Tikka Masala

Introduction

This tikka masala follows British Indian restaurant logic: cook the chicken first in a mild spiced stock, then build the final sauce quickly with curry base, tomato, cream, and fenugreek. You get the depth of a longer-cooked curry without making the final pan complicated.

Many BIR-style tikka masala recipes use a little ground almond for body. I leave it out here to keep the dish tree-nut-free; cream, butter, and a little finely ground coconut give the sauce its rounded finish instead.

Step by Step

Ingredients

• 800 g chicken breast or boneless chicken thighs, cut into large pieces (1 lb 12 oz)
• 45 ml neutral oil or ghee (3 tbsp), divided
• 2 green cardamom pods, lightly crushed
• 8 black peppercorns
• 1 small piece cinnamon stick
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 bay leaves
• 2 large yellow onions, roughly chopped
• 25 g fresh ginger, finely grated (0.9 oz)
• 5 garlic cloves, finely grated
• 1 tsp salt, plus more to finish
• 1 tsp turmeric
• 300 g passata or chopped tomatoes (10.5 oz)
• Water, enough to barely cover the chicken
• 1.5 tsp garam masala, divided
• 1 tsp sugar
• 1 tbsp finely ground desiccated coconut
• 3 tbsp tomato paste
• 2 tsp mild curry powder
• 1 tbsp tandoori masala
• 1 tsp paprika
• 500 ml mild Indian curry base (2 cups)
• 50 ml chicken stock from the pre-cooked chicken, as needed (3 tbsp)
• 100 ml heavy cream (scant 1/2 cup)
• 30 g butter (1 oz)
• 1 tsp kasoori methi, crushed between your fingers
• 1 tbsp lemon juice
• Fresh cilantro, roughly chopped

Method

1. Heat 2 tbsp oil in a wide pot. Add cardamom, pepper, cinnamon, cumin, coriander seeds, and bay leaves, and stir for 30 seconds until fragrant. Add the onions, half the ginger, half the garlic, salt, and turmeric.
2. Cook the onions for 5 minutes until glossy and soft. Stir in the passata and simmer for 5 minutes until the tomato darkens slightly and the oil starts to separate at the edge.
3. Add the chicken pieces and turn them through the tomato base. Pour in just enough water to almost cover the chicken.
4. Cover and poach gently for 12 to 18 minutes, until the chicken is just cooked through and reaches at least 74C (165F) in the center. Avoid a hard boil, especially if using breast meat.
5. Lift out the chicken with a slotted spoon and toss it with 0.5 tsp garam masala. Strain or ladle off 100 ml (scant 1/2 cup) of the stock for the sauce, and save the rest for curry base or freezing.
6. Heat 1 tbsp oil or ghee in a clean pan. Cook the remaining ginger and garlic for 30 seconds, then stir in sugar, coconut, tomato paste, curry powder, tandoori masala, and paprika to make a thick paste.
7. Add the curry base gradually, stirring as you go. Add 50 ml (3 tbsp) chicken stock if the sauce needs more depth, and simmer for 8 to 10 minutes until glossy and full-bodied.
8. Return the chicken to the sauce and heat it through. Stir in cream, butter, remaining garam masala, kasoori methi, lemon juice, and cilantro. Adjust the salt before serving.

Serving Note

Serve with rice, naan, and a simple raita. The sauce should be creamy but not heavy; loosen it with a little warm curry base or chicken stock if it tightens too much.

For easier timing, make the chicken and stock a day ahead. The final sauce only needs a few minutes with the chicken in the pan before the cream and butter go in.