Description
This Ultimate Makeover Chicken Tikka Masala offers a flavorful fusion of marinated, grilled chicken chunks served in a rich, spiced tomato and yogurt sauce accompanied by fragrant basmati rice and peas. Featuring a blend of aromatic spices and fresh coriander, this recipe delivers a beautifully balanced and authentic Indian-inspired dish perfect for a hearty meal.
Ingredients
Scale
Marinade
- 4–5cm piece ginger, peeled and finely grated (about 1 rounded tbsp)
- 4 plump garlic cloves, finely grated (about 1 rounded tbsp)
- 3 tbsp natural yogurt
- 2 tsp lime juice
- 1 tbsp finely chopped coriander leaves
- ½ tsp hot chilli powder (use ¼ tsp for milder flavour)
- ½ tsp garam masala (use ¼ tsp for milder flavour)
- ½ tsp paprika (use ¼ tsp 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
Sauce
- 2 tbsp rapeseed oil
- 2 onions, halved lengthways and sliced into thin wedges
- Remaining half of grated ginger and garlic mixture
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp garam masala
- ¼ tsp hot chilli powder (omit for milder flavour)
- Remaining toasted and ground cumin, coriander and fenugreek seeds (about 1 tsp total)
- 2 tbsp tomato purée
- 2 tbsp natural yogurt
- Approximately 300ml water (divided)
Sides
- 250g basmati rice
- 200g frozen peas
- Handful chopped coriander leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the Marinade: Finely grate the ginger and garlic to yield about 1 rounded tablespoon each. Mix half of this grated mixture in a medium bowl with yogurt, lime juice, chopped coriander, hot chilli powder, garam masala, paprika, and turmeric. Toast cumin, coriander, and fenugreek seeds in a dry pan until fragrant, then grind half the mixture and stir it into the marinade. Add chicken chunks and coat well. Cover and marinate for at least 30 minutes or ideally overnight.
- Make the Sauce: Heat rapeseed oil in a large pan and add sliced onions. Fry over medium heat for 10 minutes, stirring occasionally, until softened and browned. Add the remaining grated ginger and garlic and stir-fry for 2 minutes. Mix in paprika, turmeric, garam masala, chilli powder, and remaining toasted ground seeds. Cook for 1 minute, scraping the pan. Stir in tomato purée and 150ml water, cooking for another minute.
- Blend the Sauce: Transfer the sauce mixture carefully to a food processor or blender and pulse to a thick, fairly smooth consistency. Return to the pan and add another 150ml water. Set aside or refrigerate if preparing in advance.
- Prepare Rice and Peas: Soak basmati rice in cold water for up to 30 minutes, then drain. Bring 375ml water to a boil in a pan, add rice, cover, and cook over low heat for 8 minutes. Remove from heat and keep covered for a further 5 minutes. Boil peas in water for 3 minutes, drain, then gently fluff rice with a fork and stir in peas.
- Grill the Chicken: Preheat grill to high. Soak eight wooden skewers in water. Thread marinated chicken pieces onto skewers and place them on a foil-lined baking tray, elevated slightly. Grill for 12-15 minutes until cooked through and slightly charred at edges, turning as needed.
- Finish the Dish: Reheat the sauce, stirring in any juices from the grilled chicken and a splash of water to adjust thickness. Remove from heat, stir in yogurt, and season with a pinch of salt. Serve the chicken skewers atop the rice and peas, garnished with chopped coriander and lime wedges on the side.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- Adjust chilli powder quantities to suit your preferred heat level.
- Soaking wooden skewers prevents burning during grilling.
- The sauce can be made a day ahead and reheated.
- Use fresh coriander leaves for garnish to enhance flavor and presentation.
- Ensure the rice is fluffy by gently fluffing with a fork before serving with peas.
- Prep Time: 20 minutes (plus at least 30 minutes marinating time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Keywords: Chicken tikka masala, grilled chicken, Indian curry, basmati rice, spiced yogurt marinade, homemade tikka masala
