Chicken Tikka Tandoori Masala Recipe

Prepare and marinate

In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, Kashmiri chili powder (or paprika), turmeric, salt and 1 tablespoon vegetable oil. Stir to form a smooth marinade. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor and tenderizing.

Bring to room temperature

Remove marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off so it cooks evenly.

Grill, broil or pan-sear

Preheat a grill to medium-high (or set oven broiler to high and rack 6–8 inches from heat) or heat a large cast-iron skillet over medium-high and brush with 1 teaspoon oil. Thread or arrange chicken pieces with some space between them. Cook about 3–4 minutes per side on the grill or pan, or broil 5–6 minutes per side, until lightly charred at edges and cooked through (internal temperature 165°F / 74°C). Remove and set aside.

Optional smoky finish

For extra smoky flavor, after searing place chicken briefly on hot grill grates or expose to broiler for 1 minute per side to get char marks. You may baste with 1 tablespoon butter just before finishing.

Sauté aromatics

In a large skillet or sauté pan, heat 2 tablespoons butter and 1 tablespoon oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring, until onion is soft and beginning to brown, about 6–8 minutes. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and the slit green chili (if using) and cook 1 minute until fragrant.

Build the sauce

Stir in the tomato purée and tomato paste. Cook, stirring occasionally, 6–8 minutes until the sauce darkens and oil separates slightly from the tomato. Add ground cumin, ground coriander, tandoori masala (or extra garam masala + paprika), smoked paprika and crushed fenugreek. Cook 1–2 minutes to toast the spices, then add 1/2 cup water, 1/2 cup heavy cream and 1/2 teaspoon sugar. Simmer gently 4–6 minutes to meld flavors and reach a saucy consistency. Adjust salt to about 3/4 teaspoon total.

Finish the sauce

If you prefer a very smooth sauce, let it cool slightly and puree with an immersion blender or transfer to a blender and pulse until smooth, then return to the pan. Rewarm gently. Stir in 1 tablespoon butter to enrich the sauce.

Add the cooked chicken pieces into the warm masala sauce, stirring to coat each piece. Simmer together on low heat 3–5 minutes so chicken absorbs sauce flavors and is heated through. Taste and adjust seasoning (salt, a squeeze of lemon, or a pinch more sugar if tomatoes are too acidic).

Sprinkle crushed kasuri methi (if you reserved some earlier) and chopped fresh cilantro over the dish. Serve immediately with lemon wedges on the side.

Serve hot with basmati rice, jeera rice, or warm naan. Offer extra yogurt raita and lemon wedges on the side.