Chicken Tikka Masala
Chicken marinated in yogurt and warming spices, served in a creamy tomato sauce enriched with kashmiri chilli powder.
TOTAL TIME
8 hr 37 min
ACTIVE TIME
34 min
QUANTITY
~2.1 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/21
Tools0/17
Ingredients0/21 gathered · 4 servings
200g
1piece
2tsp
2tsp
1tsp
2tsp
2tsp
6clove
30g
cut into 4 cm pieces800g
40g
4piece
3piece
1piece
2piece
2tsp
400ml
1tsp30ml
150ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 200g | — | — | ||
| 2 | | 1piece | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 2tsp | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 6clove | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 800g | cut into 4 cm pieces | — | |
| 11 | | 40g | — | — | |
| 12 | | 4piece | — | — | |
| 13 | | 3piece | — | — | |
| 14 | | 1piece | — | — | |
| 15 | | 2piece | — | — | |
| 16 | | 2tsp | — | — | |
| 17 | | 400ml | — | — | |
| 18 | | 1tsp | — | — | |
| 19 | 30ml | — | — | ||
| 20 | | 150ml | — | — | |
| 21 | | 15g | — | — |
Tools18 items
Serveware1 item
Procedure60 steps
1 of 60
Spoon the yogurt into the large bowl.
Plain whole-milk yogurt · 200 g
⏱ 8s
ResultPlain whole-milk yogurt2 of 60
Halve the lemon and squeeze the juice into the bowl, discarding the pips.
Lemon · 1 piece
⏱ 20s
ResultPlain whole-milk yogurt and lemon3 of 60
Add the ground cumin to the bowl.
Ground cumin · 1 tsp⏱ 5s
ResultPlain whole-milk yogurt and lemon and ground cumin4 of 60
Add the ground coriander to the bowl.
Ground coriander · 1 tsp⏱ 5s
ResultPlain whole-milk yogurt and lemon mixture5 of 60
Add the ground turmeric to the bowl.
Ground turmeric · 0.5 tsp⏱ 5s
ResultPlain whole-milk yogurt and lemon mixture6 of 60
Add the Kashmiri chilli powder to the bowl.
Kashmiri chilli powder · 1 tsp⏱ 5s
ResultPlain whole-milk yogurt and lemon mixture7 of 60
Add the salt to the bowl.
Fine salt · 1 tsp⏱ 5s
ResultPlain whole-milk yogurt and lemon mixture8 of 60
Peel the 3 cloves of garlic
Garlic · 3 clove
⏱ 30s
ResultPeeled garlic cloves9 of 60
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.
⏱ 40s
ResultFinely minced garlic10 of 60
Scrape the minced garlic into the bowl.
⏱ 8s
ResultPlain whole-milk yogurt and lemon mixture11 of 60
Peel the fresh ginger
Fresh ginger · 15 g⏱ 20s
ResultPeeled fresh ginger12 of 60
Grate the peeled ginger on the fine side of the grater directly over the bowl.
⏱ 30s
ResultFinely grated fresh ginger13 of 60
Scrape any grated ginger from the board into the bowl.
⏱ 8s
ResultFinely grated fresh ginger and plain whole-milk yogurt mixture14 of 60
Whisk everything in the bowl together until smooth and evenly combined.
⏱ 20s
ResultTikka marinade15 of 60
Add the chicken thighs to the marinade.
Boneless skinless chicken thighs · 800 g⏱ 10s
ResultTikka marinade and boneless skinless chicken thighs16 of 60
Use your hands to massage the marinade thoroughly into every piece of chicken so all surfaces are well coated.
⏱ 1 min
ResultMarinated chicken17 of 60
Press a sheet of cling film over the surface of the bowl.
⏱ 10s
18 of 60
Place the bowl in the refrigerator to marinate.
⏱ 15s
ResultMarinated chicken19 of 60
Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for best flavour.
⏱ 8 hr
ResultOvernight marinated chicken20 of 60
Take the bowl out of the refrigerator and let the chicken come towards room temperature while you prepare the sauce.
⏱ 10s
ResultOvernight marinated chickenused in step 3321 of 60
Peel the 2 yellow onions
Yellow onion · 2 piece⏱ 40s
ResultPeeled yellow onion22 of 60
Halve and finely chop the peeled onions into small, even pieces.
⏱ 1 min 30s
ResultFinely chopped yellow onionused in step 2923 of 60
Add the ghee to the large heavy-based saucepan.
Ghee · 40 g
⏱ 8s
ResultGhee24 of 60
Set the pan over a medium heat and let the ghee melt and shimmer.
⏱ 1 min
ResultMelted ghee25 of 60
Add the cardamom pods to the pan.
Green cardamom pods · 4 piece⏱ 8s
ResultMelted ghee and green cardamom pods26 of 60
Add the whole cloves to the pan.
Whole cloves · 3 piece⏱ 8s
ResultMelted ghee and green cardamom pods and whole cloves27 of 60
Add the cinnamon stick to the pan.
Cinnamon stick · 1 piece⏱ 8s
ResultMelted ghee and green cardamom pod mixture28 of 60
Stir the whole spices in the hot ghee for about a minute until the cardamom puffs and the mixture smells fragrant.
⏱ 1 min
ResultBloomed whole spices29 of 60
Tip the chopped onion into the pan with the spices.
⏱ 8s
ResultFinely chopped yellow onion and bloomed whole spices30 of 60
Cook the onion over a medium heat, stirring regularly, for about 15 minutes until it is deeply golden and soft all the way through.
⏱ 15 min
ResultSoftened golden onion31 of 60
Set the oven to its highest setting and allow it to heat fully.
⏱ 15 min
32 of 60
Line the baking tray with a sheet of baking paper rated for 240 °C.
⏱ 15s
33 of 60
Lift the marinated chicken pieces out of the bowl and arrange them on the lined tray in a single layer, leaving a little space between each piece.
⏱ 45s
ResultOvernight marinated chicken34 of 60
Slide the tray into the oven.
⏱ 10s
ResultOvernight marinated chicken35 of 60
Roast until the chicken is cooked through and the marinade is charred at the edges, about 18 to 20 minutes.
⏱ 20 min
ResultCharred tikka chicken36 of 60
Pull the tray from the oven using oven gloves and set it aside to rest while you finish the sauce.
⏱ 10s
ResultCharred tikka chickenused in step 5837 of 60
Peel the 3 cloves of garlic
Garlic · 3 clove⏱ 30s
ResultPeeled garlic cloves38 of 60
Mince the peeled garlic cloves as finely as possible.
⏱ 40s
ResultFinely minced garlic39 of 60
Scrape the minced garlic into the pan.
⏱ 8s
ResultFinely minced garlic and softened golden onion40 of 60
Peel the fresh ginger
Fresh ginger · 15 g⏱ 20s
ResultPeeled fresh ginger41 of 60
Grate the peeled ginger on the fine side of the grater.
⏱ 30s
ResultFinely grated fresh ginger42 of 60
Scrape the grated ginger into the pan.
⏱ 8s
ResultFinely grated fresh ginger and finely minced garlic and softened golden onion43 of 60
Stir the garlic and ginger into the onion and cook for 2 minutes, stirring constantly, until the raw smell has gone.
⏱ 2 min
ResultCooked garlic ginger base44 of 60
Add the ground cumin to the pan.
Ground cumin · 1 tsp⏱ 5s
ResultCooked garlic ginger base and ground cumin45 of 60
Add the ground coriander to the pan.
Ground coriander · 1 tsp⏱ 5s
ResultCooked garlic ginger base and ground cumin and ground coriander46 of 60
Add the ground turmeric to the pan.
Ground turmeric · 0.5 tsp⏱ 5s
ResultCooked garlic ginger base and ground cumin mixture47 of 60
Add the Kashmiri chilli powder to the pan.
Kashmiri chilli powder · 1 tsp⏱ 5s
ResultCooked garlic ginger base and ground cumin mixture48 of 60
Add the garam masala to the pan.
Garam masala · 1 tsp⏱ 5s
ResultCooked garlic ginger base and ground cumin mixture49 of 60
Stir all the ground spices into the onion base and cook for 90 seconds, stirring constantly, until the spices are fragrant and beginning to stick to the bottom of the pan.
⏱ 1 min 30s
ResultToasted spice paste50 of 60
Pour the tomato passata into the pan, scraping up any spices from the bottom.
Tomato passata · 400 ml⏱ 10s
ResultToasted spice paste and tomato passata51 of 60
Add the caster sugar to balance the acidity of the tomato.
Caster sugar · 1 tsp⏱ 5s
ResultToasted spice paste and tomato passata and caster sugar52 of 60
Season with the salt.
Fine salt · 1 tsp⏱ 5s
ResultTomato passata mixture53 of 60
Add the neutral oil, which will help the sauce take on a glossy, restaurant-style finish.
Neutral vegetable oil · 30 ml
⏱ 5s
ResultTomato passata mixture54 of 60
Bring the sauce to a gentle simmer and cook, stirring occasionally, for 15 minutes until it has thickened and the oil rises to the surface in a thin red slick.
⏱ 15 min
ResultReduced tomato masala sauce55 of 60
Pour the double cream into the sauce.
Double cream · 150 ml⏱ 8s
ResultReduced tomato masala sauce and double cream56 of 60
Sprinkle the remaining garam masala over the cream.
Garam masala · 1 tsp⏱ 5s
ResultReduced tomato masala sauce and double cream and garam masala57 of 60
Stir the cream and garam masala into the sauce until fully combined and the sauce is a rich, uniform orange.
⏱ 30s
ResultCreamy masala sauce58 of 60
Slide all the roasted chicken pieces from the tray into the sauce.
⏱ 20s
ResultCreamy masala sauce and charred tikka chicken59 of 60
Stir gently to coat every piece of chicken and simmer together for 5 minutes so the chicken absorbs the sauce and everything heats through. Check the thickest piece reads 74 °C on a thermometer.
⏱ 5 min
ResultSimmered chicken tikka masala60 of 60
Ladle the chicken tikka masala into a warm serving bowl.
⏱ 20s
ResultSimmered chicken tikka masalaTotal Time8 hr 37 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Spoon the yogurt into the large bowl.⏱ 8sResultPlain whole-milk yogurt |
| 2 | 1 piece | | Halve the lemon and squeeze the juice into the bowl, discarding the pips.⏱ 20sResultPlain whole-milk yogurt and lemon |
| 3 | 1 tsp | | Add the ground cumin to the bowl.⏱ 5sResultPlain whole-milk yogurt and lemon and ground cumin |
| 4 | 1 tsp | | Add the ground coriander to the bowl.⏱ 5sResultPlain whole-milk yogurt and lemon mixture |
| 5 | 0.5 tsp | | Add the ground turmeric to the bowl.⏱ 5sResultPlain whole-milk yogurt and lemon mixture |
| 6 | 1 tsp | | Add the Kashmiri chilli powder to the bowl.⏱ 5sResultPlain whole-milk yogurt and lemon mixture |
| 7 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultPlain whole-milk yogurt and lemon mixture |
| 8 | 3 clove | | Peel the 3 cloves of garlic⏱ 30sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.⏱ 40sResultFinely minced garlic |
| 10 | Finely minced garlicstep 9 | | Scrape the minced garlic into the bowl.⏱ 8sResultPlain whole-milk yogurt and lemon mixture |
| 11 | 15 g | | Peel the fresh ginger⏱ 20sResultPeeled fresh ginger |
| 12 | Peeled fresh gingerstep 11 | | Grate the peeled ginger on the fine side of the grater directly over the bowl.⏱ 30sResultFinely grated fresh ginger |
| 13 | Finely grated fresh gingerstep 12 | | Scrape any grated ginger from the board into the bowl.⏱ 8sResultFinely grated fresh ginger and plain whole-milk yogurt mixture |
| 14 | — | | Whisk everything in the bowl together until smooth and evenly combined.⏱ 20sResultTikka marinade |
| 15 | 800 g | | Add the chicken thighs to the marinade.⏱ 10sResultTikka marinade and boneless skinless chicken thighs |
| 16 | — | | Use your hands to massage the marinade thoroughly into every piece of chicken so all surfaces are well coated.⏱ 1 minResultMarinated chicken |
| 17 | — | | Press a sheet of cling film over the surface of the bowl.⏱ 10s |
| 18 | — | | Place the bowl in the refrigerator to marinate.⏱ 15sResultMarinated chicken |
| 19 | — | | Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for best flavour.⏱ 8 hrResultOvernight marinated chicken |
| 20 | — | | Take the bowl out of the refrigerator and let the chicken come towards room temperature while you prepare the sauce.⏱ 10sResultOvernight marinated chickenused in step 33 |
| 21 | 2 piece | | Peel the 2 yellow onions⏱ 40sResultPeeled yellow onion |
| 22 | Peeled yellow onionstep 21 | | Halve and finely chop the peeled onions into small, even pieces.⏱ 1 min 30sResultFinely chopped yellow onionused in step 29 |
| 23 | 40 g | | Add the ghee to the large heavy-based saucepan.⏱ 8sResultGhee |
| 24 | — | | Set the pan over a medium heat and let the ghee melt and shimmer.⏱ 1 minResultMelted ghee |
| 25 | 4 piece | | Add the cardamom pods to the pan.⏱ 8sResultMelted ghee and green cardamom pods |
| 26 | 3 piece | | Add the whole cloves to the pan.⏱ 8sResultMelted ghee and green cardamom pods and whole cloves |
| 27 | 1 piece | | Add the cinnamon stick to the pan.⏱ 8sResultMelted ghee and green cardamom pod mixture |
| 28 | — | | Stir the whole spices in the hot ghee for about a minute until the cardamom puffs and the mixture smells fragrant.⏱ 1 minResultBloomed whole spices |
| 29 | Finely chopped yellow onionstep 22 | | Tip the chopped onion into the pan with the spices.⏱ 8sResultFinely chopped yellow onion and bloomed whole spices |
| 30 | — | | Cook the onion over a medium heat, stirring regularly, for about 15 minutes until it is deeply golden and soft all the way through.⏱ 15 minResultSoftened golden onion |
| 31 | — | | Set the oven to its highest setting and allow it to heat fully.⏱ 15 min |
| 32 | — | | Line the baking tray with a sheet of baking paper rated for 240 °C.⏱ 15s |
| 33 | Overnight marinated chickenstep 20 | | Lift the marinated chicken pieces out of the bowl and arrange them on the lined tray in a single layer, leaving a little space between each piece.⏱ 45sResultOvernight marinated chicken |
| 34 | — | | Slide the tray into the oven.⏱ 10sResultOvernight marinated chicken |
| 35 | — | | Roast until the chicken is cooked through and the marinade is charred at the edges, about 18 to 20 minutes.⏱ 20 minResultCharred tikka chicken |
| 36 | — | | Pull the tray from the oven using oven gloves and set it aside to rest while you finish the sauce.⏱ 10sResultCharred tikka chickenused in step 58 |
| 37 | 3 clove | | Peel the 3 cloves of garlic⏱ 30sResultPeeled garlic cloves |
| 38 | Peeled garlic clovesstep 37 | | Mince the peeled garlic cloves as finely as possible.⏱ 40sResultFinely minced garlic |
| 39 | Finely minced garlicstep 38 | | Scrape the minced garlic into the pan.⏱ 8sResultFinely minced garlic and softened golden onion |
| 40 | 15 g | | Peel the fresh ginger⏱ 20sResultPeeled fresh ginger |
| 41 | Peeled fresh gingerstep 40 | | Grate the peeled ginger on the fine side of the grater.⏱ 30sResultFinely grated fresh ginger |
| 42 | Finely grated fresh gingerstep 41 | | Scrape the grated ginger into the pan.⏱ 8sResultFinely grated fresh ginger and finely minced garlic and softened golden onion |
| 43 | — | | Stir the garlic and ginger into the onion and cook for 2 minutes, stirring constantly, until the raw smell has gone.⏱ 2 minResultCooked garlic ginger base |
| 44 | 1 tsp | | Add the ground cumin to the pan.⏱ 5sResultCooked garlic ginger base and ground cumin |
| 45 | 1 tsp | | Add the ground coriander to the pan.⏱ 5sResultCooked garlic ginger base and ground cumin and ground coriander |
| 46 | 0.5 tsp | | Add the ground turmeric to the pan.⏱ 5sResultCooked garlic ginger base and ground cumin mixture |
| 47 | 1 tsp | | Add the Kashmiri chilli powder to the pan.⏱ 5sResultCooked garlic ginger base and ground cumin mixture |
| 48 | 1 tsp | | Add the garam masala to the pan.⏱ 5sResultCooked garlic ginger base and ground cumin mixture |
| 49 | — | | Stir all the ground spices into the onion base and cook for 90 seconds, stirring constantly, until the spices are fragrant and beginning to stick to the bottom of the pan.⏱ 1 min 30sResultToasted spice paste |
| 50 | 400 ml | | Pour the tomato passata into the pan, scraping up any spices from the bottom.⏱ 10sResultToasted spice paste and tomato passata |
| 51 | 1 tsp | | Add the caster sugar to balance the acidity of the tomato.⏱ 5sResultToasted spice paste and tomato passata and caster sugar |
| 52 | 1 tsp | | Season with the salt.⏱ 5sResultTomato passata mixture |
| 53 | 30 ml | | Add the neutral oil, which will help the sauce take on a glossy, restaurant-style finish.⏱ 5sResultTomato passata mixture |
| 54 | — | | Bring the sauce to a gentle simmer and cook, stirring occasionally, for 15 minutes until it has thickened and the oil rises to the surface in a thin red slick.⏱ 15 minResultReduced tomato masala sauce |
| 55 | 150 ml | | Pour the double cream into the sauce.⏱ 8sResultReduced tomato masala sauce and double cream |
| 56 | 1 tsp | | Sprinkle the remaining garam masala over the cream.⏱ 5sResultReduced tomato masala sauce and double cream and garam masala |
| 57 | — | | Stir the cream and garam masala into the sauce until fully combined and the sauce is a rich, uniform orange.⏱ 30sResultCreamy masala sauce |
| 58 | Charred tikka chickenstep 36 | | Slide all the roasted chicken pieces from the tray into the sauce.⏱ 20sResultCreamy masala sauce and charred tikka chicken |
| 59 | — | | Stir gently to coat every piece of chicken and simmer together for 5 minutes so the chicken absorbs the sauce and everything heats through. Check the thickest piece reads 74 °C on a thermometer.⏱ 5 minResultSimmered chicken tikka masala |
| 60 | Simmered chicken tikka masalastep 59 | | Ladle the chicken tikka masala into a warm serving bowl.⏱ 20sResultSimmered chicken tikka masala |
| Total Time | 8 hr 37 min | ||
Serving
- Tear the fresh coriander leaves and scatter them over the top to serve. The green cardamom pods, whole cloves and cinnamon stick are there for flavour; don't eat them.
Nutritionper serving
Estimated · pre-cooking · 97% ingredients covered
| Nutrient | Per serving |
|---|---|
| 865kcal | |
| 43g | |
| 63g | |
| 25g | |
| 27g | |
| 8g | |
| 6g | |
| 1,397mg |
Ingredients0/21
Tools0/17
Recipe
Chicken Tikka Masala
Chicken marinated in yogurt and warming spices, served in a creamy tomato sauce enriched with kashmiri chilli powder.
What you’ll doYou will marinate chicken thighs in yogurt and spices for at least 4 hours or overnight. Then you'll start the sauce by blooming whole spices in ghee and cooking onions until golden; while the onions cook, you'll heat the oven and roast the chicken at high heat until charred. Meanwhile you'll add garlic and ginger, then ground spices, tomato passata, cream and garam masala. Finally you'll combine the roasted chicken with the sauce and simmer briefly to let the flavours marry.
Serves4
Total8 hr 37 min
LevelMedium
Ingredients
- Plain whole-milk yogurt200 g
- Lemon1 piece
- Ground cumin2 tsp
- Ground coriander2 tsp
- Ground turmeric1 tsp
- Kashmiri chilli powder2 tsp
- Fine salt2 tsp
- Garlic6 clove
- Fresh ginger30 g
- Boneless skinless chicken thighs, cut into 4 cm pieces800 g
- Ghee40 g
- Green cardamom pods4 piece
- Whole cloves3 piece
- Cinnamon stick1 piece
- Yellow onion2 piece
- Garam masala2 tsp
- Tomato passata400 ml
- Caster sugar1 tsp
- Neutral vegetable oil30 ml
- Double cream150 ml
- Fresh coriander15 g
Tools
OvenLarge heavy based saucepanChef's knifeLarge bowlCling filmCitrus juicerWhiskWooden spoonBaking trayRefrigeratorGraterBaking paperPeelerLadleServing bowlOven gloveChopping boardThermometer
Method
1
Spoon the yogurt into the large bowl.
8sLarge bowlPlain whole-milk yogurt · 200 g
2
Halve the lemon and squeeze the juice into the bowl, discarding the pips.
20sLarge bowl, Citrus juicerLemon · 1 piece
3
Add the ground cumin to the bowl.
5sLarge bowlGround cumin · 1 tsp
4
Add the ground coriander to the bowl.
5sLarge bowlGround coriander · 1 tsp
5
Add the ground turmeric to the bowl.
5sLarge bowlGround turmeric · 0.5 tsp
6
Add the Kashmiri chilli powder to the bowl.
5sLarge bowlKashmiri chilli powder · 1 tsp
7
Add the salt to the bowl.
5sLarge bowlFine salt · 1 tsp
8
Peel the 3 cloves of garlic
30sChopping board, Chefs knifeGarlic · 3 clove
9
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.
40sChopping board, Chefs knifePeeled garlic cloves · step 8
10
Scrape the minced garlic into the bowl.
8sLarge bowlFinely minced garlic · step 9
11
Peel the fresh ginger
20sChopping board, Chefs knifeFresh ginger · 15 g
12
Grate the peeled ginger on the fine side of the grater directly over the bowl.
30sChopping board, GraterPeeled fresh ginger · step 11
13
Scrape any grated ginger from the board into the bowl.
8sLarge bowlFinely grated fresh ginger · step 12
14
Whisk everything in the bowl together until smooth and evenly combined.
20sLarge bowl, Whisk
15
Add the chicken thighs to the marinade.
10sLarge bowlBoneless skinless chicken thighs · 800 g
16
Use your hands to massage the marinade thoroughly into every piece of chicken so all surfaces are well coated.
1 minLarge bowl
17
Press a sheet of cling film over the surface of the bowl.
10sLarge bowl, Cling film
18
Place the bowl in the refrigerator to marinate.
15sLarge bowl, Refrigerator
19
Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for best flavour.
8 hrLarge bowl
20
Take the bowl out of the refrigerator and let the chicken come towards room temperature while you prepare the sauce.
Result · Overnight marinated chicken · used in step 33
10sLarge bowl, Refrigerator
21
Peel the 2 yellow onions
40sChopping board, Chefs knifeYellow onion · 2 piece
22
Halve and finely chop the peeled onions into small, even pieces.
Result · Finely chopped yellow onion · used in step 29
1 min 30sChopping board, Chefs knifePeeled yellow onion · step 21
23
Add the ghee to the large heavy-based saucepan.
8sLarge heavy based saucepanGhee · 40 g
24
Set the pan over a medium heat and let the ghee melt and shimmer.
1 minLarge heavy based saucepan
25
Add the cardamom pods to the pan.
8sLarge heavy based saucepanGreen cardamom pods · 4 piece
26
Add the whole cloves to the pan.
8sLarge heavy based saucepanWhole cloves · 3 piece
27
Add the cinnamon stick to the pan.
8sLarge heavy based saucepanCinnamon stick · 1 piece
28
Stir the whole spices in the hot ghee for about a minute until the cardamom puffs and the mixture smells fragrant.
1 minLarge heavy based saucepan, Wooden spoon
29
Tip the chopped onion into the pan with the spices.
8sLarge heavy based saucepanFinely chopped yellow onion · step 22
30
Cook the onion over a medium heat, stirring regularly, for about 15 minutes until it is deeply golden and soft all the way through.
15 minLarge heavy based saucepan, Wooden spoon
31
Set the oven to its highest setting and allow it to heat fully.
240°C15 minOven
32
Line the baking tray with a sheet of baking paper rated for 240 °C.
15sBaking tray, Baking paper
33
Lift the marinated chicken pieces out of the bowl and arrange them on the lined tray in a single layer, leaving a little space between each piece.
45sBaking trayOvernight marinated chicken · step 20
34
Slide the tray into the oven.
10sBaking tray, Oven, Oven glove
35
Roast until the chicken is cooked through and the marinade is charred at the edges, about 18 to 20 minutes.
240°C20 minBaking tray, Oven
36
Pull the tray from the oven using oven gloves and set it aside to rest while you finish the sauce.
Result · Charred tikka chicken · used in step 58
10sBaking tray, Oven, Oven glove
37
Peel the 3 cloves of garlic
30sChopping board, Chefs knifeGarlic · 3 clove
38
Mince the peeled garlic cloves as finely as possible.
40sChopping board, Chefs knifePeeled garlic cloves · step 37
39
Scrape the minced garlic into the pan.
8sLarge heavy based saucepanFinely minced garlic · step 38
40
Peel the fresh ginger
20sChopping board, Chefs knifeFresh ginger · 15 g
41
Grate the peeled ginger on the fine side of the grater.
30sChopping board, GraterPeeled fresh ginger · step 40
42
Scrape the grated ginger into the pan.
8sLarge heavy based saucepanFinely grated fresh ginger · step 41
43
Stir the garlic and ginger into the onion and cook for 2 minutes, stirring constantly, until the raw smell has gone.
2 minLarge heavy based saucepan, Wooden spoon
44
Add the ground cumin to the pan.
5sLarge heavy based saucepanGround cumin · 1 tsp
45
Add the ground coriander to the pan.
5sLarge heavy based saucepanGround coriander · 1 tsp
46
Add the ground turmeric to the pan.
5sLarge heavy based saucepanGround turmeric · 0.5 tsp
47
Add the Kashmiri chilli powder to the pan.
5sLarge heavy based saucepanKashmiri chilli powder · 1 tsp
48
Add the garam masala to the pan.
5sLarge heavy based saucepanGaram masala · 1 tsp
49
Stir all the ground spices into the onion base and cook for 90 seconds, stirring constantly, until the spices are fragrant and beginning to stick to the bottom of the pan.
1 min 30sLarge heavy based saucepan, Wooden spoon
50
Pour the tomato passata into the pan, scraping up any spices from the bottom.
10sLarge heavy based saucepanTomato passata · 400 ml
51
Add the caster sugar to balance the acidity of the tomato.
5sLarge heavy based saucepanCaster sugar · 1 tsp
52
Season with the salt.
5sLarge heavy based saucepanFine salt · 1 tsp
53
Add the neutral oil, which will help the sauce take on a glossy, restaurant-style finish.
5sLarge heavy based saucepanNeutral vegetable oil · 30 ml
54
Bring the sauce to a gentle simmer and cook, stirring occasionally, for 15 minutes until it has thickened and the oil rises to the surface in a thin red slick.
15 minLarge heavy based saucepan, Wooden spoon
55
Pour the double cream into the sauce.
8sLarge heavy based saucepanDouble cream · 150 ml
56
Sprinkle the remaining garam masala over the cream.
5sLarge heavy based saucepanGaram masala · 1 tsp
57
Stir the cream and garam masala into the sauce until fully combined and the sauce is a rich, uniform orange.
30sLarge heavy based saucepan, Wooden spoon
58
Slide all the roasted chicken pieces from the tray into the sauce.
20sLarge heavy based saucepanCharred tikka chicken · step 36
59
Stir gently to coat every piece of chicken and simmer together for 5 minutes so the chicken absorbs the sauce and everything heats through. Check the thickest piece reads 74 °C on a thermometer.
5 minLarge heavy based saucepan, Thermometer
60
Ladle the chicken tikka masala into a warm serving bowl.
20sServing bowl, LadleSimmered chicken tikka masala · step 59
61
Tear the fresh coriander leaves and scatter them over the top to serve. The green cardamom pods, whole cloves and cinnamon stick are there for flavour; don't eat them.
Result · Chicken Tikka Masala
15sServing bowlFresh coriander · 15 g
Printed 11 October 2026