Chicken tikka masala pairs smoky, spiced chicken tikka with a creamy tomato and onion sauce. It grew out of North Indian tandoori cooking and became one of the best-known curries in the world. Broiling the chicken gives you the charred edges without a tandoor.
Prep: 20 minutes plus 1 hour marinating · Cook: 40 minutes · Serves: 4
Shop the ingredients
- Malka Chicken Tikka Masala (for the marinade)
- Zarghun Chicken Tikka Masala (250g jar)
- Malka Kasuri Methi
- Malka Ginger Garlic Paste
Ingredients
Chicken tikka
- 1 1/2 lb boneless chicken thighs, in 1 1/2-inch pieces
- 1/2 cup thick plain yogurt
- 2 tbsp chicken tikka masala mix
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice and 1 tbsp oil
Masala sauce
- 3 tbsp butter or ghee plus 1 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger garlic paste
- 1 to 2 tbsp chicken tikka masala mix (to taste)
- 1 1/2 cups tomato puree (or crushed canned tomatoes)
- 1/2 cup water
- 1/2 cup heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
- 1 tsp sugar (optional); salt to taste; cilantro to finish
Method
- Mix all the tikka ingredients, add the chicken, coat well and marinate in the fridge for at least 1 hour (up to overnight).
- Heat the broiler. Thread the chicken onto skewers or spread it on a foil-lined tray. Broil 8 to 10 minutes, turning once, until charred at the edges and just cooked through.
- For the sauce, melt the butter with the oil in a pan. Cook the onion on medium for 8 to 10 minutes until golden. Add the ginger garlic paste and cook 1 minute.
- Stir in the tikka masala mix, then the tomato puree and water. Simmer for 12 to 15 minutes until thick and the oil begins to separate.
- Stir in the cream and kasuri methi, then add the chicken with any juices. Simmer 5 minutes. Taste and adjust with salt and a little sugar if the tomatoes are sharp.
- Finish with cilantro and serve with basmati rice or naan.
Tips
- Thighs stay juicier than breast. If you use breast, broil for 1 to 2 minutes less.
- For a smooth, restaurant-style sauce, blend it before adding the cream.
- Kasuri methi is the aroma people recognize from restaurants; do not skip it.
FAQ
What is the difference between butter chicken and chicken tikka masala?
Butter chicken has a milder, more buttery sauce. Tikka masala is spicier, with more onion and tomato.
Can I use a single spice mix for both steps?
Yes. Either the Malka packet or the Zarghun jar works for both the marinade and the sauce.
Can I make it without cream?
Yes. Stir in 1/3 cup of whisked yogurt off the heat, or use cashew paste.