Glasgow Chicken Tikka Masala
Tender pieces of charred chicken simmered in a rich, mildly spiced tomato and cream sauce. A British South Asian classic closely tied to Glasgow.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Mixing bowl
- •Wide frying pan
- •Hob grill
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 36 g
- calories
- 480 kcal
Instructions
- 1
Mix the yogurt, half the ginger-garlic paste, half the spices, and half the salt in a large bowl.
- 2
Add the chicken pieces and stir thoroughly until fully coated in the marinade.
- 3
Rest the marinated chicken in the fridge for at least twenty minutes.
- 4
Preheat your oven's overhead grill to its highest setting.
- 5
Spread the chicken pieces onto a baking tray and grill for eight to ten minutes until charred at the edges.
- 6
Melt the butter in a wide frying pan over medium heat on the hob.
- 7
Add the diced onion and fry for eight minutes until soft and golden brown.
- 8
Stir in the remaining ginger-garlic paste and remaining spices, cooking for one minute until aromatic.
- 9
Pour in the tomato passata and remaining salt, then simmer gently for ten minutes.
- 10
Transfer the grilled chicken pieces into the sauce and pour in the double cream.
- 11
Simmer gently on low heat for five minutes until the sauce is glossy and the chicken is cooked through.
- 12
Scatter fresh coriander over the top just before dishing up.
Chef's tips
Charring the chicken under a very hot grill is crucial for creating the smoky flavour traditionally achieved in a tandoor. If time allows, marinate the chicken for several hours or overnight to make the meat exceptionally tender.
Ingredient substitutions
- double cream → single cream or coconut cream
- boneless chicken thighs → chicken breast, paneer, or firm tofu
- butter → vegetable oil or sunflower oil
Storage
Keep cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a frying pan on the hob over medium-low heat, stirring occasionally and adding a splash of water if needed.
Common mistakes to avoid
- •Skipping the charring stage under the grill, which leaves the chicken pale and lacking smoky depth.
- •Boiling the sauce vigorously after adding double cream, which can cause the dairy to split.
- •Rushing the onion cooking step rather than allowing them to brown slowly for essential sweetness.
Serving suggestions
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