The Chef

Restaurants

Meals

Drinks

Restaurants›The Yard Food Park›Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe

Name: The Yard Food Parks Chicken Tikka Masala Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1–1.5-inch pieces; 1 cup plain yogurt (preferably full-fat); 1 tbs ginger paste; 1 tbs garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tsp garam masala; 1 tsp paprika (sweet or mild); 0.25 tsp red chili powder (or cayenne); 1 tbs lemon juice; 1 tsp kosher salt; 1 tsp vegetable oil (for brushing/grilling); 2 tbs vegetable oil or ghee; 1 tbs unsalted butter; 1 cup onion, finely chopped (about 1 medium); 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp turmeric; 1 tsp paprika; 1 tsp garam masala; 2 tbs tomato paste; 14 oz crushed tomatoes (canned), or passata; 0.5 cup water or low-sodium chicken broth; 0.5 cup heavy cream; 2 tbs plain yogurt (optional, to enrich); 1 tsp salt; 0.5 tsp sugar (optional, to balance acidity)

Inspired by The Yard Food Park

Time1h 15m

Serves4

chicken chunks that have been marinated in spices and cooked in a clay oven. Served in a creamy spiced curry sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Chicken

1 lb boneless skinless chicken thighs, cut into 1–1.5-inch pieces

1 cup plain yogurt (preferably full-fat)

1 tbs ginger paste

1 tbs garlic paste

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground turmeric

1 tsp Garam masala

1 tsp paprika (sweet or mild)

1/4 tsp red chili powder (or cayenne)

1 tbs ReaLemon lemon juice

1 tsp kosher salt

1 tsp vegetable oil (for brushing/grilling)

Sauce

2 tbs vegetable oil or ghee

1 tbs Unsalted butter

1 cup onion, finely chopped (about 1 medium)

1 tsp ginger paste

1 tsp garlic paste

1 tsp Ground cumin

1 tsp Ground coriander

1/4 tsp turmeric

1 tsp Watkins paprika

1 tsp Garam masala

2 tbs tomato paste

14 oz crushed tomatoes (canned), or passata

1/2 cup water or low-sodium chicken broth

1/2 cup Heavy cream

2 tbs plain yogurt (optional, to enrich)

1 tsp Celtic sea salt

1/2 tsp sugar (optional, to balance acidity)

1 tsp kasuri methi (dried fenugreek leaves), crushed

2 tbs fresh cilantro, chopped (for garnish)

To Serve (optional)

2 cup basmati rice, cooked

4 servings naan or roti

2 pieces lemon wedges

Method

Marinade & Chicken

Make the marinade

In a bowl, combine yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp paprika, 1/4 tsp red chili powder, 1 tablespoon lemon juice and 1 tsp kosher salt. Whisk until smooth.

Marinate the chicken

Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour; ideally 4–8 hours or overnight for best flavor and tenderness.

Cook the chicken

Preheat broiler or grill to high. Thread or arrange marinated chicken on a foil-lined sheet or skewers. Brush lightly with 1 tsp vegetable oil. Broil/grill for 6–8 minutes per side, until charred edges appear and internal temperature reaches 165°F (74°C). Alternatively, cook in a hot oven (450°F/230°C) for about 12–15 minutes, turning once. Remove and set aside. Reserve any juices.

Sauce

Cook the aromatics

In a large skillet or heavy saucepan, heat 2 tablespoons oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and sauté, stirring, until soft and golden, about 7–9 minutes. Add 1 teaspoon ginger paste and 1 teaspoon garlic paste; cook 1 minute until fragrant.

Toast the spices

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon turmeric, 1 teaspoon paprika and 1 teaspoon garam masala. Cook, stirring constantly, about 30–45 seconds to bloom the spices (do not burn).

Build the tomato base

Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1/2 cup water or chicken broth; stir to combine. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken, stirring occasionally.

Finish the sauce

Stir in 1/2 cup heavy cream and 2 tablespoons plain yogurt (if using), then add 1 teaspoon salt and 1/2 teaspoon sugar to balance acidity. Simmer gently 3–5 minutes until silky. Crush 1 teaspoon kasuri methi between your palms and stir into the sauce.

Combine chicken and sauce

Add the cooked chicken pieces (and any reserved juices) to the simmering sauce. Stir to coat and simmer together 5–8 minutes so flavors meld and chicken is heated through. Taste and adjust salt, sugar, or cream as needed.

Garnish and rest

Turn off heat, stir in chopped cilantro, and let the curry rest for 5 minutes before serving to allow flavors to integrate.

To Serve

Serve the chicken tikka masala hot over cooked basmati rice or with naan/roti. Garnish with extra cilantro and lemon wedges on the side for squeezing.