Tikka masala has two halves: the tikka (spiced chicken charred at high heat) and the masala (a creamy, tomato-based gravy). Charring the chicken first — under a broiler or in a ripping-hot pan — is what gives this dish its signature smoky depth. Don't skip it.
Ingredients
- 700 g (1½ lb) boneless chicken thighs, cubed
- 1 cup plain yogurt · 2 tbsp ginger-garlic paste
- 2 tsp garam masala · 1 tsp turmeric · 1 tsp cumin · 1 tsp paprika
- 2 tbsp oil/ghee · 1 onion, finely chopped
- 400 g tomato purée · 1 tsp chili · 1 tsp coriander
- ¾ cup heavy cream · 1 tsp kasuri methi · cilantro
Method
- Mix the chicken with yogurt, half the ginger-garlic paste, garam masala, turmeric and cumin. Marinate at least 30 minutes (overnight is best).
- Spread the chicken on a tray and broil (or sear in a very hot pan) until charred at the edges, about 8–10 minutes. It won't be fully cooked — that's fine.
- In a pan, heat the oil and cook the onion until golden. Add the remaining ginger-garlic, paprika, chili and coriander, then the tomato purée. Simmer 10–12 minutes until thick and the oil separates.
- Stir in the cream and crushed kasuri methi. Add the charred chicken and any juices and simmer 8–10 minutes until cooked through and rich.
- Taste for salt, scatter with cilantro, and serve with rice or naan.
🔥 Char first, simmer second
The smoky edges from broiling the chicken are the whole personality of tikka masala. If you just poach the chicken in the sauce you'll get a tasty curry — but not this one.