Charred pieces of chicken tikka on a creamy orange masala sauce with chopped coriander on a white plate

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 40 min
Total time: 9 h
Yield: 18 servings
Cuisine: India
Ingredients: 2100 g boneless chicken thighs (or breasts) cut into 2.5 to 4 cm cubes; 360 ml Greek yogurt or hung curd; 7.5 to 15 ml Kashmiri chili powder; 15 ml garam masala; 3.5 ml ground turmeric; 15 ml ground coriander; 7.5 ml ground cumin; 7.5 ml salt; 44 ml lemon juice; 44 ml kasuri methi crushed; 44 ml ginger garlic paste; 44 ml mustard oil or neutral oil; 135 ml neutral oil or ghee; 540 g onions (1 large or 2 medium) finely chopped; 15 ml salt; 44 ml ginger garlic paste; 3 green chili slit; 7.5 to 15 ml Kashmiri chili powder; 44 ml ground coriander; 30 ml garam masala; 15 to 22 ml ground cumin; 1350 g ripe tomatoes, pureed or finely chopped; 710 ml hot water; 15 to 30 ml sugar; 355 ml heavy or whipping cream; 22 to 44 ml kasuri methi crushed between your palms; 135 ml cream, to garnish; 135 ml coriander leaves finely chopped

Maya Lindqvist Demo

Makes: 18 servings
Active: 50 min
Total: 9 h

Start 2 Days Ahead Egg FreeNut FreeKetoLow CarbHigh Protein 3 Components · 21% Weighed

You’ll Need large mixing bowl, metal skewers or bamboo skewers, soaked, rimmed baking tray with a rack, heavy-bottomed pot or deep pan, blender (optional, for a smoother sauce)

18 servings · 50 min active · 9 h total

Start 2 Days Ahead Egg FreeNut FreeKetoLow CarbHigh Protein 3 Components · 21% Weighed

You’ll Need large mixing bowl, metal skewers or bamboo skewers, soaked, rimmed baking tray with a rack, heavy-bottomed pot or deep pan, blender (optional, for a smoother sauce)

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Chicken Tikka Keep As Written

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Ingredients

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Grams Metric As Written US

Chicken Tikka

2.65 kg

Tikka Masala Sauce

2.84 kg

Finishing

372 g

Contains: milk. Based on ingredients. Does not account for cross contact.

Nutrition 370 kcal per serving

Nutrient	Per Serving	Per 100 g
Energy	370 kcal	114 kcal
Fat	25 g	7.8 g
of Which Saturated	9.5 g	2.9 g
Carbohydrate	9.5 g	2.9 g
of Which Sugars	5.7 g	1.7 g
Fibre	2.2 g	0.7 g
Protein	27 g	8.3 g
Sodium	714 mg	219 mg

Computed from the ingredients, 98% of the weight known. An estimate, not a lab analysis.

Method

Chicken Tikka

Make sure is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.
Add , , , , , , , , , and . Mix until every piece is coated.

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Cover and refrigerate for at least and up to .

4 °Cat least 3 hours if you are in a rushSafe to pause here

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While the masala simmers, heat the oven to 240 °C. Thread the chicken onto skewers and set them on a rack over a tray.

240 °C
Roast for to , turn the skewers with tongs and roast the other side for the same time.

240 °Cedges brownedjuices run clear

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Switch to the grill (broiler) and cook for to more.

black, blistered spots on the edges

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Poultry should reach 74 °C (165 °F) at the centre. USDA FSIS

Tikka Masala Sauce

Heat in a heavy pot over medium heat. Add and sprinkle with . Fry, stirring often, for to .

onions deep golden all over, not just at the edges

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Add and and fry for under a minute.

raw garlic smell gone

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Lower the heat and stir in , , and , stirring quickly so they do not scorch.

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Add and cook over medium-high heat, stirring, until the masala is very thick. Fresh tomatoes take to ; passata about .

masala thick and jammyoil begins to separate at the edges

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Pour in , bring to a rolling boil, cover and simmer.

sauce thickenedonions completely softSafe to pause here

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For a restaurant-smooth sauce, cool it slightly, blend until smooth and return it to the pot. This also tames the acidity of canned tomatoes.

Finishing

Stir and into the simmering sauce and cook for a few minutes.

thick, creamy and coating the spoon

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Check the consistency, adding a little hot water if it is too thick. Add the grilled tikka and and simmer for to . Taste and adjust the salt, garam masala and sugar.

chicken hot through and tender

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Keep the marinating chicken in the fridge, and make sure the largest piece of chicken reaches 74 C after it has simmered in the sauce. The author
Turn off the heat, swirl over and scatter with . Serve with naan, paratha or basmati rice.

From Maya Lindqvist

Two dishes in one: proper chicken tikka, marinated for most of a day and grilled hot enough to blister, and a deeply browned onion and tomato masala enriched with cream. Cooking the onions slowly until deep golden is what gives this sauce its sweetness and body, so do not hurry that step.

Notes

Marinate long. Eight hours or more gives the most tender, flavourful tikka; three hours works when you are short of time.
Mustard oil in the marinade gives a sharper, more traditional taste. You can also thread chunks of onion and bell pepper on the skewers with the chicken.
Skillet or air fryer instead of the oven: sear the tikka in a hot, oiled skillet for about 3 minutes a side until charred but not quite cooked through, or air fry at 200 C for 6 minutes a side.
Dairy-light version: swap the cream for cashew cream made from 1/3 cup raw cashews ground with 1/3 cup water.
For extra depth, fry a bay leaf, 3 or 4 green cardamom pods, a couple of cloves and a piece of cinnamon in the oil before the onions; remove the bay leaf and cinnamon if you blend the sauce.
Smoky, tandoor-style finish (dhungar): set a small foil cup on the finished curry, drop in a red-hot piece of natural charcoal, pour 1/4 tsp ghee over it and cover the pot for 4 to 5 minutes.
Avoid canned tomatoes with added citric acid, and sour yogurt; if your yogurt is tangy, leave out the lemon juice.

Storage

Keeps 3 days in the fridge. Freezes well for up to 2 months; reheat gently and loosen with hot water.

Make Ahead

Marinate the chicken the night before and make the masala up to the end of simmering a day ahead. On the day, grill the tikka, reheat the sauce, add the cream and then the chicken.