Chicken Tikka Masala Recipe

This creamy Indian dish gets extra flavour from its marinade. Reprinted with permission from The Illustrated Kitchen Bible (2008 DK Publishing).

8 skinless and boneless chicken thighs
2 garlic cloves 1″ piece fresh ginger, peeled and sliced
2 tbsp fresh lime juice
1 fresh hot red chili, seeded
2 tbsp chopped cilantro, plus more to garnish
1 tbsp vegetable oil
1 tbsp vegetable oil
1 red onion, chopped
1 tsp ground turmeric
1 tsp ground cumin
1-1/4 cups heavy cream
1 tbsp tomato paste
1 tbsp fresh lemon juice
Salt and freshly ground black pepper


Step 1: Place the chicken thighs in a single layer in a shallow dish. Purée the garlic, ginger, lime juice, chili, cilantro and 1 tbsp of the oil in a food processor. Spread over the chicken. Cover and refrigerate for at least 2 and up to 8 hours.

Step 2: Heat the remaining oil over medium-high heat. Add the onion and cook about 4 minutes, until beginning to brown. Stir in the turmeric and cumin and cook for 30 seconds. Remove from the heat.

Step 3: Preheat the broiler. Line the broiler rack with oiled aluminum foil. Remove the chicken from the marinade, reserving the marinade. Place on the rack and broil, turning occasionally, about 5 minutes, until the chicken is singed an almost cooked through.

Step 4: Meanwhile, add the reserved marinade to the onion mixture. Stir in the cream, tomato paste, and lemon juice. Bring to a boil over high heat, stirring often. Add the chicken to the sauce and reduce the heat to medium. Simmer for 5 minutes, until the chicken is cooked through. Season with salt and pepper. Sprinkle with cilantro and serve hot. Good with pilau rice or warm naan bread.

DK Publishing