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Indian pub chicken tikka masala

Indian pub chicken tikka masala

This Indian Desi Pub Chicken Tikka Masala recipe is a delicious take on a classic. Marinated chicken tikka is grilled and simmered in a rich tomato and cream sauce spiced with traditional Indian seasonings. The bold flavors of the marinated chicken combine beautifully with the creamy sauce, making this dish perfect for a pub-style Indian feast.
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Cook Time 45 minutes
marination 4 hours
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the chicken marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon salt
For the sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large onion, finely diced
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 400g tomato puree
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 teaspoon brown sugar
  • 1/4 cup water (if needed)
  • 4 tablespoons fresh cilantro, chopped

Method
 

  1. In a large bowl, combine all marinade ingredients. Add chicken and mix well. Cover and refrigerate for at least 3 hours or overnight.
  2. Preheat your oven to 220°C (430°F).
  3. Thread marinated chicken onto skewers and place on a baking sheet lined with foil. Bake for 15 minutes, then broil for an additional 5 minutes to char the edges.
  4. For the sauce, heat a large pan over medium heat (around 350°F or 175°C). Add 2 tablespoons of vegetable oil and 2 tablespoons of butter.
  5. Once the butter has melted, add the diced onion. Cook for about 5 minutes until softened and lightly golden.
  6. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
  7. Add garam masala, cumin, turmeric, and ground coriander. Stir and cook for about 20 seconds until fragrant.
  8. Pour in the tomato puree, Kashmiri chili powder, and salt. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and becomes a deep red color.
  9. Stir in the heavy cream and brown sugar. Simmer for 3-4 minutes.
  10. Add the cooked chicken pieces to the sauce and simmer for an additional 8-10 minutes.
  11. If the sauce is too thick, add 1/4 cup of water to reach desired consistency.
  12. Garnish with fresh cilantro before serving.
  13. Serve hot with basmati rice or naan bread.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you love chicken dishes, try my delicious Indian Pub Chicken Biryani recipe right here!!!!!