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Chicken Tikka Masala


Chicken Tikka Marinade:

Chicken Thigh (boneless, skinless) Cute Cubes    600 g

Yogurt                                                                         1/2 cup

Clove Garlic (minced)                                                  1.5  tbsp

Ginger/grated                                 1 tbsp

Garam Masala                                 1 tsp

Salt, Cumin, Coriander, Paprika         1 tsp

Vegetable Oil                                 1 tbsp

Cayenne Pepper                             1/8 tsp

Black Pepper                                 1 Pinch

Lemon Juice                                         2 tsp

Cooking chicken:

Oil                                                      1-2 tbsp

Curry Sauce Spices:

Turmeric                                         2 tsp

Garam Masala                                 1 tbsp

Coriander                                         2 tsp

Cumin                                                 1 tsp

Cardomon /Serbuk buah pelaga           1/8 tsp

Cayenne Pepper                             1/8 tsp

Curry Sauce:

Vegetable oil                                         3 tbsp

unsalted butter                                 3 tbsp

Onion (finely chopped)                 1 nos

Salt                                                         1 tsp

Ginger, grated                                 2 tbsp

Garlic (Crushed)                                 6 nos

Paprika                                                 1 tbsp

Tomato puree                             400 ml

Water                                             400 ml

Cream                                             100 ml

Sugar                                                 1 tsp

Unsalted Butter                               50 g


Chicken Tikka:

1. Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat/.

2. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).

3. Heat 1 tbsp oil in a non stick pan over high heat untul smoking. Add half the chicken and spread

out. Leave for 2 minutes or untul charred. Turn each piece and cook the other side until charred

don’t worry if not cooked inside.

4. Scrape out charred bits left in pan and dicard. Add more oil if required and cook remaining chicken.


1. Wipe skillet with paper towels. Turn heat down to medium high.

2. Add oil and butter. When butter is melted, add onions, ginger and salt.

3. Cook, stirring constantly to ensure it doesn’t burn, until ginger is starting to turn golden and the

onions smell sweet, about 5 – 7 minutes.

4. Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.

5. Add the curry sauce spices, and cook a further 2 minutes, stirring.

6. Add tomato puree and water, and mix. Bring to a simmer, then cover and reduce heat to low.

7. Simmer for 15 minutes, stirring occasionally.

8. Pour curry into a bowl, then use a stick blender to puree until smooth

9. Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.

10. Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.

11. Optional: Sprinkle with a pinch of extra garam masala at the end.

12. Serve over rice, sprinkled with coriander if desired.

13. Ready to serve.

Written by iCookAsia

iCookAsia, originally known as "TryMasak' is the first recipe video channel in Malaysia. Since its creation in 2008, TryMasak has grown and evolveed from online recipe sharing website into online media platform for chefs to showcase their talent and for brands to promote their products and services. Currently we have more than 2,000 recipes in video format from Malaysia and other Asian countries.


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