Chicken Tikka Masala (Lean)

About this recipe

Chicken tikka masala is the bridge between Indian restaurant cooking and home cooking, and this version leans on grilled chicken rather than fried, keeping the dish lighter while losing nothing in flavour. Chicken breast cubes are marinated in yogurt and spices, then grilled until charred, developing a protective crust that keeps them impossibly juicy when simmered in the tomato sauce. The tikka (marinated and grilled) is the technique that makes this dish sing—it's the difference between ordinary and exceptional. The sauce is built on tomato puree cooked down with ginger-garlic paste until the raw smell is gone, enriched with ground cashews (which melt into the sauce, creating richness) and a touch of low-fat cream added just at the end for silken mouthfeel. Kasuri methi adds a dried-herb finish that tastes almost botanical, rounding out the flavours. Garam masala layers in warmth. This is mild-to-medium spice, approachable, with depths that reveal themselves as you eat. The technique has several parts. First, marinate your chicken in yogurt with ginger-garlic, chilli powder, garam masala, and salt for 30 minutes. Thread on skewers or arrange on a grilling tray and grill at 230°C for 12 minutes, until the edges are charred but the centres stay juicy. Meanwhile, cook your onion puree in oil until golden, add tomato puree and cook until the raw smell goes, then add the cashew paste and let it bubble gently. Add water for a pourable consistency. Slip in the grilled tikka and gently bubble for 8 minutes, then finish with cream, kasuri methi, and remaining garam masala. Serve with naan or rice. This is a special-occasion dish that feels restaurant-quality but tastes fresher because you made it. Store in the fridge for three days; reheat gently on low heat.