Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g chicken breast — tikka pieces; 150 g yogurt; 400 g tomato sauce; 80 ml cream; 2 tbsp tandoori masala; 1 tbsp kasuri methi; 2 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, tandoori

Chicken Tikka Masala is a vibrant blend of Indian and British culinary influence, often gracing Punjabi-British tables with its rich, comforting presence. Born from the adaptation of traditional Indian tandoori chicken, this dish has evolved to include a creamy tomato sauce, making it a beloved staple in homes where cultures intertwine. Crafted with a careful hand, the salt is judged intuitively, and the generous use of fat reflects a commitment to flavor.

Expect tender pieces of chicken, marinated in yogurt and tandoori masala, enveloped in a luscious tomato-cream sauce. The kasuri methi adds a subtle earthiness, while ghee imparts a luxurious finish. It's a dish that invites sharing, with each bite offering a harmonious balance of spice and creaminess.

Ingredients

800 gchicken breast — tikka pieces
150 gyogurt
400 gtomato sauce
80 mlcream
2 tbsptandoori masala
1 tbspkasuri methi
2 tbspghee
to tastefine sea salt

Method

Begin by cutting the 800 g chicken breast into bite-sized pieces. Pat them dry with a paper towel to ensure they brown properly. In a large mixing bowl, combine the chicken with 150 g yogurt, 2 tbsp tandoori masala, and a pinch of fine sea salt. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to allow the flavors to penetrate.
Heat 2 tbsp ghee in a large, heavy-bottomed skillet over medium-high heat. Once the ghee is hot and shimmering, add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Brown the chicken on all sides, turning occasionally, until the exterior is golden and slightly charred. The chicken should be mostly cooked through but not dry; it will finish cooking in the sauce.
Remove the browned chicken from the skillet and set it aside. In the same skillet, add a bit more ghee if needed and reduce the heat to medium. Add finely chopped aromatics like onions, garlic, and ginger (not listed but assumed for flavor) and cook until they are soft and translucent, stirring frequently to prevent sticking. This step develops the base flavor for the sauce.
Pour 400 g tomato sauce into the skillet with the cooked aromatics. Stir well to combine, scraping up any browned bits from the bottom of the pan to enrich the sauce. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the browned chicken to the skillet, along with any accumulated juices, and stir to coat the chicken in the sauce. Let the chicken simmer in the sauce for another 5-7 minutes, or until it is cooked through and tender. The sauce should be rich and slightly thickened, clinging to the chicken pieces.
Stir in 80 ml cream and 1 tbsp kasuri methi, crushing the methi between your palms to release its aroma as you add it. Taste the sauce and adjust the seasoning with fine sea salt as needed. Allow the mixture to simmer for an additional 2-3 minutes, just until the cream is heated through and the flavors are well combined.
Serve the Chicken Tikka Masala hot, garnished with fresh cilantro if desired. Pair it with steamed basmati rice or warm naan for a complete meal. The dish should have a balanced, creamy texture with a hint of smokiness from the tandoori masala, and the chicken should be tender and flavorful.