Chicken tikka masala


Serves: 4
Cooking time: 1 hour 45 minutes

Cuisine : Indian
Course : Main
Skill Level : Easy


For the chicken tikka:

  • 500 g boneless chicken thighs, cut into small chunks
  • 20 g ginger-garlic paste
  • salt
  • 75g yogurt
  • ½ tsp Kashmiri chilli powder
  • ½ tsp sweet paprika powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • 10 ml rapeseed oil



  • For the gram flour roux:


    • 30 g gram flour
    • 20 ml rapeseed oil


For the makhni sauce:


  • 20 ml rapeseed oil
  • 20 g ginger-garlic paste
  • 1 fresh Indian green chilli
  • 400 g chopped plum tomato (tin), pureéd
  • 2 tsp honey
  • ½ tsp Kashmiri chilli powder
  • ¼ tsp cardamom powder
  • ¼ tsp dried kasoori methi, ground
  • ¼ tsp garam masala powder
  • 50 g unsalted butter


  • For the onion-tomato masala:


    • 20 ml rapeseed oil
    • 1 medium onion, chopped
    • 10 g ginger-garlic paste
    • ½ tsp turmeric powder
    • ½ tsp Kashmiri chilli powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 200 g chopped tomato (tinned)
    • salt
    • 20 ml single cream

For the chicken tikka

To prepare the gram flour roux, warm 20 ml of rapeseed oil, add 30 g of gram flour and cook over gentle heat until well mixed.

In a large bowl, add ginger-garlic paste, yogurt, ground spices and salt. Mix well and add the boneless chicken thighs, gram flour roux, rapeseed oil and mix well. Transfer to a container and leave to marinate for a minimum of 4 hours in a refrigerator.

Pre-heat the oven to 200c / gas mark 6.

Leave the marinated chicken at room temperature roughly 30 min prior to grilling.

To grill, place the chicken tikka on a cooking rack (with a drip tray below) and grill in the oven for 10-15 minutes. Turn on the grill and finish the chicken tikka on the top shelf, turning occasionally until brown at the edges. Remove and set aside to cool.

For the makhni sauce:

Heat oil in a large saucepan; add ginger and garlic paste and 1 green chilli, sauté for a couple of minutes, add the pureed tomato, honey, chilli powder, cardamom powder, ground dried fenugreek leaves, garam masala and simmer for 20 minutes, covered with a lid. Once cooked, add salt and butter, stir well and set aside.

For the onion-tomato masala

Heat oil in a saucepan, add chopped onion and sauté until translucent. Add ginger and garlic paste, followed by the ground spices and sauté a further 2 minutes. Add the chopped tomato and sauté for 5 minutes. Add salt, mix well, transfer to a bowl and set aside.

To finish

Heat the onion-tomato masala in a saucepan, add the chicken tikka and makhni sauce; finish with cream, check seasoning and serve.





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