14/08/2026
Chicken Tikka Masala Recipe
Ingredients
For the Chicken & Marinade:
800g boneless, skinless chicken thighs (cut into bite-sized pieces)
120g plain yogurt (full fat is best)
1 tbsp minced garlic
1 tbsp freshly grated ginger
1 tbsp garam masala
1 tsp each: turmeric, ground cumin, and Kashmiri chili powder (or mild paprika)
1 tsp salt�
For the Masala Sauce:
2 tbsp ghee or vegetable oil
1 large onion, finely diced
1 tbsp minced garlic
1 tbsp freshly grated ginger
1.5 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
400g tin crushed tomatoes or tomato passata
240ml double cream
Freshly chopped coriander (to garnish)�
Method
1.Marinate the chicken:Even 30 minutes makes a difference, but overnight is ideal.
In a large bowl, whisk together the yogurt, garlic, ginger, and all the marinade spices until smooth. Add the chicken pieces and toss until they are completely coated. Cover and refrigerate.
2.Sear the meat:Focus on getting a char, not cooking it through.
Heat 1 tablespoon of ghee or oil in a large, heavy-bottomed pan over medium-high heat. Working in batches so you don't overcrowd the pan, sear the chicken pieces until lightly browned on the edges (about 3-4 minutes per side). Remove the chicken and set aside on a plate.
3.Build the flavour base: Lower the heat to medium and add the remaining ghee to the same pan. Toss in the finely diced onions and sauté until they are deeply golden and caramelised—about 8-10 minutes. Add the garlic and ginger, cooking for 1 minute until fragrant, then stir in the garam masala, cumin, and coriander. Let the spices toast for 30 seconds.
4.Simmer and finish: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce slightly for about 10-15 minutes until it thickens. Stir in the double cream and return the seared chicken (and any resting juices) to the pan. Simmer gently for another 10 minutes until the chicken is tender and cooked through. Garnish with fresh coriander.
