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Chicken Tikka Masala


A spicy symphony filled with flavour.

The dish that transcends continents, embodying the warmth of tradition and the richness of aromatic spices.

The origins of Chicken Tikka Masala are shrouded in mystery, with stories ranging from its creation in Indian restaurants in Glasgow to its roots in Indian cuisine. Regardless of its birthplace, this dish has become a symbol of the fusion of diverse culinary traditions. Delve into our recipe where vibrant spices and tender chicken create a masterpiece that transcends borders, capturing the essence of homemade magic.


3lb organic chicken, tied and trussed
½ cup full-fat plain yogurt
½ cup lemon juice
1 tsp Kosher salt
1 Tbsp garam masala + more for roasting
2 Tbsp garlic, minced
2 Tbsp ginger, minced
1 Tbsp vegetable oil
1 onion, thinly sliced

For Sauce:

1 Tbsp vegetable oil
4 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp garam masala
2 tsp paprika
1 cinnamon stick
1 tsp ground cardamom
20 oz can crushed tomatoes
1 Tbsp white balsamic vinegar 
2 Tbsp sugar
Pinch of chili flakes
½ cup heavy cream


  1. Mix together the yogurt, lemon juice, salt, garam masala, garlic and ginger, and spread all over the chicken. Let marinate for at least one hour.
  2. When ready to roast, wipe away the marinade on the chicken with paper towel. Season the chicken with salt, pepper and more garam masala, and drizzle with vegetable oil (the oil will prevent the spices from burning).
  3. For Rotisserie cooking: Place the chicken onto the Rotisserie Rack and attach to the M-Touch Convection Oven. Select Rotisserie, 425°F for about one hour. Place a rack under the rotisserie to catch any drippings.
  4. For Auto Roast cooking: Place chicken on a rack over the PerfectClean Tray. Place the roast probe inserted into the breast of the chicken. Place on Shelf Level 3 in the oven. Select Auto Roast, set the Oven Temperature to 400°F and the Core Temperature to 160°F. Run the program.
  5. In the meantime, make the sauce: On a cooktop, heat the vegetable oil in a skillet over medium high heat and sauté the onions until soft and translucent. Add the garlic, ginger and spices and fry. Add the tomatoes and simmer for 30 minutes. Taste the sauce, and add the sugar, vinegar and chili flakes, then add the cream. Season to taste.
  6. Remove the chicken from the oven and allow to rest for 10 to 20 minutes. Cut the chicken into pieces, and spoon some of the sauce over top.


Garam Masala Spice Mix:


2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp cardamom pods 
1 Tbsp black peppercorns 
1 Tbsp fennel seeds
1 tsp cloves 
1 tsp cinnamon 
½ tsp ground nutmeg


  1. Preheat the Convection Oven: Surround at 350°F.
  2. Mix together all the seeds and spices on a PerfectClean Tray.
  3. Place tray in oven and bake for about 8 to 10 minutes, until toasted and fragrant.
  4. Put the spices into a coffee grinder, and blend to a powder.

Photo By: Mila Bond

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