Ingredients
Equipment
Method
- Cut the boneless skinless chicken thighs or chicken breast into roughly 1 to 1 1/2-inch chunks and place them into a large mixing bowl. Add the bottled lemon juice, minced garlic, ginger puree, and salt. Mix thoroughly until all of the chicken pieces are evenly coated and leave to sit for 15 minutes.
- Add the Greek yogurt and 3 tablespoons of the Smoky Chicken Tikka Seasoning Blend. Mix until every piece of chicken is completely coated in the marinade. Cover the bowl and refrigerate for at least 4 hours. Overnight is even better and will give you the most flavorful chicken.
- When you’re ready to cook, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and lightly browned in places. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Add the diced onion and cook for 8 to 10 minutes until very soft and lightly golden.
- Add the tomato paste and the remaining 2 tablespoons of Smoky Chicken Tikka Seasoning Blend. Cook for 1 minute, stirring constantly.
- Pour in the tomato sauce and chicken stock. Stir well until fully combined. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- For a smoother British curry house style sauce, carefully blend the sauce using an immersion blender until silky smooth. You can leave it chunky if preferred.
- Reduce the heat to low and stir in the heavy cream until fully incorporated.
- Return the cooked chicken to the skillet. Stir well until the chicken is completely coated in the sauce. Simmer gently for 5 minutes so the flavors can come together.
- Taste the curry and add the optional teaspoon of sugar if desired. Serve hot with fluffy basmati rice, naan bread, and poppadoms.
Notes
- The overnight marinade really does make a difference. The chicken becomes more flavorful and noticeably more tender.
- Cooking the chicken separately before adding it to the sauce helps develop the rich flavor associated with a good Chicken Tikka Masala.
- Blending the sauce creates a smoother British curry house style texture.
- Passata can be used in place of tomato sauce with excellent results.
- Chicken breast can be substituted for the chicken thighs if preferred.
- This recipe is mild to medium in heat, making it a great family-friendly curry.
Storage
- Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until piping hot throughout.
- This curry often tastes even better the following day after the flavors have had time to develop.
- Freezing is possible, although cream-based sauces can occasionally separate slightly when thawed. Stir well while reheating if this happens.
Related Recipes
- All our Indian Recipes!
- Easy Grilled Tandoori Chicken Thighs Recipe
- The Perfect Fluffy and Soft Naan Bread Recipe
Nutrition information is automatically calculated, so should only be used as an approximation.