the classic recipe
Chicken tikka masala
Chicken tikka masala is what happens when Indian cuisine meets British tastes and creates something new — a bright orange-red creamy curry sauce wrapping pieces of yogurt-marinated, char-grilled chicken. Sweet and tangy and just-enough-spicy, scoopable with naan or spoonable over basmati rice. The story is fitting: a Glasgow Pakistani-British chef in the 1970s ad-libbing a 'gravy' for a customer who complained the tikka was dry, reaching for a can of Campbell's tomato soup and his spice rack. From that improvisation grew Britain's national dish, then a global phenomenon, then the introduction-to-Indian-cuisine for millions of Westerners. Authentic? Debatable. Delicious? Indisputable.
yields 7 servings·1055 kcal per serving·cuisine British
The traditional recipe
Instructions
Marinate the chicken: combine 240ml whole-milk Greek yogurt, 30ml lemon juice, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp Kashmiri paprika (or sweet paprika), 1 tsp garam masala, ½ tsp cayenne, and 1½ tsp kosher salt in a large bowl. Add 1 kg chicken breast cut into 1.5-inch cubes, toss well to coat, cover, and refrigerate for at least 4 hours — overnight gives the best flavor and tenderness.
Char the chicken: arrange marinated chicken pieces on a foil-lined baking sheet. Broil on high heat 15–20 cm from the element for 8–10 minutes, flipping once halfway, until edges are deeply charred and chicken is just cooked through. Set aside with all accumulated juices.
Build the sauce base: melt 60g unsalted butter (or ghee) in a Dutch oven or heavy pot over medium heat. Add 300g finely chopped yellow onion and cook, stirring occasionally, for 10 minutes until soft and golden.
Bloom the aromatics and spices: add 6 minced garlic cloves, 2 tbsp grated fresh ginger, and 1 minced jalapeño (seeds removed for milder heat). Stir for 2 minutes until fragrant. Add 2 tsp garam masala, 2 tsp ground coriander, 1 tsp ground cumin, 1 tbsp sweet paprika, and ½ tsp turmeric. Toast the spices in the fat for 1–2 minutes, stirring constantly — this step is essential for depth of flavor.
Build the tomato base: add 2 tbsp tomato paste and cook for 2 minutes, stirring, until it deepens in color. Pour in 800g crushed or puréed canned tomatoes. Stir well, bring to a simmer, and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the fat begins to separate slightly.
Finish with cream: stir in 240ml heavy cream. Simmer for 10 minutes more, adjusting salt to taste. The sauce should be thick, glossy, and a deep orange-red.
Combine and rest: add the charred chicken and all accumulated juices to the sauce. Simmer gently for 5–10 minutes until the chicken is heated through and has absorbed some of the sauce. Do not overcook or the chicken will toughen.
Serve: garnish generously with fresh chopped cilantro. Serve hot over steamed basmati rice with warm naan on the side.