Chicken tikka masala is charred, marinated chicken tikka simmered in a spiced tomato and onion cream sauce. It is bolder and a little tangier than butter chicken. This recipe serves 4.
Prep: 25 minutes + 1 hour marinating | Cook: 40 minutes | Serves: 4
Ingredients
Chicken tikka
- 700 g (1.5 lb) boneless chicken, cut into chunks
- 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice
- 1 tsp each: chili powder, cumin, coriander, garam masala
- 1/2 tsp turmeric and 1 tsp salt
- 1 bell pepper, cut into chunks
Sauce
- 2 tbsp oil and 1 tbsp butter
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 400 g (14 oz) crushed tomatoes
- 1 tsp paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala
- 1/2 cup cream and salt to taste
- Cilantro to finish
Method
- Marinate the chicken in the yogurt, lemon, ginger-garlic paste and spices for at least 1 hour.
- Thread chicken and pepper onto skewers or spread on a tray. Broil or grill for 10 to 12 minutes, turning, until charred and cooked through (74 C / 165 F).
- Heat oil and butter. Cook the onions for 8 to 10 minutes until golden.
- Add the ginger-garlic paste, then the tomatoes and spices. Simmer for 15 minutes until thick.
- Blend smooth if you like, then add the cream.
- Add the chicken and peppers and simmer for 5 to 8 minutes. Finish with cilantro.
Tips
- Cook the onions well. They give the sauce its depth.
- Add a pinch of sugar if the tomatoes are sharp.
- Serve with garlic naan and basmati rice.
Order it
Chicken Tikka Masala is on the menu at Aldergrove Indian Bistro with grilled tikka and bell pepper. It is a favourite for catering buffets too. See our catering page.
FAQ
Is chicken tikka masala spicy? It is medium by default and easy to adjust with chili.
What is the difference from butter chicken? Tikka masala has a heartier onion-tomato sauce with more spice. Butter chicken is smoother and milder.