Chicken Tikka Masala — Spicier Than Butter Chicken, from the Oven
Marinate chicken cubes in yoghurt, lemon, garam masala, cumin, paprika and garlic, grill under the oven grill for 12 minutes until charred at the edges. Sauce of onions, ginger, spices, tinned tomatoes and cream, simmer 15 minutes, add the chicken. The grilling gives the smoky flavour that sets tikka apart from every other curry.
Tikka masala is butter chicken for people who want a bit more flavour: the chicken is not cooked in the sauce but grilled first until charred at the edges — that gives the tandoor taste. The sauce is spicier and less sweet. It is still not hot, and it is done in 45 minutes while the rice cooks.
Ingredients
- 600 g Chicken breast (in 3 cm cubes)
Marinade
- 150 g Natural yoghurt
- 1 tbsp Lemon juice
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Turmeric
- 2 pieces Garlic cloves
- 1 tsp Salt
Sauce
- 2 tbsp Rapeseed oil
- 2 pieces Onions
- 3 cm Ginger
- 2 pieces Garlic cloves
- 2 tsp Garam masala
- 1 tsp Ground coriander (ground)
- 1 tsp Paprika
- ½ tsp Chilli powder (optional)
- 2 tbsp Tomato purée
- 1 tin Tomatoes (chopped, 400 g)
- 1½ dl Double cream
- ½ bunch Coriander
- 300 g Basmati rice
Method
- 1
Marinate
Mix all the marinade ingredients, toss the chicken in it. At least 20 minutes, better 2 hours or overnight in the fridge.
- 2
Grill
Oven grill on its highest setting. Chicken on a lined tray in one layer, 12 minutes directly under the grill, turning after 7, until the edges are charred. It can still be slightly underdone inside — it finishes in the sauce.
- 3
Sauce
Finely chop the onions, ginger and garlic and soften in the oil for 8 minutes until golden. Add the garam masala, coriander, paprika, chilli and tomato purée, toast 1 minute. Add the tomatoes and 1 dl water, simmer 15 minutes.
- 4
Combine
Blend the sauce roughly — it can keep some texture. Stir in the cream, salt. Add the chicken and its juices and let it sit 5 minutes.
- 5
Serve
Scatter with coriander. Basmati rice, naan and a spoonful of yoghurt alongside.
Tips
- On the barbecue in summer: marinated chicken on skewers, 10 minutes over high heat. This is closest to a tandoor — and the sauce can simmer indoors.
- The sauce without the chicken is a base recipe: vegetarian with chickpeas and spinach, with prawns in 3 minutes, with Sunday's leftover chicken in 2.
- Naan is ready-made at Migros and Coop — warm 1 minute a side in a dry pan, brush with butter and garlic. Almost like fresh.
What can I substitute?
Thigh stays juicier under the grill. Paneer (Indian fresh cheese, at Coop and Asian shops) marinated and grilled the same way — the vegetarian version.
Coconut milk is the lactose-free choice. Stir yoghurt in only at the end over low heat.
For children. The sauce stays spiced thanks to garam masala and ginger; only the heat is missing.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
What is the difference between tikka masala and butter chicken?
Tikka masala has grilled chicken with charred flavour, more onion and spice and less cream — spicier and slightly tangy. Butter chicken is milder, sweeter and creamier with lots of butter. Tikka masala was invented in Britain, butter chicken in Delhi.
Is chicken tikka masala hot?
Medium — spiced with garam masala and ginger, with only half a teaspoon of chilli. Without chilli it is child-friendly and still aromatic. For real heat, double the chilli or add fresh chillies to the sauce.
Why is the chicken grilled instead of cooked in the sauce?
For the charred flavour. In the original the marinated chicken is roasted in a tandoor oven at 400 °C until blackened at the edges — that gives the smoky taste that defines tikka. The oven grill comes closest; cooked in the sauce it tastes like ordinary curry.
Can I prepare tikka masala ahead?
Marinate the chicken overnight, cook the sauce the day before — both improve. On the day, just grill and combine, 20 minutes. Finished, it keeps three days and freezes well.
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