Tikka Masala

Name: Tikka Masala
Prep time: 10 min
Cook time: 15 min
Yield: 1 to 2 servings
Cuisine: Indian Menu
Ingredients: Vegetable Oil — 2 tbsp; Garlic and Ginger Paste — ½ tbsp; Green Cardamom Pods — 2; Tomato Puree — 3 tbsp; Water — 2 tbsp; Curry Mixed Powder — 1½ tsp; Tandoori Masala Powder — 1 tsp; Kashmiri Chilli Powder — ½ tsp; Salt — 1 tsp; Garam Masala — ½ tsp; Base Gravy — 300ml; Coconut Milk Powder — 3 tbsp; Sugar — 3 tbsp; Chicken Tikka — 300g; Single Cream — 60ml; Fresh Coriander — 1 tbsp

Tikka Masala is the undisputed 'grand diplomat' of the curry world. While the chicken version is the most famous, the term actually describes a style of preparation rather than a specific ingredient. It is a 'fusion' masterpiece that combines the intense, smoky char of the Indian clay oven (Tandoor) with a lush, tomato-cream gravy that was popularized in the UK. At its core, any Tikka Masala is a marriage of two distinct culinary elements: the Tikka (the marinated, grilled protein or vegetable) and the Masala (the rich, silken sauce).

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 1 to 2

Notes:

High-quality, smoky pre-cooked chicken tikka is essential for achieving an authentic restaurant-style depth of flavour.

Coconut milk powder dissolves smoothly into the gravy, providing a rich, velvety sweetness without leaving a grainy texture.

Adjust the sugar quantity to suit your preferred level of sweetness in the curry sauce.

Cooking out the tomato puree thoroughly before adding ground spices removes harsh acidity from the base.

Sauté Aromatics and Tomato Base
Heat the vegetable oil in a pan over medium-high heat. Add the garlic and ginger paste and cracked green cardamom pods, sautéing for 30 seconds until fragrant. Pour in the diluted tomato puree and cook for 1 to 2 minutes to reduce its natural sharpness.

Toast Spices
Add the mixed powder, tandoori masala, Kashmiri chilli powder, and half of the salt. Cook for 1 minute, stirring constantly to toast the spices and develop their aromatic oils.

Build Sauce Base
Pour in the base gravy, stirring thoroughly into the spiced tomato mixture. Add the coconut milk powder and sugar, whisking continuously until dissolved and smooth.

Simmer Chicken Tikka
Add the cooked chicken tikka pieces to the bubbling sauce, stirring gently to coat. Pour in the single cream and remaining salt, simmering for 3 to 4 minutes until the sauce thickens and the chicken is heated through.

Finish and Serve
Stir in the remaining pinch of garam masala during the final minute of cooking. Transfer to a serving dish, garnish with freshly chopped coriander, and serve hot with pilau rice or naan.