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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook peas: Boil frozen peas in water for 3 minutes, then drain.
- 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.
- 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
