Chicken Tikka Masala Recipe – My Delhi-Inspired Restaurant-Style Curry

Chicken Tikka Masala

Chicken tikka masala is one of those dishes that many people assume can be found on every menu in Delhi. While succulent chicken tikka is a staple starter across the city's restaurants, the gravy version is surprisingly less common as a main course. This recipe is inspired by versions I have enjoyed in Delhi over the years and combines smoky, air-fried chicken tikka with a rich, creamy tomato-based sauce. The tikkas are cooked separately before being added to the masala, allowing both elements to develop their own distinct flavours before coming together in the final dish.

Note: The chicken tikkas are cooked in an air fryer while the sauce is prepared separately. Alternate methid to pan fry is given below in the method section.

Serves: 4–5

Course: Main Course

Spice Level: Low to Medium

Contains: Milk products and nuts (if using cashews)

Ingredients

For the Chicken Marinade

500–600 g boneless chicken, cut into bite-sized pieces (I prefer chicken breast as it cooks faster)

2 tablespoons thick Greek yogurt

Juice of 1 lemon

1 heaped tablespoon ginger and garlic mince

1 teaspoon coriander powder

1 teaspoon Kashmiri chilli powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 tablespoon oil

Salt to taste

For the Sauce

2 medium onions, chopped and blended into a smooth paste

3–4 tomatoes, pureed, or 1 x 400 ml tin chopped tomatoes

1 teaspoon tomato puree

1 bay leaf

2 tablespoons oil

1 tablespoon ginger and garlic mince

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon chaat masala

1 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon garam masala

1 teaspoon dried fenugreek leaves

2 tablespoons double cream

5–6 cashew nuts, ground into a thick paste (optional)

Fresh coriander leaves, finely chopped

Salt to taste

Method

Chicken Tikka Masala

Method

Mix all the marinade ingredients with the chicken until every piece is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for the best flavour.

Preheat the air fryer to 200°C. Arrange the chicken pieces in a single layer and air-fry for about 12-14 minutes, basting and turning halfway through cooking. Give the basket a shake during cooking to help the tikkas develop a crisp exterior. Once cooked, set aside along with any juices and oil from the basket. Alternatively, the tikkas can be cooked in a frying pan. To do this, heat a little oil in a heavy frying pan or grill pan over medium heat. Add the marinated chicken pieces in batches, ensuring they are not overcrowded. Cook for 10–12 minutes, turning regularly until the chicken is browned on the outside and cooked through. You may need to add a splash of water and cover the pan briefly to help the chicken cook evenly without drying out.

Heat the oil in a large pan. Add the bay leaf and onion paste, then cook over a medium heat until the onions turn golden brown.

Add the ginger and garlic mince and cook for 2–3 minutes until the raw aroma disappears.

Reduce the heat and add the coriander powder, cumin powder, chaat masala, turmeric and red chilli powder. Add a few teaspoons of water and cook the spices for 3–4 minutes, stirring continuously. Add a little more water as needed to prevent the spices from catching on the bottom of the pan.

Add the tomato puree and tomato paste, then mix well and cook over a medium heat.

Stir in the cashew nut paste, if using, and season with salt.

Cook for a few minutes, then add a splash of water. Cover with a lid and continue cooking until the sauce comes to a boil and you can see the oil separating around the edges.

Add the cooked chicken along with any reserved juices and oil from the air fryer. Mix well, cover and cook over a low heat for 5 minutes.

Crush the dried fenugreek leaves between your palms and add them to the sauce along with the garam masala, double cream and fresh coriander. Mix thoroughly and cook for a further minute.

Remove from the heat and serve hot with naan, roti or rice. This recipe is not from my cookbook No Worries, Just Chicken Curries, but it sits very much in the same spirit of it, drawing on the flavours, techniques and dishes I love most from across India and beyond. The book features 73 chicken recipes covering curries, BBQ, starters and street food dishes, along with 30 sides and accompaniments to build complete meals at home. It is currently available at a 25% discount and can be purchased on Amazon for £14.25. It is a practical, flavour-led collection designed for everyday cooking, while still keeping those traditional roots firmly at the heart of every dish.