilli powder
• Remaining toasted cumin, coriander, and fenugreek seeds (about 1 tsp total) from marinade spices
• 2 tbsp tomato purée
• 150ml + 150ml water (total 300ml)
• 2 tbsp natural yogurt
• Pinch of salt

Accompaniments

• 250g basmati rice
• 200g frozen peas
• Handful coriander leaves, chopped
• Lime wedges
• 8 wooden skewers (soaked in water)

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Instructions

1. Prepare the marinade: Finely grate the ginger and garlic to yield about 1 rounded tablespoon each. Mix them together and divide in half. In a medium bowl, stir half the ginger and garlic mix with yogurt, lime juice, chopped coriander, hot chilli powder, garam masala, paprika, and turmeric until well combined.
2. Toast and grind spices: Heat a small heavy-based dry pan over medium heat. Add cumin, coriander, and fenugreek seeds; toast briefly until fragrant and seeds start to jump in the pan. Remove from heat and grind half the toasted seeds to a powder using a pestle and mortar. Stir half of this powdered mix into the yogurt marinade and reserve the remainder for the sauce.
3. Marinate the chicken: Add chicken chunks into the spiced yogurt marinade and mix thoroughly to coat. Cover and refrigerate to marinate for at least 30 minutes or overnight for best flavor.
4. Prepare the sauce base: Heat rapeseed oil in a large pan over medium heat. Add sliced onions and fry for about 10 minutes, stirring occasionally until softened and turning brown. Add the remaining ginger and garlic mix and stir-fry for 2 minutes.
5. Spice the sauce: Stir in paprika, turmeric, garam masala, hot chilli powder, and the rest of the toasted cumin, coriander, and fenugreek seeds. Cook for 1 minute, scraping up any browned bits from the pan bottom.
6. Add tomato purée and simmer: Stir in tomato purée, then pour in 150ml water. Cook for 1 minute, then carefully transfer the mixture to a food processor or blender. Blend to a thick, fairly smooth sauce.
7. Finish the sauce: Return the blended sauce to the pan, add another 150ml water, and set aside. The sauce can be made a day ahead if desired. Season to taste during final reheating.
8. Prepare the rice: Soak basmati rice in cold water for up to 30 minutes. When ready to cook, drain the rice and place in a pan with 375ml water. Bring to a boil, then cover and simmer on low heat for 8 minutes. Remove from heat and keep covered for 5 minutes.
9. Cook peas: Boil frozen peas in water for 3 minutes, then drain.
10. Grill the chicken: Preheat grill to high. Thread marinated chicken pieces onto 8 wooden skewers and place them balanced on a foil-lined baking tray so they sit slightly above the foil. Grill the chicken for 12-15 minutes or until cooked through and slightly charred around the edges.
11. Combine and serve: Fluff the cooked rice with a fork, then mix in the drained peas. Reheat the sauce gently, stirring in any chicken juices and adding a splash of water if needed to thin. Remove from heat, stir in yogurt, and season with a pinch of salt. Serve grilled chicken skewers on a bed of pea rice, garnished with chopped coriander and lime wedges.

Notes

• Soaking the wooden skewers prevents them from burning under the grill.
• Adjust the amount of hot chilli powder to suit your preferred spice level.
• The sauce can be prepared a day ahead and reheated before serving for convenience.
• For a milder sauce, omit or reduce the hot chilli powder both in the marinade and sauce.
• Make sure to soak the rice to improve its texture when cooked.
• Use thick plain yogurt for the best consistency and creaminess in marinade and sauce.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Keywords: Chicken Tikka Masala, Indian recipe, grilled chicken, spiced yogurt marinade, basmati rice, tikka sauce, curry, homemade, easy dinner