Chicken tikka masala is the dish of the Punjabi diaspora. Its origins are argued over between Glasgow, London and Delhi, but everyone agrees it grew out of Punjabi cooks pairing tandoor-grilled tikka with a curry sauce for customers who wanted gravy. It is now made in Indian homes as a richer, spicier alternative to butter chicken.
The chicken pieces are marinated in yogurt and spices and grilled until charred. The masala starts with onions fried until deep brown, then tomatoes, ginger, garlic and ground spices, with only a little cream at the end. The result is orange-red, thick and savoury, with charred chicken edges and more heat than makhani gravy.
It works for dinner parties and weekend meals, with naan, paratha or jeera rice. The tikka can be grilled a day ahead, which makes it practical for entertaining. Grilled tikka keeps in the fridge for two days, and the masala can be cooked while the chicken rests, so dinner comes together quickly. A cucumber raita and a green salad round out the plate without making the meal heavier.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 75 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / yogurt / onion / tomato / capsicum |
Ingredients
For the tikka
- 600 g boneless chicken, cut into 4 cm cubes
- 1/2 cup hung curd
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 tsp salt
- 1 onion and 1 capsicum, cut into squares
For the masala
- 3 tbsp oil
- 1 tbsp butter
- 1 tsp cumin seeds
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 4 tomatoes, pureed
- 1 tsp Kashmiri chilli powder
- 1 1/2 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1/4 cup cream
- Salt to taste
- Chopped coriander
Method
- Combine all tikka marinade ingredients, add chicken, onion and capsicum, and refrigerate at least 2 hours.
- Thread onto skewers and grill at 230 C for 15 to 18 minutes, turning once, until charred in spots. Alternatively sear in batches on a smoking hot cast-iron pan, 3 to 4 minutes per side.
- For the masala, heat oil and butter on medium. Add cumin, then onions, and cook 12 to 15 minutes until deep brown.
- Add ginger-garlic paste and green chillies for 1 minute, then the tomato puree and all the powdered spices with salt.
- Cook on medium-low 10 minutes, stirring, until the masala darkens and oil floats on the surface.
- Add 3/4 cup hot water and simmer 5 minutes. Add the grilled chicken and vegetables and simmer another 5 to 7 minutes.
- Stir in garam masala, crushed kasuri methi and cream. Simmer 2 minutes and garnish with coriander.
Tips
- Patience with the onions builds the depth that separates this from butter chicken.
- Do not skip the char on the tikka; it flavours the whole gravy.
- Add a splash of water from rinsing the marinade bowl into the gravy for extra flavour.
Serve with
Garlic naan, laccha paratha or jeera rice.