Chicken Tikka Masala

Method

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1. Whisk all the marinade ingredients together and coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.

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2. Thread the chicken onto skewers, shaking off excess marinade, and grill on the highest setting 10 cm from the element for 12 to 15 minutes, turning once, until charred at the edges and cooked through.

   Mark done Start 12 min timer

3. Meanwhile, heat the ghee in a heavy pan and fry the onion over medium heat for 10 to 12 minutes until deep golden. Do not rush this — pale onions make a thin sauce.

   Mark done Start 10 min timer

4. Add the garlic and ginger and cook 2 minutes, then the tomato purée for 2 minutes more.

   Mark done Start 2 min timer

5. Add the ground coriander, cumin, garam masala and turmeric and fry for 60 seconds, stirring constantly, until the spices darken slightly and smell toasted.

   Mark done Start 60 sec timer

6. Pour in the blended tomatoes, add the sugar and salt, and simmer for 15 minutes until the sauce thickens and oil beads at the surface.

   Mark done Start 15 min timer

7. Blend the sauce smooth with a stick blender for a restaurant texture, then stir in the cream and warm through without boiling.

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8. Fold in the grilled chicken with any charred bits from the tray and simmer 5 minutes.

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9. Finish with chopped coriander and an extra pinch of garam masala. Serve with naan and rice.

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Chef’s Tips

• Thighs, not breasts. They stay juicy under the intense heat needed for char.
• The oil separating from the sauce is the traditional sign that the base is properly cooked. Wait for it.
• A teaspoon of kasuri methi (dried fenugreek leaves) crushed in at the end adds the distinctive restaurant aroma.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A off-dry Riesling or a cold lager
• Serve with garlic naan, basmati rice and cucumber raita
• Finish with mango kulfi

Storage & Reheating

Refrigerate 3 days, freeze 3 months. The sauce improves overnight. Reheat gently; boiling will split the cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.