Chicken Tikka Masala

This is an astonishingly straightforward recipe to make the iconic Chicken Tikka Masala at home. Despite the extensive-looking ingredient list, the process is simple and the results are far superior to anything you can get from a jarred paste. The finished curry is rich and flavorful without being overly oily, and all the ingredients can be easily found in a standard supermarket. This dish has a low spice level and requires a marinating time of 3 to 24 hours.

Instructions

1. 1

   To make the chicken tikka, combine all the marinade ingredients, except for the chicken, in a bowl and mix them together. Add the cubed chicken and toss well to ensure every piece is thoroughly coated.

2. 2

   Cover the bowl with plastic wrap and place it in the fridge to marinate overnight, with a minimum marinating time of 3 hours.

3. 3

   Heat 1 tablespoon of oil in a non-stick pan over high heat until it begins to smoke. Add half of the marinated chicken and spread the pieces out in a single layer. Leave the chicken untouched for 2 minutes, or until the bottom is well charred. Turn each piece and cook the other side until it is also charred. Do not worry if the chicken is not cooked through at this stage (Note 4).

4. 4

   Remove the charred chicken from the pan and place it in a bowl. Scrape out and discard the charred bits left in the pan. Add more oil if needed and repeat the process with the remaining chicken.

5. 5

   For the curry sauce, wipe the skillet clean with a paper towel. (Alternatively, you can do this part in a pot with a lid.) Turn the heat down to medium-high. Add the vegetable oil and 2 tablespoons of butter (or ghee). When the butter has melted, add the finely chopped onion, grated ginger, and 1 teaspoon of salt.

6. 6

   Cook the mixture for 5 to 7 minutes, stirring constantly to prevent it from burning, until the ginger begins to turn golden and the onions become fragrant and sweet.

7. 7

   Reduce the heat to medium. Add the crushed or grated garlic and paprika, and cook for another 2 minutes. Stir in the remaining Curry Sauce Spices (turmeric, garam masala, coriander, cumin, cardamom, and cayenne pepper) and cook for a further 2 minutes, stirring continuously.

8. 8

   Pour in the tomato passata and water and mix everything well. Bring the sauce to a simmer, then cover the pot and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.

9. 9

   Pour the finished curry sauce into a bowl and use a stick blender to puree it until it is perfectly smooth (Note 5). Return the smooth sauce to the skillet. Stir in the cream, sugar, and the remaining 3 tablespoons of butter. Continue to stir until the butter has melted and is fully incorporated.

10. 10

    Add the charred chicken to the sauce and stir. Simmer for a few more minutes until the chicken is cooked through and tender. Optionally, you can sprinkle with a pinch of extra garam masala just before serving.

11. 11

    Serve the chicken tikka masala hot over a bed of basmati rice. If you desire, garnish with fresh coriander or serve with a quick naan-style flatbread.

Recipe Notes

• For this recipe, chicken thighs are highly recommended. Do not attempt this with chicken breast. The high-temperature searing required to achieve the char on the outside of the chicken will overcook and dry out chicken breast, which does not have the same forgiving fat content as thighs.

• Garam masala is a key spice blend for this dish, commonly found in major supermarkets. It is a mix of spices that has an aroma similar to curry powder and is a staple in Indian cooking.

• For cooking, use a neutral-flavored oil with a high smoke point like vegetable, canola, or grapeseed oil. Avoid using olive oil.

• The char on the chicken adds a crucial layer of flavor. Do not worry if some of the charred coating sticks to the pan—you will still get the flavor. Using a good non-stick pan can help prevent this, though a well-seasoned cast iron pan is also excellent for achieving a perfect char.

• Do not skip the blending step for the sauce. When all the caramelized onions, garlic, and ginger are puréed with the other ingredients, the result is a velvety, smooth curry sauce that is restaurant-quality. This is one of the most important steps in the recipe. Because it can be difficult to use a stick blender in a skillet, it is best to transfer the sauce to a bowl for blending. If you are using a regular blender, allow the sauce to cool slightly before blending to prevent the hot steam from causing the lid to blow off and splatter hot sauce everywhere.

• A note on oil and butter: Indian cooking often uses a significant amount of fat for richness. Do not be tempted to skimp on the butter and oil in this recipe, as it will affect the final richness of the dish. While it might seem like a lot, the total amount of oil and butter per serving is a reasonable 1.7 tablespoons. At most, you can reduce the cooking oil by 1 tablespoon and omit the butter added at the end, but you should taste the sauce first. You can also use ghee instead of the oil and butter used to sauté the onion, as it will yield a similar rich result.

• The dish is intentionally saucy because the curry sauce is so incredibly good. While the salt level might look high, curries with intense flavors require more salt to taste right. As a general rule, more intense flavors require more salt.

• For storage and making ahead: The marinated chicken can be kept in the fridge for up to 48 hours. Alternatively, you can freeze the raw chicken with the marinade, and it will marinate as it defrosts overnight in the fridge. The cooked curry will last in the fridge for up to 3 days or can be frozen for up to 3 months. When reheating, a good trick to "freshen up" the curry is to add a pinch of garam masala just before serving, as the spices are at their most aromatic when freshly made.

• The nutrition information is an estimate per serving, assuming the recipe makes 5 servings and does not include rice or naan.