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Tikka Masala Recipe

Name: Tikka Masala Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1½ pounds boneless chicken thighs, cut into 1½-inch chunks (sub: chicken breast, though thighs stay juicier); ¾ cup whole-milk Greek yogurt (or dairy-free coconut yogurt); 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic (about 4 cloves); 1 tablespoon grated ginger (or 1 teaspoon ground ginger); 2 teaspoons garam masala (Madras brand works great); 1 teaspoon smoked paprika (adds warm color and hint of smoke); ½ teaspoon kosher salt; 2 tablespoons vegetable oil or ghee (clarified butter); 1 medium yellow onion, finely chopped (about 1 cup); 2 cloves garlic, minced; 1 tablespoon grated ginger; 2 tablespoons tomato paste; 1 (14-ounce) can crushed tomatoes (or fire-roasted for extra depth); 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon turmeric; ½ teaspoon cayenne pepper (adjust to taste); ¾ cup heavy cream (or full-fat coconut milk for dairy-free); 1 teaspoon granulated sugar (balances acidity); Salt and freshly ground black pepper, to taste; Fresh cilantro leaves and lemon wedges, for garnish

This creamy, spiced Chicken Tikka Masala Recipe is a weeknight hero—juicy chicken bathed in a dreamy sauce, ready in under an hour.

I first fell for this Indian cuisine classic on a chilly evening when my daughter returned from her study abroad in Delhi. We whipped up our own version—no takeout boxes, just pantry staples and a splash of yogurt—to recreate that cozy restaurant feel at home. This Tikka Masala Recipe stands out because it’s richly flavored yet surprisingly light, thanks to a Greek yogurt marinade and vibrant spices. You’ll love serving it with warm naan or fragrant jasmine rice on Sundays, cozy date nights, or busy Tuesdays when you need a comforting, one-pot meal.

Why You’ll Love This Tikka Masala Recipe

• Ready in about 60 minutes—perfect for busy families
• Uses simple pantry spices—no specialty stores required
• Customizable heat level: mild to mouth-tingling spicy
• High in protein (30g per serving) and balanced macros
• Leftovers freeze beautifully—meal prep made easy
• Dairy-free option with coconut cream for allergy needs
• Garlic, ginger, and tomato balance sweet, tangy, and savory
• Rated 4.8 stars by over 300 readers who tried it last month

Ingredients

For the marinade

1½ pounds boneless chicken thighs, cut into 1½-inch chunks (sub: chicken breast, though thighs stay juicier)
¾ cup whole-milk Greek yogurt (or dairy-free coconut yogurt)
2 tablespoons fresh lemon juice
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon grated ginger (or 1 teaspoon ground ginger)
2 teaspoons garam masala (Madras brand works great)
1 teaspoon smoked paprika (adds warm color and hint of smoke)
½ teaspoon kosher salt

For the creamy sauce

2 tablespoons vegetable oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes (or fire-roasted for extra depth)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cayenne pepper (adjust to taste)
¾ cup heavy cream (or full-fat coconut milk for dairy-free)
1 teaspoon granulated sugar (balances acidity)
Salt and freshly ground black pepper, to taste
Fresh cilantro leaves and lemon wedges, for garnish

Tip: Chop the onion finely so it melts into the sauce. Use whole-milk yogurt to ensure a silky marinade that coats each chicken piece.

Directions

Marinate the chicken
In a medium bowl, whisk yogurt, lemon juice, garlic, ginger, garam masala, smoked paprika, and salt. Stir in chicken until fully coated. Cover and chill for at least 30 minutes (up to 4 hours). You’ll notice the yogurt tenderizes the meat—this is key for juicy results.
Sear the chicken
Heat a large skillet or heavy Dutch oven over medium-high. Add 1 tablespoon oil. Shake off excess marinade, then add chicken pieces in a single layer. Cook 2–3 minutes per side, until lightly browned (they’ll finish in the sauce). Transfer chicken to a plate.
Sauté aromatics
Lower heat to medium. Add remaining oil, onion, garlic, and ginger to the pan. Stir often for 4–5 minutes, until golden and fragrant—don’t rush this step. Those browned bits are flavor gold.
Build the sauce
Stir in tomato paste, cumin, coriander, turmeric, and cayenne. Cook 1 minute, until paste darkens. Pour in crushed tomatoes, scraping up any browned bits. Simmer gently for 8–10 minutes—sauce should thicken slightly and deepen in color.
Finish with cream
Stir in heavy cream and sugar. Return chicken with its juices to the pan. Simmer 5–7 minutes more, until chicken is cooked through (165°F internal) and sauce coats the back of a spoon. Taste and adjust salt or heat.
Garnish and serve
Sprinkle with cilantro and serve hot with lemon wedges on the side. Pair with steamed basmati rice or garlic naan to soak up every drop of that creamy sauce.

Servings & Timing

Makes: 4 generous servings
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 30 minutes
Total Time: about 1 hour, including chilling

Variations

• Vegan Style: Replace chicken with 2 cans of drained chickpeas and swap cream for coconut milk.
• Smoky Twist: Add 1 roasted red bell pepper, blitzed into the sauce.
• One-Pot Wonder: Sear chicken in the same pot you’ll use for sauce—fewer dishes!
• Slow-Cooker Ease: Combine all ingredients (sans cream), cook on low 4 hours, stir in cream just before serving.
• Extra Heat: Add chopped serrano or ½ teaspoon crushed red pepper flakes.
• Meal-Prep Friendly: Double the sauce and freeze half for an effortless weeknight dinner.

Storage & Reheating

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze cooled portions (chicken and sauce together) up to 3 months—label with date.
Thawing: Move to fridge overnight.
Reheat: Warm gently on stovetop over low heat, stirring occasionally; avoid high heat to keep the cream from separating.
Make-Ahead Tip: Marinate chicken the night before for deeper flavor and quicker dinner prep.

Notes

• Chicken thighs stay tender and juicy—breasts work, but watch cook time closely.
• If sauce tastes too tangy, add a pinch more sugar or a splash more cream.
• For a richer flavor, brown the tomato paste a bit longer until it turns brick-red.
• Use fresh ginger and garlic for the best aroma; powdered substitutes lack that zing.
• Let the sauce rest off heat for 5 minutes before serving—flavors meld beautifully.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Absolutely—you’ll just want to reduce sear time and watch for doneness so breasts don’t dry out.

Q: How spicy is this dish?
A: It’s mild by default, but you can crank up the cayenne or add fresh chilies for a fiery kick.

Q: Is tikka masala gluten-free?
A: Yes—no flour or gluten in this recipe, just naturally gluten-free spices and dairy.

Q: What’s the best way to marinate if I’m short on time?
A: Even 15 minutes in a pinch helps; longer (up to 4 hours) gives deeper flavor and more tender bites.

Q: Can I make this in a slow cooker?
A: Sure—combine ingredients through the crushed tomatoes stage, cook on low 4 hours, then stir in cream.

Q: Why add sugar?
A: A little sweetness balances the tomato’s acidity for that signature, smooth creamy sauce.

Q: What sides go well with Tikka Masala?
A: Fluffy basmati rice, garlic naan, roasted cauliflower, or a simple cucumber-mint raita.

Q: Why is my sauce grainy?
A: High heat or low-fat dairy can cause separation—use whole-fat cream (or coconut milk) and simmer gently.

Conclusion

This Tikka Masala Recipe brings vibrant Indian flavors and creamy sauce to your table without overwhelm. It’s flexible, crowd-pleasing, and just a tad indulgent—exactly what a home cook needs for cozy dinner nights. Give it a whirl, leave a comment about your favorite spice tweaks, and while you’re here, check out my Butter Chicken and Chana Masala for more savory adventures!