Chicken Tikka Masala
چکن تکہ مصالحہ
Tikka masala starts where a BBQ night ends: with pieces of that have been marinated in yogurt and spices and charred at high heat. Instead of eating them off the skewer, you fold them into a thick, spicy onion-tomato masala, so the smoky edges flavour the sauce. It is close to but bolder, with more onion, more chili and only a splash of cream, and a quick at the end if you want the full BBQ taste.
- ⏱ Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Mix the yogurt with half the ginger and garlic paste, half the Kashmiri chili, the cumin, lemon juice and half the salt. Coat the chicken and marinate for at least 1 hour, or overnight in the fridge.
Thread the chicken onto skewers or spread it on a rack over a tray. Grill under the hottest oven grill, or over charcoal, for 12–15 minutes, turning once, until cooked through and charred at the edges.
Meanwhile, heat the oil in a and fry the onions over medium heat for 10–12 minutes until deep golden. Add the rest of the ginger and garlic paste and stir for a minute.
Add the blended tomatoes, the rest of the Kashmiri chili, the red chili, turmeric, coriander and remaining salt. Do the for 10–12 minutes, stirring, until the masala is thick and the oil separates.
Add the hot water and the grilled tikka, with any juices from the tray. Simmer for 5 minutes so the chicken absorbs the masala.
Stir in the cream, garam masala, kasuri methi and butter and simmer for 2 minutes. For extra smokiness, give it a with a hot coal for 3 minutes. Scatter with coriander and serve with naan.
Kitchen notes
Thigh meat stays juicy under the grill. Breast works too, but take it out as soon as it's cooked.
No grill? Sear the marinated chicken in a very hot pan in batches until charred in spots.
Leftover chicken tikka from a BBQ is perfect here. Start from step 3.
BBQ in a curry
Chicken tikka masala is popular in Pakistani restaurants and at home because it combines two favourites: the smoky, tangy taste of from the grill and a rich curry to eat with naan. It’s also a smart way to use leftover tikka the day after a BBQ.
Two parts, one dish
The tikka. Boneless chicken is marinated in yogurt, ginger, garlic, Kashmiri chili, roasted cumin and lemon, then cooked at very high heat until the edges blacken slightly. Those charred bits are important: they carry the smoky flavour into the sauce. A hot oven grill or a charcoal fire both work.
The masala. Unlike butter chicken, which is built mostly on tomatoes and butter, this sauce starts with onions fried deep golden. Blended tomatoes and spices are then cooked down in a proper until thick and glossy. The tikka goes in for a short simmer, and the dish is finished with a little cream, and butter.
Making it smokier
For a real BBQ taste, give the finished curry a : heat a small piece of charcoal until it glows, set it in a small steel bowl on top of the curry, pour a spoon of ghee over it and cover the pan for 3 minutes.
Serving
Serve with naan, garlic naan or rice, with sliced onions and green chutney on the side.
Questions people ask
How is tikka masala different from butter chicken?
Butter chicken has a smooth, mild tomato, butter and cream sauce. Tikka masala uses grilled tikka in an onion-based masala that is thicker, spicier and only lightly creamy.
Can I make it without cream?
Yes. Use 3 tablespoons of whisked yogurt, stirred in off the heat so it doesn't split.
Can I freeze it?
Yes, for up to 2 months. Freeze it before adding the cream, then add the cream when reheating.
Nutrition (estimate, per serving)
- Calories
- 430
- Protein
- 38 g
- Fat
- 26 g
- Carbs
- 12 g
