Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 240 min
Cook time: 45 min
Total time: 285 min
Yield: 4 servings
Cuisine: British Asian & UK Halal
Ingredients: 800 g chicken thigh (tikka: yogurt-marinated, charred); yogurt, ginger-garlic, garam masala, chili, lemon; 500 ml base gravy (onion-tomato, blended); tomato paste, cream, ground almond, sugar; kasuri methi (dried fenugreek leaf), coriander

The British-Asian curry house's most famous creation: charred tandoori-style chicken in a creamy, tomato-rich, gently spiced gravy — a dish invented in Britain by South Asian Muslim cooks, and one of the country's most-eaten meals.

4 hr 45 min · Serves 4 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Tikka

800 gchicken thigh (tikka: yogurt-marinated, charred), halal-certified
yogurt, ginger-garlic, garam masala, chili, lemon

Sauce

500 mlbase gravy (onion-tomato, blended)
tomato paste, cream, ground almond, sugar

Finish

kasuri methi (dried fenugreek leaf), coriander

Method

Start cooking mode

Time: Prep 240 min · Cook 45 min · 285 min total
Difficulty: medium

1
Marinate chicken in spiced yogurt; grill or broil hard until charred at the edges (the 'tikka').
250 min
2
Build the masala from base gravy with tomato, spice, ground almond, and a little sugar.
25 min
3
Fold in the charred chicken and cream; finish with crushed kasuri methi and coriander.
15 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: Use halal-certified chicken; build the sauce with tomato, cream, and ground almond for body (the traditional thickeners) — no wine is needed or authentic. For depth some cooks add a splash of tart gra: Some commercial/curry-house versions add wine, cooking sherry, or alcohol-based flavorings to sauces; some use non-halal cream/dairy additives or cook alongside non-halal meats; ghee substitutes and colorings vary.

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British Asian & UK Halal