Chicken Tikka Masala Recipe

Serves: 4-6 people
Prep Time: 30 minutes (plus 2 hours marinating)
Cook Time: 45 minutes

For the Chicken Marinade

• 2 pounds boneless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons vegetable oil

For the Masala Sauce

• 2 tablespoons butter
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 teaspoon salt (or to taste)
• 2 tablespoons fresh cilantro (chopped)

Preparing the Chicken

Start by cutting your chicken into uniform pieces about 1-inch in size. This ensures even cooking and makes the dish easier to eat. In a large bowl, combine the yogurt, lemon juice, minced garlic, ginger, and all the spices listed for the marinade. Mix everything together until you have a smooth, well-combined mixture.

Add the chicken pieces to this marinade and toss them thoroughly until every piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination will give you even better flavor. The yogurt and spices work together to tenderize the meat while infusing it with incredible taste.

Cooking the Marinated Chicken

Remove the chicken from the refrigerator about 15 minutes before cooking to bring it closer to room temperature. Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Once the oil is hot and shimmering, carefully add the marinated chicken pieces in a single layer.

Cook the chicken for about 3-4 minutes on each side until it develops a beautiful golden-brown color and is cooked through. The internal temperature should reach 165 degrees Fahrenheit. You may need to cook in batches to avoid overcrowding the pan. Once cooked, transfer the chicken to a plate and set aside.

Making the Creamy Masala Sauce

In the same pan you used for the chicken, melt the butter over medium heat. Add the chopped onions and cook for about 5-6 minutes until they become soft and translucent. The onions should not brown too much, as we want them to melt into the sauce.

Add the minced garlic and ginger to the onions and cook for another minute until fragrant. Now add all the dry spices – garam masala, cumin, coriander, paprika, and cayenne pepper. Stir constantly for about 30 seconds to toast the spices and release their oils.

Building the Sauce Base

Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. This step adds depth and richness to your sauce. Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce reduces and thickens slightly.

The sauce should have a deep red color and the raw tomato taste should mellow out. If the sauce seems too thick, add a splash of water. If it seems too thin, continue cooking to reduce it further.

Finishing the Dish

Reduce the heat to low and slowly pour in the heavy cream while stirring continuously. This prevents the cream from curdling. The sauce should now have a beautiful orange-pink color and a velvety smooth texture. Taste the sauce and adjust the salt and spices as needed.

Add the cooked chicken pieces back to the pan and gently stir to coat them completely with the creamy sauce. Let everything simmer together for 5-7 minutes so the flavors can meld and the chicken can absorb some of the sauce. The dish should have a rich, creamy consistency that coats the chicken beautifully.

Serving and Final Touches

Remove the pan from heat and sprinkle fresh chopped cilantro over the top. Chicken Tikka Masala is traditionally served hot over steamed basmati rice, though it also pairs wonderfully with naan bread or even simple white rice. The creamy sauce is perfect for soaking up with bread or mixing with rice.

For the best experience, serve immediately while the dish is hot and the flavors are at their peak. Leftover Chicken Tikka Masala keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to develop.

Tips for Success

Don’t skip the marinating time, as this step is crucial for tender, flavorful chicken. If you prefer a milder version, reduce the cayenne pepper or omit it entirely. For a dairy-free version, you can substitute coconut milk for the heavy cream, though the flavor will be slightly different but equally delicious.

The key to restaurant-quality Chicken Tikka Masala at home is taking your time with each step and allowing the flavors to build gradually. This creates the complex, layered taste that makes this dish so irresistible.