Chicken Tikka Masala

Who doesn’t love chicken tikka masala! It is such a classic dish and a serious crowd pleaser. This recipe below is based on Chef Rohit Ghai’s version, which he serves in his gorgeous restaurant, Kutir, in London. Incorporating tender chicken tikka, marinated in aromatic spices and lovingly simmered in a velvety masala sauce. Each bite unveils a harmonious blend of rich tomato, fragrant spices, and creamy goodness, that will transport you South Asia. Whether you're a seasoned enthusiast or a curious beginner, this recipe allows you to recreate the magic of Chef Rohit Ghai's renowned dish in the comfort of your own kitchen. It is the ultimate, showstopper Chicken Tikka Masala recipe.

Chicken Tikka Masala

 

Ingredients

Serves 4 portions

GARAM MASALA

  • 2 large dried bay leaves
  • 2 sticks cinnamon
  • 12 cardamom pods
  • 3 star anise
  • 1/2 nutmeg seed, cracked into small pieces
  • ½ blade mace, whole
  • 4 cloves, whole
  • 1 Tbsp black peppercorn
  • 1½ Tbsp coriander seeds
  • 1 Tbsp fennel seeds
  • 1½ Tbsp cumin seeds
  • 1 tsp black onion seeds

MARINADE

  • 6 chicken thighs (500g) boneless and skinless, cut into 3rds
  • 1 Tbsp (15g) Kashmiri red chili powder
  • 1½ Tbsp (20g) ginger, grated
  • 1½ Tbsp (20g) garlic, grated
  • 1 Tbsp (15g) lime juice
  • 175g full fat Greek yoghurt
  • 1 Tbsp (15g) mustard oil
  • 1 tsp (0.5g) crushed Kasoori Methi (fenugreek) leaves
  • 1 tsp (5g) garam masala
  • 1 tsp Maldon sea salt
  • Black pepper, freshly ground to taste

TIKKA MASALA SAUCE

  • 70-80 gm vegetable oil, or other neutral oil
  • 300g white onion, peeled and roughly chopped (about 1½ large onions)
  • 1½ Tbsp ginger, grated (20g)
  • 1½ Tbsp garlic, grated (13g)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp Kashmiri chili powder
  • Chicken stock, as needed
  • 1 Tbsp green bird’s eye chilis, finely chopped
  • 150g tomato purée (passata)
  • 1 tsp garam masala
  • 50 gm double cream
  • 50g French salted butter
  • 1 Tbsp yogurt
  • 1 Tbsp dry crushed kasoori methi leaves
  • 2 Tbsp chopped fresh coriander
  • 1 Tbsp ginger, peeled, and julienned

GARNISH

  • 3 tsp ginger, julienned to garnish
  • Handful of coriander or mountain coriander
  • Drizzle of cream

Method

  1. First, make the garam masala. Clean the bay leaves, cinnamon sticks with a damp cloth to remove any dirt. Crack the cinnamon sticks into smaller pieces. Heat up a dry nonstick skillet over medium low heat. Add in the cardamom pods, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and peppercorns. Toast the spices, mixing and tossing with a wooden spoon, for about 3-4 minutes until aromatic. Remove from the pot and place on a plate to cool.
  2. Add the coriander, fennel, and cumin seeds to the pan and roast until aromatic, about 2-3 minutes. Remove from the pan and add to the plate to cool completely. Place the cooled roasted spices into a spice grinder and blend until smooth. Place in an airtight container. Set aside.
  3. Next, make the chicken marinade. In a large bowl, mix all together the above ingredients, season well with the salt and pepper. Place in the chicken thighs and mix well, until the chicken is fully coated. Cover with cling film and place in the fridge to marinate. Allow to marinate at least 3 hours or up to overnight.
  4. When the chicken is done marinating, make the tikka sauce. Preheat the oven to 177C /350F. Line a baking sheet tray with foil. Place the chicken pieces along with all of the yogurt marinade on the foil lined tray in a single layer. Place in the preheated oven, and bake for 15 minutes at 180C, then increase temp to 220C and cook for another 3-5 minutes. Remove from oven.
  5. Meanwhile, place a large heavy bottomed pan or Dutch oven over medium high heat. Drizzle generously with the vegetable oil and tip in the chopped onions. Sauté the onions with a sprinkle of sea salt, until dark brown and caramelized, stirring often. About 7-8 minutes. Add the ginger and garlic. Sauté until softened, another 2-3 minutes.
  6. Add the cumin, coriander, and chili powder and cook for 4-5 minutes, while stirring occasionally. Add a splash of chicken stock as necessary to prevent burning. Sauté the spices until fragrant.
  7. Add the fresh chilies, and sauté for another 3 minutes. Add the tomato puree, let simmer for 10-15 minutes until sauce thickens and becomes a deep brown red color.
  8. Add the garam masala. And cook another 2 minutes while stirring.
  9. Add the cooked chicken and all of the juices, using the foil to carefully tip in the liquid.
  10. Mix in the cream, butter, and yogurt. Stir sauce frequently, and cook additional 8 minutes until sauce is thick and bubbling. Add some more chicken stock to the sauce if it needs to thin out, as necessary. Add the kasoori methi, crushing it with your hands. Add the fresh coriander and fresh ginger. Mix to incorporate and garnish with a drizzle of double cream, coriander cress and julienned ginger.
  11. Serve immediately with spinach paratha bread (find recipe here) or rice.

 

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@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

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Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes2 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

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@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature1 week ago via Instagram
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