Chicken Tikka Masala Recipe

Introduction

Chicken Tikka Masala is a beloved Indian-inspired dish featuring tender chicken pieces simmered in a rich, creamy tomato sauce. It’s perfect for a comforting meal that brings bold spices and flavors right to your kitchen.

Ingredients

• For the Chicken Marinade:
• 1 cup plain yogurt or Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons cumin
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (not cayenne pepper)
• 1 teaspoon salt
• 2 teaspoons grated fresh ginger
• 2 teaspoons finely minced garlic
• 1 ½ pounds boneless, skinless chicken breast, cut into small bite-sized pieces
• For the Sauce:
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 large sweet onion, finely diced
• 2 teaspoons grated ginger
• 2 cloves garlic, finely minced
• 2 teaspoons brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 8 ounce can tomato sauce (unseasoned)
• 1 ¼ cups heavy cream
• ¼ cup water (only if needed)
• For Serving:
• Chopped cilantro, for garnish
• Naan bread
• Cooked basmati rice

Instructions

1. Step 1: In a bowl, whisk together all the marinade ingredients. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for 1 hour, or ideally overnight in the fridge for best flavor.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. When shimmering, add chicken pieces in batches if needed to avoid overcrowding. Let fry without stirring for 1 minute to form a crust, then sauté for about 5 more minutes until browned. Remove from pan and keep warm.
3. Step 3: In the same pan, melt the butter. Add the diced onions and sauté until soft, about 3 minutes, scraping up any browned bits from the pan bottom.
4. Step 4: Add the grated ginger and minced garlic to the onions and sauté for 30 seconds until fragrant.
5. Step 5: Stir in the brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Cook for about 15 seconds, stirring occasionally, until the spices release their aroma.
6. Step 6: Pour in the tomato sauce and let it simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens and deepens in color.
7. Step 7: Stir the heavy cream into the sauce until fully combined.
8. Step 8: Return the browned chicken along with any accumulated juices to the pan. Cook for an additional 8 to 10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Add water if the sauce is too thick to reach your desired consistency.
9. Step 9: Serve the chicken tikka masala hot over cooked basmati rice with naan bread on the side. Garnish with fresh chopped cilantro.

Tips & Variations

• For a spicier kick, increase the red chili powder slightly or add a pinch of cayenne pepper.
• Swap the chicken breast for thigh meat for juicier, more flavorful bites.
• Marinate the chicken overnight to deepen the flavors and tenderize the meat further.
• Use full-fat yogurt and heavy cream for a richer sauce, or substitute coconut milk for a dairy-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent separation. You can also freeze the cooked dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great substitute and tend to stay juicier during cooking. Just cut them into bite-sized pieces as you would with breast meat.

How can I make this dish less spicy for kids?

Reduce or omit the red chili powder, and make sure to use only mild smoked paprika. You can also increase the cream slightly to mellow the spices.

Chicken Tikka Masala Recipe

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4.6 from 350 reviews

Chicken Tikka Masala is a classic Indian-inspired dish featuring tender, marinated chicken pieces cooked in a rich, creamy tomato-based sauce infused with aromatic spices. This comforting and flavorful recipe pairs perfectly with basmati rice and naan bread, making it a favorite for any meal.

• Author: Maya
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 cup plain yogurt or Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 & 1/2 teaspoons cumin
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (not cayenne pepper)
• 1 teaspoon salt
• 2 teaspoons grated fresh ginger
• 2 teaspoons finely minced garlic
• 1 & 1/2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces

For the Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 large sweet onion, finely diced
• 2 teaspoons grated ginger
• 2 cloves garlic, finely minced
• 2 teaspoons brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 8 ounce can tomato sauce (unseasoned)
• 1 & 1/4 cups heavy cream
• 1/4 cup water (only if needed)

For Serving

• Chopped cilantro, for garnish
• Naan bread
• Cooked basmati rice

Instructions

1. Marinate the Chicken: In a bowl, whisk together all the ingredients for the marinade — yogurt, lemon juice, cumin, garam masala, red chili powder, salt, grated ginger, and minced garlic. Add the bite-sized chicken pieces and toss to coat thoroughly. Cover and let marinate for at least 1 hour, ideally overnight in the refrigerator for maximum flavor infusion.
2. Cook the Chicken: Heat vegetable oil in a large skillet, preferably cast iron, over medium-high heat until shimmering. Add the marinated chicken pieces in batches to avoid overcrowding. Allow them to fry undisturbed for 1 minute to develop a crust, then sauté for about 5 more minutes until browned and nearly cooked through. Remove the chicken from the pan and keep it warm.
3. Prepare the Sauce Base: In the same skillet, melt the butter and sauté the finely diced onions until soft and translucent, about 3 minutes, while scraping up any browned bits from the pan. Add the grated ginger and minced garlic; sauté for an additional 30 seconds until fragrant.
4. Add Spices and Tomato Sauce: Stir in brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Cook, stirring occasionally, for about 15 seconds until the spices become fragrant. Pour in the unseasoned tomato sauce and let it simmer gently for 3 to 5 minutes, stirring occasionally until the sauce thickens and deepens in color.
5. Incorporate Cream and Chicken: Stir the heavy cream into the sauce until fully incorporated. Return the partially cooked chicken along with any juices back into the pan. Cook everything together for an additional 8 to 10 minutes until the chicken is thoroughly cooked and the sauce is thick and bubbling. Add up to 1/4 cup water if you want to thin the sauce slightly.
6. Serve: Spoon the chicken tikka masala over cooked basmati rice and serve alongside warm naan bread. Garnish generously with freshly chopped cilantro for a burst of color and freshness.

Notes

• For best results, marinate the chicken overnight to tenderize and deepen the flavors.
• Use a cast iron skillet or heavy-bottomed pan to achieve the best browning and sauce development.
• You can adjust the level of spiciness by increasing or decreasing the red chili powder.
• If you want a lighter version, substitute the heavy cream with coconut milk, but it will change the flavor profile slightly.
• This dish keeps well and tastes even better the next day, making it a great make-ahead meal.

Keywords: Chicken Tikka Masala, Indian Chicken Recipe, Creamy Chicken Curry, Spiced Chicken Curry, Indian Cuisine, Dinner Recipe