Indian · serves 2

Chicken Tikka Masala

Charred chicken in a smoky tomato gravy. The one everyone asks for again.

50 min A proper cook Non-vegetarian

Ingredients

  • 700g boneless chicken, cubed
  • 1 cup curd
  • 2 tbsp ginger-garlic paste
  • 2 tsp kashmiri chilli powder
  • 5 tomatoes, pureed
  • 2 onions, chopped
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1/3 cup cream
  • 4 tbsp oil

Method

  1. Marinate the chicken in curd, half the ginger-garlic, chilli powder and salt for 30 minutes.
  2. Sear on the highest heat in batches until charred in patches. Don't crowd the pan. Set aside.
  3. Same pan: onions till golden, rest of the ginger-garlic.
  4. Tomato puree and salt, cook 12 minutes until it darkens and the oil separates.
  5. Chicken back in with its juices, 1 cup water, simmer 10 minutes.
  6. Kasuri methi, garam masala, cream. Rest 5 minutes before serving.

Questions people ask about Chicken Tikka Masala

How long does Chicken Tikka Masala take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Chicken Tikka Masala?

Sear on the highest heat in batches until charred in patches. Don't crowd the pan. Set aside.

What can I use instead of chicken in Chicken Tikka Masala?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Tikka Masala ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Tikka Masala vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Tikka Masala?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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