Introduction

Chicken tikka masala is a beloved dish known for its rich, creamy sauce and tender, spiced chicken. This recipe offers a flavorful marinade and a smooth tomato-based sauce that’s perfect for a comforting dinner. With easy steps and simple ingredients, you can recreate this classic at home with confidence.

A white round bowl contains two main layers: a base layer of orange-brown thick curry sauce with small red chili pieces visible, topped with a skewer of grilled yellowish chicken pieces with light charring and green herb garnish. To one side, there is a mound of white rice mixed with green peas. A white plate with lime wedges is held by a woman’s hand above the bowl. The setting is on a white marbled surface with a glass of water and a silver fork nearby, and a soft blue cloth underneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5cm piece ginger, peeled

4 plump garlic cloves

3 tbsp natural yogurt

2 tsp lime juice

1 tbsp finely chopped coriander leaves

½ tsp hot chilli powder

½ tsp garam masala

½ tsp paprika (use ¼ tsp each of chilli, garam masala, paprika for milder flavour)

¼ tsp turmeric

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp fenugreek seeds

600g skinless, boneless chicken breasts, cut into 4cm chunks

2 tbsp rapeseed oil

2 onions, halved lengthways and sliced into rough, thin wedges

½ tsp paprika

½ tsp turmeric

½ tsp garam masala

¼ tsp hot chilli powder (optional for milder flavour)

2 tbsp tomato purée

2 tbsp natural yogurt (for the sauce)

250g basmati rice

200g frozen peas

Handful of chopped coriander leaves (to garnish)

Lime wedges (to serve)

Instructions

Step 1: Grate the ginger and garlic finely to get about 1 rounded tbsp of each. Mix them, then put half into a medium bowl. Stir in the yogurt, lime juice, chopped coriander, chilli powder, garam masala, paprika, and turmeric to make the marinade.

Step 2: Heat a small dry pan over medium heat. Add the cumin, coriander, and fenugreek seeds. Toast briefly until fragrant and they start to pop. Remove from heat and grind half the seeds to a powder. Stir half the powder into the marinade, reserving the rest for the sauce.

Step 3: Add the chicken chunks to the marinade and stir until well coated. Cover and marinate for at least 30 minutes or overnight for deeper flavour.

Step 4: Heat the rapeseed oil in a large pan over medium heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until softened and lightly browned.

Step 5: Add the remaining ginger and garlic mix to the pan and stir-fry for 2 minutes. Then add paprika, turmeric, garam masala, chilli powder, and the reserved toasted seed powder. Cook for 1 minute, stirring to scrape any browned bits from the pan.

Step 6: Stir in the tomato purée and 150ml water. Cook for 1 minute, then transfer the mixture to a food processor or blender. Process until you have a thick, fairly smooth sauce. Return it to the pan, add another 150ml water, and set aside. The sauce can be made a day ahead.

Step 7: Soak the basmati rice in cold water for up to 30 minutes.

Step 8: Heat the grill to high. Thread the marinated chicken onto 8 wooden skewers (soaked in water beforehand). Place the skewers on a foil-lined tray, slightly raised, and grill for 12-15 minutes until cooked through and slightly charred.

Step 9: Drain the soaked rice and put it in a pan with 375ml water. Bring to a boil, then reduce heat to low and cover. Cook for 8 minutes. Remove from heat but keep covered for 5 minutes.

Step 10: Meanwhile, cook the peas in boiling water for 3 minutes then drain. Fluff the rice with a fork and fold in the peas.

Step 11: To serve, reheat the sauce gently, stirring in any juices from the grilled chicken and add a little water if it needs thinning. Remove from heat, stir in the 2 tbsp yogurt, and season with salt to taste.

Step 12: Serve the chicken skewers with the pea rice, garnished with chopped coriander and lime wedges for squeezing over.

Tips & Variations

For a milder version, reduce the chilli powder to ¼ tsp or omit it entirely.

Soaking wooden skewers before grilling prevents them from burning.

You can substitute rapeseed oil with vegetable or sunflower oil.

Marinating the chicken overnight enhances the depth of flavor.

Use Greek yogurt for a thicker, creamier marinade and sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Adjust cooking time slightly if pieces are larger or thicker.

Can I make this recipe gluten-free?

Absolutely. All the ingredients used are naturally gluten-free, but always check labels on spices and tomato purée to ensure no additives contain gluten.