Equipment
Ingredients
Chicken & Marinade
- 600 g boneless skinless chicken thighs, cut into 3cm cubes
- 100 g plain whole milk yogurt, whisked
- 3 garlic cloves, grated
- 15 g ginger, fresh, grated
- 15 ml lemon juice
- 5 g ground cumin
- 5 g kashmiri chili powder
Masala Sauce
- 30 g ghee
- 1 yellow onion, finely diced
- 400 g tomato puree
- 10 g garam masala
- 5 g ground coriander
- 3 g ground turmeric
- 5 g sugar
Finish
- 120 ml heavy cream
- 2 g dried fenugreek leaves (kasuri methi), crushed between fingers
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 601 kcal
- Protein
- 41 g
- Carbohydrates
- 30 g
- Fat
- 38 g
- Fiber
- 5 g
- Sugar
- 16 g
- Sodium
- 256 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 1366 mg
- Calcium
- 183 mg
- Iron
- 6.6 mg
- Magnesium
- 60 mg
- Phosphorus
- 358 mg
- Zinc
- 4.8 mg
- Vitamin A
- 360 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.3 mg
- Folate
- 6 mcg
- Water
- 31 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine yogurt, grated garlic, grated ginger, lemon juice, cumin, and chili powder. Add chicken cubes and toss to coat thoroughly. Let marinate while preparing the sauce ingredients (10-15 minutes).
Heat ghee in a saucepan over medium heat. Add diced onion and sauté until golden brown and soft, stirring frequently to prevent burning.
Stir garam masala, coriander, and turmeric into the onions. Toast the spices for 30 seconds until fragrant, then pour in the tomato puree and sugar. Lower heat and simmer gently.
While the sauce simmers, heat a large skillet over high heat. Add the marinated chicken in a single layer (do in batches if necessary). Sear undisturbed until well-charred on one side, then flip. Cook until charred on all sides and internal temperature reaches 74°C/165°F.
Transfer the cooked chicken pieces directly into the simmering sauce. Stir in the heavy cream and crushed fenugreek leaves. Simmer for 2 more minutes to marry the flavors.
Remove from heat. Garnish with fresh chopped cilantro and serve immediately.
Chef's Notes
- The 'char' on the chicken is essential for authentic flavor. If you don't have a hot skillet, you can broil the chicken on a wire rack in the oven.
- Kasuri methi (dried fenugreek leaves) provides the distinct 'restaurant' aroma. Rubbing them between your palms releases their oils before adding.
- For a smoother sauce, you can use an immersion blender on the onion-tomato mixture before adding the chicken and cream.
- If using chicken breast, reduce cooking time significantly as it dries out faster than thighs.
Storage
Refrigerator: 3 days — Flavor improves after 24 hours as spices meld.
Freezer: 2 months — Cream-based sauces may separate slightly; reheat gently while whisking.
Reheating: Reheat gently on the stovetop over low heat to prevent the cream from splitting.
Troubleshooting
Sauce tastes metallic or acidic
Cause: Tomatoes were not cooked down sufficiently
Fix: Add a pinch more sugar and 1 tablespoon of butter to round out the flavor
Prevention: Simmer the tomato base until the oil begins to separate from the solids before adding cream
Chicken is dry
Cause: Overcooked during the searing phase
Fix: Shred the chicken into the sauce so it absorbs more liquid
Prevention: Use chicken thighs instead of breast; remove from skillet immediately once 74°C is reached
Cultural Context
While its exact origins are debated—often attributed to South Asian chefs in the UK adapting traditional dishes for local palates—Chicken Tikka Masala has become a global ambassador for Indian flavors. It bridges the gap between the dry, roasted Tandoori styles and rich, gravy-based curries.
