Description
This Chicken Tikka Masala recipe is the ultimate creamy, spiced comfort food that’s perfect for any occasion! Juicy, marinated chicken is cooked in a rich, aromatic tomato-based sauce for a dish bursting with bold flavors. Serve with naan or basmati rice for a restaurant-quality meal at home.
Ingredients
Scale
For the Chicken Marinade:
- 1 ½ lbs (700g) chicken thighs or breasts, cut into bite-sized pieces
- 1 cup (240g) thick yogurt (e.g., Greek yogurt)
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri chili powder (or paprika)
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp mustard oil (or neutral oil)
For the Tikka Masala Sauce:
- 2 tbsp butter or ghee
- 1 large onion, finely diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 green chili, finely chopped (optional)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp garam masala
- 1 tsp Kashmiri chili powder (or paprika)
- 1 ½ cups (375ml) tomato puree or passata
- ½ cup (120ml) heavy cream (or coconut milk for dairy-free)
- 1 tsp sugar (optional)
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken:
- In a large bowl, combine yogurt, lemon juice, spices (garam masala, turmeric, cumin, coriander, chili powder), ginger, garlic, and oil.
- Add the chicken pieces and mix well to coat. Cover and marinate in the fridge for at least 3 hours, ideally overnight.
- Cook the Chicken:
- Heat a cast-iron skillet or grill over high heat. Cook the chicken in batches until charred but not fully cooked through (about 3-4 minutes per side). Set aside.
- Prepare the Sauce:
- In a large pan, heat butter or ghee over medium heat. Sauté the onions until golden and caramelized.
- Add garlic, ginger, and chili, cooking until fragrant.
- Stir in the spices (turmeric, cumin, coriander, garam masala, chili powder) and cook for 30 seconds to bloom the flavors.
- Simmer the Sauce:
- Add the tomato puree and simmer for 10-15 minutes until thickened.
- Blend the sauce (optional) for a smooth texture. Stir in the heavy cream and sugar if needed.
- Combine Chicken and Sauce:
- Add the partially cooked chicken to the sauce and simmer until the chicken is fully cooked and flavors meld together (about 10 minutes).
- Sprinkle kasuri methi and garnish with cilantro.
- Serve:
- Serve hot with basmati rice, naan, or your favorite flatbread.
Notes
- For extra smokiness, grill the chicken over charcoal or add a drop of liquid smoke to the sauce.
- Substitute heavy cream with coconut milk or cashew cream for a dairy-free version.
- Kashmiri chili powder is mild and adds vibrant color. Use regular chili powder if unavailable.
Nutrition
- Calories: 340
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg