Recipe
Chicken Tikka Phaal
A fiery chicken curry with yoghurt-marinated chicken, tomatoes and fresh chillies.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Put the chicken in a bowl with the yoghurt, paprika, cumin, garam masala, chilli powder, half the garlic and ginger, and half the salt. Toss well and leave to marinate while you prepare the sauce.
Heat 1 tablespoon of the oil in a wide frying pan over a medium-high heat. Brown the chicken in batches for 3–4 minutes, turning as it colours, then transfer it to a plate.
Lower the heat to medium and add the remaining oil. Cook the onion for 6–8 minutes until soft and lightly golden, then add the remaining garlic, ginger and fresh chillies and cook for 1 minute.
Add the tinned tomatoes and return the chicken and any resting juices to the pan. Simmer for 15–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Stir in the lemon juice, taste and adjust the salt and pepper. Scatter over the coriander and serve with rice or flatbreads.
Notes
Use fewer fresh chillies if you prefer a gentler curry. Marinating the chicken while the sauce ingredients are prepared keeps the cooking practical without losing flavour.
About this recipe
This chicken tikka phaal is a bold, warming curry built around yoghurt-marinated chicken, tomatoes and plenty of fresh chilli.
Brown the chicken first for extra flavour, then finish it in a thick, spicy sauce. Serve with rice or flatbreads to balance the heat.
