chicken tikka masala recipe

The Best chicken tikka masala recipe

Chicken Tikka Masala

4.9 from 1048 votes

A rich and creamy Indian curry featuring tender marinated chicken in a spiced tomato-based sauce. This classic dish is aromatic, flavorful, and perfect with naan or basmati rice.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Marinade

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp chili powder (adjust to taste)
• 1 tsp salt
• 2 cloves garlic, minced
• 1 tbsp grated ginger

For the Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream or coconut milk (for a lighter option)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar or honey (optional, to balance acidity)
• 2 tbsp fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1. 1
   In a mixing bowl, combine all the marinade ingredients (yogurt, lemon juice, spices, garlic, ginger, and salt). Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).
2. 2
   Heat a grill pan or skillet over medium-high heat. Add the marinated chicken pieces (discard excess marinade) and cook for 3-4 minutes on each side until lightly charred and cooked through. Remove from heat and set aside.
3. 3
   In a large pot or deep skillet, heat the oil or ghee over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and golden.
4. 4
   Add the minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant.
5. 5
   Stir in the crushed tomatoes, cumin, coriander, garam masala, paprika, turmeric, chili powder, and salt. Simmer for 5 minutes, stirring occasionally.
6. 6
   Reduce the heat to low and stir in the heavy cream or coconut milk. Add the cooked chicken pieces and simmer for another 5-7 minutes, allowing the flavors to meld.
7. 7
   Taste and adjust seasoning with salt, sugar, or chili powder as needed. Garnish with fresh cilantro before serving.
8. 8
   Serve hot with naan, basmati rice, or roti.

🔧Equipment

• Mixing bowl
• Grill pan or skillet
• Large pot or deep skillet
• Wooden spoon
• Knife and cutting board
• Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a smokier flavor, grill the chicken on an outdoor grill instead of a pan. To make it dairy-free, use coconut milk and skip the yogurt in the marinade. Leftovers can be stored in the fridge for up to 3 days.

❓ Frequently Asked Questions About Chicken Tikka Masala

1. What is the difference between chicken tikka and chicken tikka masala?

Chicken tikka is marinated, skewered, and grilled chicken pieces, typically served as an appetizer. Chicken tikka masala, on the other hand, is a creamy, spiced curry made by simmering grilled chicken tikka in a rich tomato-based sauce with yogurt, cream, and aromatic spices. The masala version is a full dish, while tikka is just the grilled chicken.

2. Can I make chicken tikka masala without a tandoor or grill?

Yes! While traditional chicken tikka is grilled in a tandoor, you can achieve similar results by baking or pan-frying the marinated chicken. For baking, preheat your oven to 400°F (200°C) and cook the chicken on a wire rack for 15-20 minutes. For pan-frying, cook the chicken in a hot skillet with a little oil until charred and cooked through.

3. How can I make chicken tikka masala less spicy?

To reduce the heat, you can:
– Use fewer green chilies or omit them entirely.
– Remove the seeds from the chilies before blending.
– Reduce the amount of red chili powder or cayenne pepper.
– Add more cream or yogurt to balance the spice.
– Include a pinch of sugar to mellow the flavors.

4. Can I make chicken tikka masala ahead of time?

Absolutely! Chicken tikka masala tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if needed. You can also freeze it for up to 3 months.

5. What can I serve with chicken tikka masala?

Chicken tikka masala pairs well with:
– Basmati rice or jeera rice (cumin-infused rice).
– Naan, roti, or paratha for scooping up the sauce.
– Raita (yogurt with cucumber and mint) to cool the palate.
– Pickled onions or mango chutney for a tangy contrast.
– A simple side salad with lemon wedges.