Chicken Tikka Masala is one of the most beloved dishes in Indian cuisine, known for its tender chunks of marinated chicken simmered in a creamy, spiced tomato sauce. It’s full of bold flavors — smoky from the grilled chicken, rich from the yogurt marinade, and comforting from the silky sauce. This version is easy to prepare at home and tastes just as good as your favorite restaurant meal. Serve it with naan or basmati rice to soak up every bit of the flavorful sauce.
Cooking Time: 50 minutes
Servings: 4
Ingredients:
For the Chicken Marinade:
1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
½ cup plain yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon chili powder (adjust to taste)
2 garlic cloves, minced
1 tablespoon grated fresh ginger
Salt to taste
For the Masala Sauce:
2 tablespoons butter or ghee
1 tablespoon oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon coriander powder
1 can (15 oz) crushed tomatoes or tomato puree
1 cup heavy cream or coconut cream
½ cup water (adjust consistency)
Salt to taste
Fresh cilantro for garnish
Instructions:
-
Marinate the Chicken:
In a large bowl, combine yogurt, lemon juice, garlic, ginger, and all the spices. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight for deeper flavor). -
Cook the Chicken:
Heat a grill pan, skillet, or oven broiler over medium-high heat. Brush lightly with oil. Cook the marinated chicken for 3–4 minutes per side until browned and cooked through. Set aside. -
Prepare the Sauce:
In a large pan, heat butter and oil over medium heat. Add chopped onion and sauté for 5–7 minutes until golden brown. Add garlic and ginger, stirring for 1 minute until fragrant. -
Add the Spices:
Stir in garam masala, cumin, paprika, and coriander. Cook for 30 seconds to bloom the spices. -
Add Tomatoes and Simmer:
Pour in the crushed tomatoes and simmer for 10 minutes, stirring occasionally. The sauce should thicken slightly and turn deep red. -
Add Cream and Chicken:
Lower the heat and stir in cream. Add the grilled chicken pieces and any juices from the pan. Simmer gently for 10 minutes until the flavors meld and the sauce becomes rich and creamy. -
Adjust and Serve:
Taste and season with salt. If the sauce is too thick, add a splash of water. Garnish with fresh cilantro and serve hot with steamed basmati rice or naan.
Nutrition (per serving):
Calories: 460
Protein: 34g
Carbohydrates: 14g
Fat: 30g
Fiber: 3g
Sugar: 6g
Sodium: 720mg
Tips:
For the most tender chicken, use thighs instead of breasts.
Marinate the chicken overnight for deeper flavor and juiciness.
To make it lighter, replace heavy cream with coconut milk or Greek yogurt.
Add a small pinch of smoked paprika for a hint of smokiness.
Leftovers taste even better the next day as the spices develop.
