Quick Recipe Version (TL;DR)
Quick Ingredients
- 700 g boneless skinless chicken thighs, cut into 3 cm pieces (1.5 lb, 1.25-inch)
- Plain whole-milk yogurt 180 g (3/4 cup), lemon juice 2 tbsp, ginger-garlic paste 2 tbsp
- Spices for chicken: Kashmiri chilli 2 tsp (or 2 tsp sweet paprika + 1/4 tsp cayenne), cumin 2 tsp, coriander 2 tsp, garam masala 1 tsp, turmeric 1/2 tsp, salt 1 1/4 tsp, neutral oil 1 tbsp
- Butter 2 tbsp + neutral oil 1 tbsp; 1 large onion; 4 garlic cloves; 1 tbsp grated ginger
- Tomato puree (paste) 2 tbsp; passata 360 ml (1 1/2 cups); water 120 ml (1/2 cup)
- Double/heavy cream 240 ml (1 cup); sugar 2 tsp; garam masala 2 tsp; cumin 1 tsp; fenugreek leaves 1 tsp; salt to taste; lemon juice 2 tsp
- Pilau rice: aged basmati 300 g (1 1/2 cups), ghee/butter 1 tbsp, 1/2 small onion, whole spices (cardamom, cloves, bay, cinnamon, cumin), turmeric 1/4 tsp, water 540 ml (2 1/4 cups), salt 3/4 tsp
- Naan 4, melted butter 2 tbsp; coriander to garnish
Do This
- 1. Marinate chicken with yogurt, lemon, ginger-garlic, and spices; chill 30 minutes (up to 24 hours).
- 2. Preheat grill/broiler to high (oven 240°C/465°F). Skewer chicken on a rack-lined tray.
- 3. Broil/grill 6–8 minutes per side until lightly charred and 74°C/165°F inside; rest 5 minutes.
- 4. Sauce: sauté onion in butter and oil 8–10 minutes; add garlic, ginger 1 minute; stir in tomato puree 1–2 minutes.
- 5. Add garam masala, cumin, passata, water; simmer 10 minutes. Stir in cream, sugar, fenugreek; season.
- 6. Fold in chicken; simmer 3–5 minutes. Finish with lemon juice (and an extra knob of butter if you like).
- 7. Pilau: bloom whole spices in ghee, sauté onion; add rinsed rice, water, turmeric, salt; cook 12 minutes, rest 10. Warm naan 180°C/350°F for 4–5 minutes; brush with butter.
Why You’ll Love This Recipe
- Classic British curry-house flavor: charred yogurt-marinated chicken in a velvety, mildly spiced tomato-cream sauce.
- Reliable method: broiler-friendly “tikka” with proper char without needing a tandoor.
- Complete meal: aromatic pilau rice and warm, buttery naan included.
- Make-ahead friendly: marinate the chicken and prep the sauce base in advance.
Grocery List
- Produce: 2 lemons, 1 large onion + 1/2 small onion, 1 thumb ginger, 1 head garlic, fresh coriander (cilantro), optional frozen peas.
- Dairy: Plain whole-milk yogurt, double/heavy cream, butter (or ghee).
- Pantry: Boneless skinless chicken thighs, basmati rice, naan, tomato passata, tomato puree (paste), neutral oil, sugar, salt, Kashmiri chilli (or paprika + cayenne), cumin (ground + whole seeds), ground coriander, garam masala, turmeric, dried fenugreek leaves, whole cardamom, cloves, bay leaf, cinnamon stick.
Full Ingredients
Chicken Tikka
- Boneless skinless chicken thighs: 700 g (1.5 lb), cut into 3 cm (1.25-inch) chunks
- Plain whole-milk yogurt: 180 g (3/4 cup)
- Lemon juice: 2 tbsp
- Ginger-garlic paste: 2 tbsp (or 1 tbsp finely grated ginger + 1 tbsp minced garlic)
- Kashmiri chilli powder: 2 tsp (or 2 tsp sweet paprika + 1/4 tsp cayenne)
- Ground cumin: 2 tsp
- Ground coriander: 2 tsp
- Garam masala: 1 tsp
- Turmeric: 1/2 tsp
- Kosher salt: 1 1/4 tsp
- Neutral oil: 1 tbsp
Masala Sauce
- Unsalted butter: 2 tbsp (plus 1 tbsp to finish, optional)
- Neutral oil: 1 tbsp
- Onion: 1 large (about 200 g), finely chopped
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tbsp, finely grated
- Tomato puree (paste): 2 tbsp
- Tomato passata: 360 ml (1 1/2 cups)
- Water: 120 ml (1/2 cup)
- Double/heavy cream: 240 ml (1 cup)
- Sugar: 2 tsp
- Garam masala: 2 tsp
- Ground cumin: 1 tsp
- Kashmiri chilli powder (optional for color/heat): 1/2–1 tsp
- Dried fenugreek leaves (kasuri methi), crushed: 1 tsp
- Kosher salt: 1–1 1/2 tsp, to taste
- Lemon juice: 2 tsp
Pilau Rice
- Aged basmati rice: 300 g (1 1/2 cups), rinsed until water runs mostly clear
- Ghee or butter: 1 tbsp
- Onion: 1/2 small, thinly sliced
- Whole spices: 4 green cardamom pods (lightly crushed), 4 whole cloves, 1 bay leaf, 1/2 cinnamon stick (about 5 cm), 1 tsp cumin seeds
- Turmeric: 1/4 tsp
- Water: 540 ml (2 1/4 cups) or low-sodium chicken stock
- Salt: 3/4 tsp
- Frozen peas (optional): 1/2 cup
To Serve
- Naan: 4 pieces (store-bought)
- Melted butter: 2 tbsp
- Fresh coriander leaves: 1/4 cup, chopped
- Lemon wedges and mango chutney (optional)
Step-by-Step Instructions
Step 1: Marinate the chicken
In a bowl, whisk yogurt, lemon juice, ginger-garlic paste, Kashmiri chilli, cumin, coriander, garam masala, turmeric, salt, and oil until smooth. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes (ideal: 2–12 hours; up to 24 hours for maximum flavor).
Step 2: Preheat and set up for grilling
Position an oven rack 15 cm/6 inches from the broiler (grill) element. Preheat the broiler on high or heat an outdoor grill to high (230–260°C / 450–500°F). Line a rimmed baking tray with foil and place a wire rack on top. Thread marinated chicken onto metal or soaked wooden skewers, shaking off excess marinade.
Step 3: Grill or broil to a light char
Broil/grill the skewers for 6–8 minutes per side until edges are lightly charred and the thickest piece reads 74°C/165°F. Rest 5 minutes. Slide the chicken off the skewers, catching any flavorful juices on the tray; reserve those juices for the sauce.
Step 4: Build the masala base
In a wide saucepan or sauté pan, melt butter with oil over medium heat. Add onion and cook, stirring, until deep golden and soft, 8–10 minutes. Add garlic and ginger; cook 1 minute until fragrant. Stir in tomato puree (paste) and cook 1–2 minutes until it darkens to a brick-red color and smells sweet.
Step 5: Simmer, enrich, and balance
Stir in garam masala and ground cumin; cook 30 seconds. Add passata and water, plus any reserved chicken tray juices. Simmer gently for 10 minutes, stirring occasionally. Reduce heat to low; add cream, sugar, and crushed fenugreek. Season with salt to taste and a pinch of Kashmiri chilli for color/heat if desired. The sauce should be silky and coat a spoon.
Step 6: Fold in the tikka and finish
Add the grilled chicken to the sauce and simmer 3–5 minutes to marry flavors. Finish with lemon juice and, if you like, an extra tablespoon of butter. Taste and adjust salt, sugar, and lemon until the sauce is balanced—mellow, lightly tangy, and gently sweet. Keep warm on low.
Step 7: Cook pilau rice and warm naan
For the pilau, heat ghee in a medium saucepan over medium heat. Add cumin seeds, cardamom, cloves, bay, and cinnamon; sizzle 30 seconds. Add sliced onion and cook 3–4 minutes until translucent. Stir in rinsed rice, turmeric, and salt; toast 1 minute. Add water, bring to a boil, then cover and reduce heat to low. Cook 12 minutes; remove from heat and rest, covered, 10 minutes. Fluff with a fork and fold in peas (if using). Warm naan in a 180°C/350°F oven for 4–5 minutes or on a hot skillet until pliable; brush with melted butter.
Pro Tips
- For best char, use a rack so heat circulates and excess marinade drips away.
- Cook tomato puree until it darkens—this removes raw acidity and deepens flavor.
- Dried fenugreek (kasuri methi) is the signature aroma; crush it between your fingers just before adding.
- Control color and heat with Kashmiri chilli: vivid red without overpowering burn.
- Thigh meat stays juicy; if using breast, reduce grill time by 1–2 minutes per side.
Variations
- Dairy-free: Swap cream for 200 ml full-fat coconut milk and add 1 tbsp cashew butter to keep body and silkiness.
- Paneer or cauliflower tikka masala: Replace chicken with 400 g paneer cubes or 600 g cauliflower florets; marinate 30 minutes and roast/broil until lightly charred.
- Butter chicken style: Add 1–2 extra tbsp butter and reduce garam masala slightly for a richer, sweeter profile.
Storage & Make-Ahead
Marinate chicken up to 24 hours ahead (or freeze marinated chicken up to 2 months; thaw in the fridge overnight). The finished curry keeps 3–4 days refrigerated or 2 months frozen. Reheat gently over low heat; add a splash of water or cream if thick. Pilau rice is best fresh; if storing, chill quickly, refrigerate up to 1 day, and reheat until steaming hot. Warm naan just before serving.
Nutrition (per serving)
Approx. 1,000 kcal, 54 g fat, 75 g carbs, 49 g protein when served with 1 cup pilau rice. Add 250–300 kcal if including one buttered naan. Values are estimates and will vary with brands and portion sizes.
