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5 from 1 vote

Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken tikka, chicken tikka masala

Ingredients

Chicken Tikka Marinade

  • 500 gram chicken breasts or thighs cut into cubes
  • 1/4 cup plain yogurt
  • 2 tsp ginger/garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 tsp Kashmiri Chilli Powder
  • 1/2 tsp paprika
  • pinch black pepper
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1&1/2 tbsp vegetable oil for frying the chicken

Curry Sauce

  • 1 onion finely chopped
  • 2+1 tbsp butter
  • 2 tsp vegetable oil
  • 2 elachie/cardamom pods
  • 1 tsp ginger/garlic paste
  • 1 tsp Kashmiri chilli powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp turmeric
  • 1&1/4 cup passata
  • 1/4 cup water
  • 1/2 cup fresh cream
  • 1&1/2 tsp sugar
  • salt

Instructions

Chicken Tikka

  • Add all the marinade ingredients, except the chicken, to a bowl and mix well. Add the chicken and rub the marinade in. Refrigerate overnight or marinate for an hour
  • Heat half of the 1&1/2 tablespoon oil, in a large pan, on high heat. Spread half the chicken in the pan and fry until they are charred. Chicken breasts should be charred for about 30 seconds on each side, not more or it will be rubbery. It will cook further in the sauce
  • Discard any remaining charred bits in pan and add the other half of the oil. Char the remaining chicken. Cover with foil and set aside

Sauce

  • Heat 2 tablespoon butter and 2 teaspoon oil. Add cardamom pods and fry until fragrant. Add onions and cook until golden brown. Add ginger/garlic paste
  • Add turmeric, cumin, coriander and chilli powder. Cook for 2 minutes. Add a few drops of water if required
  • Add the tomato passata together with the water. Mix well. Simmer on low heat for 10-15 minutes, giving it a few stirs, until sauce thickens a little
  • Once sauce is cooked, pour into a small glass bowl and blend until smooth
  • Return sauce to the pot and add the cream and sugar together with 1 tablespoon butter
  • Turn the heat to high. Add the chicken and bring to a quick boil. Turn off the heat. Chicken will cook further in the sauce
  • Garnish with coriander

Notes

  1. You can add more cream and sugar according to your taste
  2. The sugar can be replaced with honey
  3. If you not serving the curry immediately you can cook the sauce and refrigerate it, fry the chicken and add to it when ready to serve
  4. The color of my curry is very close to the color in the images, I did not filter the photos much. The color is from the Kashmiri chilli powder and paprika
  5. Although it is recommended that the chicken is marinated overnight, if you are short on time an hour works fine