Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved Indian dishes around the world, and for good reason! It’s rich, flavorful, and perfectly spiced, making it a favorite among curry lovers. The combination of marinated chicken, aromatic spices, and creamy tomato sauce makes this dish an absolute standout. Although it may seem like a complex recipe, it’s surprisingly straightforward to make, and the results are far superior to store-bought pastes. Serve it over basmati rice for a truly satisfying meal!

Why You’ll Love This Recipe

Chicken Tikka Masala is a flavorful, creamy curry with tender pieces of chicken that are marinated in a blend of yogurt and spices, then charred to perfection. The sauce, made with a medley of aromatic spices, tomatoes, and cream, creates a silky texture that pairs perfectly with the chicken. This recipe offers a low-spice option but still packs plenty of flavor, and the best part? You can make it at home using ingredients that are easy to find in any supermarket. It’s a restaurant-quality dish that’s simple to prepare and always a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Tikka Marinade:

• 600g (1.2lb) chicken thighs (boneless, skinless), cut into 3cm cubes

• 1/2 cup plain yogurt (full-fat is best, Greek yogurt works too)

• 6 cloves garlic, minced (~1.5 tbsp)

• 1 tbsp fresh ginger, grated

• 1 tsp garam masala

• 1 tsp each salt, cumin, ground coriander, paprika (sweet or smoked)

• 1 tbsp vegetable oil

• 1/8 tsp cayenne pepper (optional)

• Pinch black pepper

• 2 tsp lemon juice

For Cooking the Chicken:

• 1 – 2 tbsp oil (vegetable, canola, or any neutral oil with a high smoke point)

For the Curry Sauce Spices:

• 2 tsp turmeric

• 1 tbsp garam masala

• 2 tsp coriander

• 1 tsp cumin

• 1/8 tsp cardamom powder

• 1/8 tsp cayenne pepper

For the Curry Sauce:

• 3 tbsp vegetable oil

• 30g (2 tbsp) unsalted butter or ghee

• 1 onion, finely chopped (brown, white, or yellow)

• 1 tsp salt

• 2 tbsp fresh ginger, grated

• 6 cloves garlic, crushed or grated

• 1 tbsp paprika (not smoked)

• 1 2/3 cups (400ml) tomato passata (tomato puree)

• 1 2/3 cups (400ml) water

• 100ml (1/3 cup + 1 tbsp) cream (thickened or pure)

• 1 tsp sugar

• 50g (3 tbsp) unsalted butter or ghee

For Serving:

• Basmati rice

Directions

1. Marinate the Chicken: In a large bowl, combine the yogurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, oil, cayenne pepper (if using), black pepper, and lemon juice. Add the chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight.

2. Cook the Chicken: Heat 1 tablespoon of oil in a non-stick pan over high heat until smoking. Add half of the marinated chicken, spreading it out evenly. Cook for about 2 minutes, or until charred on one side, then flip and cook the other side until charred. Remove the chicken and set aside. Repeat with the remaining chicken. (Don’t worry if the chicken isn’t fully cooked through at this point, it will finish cooking in the sauce.)

3. Prepare the Curry Sauce: In the same skillet, wipe out the charred bits and turn the heat down to medium-high. Add the oil and butter. Once the butter is melted, add the chopped onions, ginger, and salt. Cook, stirring occasionally, for 5-7 minutes until the onions are soft and golden.

4. Add the garlic and paprika, cooking for another 2 minutes, then add the curry spices (turmeric, garam masala, coriander, cumin, cardamom, and cayenne pepper). Cook for another 2 minutes, stirring to prevent burning.

5. Stir in the tomato passata and water, then bring to a simmer. Cover the pot and reduce the heat to low, letting it simmer for 15 minutes.

6. Once the sauce has simmered, transfer it to a bowl and blend using a stick blender until smooth. (This step ensures a silky, restaurant-quality sauce.)

7. Return the sauce to the skillet, then stir in the cream, sugar, and butter. Mix until the butter has melted and the sauce is smooth.

8. Add the cooked chicken into the sauce and stir well. Simmer for a few minutes until the chicken is fully cooked through.

9. Serve the chicken tikka masala over basmati rice and garnish with fresh coriander or cilantro if desired. Enjoy!

Servings and Timing

• Servings: 4–5 people

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Use Chicken Breast: You can use chicken breast instead of thighs, but be aware that it may not stay as juicy when cooked at high heat.

• Make It Vegan: Use tofu or chickpeas instead of chicken and substitute coconut cream for the dairy.

• Spice It Up: For those who love heat, increase the amount of cayenne pepper or add a fresh green chili to the sauce for an extra kick.

• Add Veggies: You can add vegetables like bell peppers, peas, or spinach to the curry for a healthier, more colorful dish.

Storage/Reheating

• Storage: Store any leftover chicken tikka masala in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the curry on the stovetop over low heat, stirring occasionally. You may need to add a splash of water to loosen the sauce. Alternatively, you can microwave it for 2-3 minutes, stirring halfway through.

FAQs

1. Can I use chicken breast instead of chicken thighs?

Yes, but chicken breasts can dry out quickly when cooked at high heat, so it’s better to stick to thighs for a juicier result.

2. Can I make this dish without a stick blender?

Yes, you can use a regular blender. Just let the sauce cool slightly before blending to avoid any accidents with hot liquids.

3. Can I make this curry ahead of time?

Yes, you can make the curry a day ahead. It actually improves in flavor after sitting in the fridge for a day. Just reheat it before serving.

4. Is this recipe spicy?

This version is low in spice. If you prefer a spicier curry, you can increase the cayenne pepper or add fresh green chilies.

5. Can I freeze chicken tikka masala?

Yes, you can freeze the cooked curry for up to 3 months. Defrost overnight in the fridge before reheating.

6. What is garam masala, and can I substitute it?

Garam masala is a blend of spices commonly used in Indian cooking, including cinnamon, cloves, and cardamom. If you can’t find it, try using curry powder as a substitute.

7. Can I use coconut milk instead of cream?

Yes, for a dairy-free version, coconut milk works well, giving the curry a slightly different flavor but still creamy texture.

8. How do I get the chicken charred?

Use a high-heat cooking method, such as cooking the chicken in a hot non-stick or cast iron pan. Don’t worry if some of the charred bits stick to the pan; they add flavor to the sauce.

9. Can I use a different type of rice?

While basmati rice is traditional, you can serve this curry with other types of rice like jasmine rice or even quinoa for a healthy twist.

10. What’s the best way to serve Chicken Tikka Masala?

It’s best served with basmati rice and naan bread for a complete meal. You can also serve it with a side of raita to balance the spiciness.

Conclusion

This homemade Chicken Tikka Masala is a flavorful and creamy dish that rivals any restaurant version. With tender marinated chicken, a rich and aromatic curry sauce, and the perfect balance of spices, it’s sure to become a new favorite in your kitchen. Serve it over rice or with naan for a comforting meal that will impress your family and friends!