Chicken Tikka Masala Recipe
Rich, creamy, and layered with complex spices, Chicken Tikka Masala is one of the most iconic dishes in modern Indian cuisine. A restaurant favorite across the globe, it features tender marinated chicken simmered in a velvety tomato-based sauce. This expert-crafted recipe brings that same depth of flavor to your home kitchen,achievable without compromise. It’s bold yet balanced, ideal for special dinners or elevating your weekly meal rotation.
Ingredients List
For the chicken marinade
- 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized chunks)
- ¾ cup plain yogurt (full-fat)
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tsp salt
For the tikka masala sauce
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 ½ tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder (adjust to heat preference)
- 1 tsp garam masala
- 1 ½ cups tomato purée (or crushed tomatoes)
- ¾ cup heavy cream (or coconut cream for dairy-free)
- Salt to taste
- Fresh cilantro, for garnish
Step-by-Step Instructions
Step 1: Marinate the chicken
In a bowl, mix yogurt, lemon juice, spices, and ginger-garlic paste. Add chicken and coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Cook the chicken
Grill or pan-sear the marinated chicken pieces on medium-high heat until charred and 80% cooked. Set aside. (Do not overcrowd the pan—cook in batches if needed.)
Step 3: Sauté aromatics
Heat oil or ghee in a heavy-bottomed pan. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until fragrant.
Step 4: Build the sauce
Add coriander, cumin, paprika, chili powder, and garam masala. Stir briefly to bloom the spices. Add tomato purée and simmer for 10–12 minutes until the sauce thickens and deepens in color.
Step 5: Finish with cream
Stir in cream and season with salt. Simmer for another 5 minutes until silky.
Step 6: Add the chicken
Add the grilled chicken to the sauce and simmer for 8–10 minutes until fully cooked and infused with flavor.
Step 7: Serve
Garnish with fresh cilantro and serve hot with naan, basmati rice, or paratha.
Cook Time
Prep Time: 20 minutes (plus marinating time)
Cook Time: 30–35 minutes
Total Time: ~55 minutes (excluding marination)
Servings
4 servings
Nutritional Information (approx. per serving)
- Calories: 420
- Protein: 36g
- Fat: 22g
- Carbohydrates: 16g
- Sugar: 6g
- Sodium: 700mg
Storage Instructions
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently over low heat, adding a splash of water or cream to revive the sauce.
Suggestions
- For smokier flavor, briefly broil or grill the chicken.
- Swap cream with coconut cream for a dairy-free version.
- Add green chilies for extra heat or fenugreek leaves for a restaurant-style finish.
- Serve with lemon wedges and fresh naan for a complete experience.
Seasonal Relevance
Chicken Tikka Masala transcends seasons. Its comforting warmth is perfect in cooler months, while its bright spices and creamy texture make it equally welcome year-round. Ideal for festive dinners, holidays, or cozy nights in.
Conclusion
This Chicken Tikka Masala Recipe blends culinary tradition with chef-level execution. It’s bold, aromatic, and full of rich, satisfying flavor,proof that authentic restaurant-quality Indian cooking is well within reach at home. Perfected for depth, balance, and texture, it’s a dish worth mastering.
Chicken Tikka Masala Recipe
4
servings20
minutes30
minutes420
kcalA classic Indian-inspired dish featuring juicy marinated chicken simmered in a creamy, spiced tomato sauce. This Chicken Tikka Masala recipe is bold, aromatic, and easy to master at home for an unforgettable meal.
Ingredients
1 ½ lbs boneless chicken thighs, cut into chunks
¾ cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
½ tsp cayenne pepper
1 tsp salt
For the sauce:
2 tbsp oil or ghee
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp paprika
½ tsp chili powder
1 tsp garam masala
1 ½ cups tomato purée
¾ cup heavy cream (or coconut cream for dairy-free)
Salt to taste
Fresh cilantro for garnish
Directions
- Combine all marinade ingredients and mix with chicken. Cover and marinate for at least 2 hours or overnight.
- Grill or pan-sear chicken until charred and 80% cooked. Set aside.
- Heat oil in a pan, sauté onions until golden, then add ginger-garlic paste. Cook until aromatic.
- Add coriander, cumin, paprika, chili powder, and garam masala. Stir briefly.
- Add tomato purée and simmer for 10–12 minutes.
- Stir in cream, add salt, and simmer 5 more minutes.
- Add cooked chicken and simmer 8–10 minutes more.
- Garnish with cilantro and serve with rice or naan.
Recipe Video
Notes
- Use chicken breast if preferred, but adjust cooking time to prevent dryness.
- For extra depth, add a pinch of ground fenugreek or a splash of smoked paprika.
- Great for meal prep—flavors deepen over time.
FAQs
Can I make Chicken Tikka Masala without yogurt?
Yes, you can use coconut milk or a dairy-free yogurt alternative in the marinade, though flavor and tenderness may vary slightly.
What cut of chicken works best?
Chicken thighs are preferred for juiciness, but you can use chicken breast—just reduce cooking time slightly to prevent drying out.
Can I use canned tomato sauce instead of purée?
Yes, but reduce added salt and taste the sauce as canned sauce can be saltier or more concentrated.
