Chicken Tikka Masala

Written By On Tom’s Table

Serves: 4
Prep: 25 minutes, plus marinating
Cook: 40-45 minutes

Ingredients

Chicken

  • 800g boneless skinless chicken thighs

  • 130g Greek yoghurt

  • 3 garlic cloves

  • 20g fresh ginger

  • 1½ tsp ground cumin

  • 1½ tsp ground coriander

  • 1½ tsp garam masala

  • 1 tsp paprika

  • ½ tsp ground turmeric

  • ½ tsp chilli powder

  • 2 tsp vegetable oil

Sauce

  • 1½ tbsp vegetable oil

  • 1 large onion

  • 3 garlic cloves

  • 25g fresh ginger

  • 1½ tsp cumin seeds

  • 1½ tbsp ground coriander

  • 2 tsp ground cumin

  • 1½ tsp paprika

  • ¾ tsp ground turmeric

  • ¾ tsp chilli powder

  • 2 tbsp tomato purée

  • 1 × 400g tin chopped tomatoes

  • 150ml water

  • 1 × 400g tin chickpeas

  • 150ml double cream

  • 1½ tsp garam masala

  • ½ tsp sugar

  • 50g fresh flat leaf parsley

Method

1. Marinate the chicken

Cut the chicken thighs into large bite-sized pieces.

Peel and finely grate the garlic and ginger.

Add the chicken to a large bowl with the yoghurt, garlic, ginger, ground cumin, ground coriander, garam masala, paprika, turmeric, chilli powder and vegetable oil.

Season well and mix until the chicken is completely coated.

Cover and refrigerate for at least 1 hour, or overnight if possible.

2. Prepare the sauce ingredients

Finely dice the onion.

Peel and finely grate the garlic and ginger.

Drain and rinse the chickpeas.

3. Sear the chicken

Heat a large pan over a high heat.

Add the chicken in batches, shaking off any excess marinade before it goes into the pan.

Cook for 2–3 minutes per side until deeply coloured around the edges. The chicken does not need to be cooked through at this stage.

Transfer to a plate and repeat with the remaining chicken.

4. Start the sauce

Reduce the heat to medium and add the vegetable oil to the same pan.

Add the cumin seeds and cook for around 30 seconds until fragrant.

Add the onion and cook, stirring regularly, until soft and golden.

5. Build the spice base

Add the garlic and ginger and cook for 1 minute.

Add the ground coriander, ground cumin, paprika, turmeric and chilli powder.

Stir in the tomato purée and cook everything together for 2 minutes, stirring constantly.

6. Add the tomatoes

Pour in the chopped tomatoes and water.

Add the sugar, and bring to a gentle simmer.

Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has reduced and thickened.

7. Add the chicken and chickpeas

Return the chicken and any resting juices to the sauce.

Add the drained chickpeas and stir through.

Simmer gently for 10–12 minutes, until the chicken is cooked through.

8. Finish the sauce

Reduce the heat to low and stir through the double cream and garam masala.

Cook gently for another 2–3 minutes without letting the sauce boil heavily.

Taste and adjust the seasoning before serving.

9. Serve

Plate next to rice, with naan and saag aloo alongside, a drizzle of cream over the tikka masala if you have any left, and some chopped parsley sprinkled over.

On Tom’s Table
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Saag Aloo