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Chicken Tikka Masala Recipe

Chicken Tikka Masala

Chicken Tikka Masala is a classic Indian dish featuring tender chicken pieces marinated in spices and yogurt, grilled or sautéed, then simmered in a creamy, spiced tomato sauce. It’s perfect for a satisfying dinner and pairs well with rice or naan.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken breasts or thighs
  • 120 ml plain yogurt
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 30 grams butter
  • 1 large onion, finely chopped (about 150 grams)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 400 grams tomato puree or passata
  • 120 ml heavy cream
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 large skillet or frying pan
  • 1 tongs
  • 1 measuring spoons and cups
  • 1 blender (optional, for smooth sauce)
  • 1 plate for resting cooked chicken

Method
 

  1. Cut the chicken into bite-sized pieces.
  2. In a bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, and salt.
  3. Add chicken to the marinade, mix well, cover, and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
  4. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  5. Remove chicken from marinade, shaking off excess. Cook chicken pieces in batches, 2-3 minutes on each side, until lightly browned and nearly cooked through. Transfer to a plate.
  6. In the same skillet, heat remaining oil and butter over medium heat.
  7. Add chopped onion and sauté for 5-6 minutes until golden brown and soft.
  8. Add garlic and ginger, cook for 1 minute until fragrant.
  9. Stir in cumin, coriander, garam masala, paprika, and turmeric, cooking for 30 seconds.
  10. Add tomato puree and sugar, stir well, and cook for 10 minutes, stirring often, until the sauce thickens and darkens.
  11. Return chicken and any juices to the skillet, mix to coat in the sauce.
  12. Simmer for 10 minutes until chicken is cooked through and tender.
  13. Reduce heat, stir in heavy cream, and simmer for another 3-5 minutes.
  14. Adjust seasoning with salt as needed.
  15. Garnish with chopped cilantro and serve hot with steamed rice or naan bread.

Notes

For smoky flavor, grill the marinated chicken before adding to the sauce.
Use coconut cream instead of dairy cream for a dairy-free option.
Adjust the amount of cream and sugar to preference for richness and sweetness.
Leftovers keep well refrigerated for up to 2 days.