Chicken Tikka Masala
British chicken tikka masala combines charred yogurt-marinated chicken tikka with a smooth spiced tomato and cream sauce, reflecting the United Kingdom's British-Indian restaurant tradition.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the yogurt, lemon, half the garlic and ginger, half the spices and salt. Coat the chicken and marinate for at least 4 hours.
- 2
Thread the chicken onto skewers or spread on a rack and grill under very high heat until charred at the edges and nearly cooked. Set aside.
- 3
For the sauce, soften the onion in butter or oil until golden. Add the remaining garlic, ginger and spices and cook until fragrant.
- 4
Add the tomatoes and simmer for 15–20 minutes until thick and mellow; blend for a smooth restaurant-style sauce if desired.
- 5
Stir in the cream, then add the charred chicken and simmer gently only until cooked through.
- 6
Adjust salt and chilli, finish with fresh coriander and serve hot.
Cook notes
Tips
Char the tikka separately before it enters the sauce.
Chicken thighs stay juicier than breast under the grill.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days.
- Reheat gently until piping hot without boiling the cream hard.
Substitutions
- Chicken breast can replace thighs but needs careful cooking.
- Use cashew cream for a dairy-reduced adaptation, noting the flavour changes.
What to Serve With
- Basmati rice
- Naan
- Cucumber raita
Common Mistakes
- Skipping the high-heat char loses the tikka character.
- Boiling after adding cream can split the sauce.
Recipe FAQ
What makes this Chicken Tikka Masala traditional?
The British-Indian dish depends on cooked, charred tikka being combined with a separately developed masala sauce, not raw marinated chicken simply simmered in tomatoes.
Can I prepare Chicken Tikka Masala ahead?
Marinate the chicken and make the sauce a day ahead; grill the tikka and combine shortly before serving.
Kitchen tools
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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