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Chicken Tikka Masala | Charalambides Christis

August 31, 2020

Chicken Tikka Masala

Prep Time
Cook Time


For the marinade:

  • 750g Chicken Breasts, without the skin and cut into 2 ½cm cubes
  • 750g Chicken Thighs, without the skin and cut into 2 ½cm cubes
  • 175g Charalambides Christis Pissourkotiko Sheep Yoghurt
  • 1-inch fresh Ginger, grated
  • 3 cloves Garlic, smashed
  • 30ml Lemon Juice
  • 1 tbsp Sweet Paprika
  • 1 tbsp Cumin, ground
  • 1 tbsp Garam Masala
  • ½ tbsp Sea Salt

For the sauce:

  • 250ml Charalambides Christis Dairy Cream Light 17% fat
  • 600ml Tomato Passata
  • 200ml water
  • 1½ tbsp Tomato Paste
  • 3 tbsp Peanut Oil
  • 1-inch fresh Ginger, grated
  • 2 cloves Garlic, finely minced
  • 1 White Onion, finely chopped
  • 1/3 cup Fresh Coriander, roughly chopped
  • 1 tbsp Cumin, ground
  • 1 tbsp Sweet Paprika
  • 1 tbsp Garam Masala
  • ½ tbsp Hot Paprika, or Chili Powder
  • ½ tbsp Turmeric
  • ½ tbsp Coriander, ground
  • 1 tsp Kaffir Leaves, ground
  • 1 red Chilli, thinly sliced for garnish
  • 1 tbsp Toasted Almond Slivers, for garnish
  • 75g Gee (clarified butter), or Unsalted Butter
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper


  1. The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
  2. An hour before cooking take the chicken out of the refrigerator.
  3. Turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the top position.
  4. Take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven grill for 12’ without turning, aiming for a bit of char to be achieved on the ends of the chicken cubes. Remove from the oven and keep aside covered with foil.
  5. Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions and ginger, sauteing for 3-4’ until translucent. Add the garlic and sauté for 30’’. Increase the heat and add the spices cooking for no more than 30’’ while stirring. Add the tomato paste and cook for further 30’’ while continuing stirring.
  6. Pour in the passata along with the water and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’. Next add the cream, season with salt & pepper, mix well and add the chicken pieces, increase the heat and cook for 8’. Finally stir in the clarified butter, mix well and serve in individual plates, preferably on top of Basmati rice and garnish with the chopped coriander, chillies and almonds.
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