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Chicken Tikka Masala Recipe
This creamy Chicken Tikka Masala Recipe features tender grilled chicken bathed in a velvety tomato-based sauce spiced with aromatic Indian spices—perfect for a cozy weeknight dinner or festive gathering.
I still remember the first time I tasted this authentic dish at a tiny roadside eatery in Mumbai, with its vivid flavors dancing on my taste buds and its luscious sauce clinging to every grain of rice. Now, as a 50-year-old home cook in the U.S., I’ve adapted this Indian Cuisine classic so you can whip up a homemade Masala Recipe that’s both comforting and impressive. Whether you’re craving a Creamy Sauce spiked with garam masala or tender Grilled Chicken that tastes like Tandoori Chicken, this dish delivers. I love serving it on chilly evenings, paired with basmati rice or warm naan, and garnished with fresh cilantro for a pop of green.
Why You’ll Love This Recipe
Before we get cooking, let me share why this Masala Recipe might just become your new favorite:
• Ready in under an hour (including a quick 30-minute marinade)
• No fancy tandoor needed—use your oven or grill
• Creamy Sauce made with everyday pantry staples
• Perfect balance of heat and flavor for all palates
• Meal-prep friendly: freezes and reheats beautifully
• Kid-approved but easily amped up for spice lovers
• Gluten-free when you swap the naan for rice
• Leftovers taste even better the next day—promise!
Ingredients
Now that your mouth is watering, let’s round up what you’ll need. Feel free to swap ingredients where noted.
• 1½ lbs boneless, skinless chicken thighs, cut into 1″ pieces (substitute chicken breast or paneer)
• 1 cup whole-milk Greek yogurt (for creaminess) or coconut yogurt (dairy-free)
• 1½ Tbsp fresh lemon juice (for brightness)
• 2 tsp ground cumin (freshly ground if possible)
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika (smoked paprika for a smoky edge)
• 1 tsp garam masala (plus extra for garnish)
• 1 tsp kosher salt (adjust to taste)
• ½ tsp cayenne pepper (reduce for milder heat)
• 2 Tbsp ghee or olive oil (ghee lends authentic richness)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1″ piece fresh ginger, grated (about 2 tsp)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp chili powder
• 1 (14 oz) can tomato puree or crushed tomatoes (no-salt-added)
• ½ cup heavy cream or full-fat coconut milk
• 2 Tbsp chopped fresh cilantro (for garnish)
• Optional: 1 cinnamon stick and 4 cardamom pods for extra warmth
Directions
With all your spices ready, here’s how to bring those flavors together:
-
Mix the marinade
In a large bowl, whisk yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, salt, and cayenne. Add chicken, toss to coat, cover and chill at least 30 minutes—overnight if you can. A zip-top bag makes cleanup a breeze. -
Cook the chicken
Preheat broiler or grill to medium-high. Thread chicken onto skewers or spread on a foil-lined sheet. Grill/broil 8–10 minutes, flipping once, until lightly charred and just cooked. Set aside. -
Sauté aromatics
Heat ghee in a skillet over medium. Add onion, cook 5–7 minutes until golden. Stir in garlic and ginger, cooking 1 minute until fragrant. -
Build the sauce
Sprinkle in cumin, coriander, smoked paprika, and chili powder; toast 10 seconds. Pour in tomato puree, add cinnamon stick and cardamom, then bring to a gentle simmer. Let bubble 10 minutes, stirring occasionally. -
Finish with cream
Remove spices, stir in cream until silky. Add chicken, coating each piece in the luscious sauce. Simmer 3–5 minutes until thickened. -
Garnish & serve
Sprinkle extra garam masala and cilantro on top. Serve with basmati rice or warm naan.
Servings & Timing
Once everything’s simmered to perfection, let’s talk portions and timing:
Yield: Serves 4
Prep Time: 20 min active + 30 min marinating
Cook Time: 25 min
Total Time: ~1 hour (including marinade)
Variations
Feeling adventurous? Try one of these twists next time:
• Paneer swap: Use cubed paneer for a vegetarian twist.
• Dairy-free: Cream with full-fat coconut milk.
• Veggie boost: Stir in bell peppers or peas in step 4.
• Extra heat: Add a pinch of crushed red pepper.
• Sweet-tangy: Stir in a spoonful of mango chutney.
• Smoky edge: Drop in a few drops of liquid smoke with the cream.
Storage & Reheating
Leftovers? I’ve got you covered:
• Fridge: Airtight container, up to 4 days.
• Freezer: Sealed bag/container, up to 2 months.
• Reheat: Warm gently on stove, stir in water or cream to loosen; microwave-safe too.
• Thaw: Overnight in fridge before reheating.
• Make-ahead: Prep marinade and sauce separately up to a day ahead—cook chicken fresh for best texture.
Notes
A few last tips from my kitchen experiments:
• Overnight marinating deepens flavor, but 30 minutes still works in a pinch.
• If sauce feels thin, simmer uncovered a bit longer—it’ll thicken nicely.
• Kashmiri red chili powder adds vibrant color without extra heat.
• Leftovers often taste better once the flavors marry overnight.
FAQs
Still curious? Here are some common questions:
Q: Can I use chicken breast instead of thighs?
A: Yes—breast works, just watch cooking times closely to avoid dryness.
Q: Do I have to grill the chicken?
A: No; a hot cast-iron pan or broiler adds char and works beautifully.
Q: How do I make this less spicy?
A: Cut cayenne and chili powder in half (or omit) for a milder curry.
Q: Is this gluten-free?
A: Absolutely—just verify your spice blends and tomato puree are gluten-free.
Q: Can I scale up for a crowd?
A: Sure—double or triple ingredients and simmer the sauce a bit longer.
Q: What’s the ideal side dish?
A: Fluffy basmati rice or garlic-butter naan are classics; cucumber raita is a refreshing partner.
Q: Why did my sauce split?
A: Make sure cream is at room temperature and stir gently over moderate heat.
Q: Can I swap tomato puree for diced tomatoes?
A: Yes—blend diced tomatoes for a smoother sauce and simmer a few extra minutes to thicken.
Conclusion
This Chicken Tikka Masala Recipe brings together juicy grilled chicken, a creamy tomato sauce, and a bouquet of Indian spices for a heartwarming, crowd-pleasing meal. It’s simple enough for a weeknight yet special enough for company. Give it a try, leave a comment below to share your experience, and don’t forget to check out my other Indian Cuisine favorites—like Butter Chicken or Vegetable Samosas—right here on the blog. Happy cooking!
Chicken Tikka Masala Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1" pieces
- 1 cup whole-milk Greek yogurt or coconut yogurt (dairy-free)
- 1.5 Tbsp fresh lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp kosher salt
- 0.5 tsp cayenne pepper
- 2 Tbsp ghee or olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1 inch piece fresh ginger
- 14 oz tomato puree or crushed tomatoes (no-salt-added)
- 0.5 cup heavy cream or full-fat coconut milk
- 2 Tbsp fresh cilantro
Instructions
- In a large bowl, whisk yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, salt, and cayenne. Add chicken, toss to coat, cover and chill at least 30 minutes—overnight if you can.
- Preheat broiler or grill to medium-high. Thread chicken onto skewers or spread on a foil-lined sheet. Grill/broil 8–10 minutes, flipping once, until lightly charred and just cooked. Set aside.
- Heat ghee in a skillet over medium. Add onion, cook 5–7 minutes until golden. Stir in garlic and ginger, cooking 1 minute until fragrant.
- Sprinkle in cumin, coriander, smoked paprika, and chili powder; toast 10 seconds. Pour in tomato puree, add cinnamon stick and cardamom, then bring to a gentle simmer. Let bubble 10 minutes, stirring occasionally.
- Remove spices, stir in cream until silky. Add chicken, coating each piece in the luscious sauce. Simmer 3–5 minutes until thickened.
- Sprinkle extra garam masala and cilantro on top. Serve with basmati rice or warm naan.
