Name: Roasting Tin Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 4 large chicken legs; 1 tsp rapeseed oil; Salt, to season; 2 large garlic cloves; 1 onion, roughly chopped; Thumb-sized piece of ginger, peeled and roughly chopped; 1 red chilli, roughly chopped; 2 tbsp ghee or butter; 2 tsp ground turmeric; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 4 tbsp tomato purée; 4 cardamom pods, bashed with the end of a rolling pin; 2 x 400g cans chopped tomatoes; 200ml chicken stock; 1 tsp caster sugar; 100ml double cream; ½ bunch of coriander, finely chopped; ½ red onion, finely chopped, to serve; Cooked pilau rice and naans, to serve

Introduction

This roasting tin chicken tikka masala is a flavorful and comforting dish that brings the classic Indian curry right to your home kitchen. Tender chicken legs are cooked in a rich, spiced tomato sauce and finished with cream and fresh coriander. It’s perfect served with pilau rice and warm naans for a satisfying meal.

A large white rectangular baking dish holds four roasted chicken legs in a thick, chunky red sauce topped with bits of chopped red onion and green herbs. To the right, a white round plate features a bed of yellow rice with one chicken leg on top, covered partially by the same red sauce, garnished with chopped red onion and green herbs. Next to the plate are two pieces of naan bread with a light brown toasted texture and some black seeds. Above the plate, a small bronze plate holds lime wedges and chopped green herbs. At the bottom right corner, a small black bowl contains a white creamy sauce with a spoon inside. Everything is set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large chicken legs

1 tsp rapeseed oil

2 large garlic cloves

1 onion, roughly chopped

Thumb-sized piece of ginger, peeled and roughly chopped

1 red chilli, roughly chopped

2 tbsp ghee or butter

2 tsp ground turmeric

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

4 tbsp tomato purée

4 cardamom pods, bashed with the end of a rolling pin

2 x 400g cans chopped tomatoes

200ml chicken stock

1 tsp caster sugar

100ml double cream

½ bunch of coriander, finely chopped

½ red onion, finely chopped, to serve

Cooked pilau rice and naans, to serve

Instructions

Step 1: Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over high heat. Add the chicken legs skin-side down and fry for 5-7 minutes, turning occasionally until they are deep golden brown and crisp on all sides. Remove the chicken to a plate and set aside.

Step 2: Peel the garlic cloves and blitz them in a food processor with the chopped onion, ginger, and red chilli until a purée forms. Heat the ghee or butter in the frying pan over medium heat. Add the onion purée and cook for 15 minutes, stirring often to prevent sticking.

Step 3: Stir in the ground turmeric, garam masala, ground coriander, ground cumin, tomato purée, and bashed cardamom pods. Cook for 2 minutes more to release the spices’ aromas.

Step 4: Add the chopped tomatoes, chicken stock, and caster sugar to the pan. Bring the sauce to a simmer, then cover and cook gently for 15 minutes. Season the sauce to taste with salt if needed.

Step 5: Preheat your oven to 200°C (180°C fan/gas mark 6). Stir the double cream through the sauce and transfer everything to a baking dish large enough to hold the chicken legs in a single layer. Nestle the browned chicken legs into the sauce.

Step 6: Bake in the oven for 25-30 minutes, until the chicken is cooked through and the juices run clear when pierced with a knife at the thickest part of the legs.

Step 7: Scatter the finely chopped coriander leaves and red onion over the finished dish. Serve hot with pilau rice and warm naans to soak up the delicious sauce.

Tips & Variations

For extra heat, add more red chilli or a pinch of cayenne when frying the spice mixture.

If you prefer a lighter sauce, reduce the double cream or substitute with coconut milk for a dairy-free option.

Use boneless chicken thighs instead of legs for quicker cooking and easier eating.

To deepen flavor, marinate the chicken in some yogurt and spices for a few hours before cooking.

Storage

Store any leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water or stock if the sauce has thickened too much. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of legs?

Yes, chicken breasts can be used, but they will cook faster and may dry out more easily. Keep an eye on cooking time to avoid overcooking.

Is there a substitute for ghee?

You can substitute ghee with butter or a neutral oil if you don’t have ghee on hand. Ghee adds a distinctive nutty flavor, but butter works well for a similar richness.