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Widely credited as a British invention rather than a traditional Indian dish, chicken tikka masala was reportedly created when a curry house chef added a creamy tomato sauce to grilled chicken tikka for a customer who found it too dry. Today it's one of the most-ordered dishes in the UK, built on smoky, char-grilled chicken simmered in a rich, spiced tomato-cream sauce.
Prep Time
30 min
Cook Time
30 min
Servings
4 people
Difficulty
medium
Per serving
460kcal
Calories
32g
Protein
14g
Carbs
30g
Fat
2g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Add the chicken pieces, coating thoroughly, and marinate for at least 1 hour (up to overnight).
Preheat a grill pan or broiler to high heat. Cook the marinated chicken for 4-5 minutes per side, until charred at the edges and cooked through. Set aside.
Heat the butter in a large pan over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
Add the minced garlic and grated ginger, cooking for 1 minute, then stir in the tomato puree, ground cumin, ground coriander, and paprika. Simmer for 8-10 minutes, until thickened.
Blend the tomato mixture until smooth using an immersion blender, then return to low heat.
Stir in the heavy cream and simmer for 3-4 minutes.
Add the charred chicken tikka to the sauce, tossing to coat, and simmer for another 3-4 minutes to warm through and let the flavors meld.
Garnish with fresh coriander and serve hot with basmati rice and naan.
Char the Chicken Properly First: Grilling or broiling the marinated chicken until it develops real char marks before adding it to the sauce is what gives this dish its distinctive smoky depth - don't skip straight to simmering raw chicken in the sauce. Blend the Sauce for a Silky Texture: Blending the cooked tomato mixture until fully smooth before adding cream is what gives tikka masala its signature velvety consistency rather than a chunky curry. Let the Chicken Finish in the Sauce: Simmering the charred chicken in the finished sauce for a few extra minutes lets it absorb the sauce's flavor rather than just sitting on top of it.
It's widely believed to have originated in the UK, with several curry house chefs credited with inventing it by adding a creamy tomato sauce to grilled chicken tikka - it's considered one of Britain's most popular national dishes rather than a traditional Indian recipe.
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