Ingredients
For the Chicken Marinade
For the Tikka Masala Sauce
Method
A classic Indian-inspired curry featuring marinated chicken cooked in a rich, creamy, spiced tomato sauce. Perfect served with basmati rice and naan bread.
1. Marinate the Chicken
In a large bowl, combine the yoghurt, garlic, ginger, lemon juice, garam masala, cumin, paprika, turmeric and sea salt.
Add the chicken pieces and mix well until fully coated.
Cover and refrigerate for at least 30 minutes, or up to 24 hours for best flavour.
2. Cook the Chicken
Heat a large frying pan or griddle pan over medium-high heat.
Add the marinated chicken.
Cook for 5 to 7 minutes, turning occasionally, until lightly charred on the outside.
The chicken does not need to be fully cooked at this stage.
Transfer to a plate and set aside.
3. Prepare the Sauce Base
Heat the vegetable oil and butter in a large saucepan over medium heat.
Add the diced onion and cook for 5 to 7 minutes until softened.
Stir in the garlic and ginger.
Cook for 1 minute until fragrant.
4. Add the Spices
Add the garam masala, cumin, coriander, paprika, turmeric and chilli powder.
Stir continuously for 30 seconds to release the flavours.
5. Build the Sauce
Add the chopped tomatoes and tomato purée.
Stir in the sugar and sea salt.
Bring to a gentle simmer.
Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens
.
6. Blend the Sauce (Optional)
For a smoother restaurant-style curry, blend the sauce using a stick blender until smooth.
Return the sauce to the pan if necessary.
7. Finish the Curry
Add the cooked chicken and any juices back into the sauce.
Simmer gently for 10 minutes until the chicken is fully cooked through.
Stir in the double cream.
Cook for a further 2 minutes.
Taste and adjust seasoning if required.
8. Serve
Sprinkle with the chopped fresh coriander.
Serve hot with basmati rice, naan bread or both.
Tips
For extra smoky flavour, grill the marinated chicken before adding it to the sauce.
Chicken thigh fillets can be used instead of chicken breast for a juicier result.
Add ½tsp kasuri methi (dried fenugreek leaves) during the final simmer for an authentic restaurant-style flavour.
Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
