Charred Chicken Tikka Masala

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.

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Cooking Method: Barbecuing and Grilling

Cuisine: Indian

Courses: Mains

Difficulty: Intermediate

Servings: 4

Calories: 531

Description

Chicken breast charred beneath a domestic grill and finished in a smooth tomato, fenugreek and cream masala.

Ingredients

Chicken tikka

700 g boneless, skinless chicken breasts (cut into evenly sized 4–5cm pieces)
120 g full-fat natural or Greek-style yoghurt
2 tsp garlic (finely grated)
2 tsp fresh ginger (finely grated)
1 tbsp lemon juice
1 tbsp neutral cooking oil
1½ tsp Kashmiri chilli powder
1½ tsp ground coriander
1 tsp ground cumin
1½ tsp garam masala
½ tsp ground turmeric
1 tsp kasuri methi (crushed between your palms)
1 tsp fine salt
10 g ghee or melted butter (for grilling)

Masala sauce

1 tbsp neutral cooking oil
30 g unsalted butter (divided)
1 large onion (approximately 200g, finely diced)
2 tsp garlic (finely grated)
2 tsp fresh ginger (finely grated)
1½ tsp ground coriander
1 tsp ground cumin
1½ tsp Kashmiri chilli powder
¼–½ tsp hot chilli powder (optional)
1 tsp garam masala
1 tbsp tomato purée
400 g canned whole plum tomatoes or passata
100 ml water (plus more if required)
120 ml double cream
1 tsp soft brown sugar (optional, add only if required)
1 tsp kasuri methi (crushed between your palms)
½ tsp garam masala (to finish)
½ tsp fine salt (plus more to taste)
1 small handful fresh coriander leaves (roughly chopped)

To serve

steamed basmati rice (optional, not included in nutrition)
warm naan or chapatis (optional, not included in nutrition)
fresh coriander leaves (optional)
lemon wedges (optional)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
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.

Note

Chicken breast cooks quickly. Keep the pieces large and even, and remove smaller pieces as soon as they reach 75°C rather than waiting for the entire tray. The same recipe can be made with 700g boneless, skinless chicken thighs. Cut them into 4cm pieces, marinate for up to 24 hours and allow approximately 6–8 minutes on the first side and 5–7 minutes after turning. Kashmiri chilli powder provides deep red colour and gentle warmth. Add the optional hot chilli powder separately if a hotter sauce is wanted. Kasuri methi is dried fenugreek leaf. Crush it between your palms immediately before adding it to release its aroma. A domestic grill will not reproduce a charcoal tandoor exactly. A thoroughly preheated grill, generous spacing and proximity to the element will nevertheless produce convincing roasted flavour and naturally charred edges. Add sugar according to the acidity of the tomatoes rather than automatically. The cream should soften the tomato and spice without making the sauce pale or excessively rich. Cool leftovers promptly and refrigerate in a covered container for up to two days. Reheat once, gently but thoroughly, until piping hot throughout. Nutrition is an estimate per serving based on the stated quantities, an allowance for discarded marinade and grilling losses, and excludes rice, naan, chapatis, lemon wedges and other optional accompaniments.