Chicken Tikka Masala

Chicken pieces are marinated in yoghurt and spices, grilled until charred, then simmered in a rich tomato and cream sauce.

Marinate for at least 1 hour – overnight is even better.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Marinate 60 min
• Cook 35 min
• gluten-free

Ingredients

• 700 g chicken thighs, in pieces
• 150 g yoghurt
• 1 tbsp ginger-garlic paste
• 2 tsp tandoori or tikka masala
• 1 tsp salt
• Juice of ½ lemon
• 2 tbsp oil
• 2 tbsp butter
• 1 onion, finely chopped
• 400 ml tomato passata
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• 100 ml cream

Method

1. Mix yoghurt, half the ginger-garlic paste, tikka masala, salt, lemon juice and oil. Coat the chicken and marinate at least 1 hour.
2. Grill the chicken under a very hot grill or in a hot pan for 10–12 minutes until charred in places.
3. Melt butter, fry onion until golden, add the rest of the ginger-garlic paste, then passata and spices. Simmer 10 minutes.
4. Add the chicken, kasuri methi and cream. Simmer 5–8 minutes. Serve with naan or rice.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.