Next-level tikka masala

Next level tikka masala

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(6 ratings)

Prep: 20 mins Cook: 3 hrs - 4 hrs Plus up to 24 hrs marinating

More effort

Serves 4

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal653
  • fat45g
  • saturates22g
  • carbs23g
  • sugars19g
  • fibre4g
  • protein36g
  • salt1.3g
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Ingredients

  • 8 bone-in chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the marinade

  • 2 large pieces ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 garlic cloves, peeled
  • 400ml Greek yogurt
  • pinch chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small green chilli
  • red food colouring (optional)

For the sauce

  • 3 tbsp butter or ghee
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 ½ tsp cumin seeds
  • 1 ½ tsp mustard seeds
  • ½ tsp powdered fenugreek
  • ½ tsp powdered paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 cardamom pods, lightly bashed
  • 1 large piece cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp tomato purée
  • 50g ground almonds
  • 2 tsp soft brown sugar
  • 1 tbsp malt vinegar
  • 680ml passata
  • 100ml crème fraîche or double cream
  • fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

Method

  1. Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and 1/2 tsp salt. Set aside while you make the marinade.

  2. In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).

  3. To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.

  4. Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
     

  5. Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

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Comments, questions and tips

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janet_birch
25th Apr, 2018
5.05
Just made this exactly as the recipe but substituted olive oil for butter and used a cream substitute, but no food colouring. Was lovely. Only problem was that it was cooking all day and made us very hungry!!!!! Very easy to make, but time consuming.
Frantic Flapjack
24th Apr, 2018
5.05
My husband loved this. I used boneless chicken thighs but other than that followed the recipe exactly. The spices married really well and the end result was very enjoyable with a good clean flavour. You really don't need the food colouring! I left it out and my curry looked just the same as the picture above. Highly recommended.
Heather mcc
29th Sep, 2018
Can you freeze this?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2018
Thanks for your question. Yes, you can freeze this. All our freezable recipes are marked with a blue star above the nutritional information at the top of the recipe.
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