Public Recipe

    Chicken Tikka Masala

    British indian

    Serves 4.5
    British Indian

    Ingredients

    Servings
    4.5
    • 600 g chicken thigh — boneless, skinless, cut into 3cm / 2.2″ cubes (main protein)
    • 0.5 cup plain yoghurt — full fat best (greek is fine) (marinade base)
    • 6 cloves garlic — minced (~1.5 tbsp) (aromatic)
    • 1 tbsp fresh ginger — grated (aromatic)
    • 1 tsp garam masala (spice)
    • 1 tsp salt (seasoning)
    • 1 tsp cumin (spice)
    • 1 tsp ground coriander (spice)
    • 1 tsp paprika — sweet, normal or smokey (spice)
    • 1 tbsp vegetable oil (marinade oil)
    • 0.125 tsp cayenne pepper — optional (spice)
    • 0.25 tsp black pepper — pinch (seasoning)
    • 2 tsp lemon juice (marinade acid)
    • 1.5 tbsp vegetable oil — for cooking chicken (cooking oil)
    • 2 tsp turmeric (spice)
    • 1 tbsp garam masala (spice)
    • 2 tsp coriander (spice)
    • 1 tsp cumin (spice)
    • 0.125 tsp cardamom powder (spice)
    • 0.125 tsp cayenne pepper (spice)
    • 3 tbsp vegetable oil — (65ml) (sauce base oil)
    • 30 g unsalted butter — or ghee (sauce base fat)
    • 1 onion — finely chopped (brown, white or yellow) (aromatic base)
    • 1 tsp salt (seasoning)
    • 2 tbsp fresh ginger — grated (aromatic)
    • 6 cloves garlic — crushed or grated (aromatic)
    • 1 tbsp paprika — not smoked (spice)
    • 1.67 cup tomato passata — (400ml) tomato puree (sauce base)
    • 1.67 cup water — (400ml) (sauce liquid)
    • 100 ml cream — thickened or pure is fine (sauce enrichment)
    • 1 tsp sugar (flavor balancer)
    • 50 g unsalted butter — or ghee (sauce finishing fat)
    • basmati rice — for serving (accompaniment)
    • coriander/cilantro — optional, for garnish (garnish)

    Mise en Place

    0/20

    Process

    1

    marinate chicken

    1. 1.Combine all marinade ingredients in a bowl.
    2. 2.Add chicken and toss to coat thoroughly.
    3. 3.Cover and refrigerate for at least 3 hours, or overnight.
    2

    cook chicken tikka

    1. 1.Heat 1 tablespoon of oil in a non-stick pan over high heat until smoking.
    2. 2.Add half the chicken in a single layer. Sear for 2 minutes until charred.
    3. 3.Turn each piece and sear the other side until charred. The chicken does not need to be cooked through at this stage.
    4. 4.Transfer the seared chicken to a separate bowl.
    5. 5.Remove and discard any charred bits stuck to the pan.
    6. 6.Add more oil if needed, and repeat the searing process with the remaining chicken.
    3

    make curry sauce

    1. 1.Wipe the skillet clean with paper towels. Reduce heat to medium-high.
    2. 2.Add 3 tablespoons of oil and 30g of butter. Once the butter melts, add the chopped onion, 2 tablespoons of grated ginger, and 1 teaspoon of salt.
    3. 3.Cook, stirring constantly, for 5-7 minutes until the onions are sweet-smelling and the ginger begins to turn golden.
    4. 4.Reduce the heat to medium.
    5. 5.Add the crushed garlic and 1 tablespoon of paprika. Cook for 2 minutes, stirring.
    6. 6.Add the curry sauce spices (turmeric, 1 tablespoon garam masala, 2 teaspoons coriander, 1 teaspoon cumin, 1/8 teaspoon cardamom powder, 1/8 teaspoon cayenne pepper). Cook for another 2 minutes, stirring.
    7. 7.Stir in the tomato passata and 400ml of water.
    8. 8.Bring the mixture to a simmer, then cover the skillet and reduce the heat to low.
    9. 9.Simmer for 15 minutes, stirring occasionally.
    10. 10.Transfer the sauce to a bowl and blend until smooth using an immersion blender.
    11. 11.Return the blended sauce to the skillet.
    12. 12.Add the cream, 1 teaspoon of sugar, and 50g of butter. Stir until the butter is melted.
    13. 13.Add the seared chicken to the sauce and stir to combine.
    14. 14.Simmer for a few minutes until the chicken is cooked through.
    15. 15.Optionally, stir in a pinch of extra garam masala at the end.
    4

    serve dish

    1. 1.Serve the Chicken Tikka Masala over basmati rice.
    2. 2.Garnish with fresh coriander or cilantro, if desired.
    3. 3.Accompany with naan or flatbread.

    Plating

    • Serve over basmati rice.
    • Sprinkle with coriander/cilantro if desired.
    • Serve with naan or flatbread.

    Sensory Checks

    Aroma

    Onions smell sweet and ginger is starting to turn golden.

    Check

    Chicken is charred on both sides.

    Texture

    Sauce is smooth and silky.

    Check

    Chicken is cooked through.

    Common Errors

    • ⚠ Using chicken breast instead of thighs will result in dry chicken due to the high heat required for charring.
    • ⚠ Not heating the pan until smoking hot for cooking the chicken will prevent proper charring.
    • ⚠ Overcooking the chicken in the pan before it's added to the sauce.
    • ⚠ Skipping the blending step will result in a less smooth and silky sauce.
    • ⚠ Using olive oil for high-heat cooking can cause it to smoke excessively and impart an undesirable flavor.

    Notes

    • Chicken: Use chicken thighs for this recipe. Chicken breast will become dry due to the high heat needed for charring.
    • Garam Masala: This is a common spice mix in Indian cuisine, available in most supermarkets. It has a distinct curry-like aroma.
    • Oil: Use a neutral-flavored oil with a high smoke point such as canola, coconut, or grapeseed oil. Avoid olive oil.
    • Charring: Aim to retain the charred coating on the chicken. While some charring may stick to the pan, the flavor will still be imparted. A non-stick pan is recommended to minimize sticking, though a well-seasoned cast iron pan is also suitable for achieving a good char.
    • Blending: Do not skip the blending step. Blending the caramelized onions, garlic, and ginger with the other sauce ingredients creates a magically smooth and silky sauce, a characteristic of restaurant-quality tikka masala. For blending, transfer the sauce to a bowl to use an immersion blender. Avoid blending hot liquids in a standard blender, as it can be hazardous.
    • Oil and Butter: Indian cuisine often uses a generous amount of fat for richness. Do not significantly reduce the butter and oil in this recipe, as they are crucial for the final flavor and texture. The amount used per serving is approximately 1.7 tablespoons, which is moderate. You may reduce the cooking oil by 1 tablespoon and omit the final butter addition if desired, but taste the sauce first.
    • Ghee: Ghee can be substituted for the oil and butter used to sauté the onions, yielding a similar result.
    • Sauce Consistency: The recipe intentionally results in a saucy dish due to its deliciousness.
    • Salt: The amount of salt may seem high, but it is necessary to balance the intense flavors of the curry.
    • Storage and Make-Ahead: Chicken can be marinated in the refrigerator for up to 48 hours or frozen and marinated while defrosting overnight in the fridge. The cooked curry can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water. Curries are best when freshly made, as the spices are most aromatic. To refresh a stored curry, add a pinch of garam masala during reheating.

    Nutrition

    Per 365g

    Calories: 582

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • The exact amount of water and tomato passata in cups vs ml was slightly ambiguous, used the ml measurement as primary.
    • The amount of vegetable oil for cooking chicken was given as 1-2 tbsp, used 1.5 tbsp as a middle ground.

    Techniques in this recipe