Brick Lane Chicken Tikka Masala
Tender pieces of charred grilled chicken simmered in a rich, velvety tomato and fenugreek sauce. A classic British curry-house favourite.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •mixing bowl
- •baking tray
- •large frying pan
- •chef's knife
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Mix the yoghurt, half the garlic-ginger paste, lemon juice, turmeric, and half the ground spices in a bowl.
- 2
Add the chicken pieces, coat thoroughly in the marinade, and chill for at least 30 minutes.
- 3
Preheat the oven grill to high and arrange the marinated chicken pieces on a lined baking tray.
- 4
Grill the chicken for 10 to 12 minutes, turning once, until cooked through with charred edges.
- 5
Heat the vegetable oil in a large frying pan over a medium hob and fry the chopped onions until golden brown.
- 6
Stir in the remaining garlic-ginger paste, cumin, ground coriander, chilli powder, and garam masala for one minute.
- 7
Pour in the passata and simmer gently for 15 minutes until the sauce thickens and releases its oil.
- 8
Lower the heat and stir in the double cream and crushed dried fenugreek leaves.
- 9
Tip the grilled charred chicken into the sauce and simmer gently for 5 minutes to meld flavours.
- 10
Scatter over the fresh chopped coriander and serve hot.
Chef's tips
Grill the chicken under intense heat to replicate the smoky flavour of a tandoor oven. Crushing the dried fenugreek leaves between your palms before adding them releases essential aromatic oils that give the sauce its signature restaurant taste.
Ingredient substitutions
- chicken thighs → paneer cheese cubes or chicken breast
- double cream → full-fat coconut cream or single cream
Storage
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Reheating
Reheat slowly in a pan over low heat on the hob, stirring occasionally and adding a splash of water if the sauce is too thick.
Common mistakes to avoid
- •Boiling the sauce vigorously after adding the cream, which causes the sauce to split.
- •Overcrowding the baking tray, which steams the chicken rather than charring it.
Serving suggestions
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