Chicken Tikka Masala 3 Ways (15-Min to Restaurant)
This is one of my all-time favorite curries, and you need this chicken tikka masala recipe in your life as well. Three ways: a very quick emergency 15-minute version for when you need a curry fast, my restaurant-style recipe that's always worth the effort, and how to make it vegan.
Ingredients
- 200 g basmati rice, washed (always wash your rice, no negotiation here)
- 220 ml water, for the rice
- 300 g chicken thighs
- 2 tbsp olive oil
- 1 tbsp garam masala (for the chicken)
- 1 onion, cut
- 1 tbsp ginger garlic paste (grate or blend equal parts; ready-made jars from the Indian store work well, since we're all about speed)
- 1 can tomato sauce or pulp
- 1 tbsp Greek yogurt, plus more to serve
- 1/2 lemon
- a handful cilantro, chopped, for garnish
- to taste salt and pepper
- 1 tsp cayenne powder
- 1 tsp chili powder
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp salt, plus a few cracks of black pepper
- 300 g skinless chicken thighs, in bite-sized pieces
- 2 tbsp vegetable oil
- juice of 1/2 lemon
- 1 tbsp ginger garlic paste
- 3 tbsp whole Greek yogurt
- a pinch kasuri methi (dried fenugreek leaves), optional but highly recommended
- 1/2 tsp salt and pepper
- 2 tbsp paprika powder
- 2 tsp garam masala
- 2 tsp Kashmiri chili powder (another chili powder works, balance the heat to your liking)
- 2 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 1 tsp mango powder
- 1/4 tsp nutmeg
- 3 medium onions, cut up
- 400 g tomatoes, cut up (a food processor shreds both to pieces quickly)
- 2 tbsp ghee
- 3 cardamom pods
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp sugar
- 1 tbsp tomato puree
- a handful (~12) cashew nuts
- 1 tsp salt
- 2 tbsp ghee
- 1 small bay leaf
- 1/2 stick cinnamon
- 3 cardamom pods
- 3 cloves
- 2 tbsp ginger garlic paste
- 120 ml water
- juice of 1/2 lemon
- a pinch kasuri methi, crushed between your palms
- 3 tbsp cream
- a handful cilantro, chopped
Method
The 15-minute emergency version
- 1
Follow my order of cooking to stay inside the 15 minutes. First: rice and water into the rice cooker (or a pan).
- 2
Massage the chicken thighs with the olive oil, 1 tbsp garam masala and some salt and pepper. Sear in a pan on medium-high, 2 minutes per side, you just want quick browning; they cook through in the curry later.
- 3
While the chicken sears, mix the spice mix in a bowl and set aside. Flip the chicken, quickly cut your onion.
- 4
Take the chicken out to rest on aluminum foil. Grate or blend the ginger and garlic into a paste, slice the lemon, chop the cilantro, get the yogurt out, slice the rested chicken into bite-sized pieces, open the can of tomato sauce. Ready for assemblage.
- 5
Large pan on medium: onion in, ginger garlic paste in, sauté one minute. Chicken in, stir. Tomato sauce in, spices in.
- 6
Simmer 5–10 minutes until the chicken is fully cooked. Got more time? Up to 30 minutes is even better, just add some water if the curry gets too thick.
- 7
Stir in a tablespoon of Greek yogurt for a silky smooth curry. Serve with rice, some more yogurt and the cilantro.
The restaurant-style version
- 8
Mix the tandoori masala spice mix (or use store-bought, a free pass, because it's a lot of spices).
- 9
Add the oil, spice mix, lemon juice, ginger garlic paste, yogurt, kasuri methi, salt and pepper to the chicken. Mix and massage this chicken like it's in a six-star hotel spa.
- 10
Marinate at least an hour, but the best flavor comes from leaving it overnight in the fridge.
- 11
For the gravy: melt 2 tbsp ghee on medium-high, roast the 3 cardamom pods for a minute, then add the onion and tomato. Cook until translucent.
- 12
Add the garam masala, coriander powder, red chili powder, sugar, salt and tomato puree. Mix, add the cashews, and simmer 10 minutes.
- 13
Let it cool, at least enough that the gravy doesn't explode out of your blender, then blend silky smooth. If it's not as smooth as a calm orange lake in the Alps, pass it through a fine-mesh strainer. No blender? Mash it as best you can in the pan, but know it won't be the same silky gravy.
- 14
Sear the marinated chicken: on sticks under the broiler for 7 minutes, or in a pan for 3 minutes per side. Just a quick sear, it finishes in the curry. Set aside.
- 15
In a large pan on medium, melt 2 tbsp ghee and lightly roast the bay leaf, cinnamon, cardamom and cloves.
- 16
Add 2 tbsp ginger garlic paste and reduce the heat to low so the spices and garlic don't burn. Sauté one minute.
- 17
Pour in the gravy with the 120 ml water and the lemon juice. Mix, cover, heat up to medium and cook 10 minutes until it thickens, you want to see a nice red, oily layer.
- 18
Add the chicken, stir, and simmer another 10 minutes. Add water if the gravy gets too thick; when you see traces of juicy, fatty flavor on the surface, it's almost done.
- 19
Taste. More salt, or lemon for acidity, if needed. Crush the kasuri methi between your palms and add it.
- 20
Stir in the 3 tbsp cream, serve in a fancy Indian bowl, drizzle a little cream, and sprinkle over the cilantro.
The vegan version
- 21
Swap the chicken for tofu (paneer or halloumi work for vegetarian), the ghee for oil, and the cream for cashew, coconut or soy cream. Everything else stays the same, the spices give the tofu the same richness you look for in a curry. That tip is 5.99, or a like and subscribe would do.
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