Yoghurt-marinated chicken breast is cooked quickly beneath a fiercely hot domestic grill, giving it dark, roasted edges while keeping the centre succulent. The charred chicken is then folded briefly through a smooth tomato, fenugreek and cream sauce. Kashmiri chilli provides colour and gentle warmth, while kasuri methi and garam masala give the finished dish its familiar restaurant-style depth.
Charred Chicken Tikka Masala
Description
Chicken breast charred beneath a domestic grill and finished in a smooth tomato, fenugreek and cream masala.Ingredients
Chicken tikka
Masala sauce
To serve
Instructions
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Cut the chicken breasts into evenly sized pieces approximately 4–5cm across. Place them in a bowl, sprinkle over the salt and mix thoroughly. Leave for 20 minutes while preparing the remaining marinade ingredients.Larger, evenly sized pieces are less likely to dry out beneath the grill.
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Combine the yoghurt, garlic, ginger, lemon juice, oil, Kashmiri chilli powder, ground coriander, cumin, garam masala, turmeric and crushed kasuri methi in a large non-reactive bowl. Add the salted chicken and turn until thoroughly coated. Cover and refrigerate for 4–8 hours, but no longer than 12 hours. Remove from the refrigerator approximately 20 minutes before grilling.
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Heat the oil and 20g of the butter in a wide, heavy-based pan over a medium-low heat. Add the onion with a small pinch of the measured sauce salt. Cook for 12–15 minutes, stirring regularly, until soft and properly golden.Allow the onion to colour gradually without scorching it.
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Add the garlic and ginger and cook for 1 minute. Stir in the ground coriander, cumin, Kashmiri chilli powder, optional hot chilli powder and 1 teaspoon garam masala. Cook for approximately 30 seconds, stirring continuously. Add the tomato purée and cook for another minute.
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Add the canned tomatoes or passata and 100ml water. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until darker, thicker and less acidic. Add a splash of water if it begins catching. Blend until smooth, then keep warm over a very low heat.For a particularly refined sauce, pass it through a fine sieve before returning it to the pan.
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Line a sturdy roasting tray with foil and position a wire rack over it. Preheat the domestic grill at its highest setting for at least 5 minutes. Position the shelf so the chicken will sit approximately 8–10cm below the heating element. Follow the appliance guidance on whether the grill door should remain open or closed.Do not use baking parchment beneath a high grill.
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Lift the chicken from the marinade and allow the loose excess to fall away. Arrange the pieces on the rack in a single layer with space between them. Brush lightly with half the ghee. Grill for 5–6 minutes, until the surface begins to colour and develop irregular dark patches.Cook in two batches if necessary rather than crowding the tray.
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Turn every piece, brush lightly with the remaining ghee and grill for another 4–5 minutes. Check smaller pieces first and remove them as soon as they are cooked. The centre of the thickest pieces must reach 75°C.If cooked but insufficiently coloured, move the chicken slightly closer to the element for 30–60 seconds while watching continuously.
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Stir the cream and crushed kasuri methi into the sauce and simmer gently for 2–3 minutes. Taste before adding sugar; use it only if the tomatoes remain noticeably sharp. Add the remaining 10g butter, the final ½ teaspoon garam masala and the remaining salt. Loosen with a little hot water if required.The sauce should coat the back of a spoon but still flow easily.
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Add the grilled chicken to the sauce and turn gently until coated. Simmer over a low heat for only 1–2 minutes. Stir in most of the chopped coriander and remove from the heat. Finish with the remaining coriander and serve immediately.Serve with optional basmati rice, naan or chapatis and lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 568.22kcal
- % Daily Value *
- Total Fat 36.97g57%
- Saturated Fat 17.16g86%
- Sodium 226.30mg10%
- Total Carbohydrate 14.44g5%
- Dietary Fiber 3.72g15%
- Sugars 8.69g
- Protein 44.29g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
