Description
Chicken Tikka Masala is a classic Indian-inspired curry with marinated chicken, aromatic spices, and a creamy tomato sauce. This restaurant-quality dish is rich, flavorful, and surprisingly simple to make at home.
Ingredients
- 600g (1.2lb) chicken thighs (boneless, skinless), cut into 3cm cubes
- 1/2 cup plain yogurt (full-fat or Greek yogurt)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika (sweet or smoked)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch black pepper
- 2 tsp lemon juice
- 1–2 tbsp oil (for cooking chicken)
- 2 tsp turmeric
- 1 tbsp garam masala (for sauce)
- 2 tsp coriander (for sauce)
- 1 tsp cumin (for sauce)
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper (for sauce)
- 3 tbsp vegetable oil (for sauce)
- 30g (2 tbsp) unsalted butter or ghee
- 1 onion, finely chopped
- 1 tsp salt (for sauce)
- 2 tbsp fresh ginger, grated (for sauce)
- 6 cloves garlic, crushed or grated (for sauce)
- 1 tbsp paprika (not smoked, for sauce)
- 1 2/3 cups (400ml) tomato passata or 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 (to finish sauce)
- Basmati rice (for serving)
- Fresh coriander or cilantro (optional, for garnish)
Instructions
- In a large bowl, combine yogurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, oil, cayenne (if using), black pepper, and lemon juice. Add chicken cubes and toss to coat. Cover and refrigerate for at least 3 hours, preferably overnight.
- Heat 1 tablespoon oil in a non-stick or cast iron pan over high heat. Add half the marinated chicken and cook until charred on both sides, about 2 minutes per side. Remove and repeat with remaining chicken. Set aside (chicken will finish cooking in the sauce).
- Wipe out the pan. Lower heat to medium-high, add 3 tbsp oil and 2 tbsp butter or ghee. Once melted, add onions, ginger, and 1 tsp salt. Cook, stirring, until onions are soft and golden, 5–7 minutes.
- Add garlic and paprika; cook for 2 minutes. Add turmeric, garam masala, coriander, cumin, cardamom, and cayenne. Stir and cook for 2 more minutes.
- Stir in tomato passata and water. Bring to a simmer, cover, and reduce heat to low. Simmer for 15 minutes.
- Transfer sauce to a bowl and blend with a stick blender until smooth (or use a regular blender; cool sauce slightly first).
- Return sauce to the pan. Stir in cream, sugar, and 3 tbsp butter or ghee. Mix until smooth and butter melts.
- Add cooked chicken to sauce. Simmer a few minutes until chicken is cooked through.
- Serve over basmati rice, garnished with fresh coriander or cilantro if desired. Enjoy!
Notes
- Marinate chicken as long as possible for best flavor and tenderness.
- Use chicken thighs for juicier results; chicken breast can be used but may dry out.
- For dairy-free, substitute coconut cream for dairy cream.
- You can add vegetables like bell pepper or peas to the sauce.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes (+3 hours marinating)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/5 recipe (approx. 1 cup chicken + sauce)
- Calories: 430
- Sugar: 8g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
