No.10 The 100 Most Popular Recipes Ever · October 2026

Chicken tikka masala

Made famous by Ali Ahmed Aslam (Shish Mahal, Glasgow)

Photo: Michael Hays, CC BY 2.0, via Wikimedia Commons

From the British curry-house classic, said to have been first made at the Shish Mahal in Glasgow in the 1970s.

Once called Britain's national dish, and the most ordered curry in the UK and America for decades.

Ingredients

• For the chicken: 2 lb (900 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 cup (180 g) plain whole-milk yogurt
• 2 tbsp lemon juice
• 4 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp Kashmiri chile powder (or 1 1/2 tsp sweet paprika plus 1/2 tsp cayenne)
• 1 1/2 tsp fine salt
• For the sauce: 3 tbsp ghee or neutral oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• 1 green chile, finely chopped
• 2 tsp garam masala, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 to 2 tsp Kashmiri chile powder
• One 28-oz (800 g) can crushed tomatoes
• 1 cup (240 ml) heavy cream
• 1 tsp sugar, if needed
• 1 tsp fine salt, plus more to taste
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed (optional)
• Chopped cilantro, basmati rice and naan, to serve

Steps

1. Mix all the chicken ingredients in a bowl, cover and refrigerate at least 1 hour or up to 24.
2. Heat the broiler with a rack 4 inches from the heat. Line a sheet pan with foil and set a rack on it. Spread the chicken on the rack in one layer.
3. Broil 8 to 12 minutes, turning once, until the pieces are charred in spots and just cooked through (165F inside). They will finish in the sauce.
4. Make the sauce: heat the ghee in a large heavy pan over medium heat. Cook the onion, stirring, until deep golden, 10 to 12 minutes. This is where the sweetness comes from, so be patient.
5. Add the garlic, ginger and chile and cook 1 minute until fragrant. Add the ground spices and stir 30 seconds; if they start to stick, add a splash of water.
6. Add the tomatoes and salt, bring to a simmer and cook 15 minutes, stirring now and then, until thick and the oil starts to separate at the edges.
7. For a smooth restaurant-style sauce, blend it with a stick blender. Stir in the cream and the fenugreek, then taste: add sugar if it is sharp, salt if it is flat.
8. Add the chicken and its juices and simmer gently 5 to 10 minutes. Scatter with cilantro and serve with rice and naan.

Chef's tips

• Thighs stay juicy; breast works but take it off the heat sooner.
• Like most curries, it tastes better the next day.

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