Harissa Chicken Tikka Masala

Harissa Chicken Tikka Masala


  • 250gms Boneless Chicken Thigh
  • 1 chopped onion medium size
  • 1 tsp Garlic Paste
  • 1 cup Curd
  • Salt to taste
  • SPRIG Harissa Chilli Paste
  • 1 tsp Deghi Mirch Powder
  • 1/2 tsp Pepper
  • 1 tsp Corriander Powder
  • 1/2 tsp Garam Masala
  • 2 tsp Sugar
  • 200 ml Coconut milk
  • Juice of 1 Lemon
  • Vegetable Oil
  • 1 cup Water



  • In a mixing bowl, add Curd, salt, pepper, Deghi Mirch, coriander Powder, Garam Masala, Garlic Paste, Juice of 1 Lemon, spoonful of SPRIG Harissa Chilli Paste and 1/2 tbsp Vegetable Oil.
  • Blend all the ingredients together with a whisk or a fork until it becomes a smooth batter.
  • Cut chicken thigh pieces into half and add it to the marinade. Let it rest for half & hour.
  • Now place a griller pan on a medium heat and brush the pan with oil. Once, the pan is warm add chicken pieces to it and let it grill for 5 minutes each, on one side or until chicken is charred well. Save the leftover marinade & keep it aside.
  • Once the chicken is charred well. Keep it aside.
  • Now, on a medium flame heat a non-stick pan and add 1/2tbsp of vegetable oil. Then add chopped onions and sauté till onions are soft pink in colour.
  • Add, 1 tsp of SPRIG Harissa Chilli Paste and water to it and stir it until paste has diluted well.
  • Take, the remaining marinade and add it to the pan and keep stirring it so that curd doesn’t form any lumps.
  • Add water, sugar and coconut milk and stir it until there is a boil.
  • Now, add chicken tikka pieces and cover it with the lid on a low flame for 5 minutes or until the curry has a nice creamy consistency.
  • Harissa Chicken Tikka Masala is ready to be served. Serve it hot with Rice or Roti.


Recipe & Photo Credits: Ms. Tanaya Mahajan (IG: @thegrubjournal)

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