Chicken tikka masala is one of the great fakeaway recipes because when you make it at home, you understand that it's not actually difficult — it just requires a few spices and some patience with the sauce. The result is richer, deeper and considerably cheaper than the takeaway version, and you can control the spice level to suit your actual household.
The chicken benefits enormously from a marinade in yoghurt and spices. Even thirty minutes makes a difference — the yoghurt tenderises the meat and the spices begin to penetrate. Overnight in the fridge is ideal and it means the actual cooking on the day is very fast.
Make the sauce while the chicken grills under the broiler, and then combine them at the end so the chicken finishes in the sauce and absorbs all those flavours. Serve with fluffy basmati rice and naan bread. This is, without question, the dinner that gets the most enthusiastic response in my house.
"Homemade beats takeaway. I know that sounds biased. Make it and report back."
Ingredients
- 700g chicken thigh fillets, cut into 3cm pieces
- 150g plain yoghurt
- 2 tbsp tikka masala paste
- 1 tbsp lemon juice
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 400g tin crushed tomatoes
- 200ml thickened cream
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp neutral oil
- 1 tbsp butter
- Fresh coriander and basmati rice to serve
Method
Step 1
Mix the yoghurt, tikka paste and lemon juice. Add the chicken pieces and coat well. Marinate for at least 30 minutes (or overnight). Thread onto metal skewers or spread on a foil-lined tray.
Step 2
Grill under a very hot broiler/grill for 10–12 minutes, turning once, until the chicken is charred in spots and cooked through. Set aside.
Step 3
Heat oil in a large pan. Cook the onion for 8 minutes until golden. Add the garlic, ginger and spices and cook 2 minutes. Add the crushed tomatoes and simmer for 10 minutes until the sauce thickens.
Step 4
Stir in the cream and butter. Add the grilled chicken and simmer together for 5 minutes. Season with salt. Serve over basmati rice scattered with fresh coriander, and naan alongside.
