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Smoky Chicken Tikka Masalaindian
PlateMap recipe · #11

Smoky Chicken Tikka Masala

Broiled chicken tikka pieces simmered in a spiced tomato and cream sauce with fenugreek leaves.

65+ waiting: Plus 2 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
mediumDifficulty
Prep:
20 minutes
Cook:
45 minutes
Waiting:
2 hours (marinating the chicken)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Oven and tray, Grill and tongs, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Marinade

    2 hours

    Mix the yogurt, lemon juice, half of the grated garlic and ginger, the paprika, half of the garam masala and 1 teaspoon of salt. Coat the chicken cubes and refrigerate for 2 hours.

    Success cue

    The chicken is evenly coated with the marinade.

  2. 02

    Grilling

    9 minutesOven heat

    Thread the chicken onto skewers and grill under the oven grill on its highest setting for 8 to 10 minutes, turning once.

    Success cue

    The edges are charred and the chicken reaches 74°C inside.

  3. 03

    Sauce

    12 minutesMedium heat

    Heat the ghee over medium heat and cook the diced onion for 10 to 12 minutes until deep golden. Add the rest of the garlic and ginger, the cumin and the rest of the garam masala and stir for 1 minute.

    Success cue

    The onion is deep golden.

  4. 04

    Sauce

    15 minutesGentle simmer

    Add the crushed tomatoes and simmer for 15 minutes. Blend until smooth, then stir in the cream.

    Success cue

    The sauce is thick and smooth.

  5. 05

    Finish

    10 minutesLow heat

    Add the grilled chicken and the fenugreek leaves crushed between your palms. Simmer on low heat for 10 minutes and finish with chopped fresh coriander.

    Success cue

    The sauce bubbles gently and coats the chicken.

Cooking tips

Extra tip

Fenugreek leaves (Kasuri Methi) crushed between palms release an irresistible aroma.

  • • Charring the chicken is essential for that restaurant smoky flavor
  • • Deeply browned onions give sweet depth

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

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