Chicken Tikka Masala
540 kcal per serving · 38g protein
Yogurt-marinated chicken in a creamy tomato curry with smoky garam masala spice. Indian restaurant classic.
Open in Mixit →Ingredients
- 720 g Chicken thigh (boneless)
- 200 g Greek yogurt
- 8 cloves Garlic
- 4 tsp Fresh ginger
- 4 tsp Garam masala
- 2 tsp Ground cumin
- 2 tsp Smoked paprika
- 1 tsp Ground turmeric
- 1 tsp Chilli powder
- 400 g Tomato passata
- 240 ml Double cream
- 4 tbsp Butter
- 4 tbsp Neutral oil
- Onion × 2
- 20 g Fresh coriander
- Lemon × 1
- 8 g Salt
Method
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Cut the chicken into cubes
Cut the chicken into cubes.
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Mix
Mix with the yogurt, half the grated garlic and ginger, half the spices (garam masala, cumin, paprika, turmeric, chilli) and salt until every piece is coated.
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Leave to sit 30min minimum
Leave to sit 30min minimum.
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Heat oil
Heat oil in a pan over high heat.
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Sear chicken in batches 3min
Sear chicken in batches 3min until charred at the edges. Don't crowd.
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Lift out
Lift the chicken out and set aside.
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Melt butter
In the same pan, melt butter, add diced onion.
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Cook 6min
Cook 6min until soft and see-through.
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Stir in remaining garlic
Stir in remaining garlic, ginger and spices.
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Cook 1min
Cook 1min, just until fragrant.
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Simmer
Add tomato passata, salt and a splash of water. Simmer 10min — gentle bubbling, not a hard boil — until the sauce deepens in colour.
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Cream & Combine
Stir in cream, then return chicken. Simmer 5min more until chicken is tender and sauce coats a spoon.
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Finish
Squeeze of lemon, scatter chopped coriander. Serve with basmati rice or naan.