Chicken Tikka Masala — British-Indian Creamy Curry (serves 4)

Chicken Tikka Masala is today the most famous Indian (and de facto British) curry — chicken pieces marinated in yogurt with cumin, Aleppo pepper flakes and other spices, then simmered in a creamy tomato sauce. Often called an "Indian classic," legend has it that it was born in Glasgow in the 1970s when a British customer asked for sauce alongside dry chicken tikka. Wherever it was born, this combination is now a global favorite.

Our version uses Turkish spices — cumin, Aleppo pepper flakes, tomato paste and hot pepper paste — for the same authentic result with halal ingredients.

Ingredients (serves 4)

Marinade:

• 700 g boneless chicken thighs, cubed (3 cm)
• 200 g full-fat yogurt
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon Aleppo pepper flakes
• 1/2 teaspoon black pepper
• 2 garlic cloves, grated
• 2 cm fresh ginger, grated

Sauce:

• 2 tablespoons olive oil
• 30 g butter
• 1 large red onion, finely chopped
• 3 garlic cloves
• 2 cm fresh ginger, grated
• 2 tablespoons tomato paste
• 1 tablespoon hot pepper paste
• 400 g grated tomatoes (or canned)
• 2 teaspoons cumin
• 1 teaspoon sweet paprika
• 1 teaspoon garam masala (or 1/2 tsp cinnamon + 1/2 tsp ground clove)
• 1/2 teaspoon turmeric (optional)
• 200 ml heavy cream
• Salt, pinch of sugar
• Fresh cilantro for garnish

To serve:

• Rice (baldo or basmati) or lavash
• Lemon wedges

Preparation (1 hour + 30 min-12h marinate)

Step 1 — Marinade (5 min + 30 min-12h)

Mix all marinade ingredients with the chicken. Toss to coat every cube. Cover and refrigerate minimum 30 minutes, ideally 4-12 hours. Yogurt enzymatically tenderizes the meat.

Step 2 — Sear chicken (8 min)

Heat 1 tablespoon oil in a pan over high heat. Add chicken in a single layer, sear 3-4 minutes per side until golden brown. Don't move it too much — let it caramelize. Remove from heat.

Step 3 — Sauté the onion (8 min)

In the same pan melt butter and remaining oil. Add finely chopped onion, sauté 6-8 minutes over medium heat until translucent and golden. Add garlic and ginger, sauté 1 more minute.

Step 4 — Spices and pastes (3 min)

Add tomato paste and hot pepper paste, sauté 1 minute to bloom. Add cumin, sweet paprika, garam masala and turmeric — sauté another 30 seconds.

Step 5 — Sauce (15 min)

Add grated tomatoes, pinch of salt and sugar. Cover and simmer 10-12 minutes on medium heat until sauce thickens. Thin with 2-3 spoons of water if too thick.

Step 6 — Cream and chicken (8 min)

Stir in heavy cream. Return chicken (with all its juices), simmer 5-7 minutes for chicken to cook through and absorb flavors.

Step 7 — Serve

Sprinkle with fresh chopped cilantro. Serve immediately with hot baldo rice or lavash. Lemon wedges on the side for a tangy contrast.

Tips for perfect tikka masala

• Overnight marinade gives incomparably better flavor
• Chicken thighs juicier than breast — less likely to dry
• For authentic color: Turkish sweet paprika gives a deep red-orange tone
• Milder version: omit hot pepper paste
• Vegan version: replace chicken with paneer or tofu, heavy cream with coconut cream

Frequently Asked Questions

What if I don't have garam masala?

Garam masala is a mix of cinnamon + cardamom + clove + black pepper. Temporary swap: 1/2 tsp cinnamon + 1/2 tsp ground clove + pinch of cardamom. Our cumin and sweet paprika are the base spices.

Is tikka masala halal?

Yes — when using halal-certified chicken. Our ingredients (tomato paste, pepper pastes, cumin, Aleppo pepper flakes) are all halal certified from Turkey.

Can I use Greek yogurt instead of regular?

Yes, and even better for the marinade — thick Greek yogurt clings to the chicken better. Thin with a spoon of water if too thick to coat.

Tikka masala is proof of how central spices are to Indian/Asian cuisine. With proper Turkish cumin, sweet paprika and tomato paste — the home result is restaurant-level.