British Chicken Tikka Masala with Yogurt-Marinated Chicken

Be the first to rate

(No Ratings Yet)

Loading...

Chicken Tikka Masala is widely regarded as one of Britain's national dishes, born from the fusion of Indian cooking traditions with British tastes. Tender chunks of yogurt-marinated chicken are seared and simmered in a velvety, deeply spiced tomato-cream sauce. Served with fluffy basmati rice or warm naan, it is the ultimate comfort curry of the United Kingdom.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 34 gFat
• 17 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 9 gSugar
• 40 gProtein
• 780 mgSodium
• 820 mgPotassium
• 160 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the chicken marinade

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1.5-inch chunks
• 3/4 cup plain full-fat Greek yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon fine sea salt

For the masala sauce

• 3 tablespoons ghee or unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 1.5 teaspoons ground cumin
• 1.5 teaspoons garam masala
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon granulated sugar
• 1/4 cup water, as needed

For serving

• Fresh cilantro leaves, chopped
• Steamed basmati rice or warm naan
• A squeeze of fresh lemon

Directions

1. In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, paprika, turmeric, garam masala, and salt. Add the chicken chunks and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
2. Heat 1 tablespoon of the ghee in a large, heavy skillet or saucepan over medium-high heat. Working in batches, sear the marinated chicken pieces until lightly charred on the outside, about 2-3 minutes per side. Transfer to a plate and set aside; they will finish cooking in the sauce.
3. Reduce the heat to medium and add the remaining 2 tablespoons of ghee to the same pan. Add the diced onion and cook, stirring often, until soft and golden, about 7-8 minutes. Stir in the garlic, ginger, coriander, cumin, garam masala, paprika, turmeric, cayenne, and salt, and toast for 1 minute until fragrant.
4. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor. Pour in the crushed tomatoes, sugar, and water; bring to a gentle simmer and cook for 8-10 minutes, until the sauce thickens and the oil begins to separate around the edges.
5. Stir in the heavy cream and return the seared chicken along with any accumulated juices to the pan. Simmer gently for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is rich and creamy. If the sauce is too thick, loosen with a splash of water; if too thin, simmer uncovered for a few more minutes.
6. Taste and adjust seasoning with more salt, cayenne, or a pinch of sugar to balance the acidity. Squeeze in a little fresh lemon juice to brighten the flavors.
7. Ladle the chicken tikka masala into a warm serving bowl, scatter generously with fresh cilantro, and serve immediately with fluffy basmati rice and/or warm naan to mop up the sauce.

Cook’s Notes

• Marinating the chicken overnight in the yogurt mixture gives the most authentic, tender result; the lactic acid gently breaks down the proteins without making the meat mushy.
• For a smoky, restaurant-style flavor, broil the marinated chicken on a foil-lined sheet for 4-5 minutes before adding it to the sauce, mimicking a tandoor.
• Always use full-fat yogurt and heavy cream; low-fat versions can split and yield a thin, grainy sauce.
• Toast your whole spices and grind them fresh if possible; pre-ground spices lose their potency quickly and are the single biggest flavor difference in homemade curry.
• Chicken tikka masala tastes even better the next day, so make it ahead and gently reheat with a splash of cream to revive the silky texture of the sauce.

You might also like

Asian

Toad in the Hole

Asian

Welsh Rarebit Cheese Toast

Asian

Classic Beef Wellington

Asian

British Steak and Ale Pie with Buttery Pastry Lid