Everyday Kitchen

Indian · Dinner

Chicken tikka masala

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Roast marinated chicken until lightly charred, then fold it into a spiced tomato sauce. This home version uses an oven rather than a tandoor.

Prep
25 min
Cook
35 min
Soak, marinate, rise or chill
30 min
Total
90 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken tikka masala
Representative photograph of chicken tikka masala. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Sauce

Equipment

Oven; baking tray; parchment; saucepan; bowls; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 650 g chicken thigh pieces, 150 g yogurt, 20 g ginger-garlic paste, 20 ml lemon juice, 1 tsp garam masala, 1 tsp paprika, ¾ tsp salt; cover and refrigerate for 30 minutes. Do not wash raw chicken.

Roast the chicken · About 20 min

  1. Heat the oven to 220°C / 425°F. Spread chicken in one layer on a lined tray. Roast for 18–22 minutes, turning once.

    Check: Check the thickest pieces reach 74°C / 165°F.

Make the sauce · About 20 min

  1. Heat 25 ml neutral oil in a saucepan. Cook 180 g onion, finely chopped for 7 minutes. Add 400 g crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp chili powder and 100 ml water. Simmer for 12–15 minutes.

    Check: The onion is tender and tomato sauce thickens.

Combine · About 5 min

  1. Add roasted chicken and its cooked juices to the sauce. Stir in 100 ml cream; warm for 5 minutes over low heat.

    Check: All chicken pieces should be hot throughout.

Tips

  • Keep chicken pieces similar in size.
  • Charred edges add flavour; black, burned marinade does not.

Substitutions

  • Use evaporated milk instead of cream for a lighter sauce.
  • Use plain paprika instead of chili powder for less heat.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Marinate the chicken the day before.
  • Make and chill the sauce one day ahead; roast the chicken on the serving day.

FAQ

Is this cooked in a tandoor?

No. The oven provides a practical home adaptation with browned edges.

Can I grill the chicken?

Yes. Grill on skewers and check every thick piece reaches 74°C / 165°F.

Why did the sauce split?

High heat can separate dairy. Add cream over low heat and warm it gently.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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