Chicken Tikka Masala (British Curry House Classic)
In short: Charred marinated chicken simmered in a creamy, gently spiced tomato sauce. A British curry house favorite, served with rice or naan. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 1 h
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Chicken tikka masala is one of the most popular dishes in British curry houses and homes. Pieces of yogurt-marinated chicken are grilled until lightly charred, then simmered in a smooth, orange-red sauce of tomato, onion, cream and warm spices. The sauce is mild and rich rather than fiery. It tastes best made a day ahead and is quick to reheat. Serve with basmati rice, naan and a cooling cucumber raita.
Instructions
- Mix all the marinade ingredients in a bowl, add the chicken and stir to coat. Cover and chill for at least 1 hour, or up to 12 hours.
- Heat the broiler (grill) to high. Spread the chicken on a wire rack set over a tray, or thread it onto skewers. Cook for 8 to 10 minutes, turning once, until browned and charred in spots.
- For the sauce, heat the oil in a large pan over medium heat and cook the onion for 10 minutes until golden. Add the garlic and ginger and cook for 1 minute.
- Stir in the cumin, coriander, garam masala, paprika, chili powder and tomato paste and cook for 1 minute until fragrant. Add the tomatoes and water and simmer for 15 minutes, stirring now and then, until thick and the oil separates at the edges.
- Blend the sauce with a stick blender until smooth if you like a silky texture, then return it to the heat.
- Stir in the cream, sugar and salt, then add the chicken and any juices from the tray. Simmer for 8 to 10 minutes until the chicken reaches 74°C (165°F) and the sauce coats the back of a spoon.
- Crush the fenugreek between your palms into the pan if using. Taste and adjust the seasoning, scatter with cilantro and serve with rice or naan.
Tips
- Charring the marinated chicken under a very hot broiler or on a barbecue gives the smoky edge you expect from a tandoor. Do not skip it.
- Use Kashmiri chili powder for color with mild heat, or add a slit green chili for more. For a lighter sauce, stir in 3 tablespoons of yogurt off the heat in place of half the cream.
Questions and answers
Is chicken tikka masala spicy?
In Britain it is usually mild to medium, creamy and gently spiced. Add more chili powder or fresh green chili if you want more heat.
What is the difference between tikka masala and butter chicken?
Both use grilled chicken in a creamy tomato sauce. Tikka masala is usually more tomato-forward and more heavily spiced, while butter chicken is smoother, sweeter and richer in butter.
Can I make chicken tikka masala ahead or freeze it?
Yes. The flavor improves overnight in the fridge, and it freezes for up to 3 months. Reheat gently and add a splash of water or cream if it thickens.
How long does it take to make Chicken Tikka Masala (British Curry House Classic)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Chicken Tikka Masala (British Curry House Classic)?
About 440 kcal per serving, with 35 g of protein, 14 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 14 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
