British Chicken Tikka Masala is a beloved dish that combines tender, charred chicken pieces with a rich and velvety spiced tomato sauce. The vibrant orange color comes from a blend of spices, including paprika, which is crucial for its signature hue. This comforting meal is perfect for any occasion, offering a delightful balance of flavors and textures that will satisfy your taste buds.
Cook with confidence
Cook's notes
For the best texture, ensure the chicken is marinated long enough to absorb the flavors. When searing, allow the chicken to develop a good char without overcrowding the skillet. This enhances the flavor and adds depth to the dish.
Substitutions
You can substitute chicken thighs with chicken breasts for a leaner option, though thighs provide more moisture. Greek yogurt can replace plain yogurt for a thicker consistency, and coconut cream can be used instead of heavy cream for a dairy-free version.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to maintain the sauce's texture.
Common failures
If the chicken is dry, it may have been overcooked during searing. Ensure to monitor the cooking time closely. If the sauce is too thick, add a little water or cream to reach the desired consistency.
Why these ingredients
How each main ingredient earns its place in this recipe
-
chicken thighs
Chicken thighs are juicy and tender, providing a rich flavor that holds up well in the creamy sauce.
-
Garam Masala
Garam Masala adds a complex blend of spices that enhances the overall flavor profile, making the dish aromatic and flavorful.
-
heavy whipping cream
Heavy whipping cream contributes to the sauce's richness and creaminess, balancing the spices and creating a velvety texture.
-
paprika
Paprika is crucial for the bright orange color of the sauce, adding both visual appeal and a mild sweetness.
Preparation
-
Step 1 18 min
Rinse the raw Basmati rice under cold water until the water runs clear. In a medium pot, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer until all the water is absorbed and the grains are fluffy and tender. Keep covered off the heat.
-
Step 2 15 min
In a bowl, mix the chicken pieces with the plain yogurt, lemon juice, 1 tbsp of Garam Masala, and a pinch of salt. Heat a drizzle of oil in a large cast-iron skillet over high heat. Add the marinated chicken pieces and sear them until they develop a deep brown, slightly blackened char on the outside. Remove the chicken from the skillet and set aside.
-
Step 3 5 minIn the same skillet over medium heat, add a bit of butter and sauté the chopped onion, minced garlic, and grated ginger until soft. Stir in the remaining Garam Masala, turmeric, and paprika, toasting the spices for 1 minute.
-
Step 4 5 minPour in the dark red tomato puree and let it simmer for 5 minutes. Reduce the heat to low and slowly stir in the heavy whipping cream. Watch as the dark red and white blend into an incredibly vibrant, glossy, bright orange sauce.
-
Step 5 5 min
Add the charred chicken back into the sauce, tossing it perfectly in the creamy orange gravy until heated through. Ensure the chicken is well coated and warmed up before serving.
-
Step 6
Serve the Chicken Tikka Masala over the fluffy Basmati rice, garnishing with fresh herbs if desired. Enjoy this comforting dish warm.
Cook notes from readers
No reader notes yet. Be the first to share what worked in your kitchen.
Log in to leave a cook note.