Authentic Chicken Tikka Masala Recipe

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5 from 199 votes

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Skip the takeout and add excitement to your dinner with this delightful and authentic chicken tikka masala recipe. You will enjoy tender grilled chicken pieces smothered in a rich onion-tomato masala sauce, creating a delectable meal. This recipe gives you a lip-smacking meal that will have you coming back for seconds and thirds.

Chicken tikka masala is an Indian dish that originated in the UK but has gained worldwide popularity. It is a combination of two separate dishes: chicken tikka and masala sauce.

Chicken tikka refers to small pieces of boneless chicken that are marinated in a yogurt-spice mixture and cooked in a tandoor oven (a traditional clay oven). Masala sauce, on the other hand, is a spiced curry sauce that typically includes a mixture of tomatoes, onions, heavy cream, and a blend of aromatic spices.

In the chicken tikka masala recipe, the cooked chicken tikka pieces are added to the masala sauce, allowing the flavors to combine and infuse into the chicken. The resulting dish is rich, flavorful, and often has a creamy texture due to the addition of cream or yogurt to the sauce.

Ingredients

To make Chicken Tikka

Chicken: Boneless skinless chicken thighs work best to make tikka. See the tips section below if you want to use chicken breasts.

Veggies: We need red onions and bell peppers (I have used a mix of red and green).

Spices: I use red chili powder, garam masala, and ground coriander. I also used kasoori methi (dried fenugreek leaves) in this recipe.

See the recipe card for full information on ingredients and quantities.

To make Tikka Masala Sauce

Chicken tikka: The first step in making tikka masala is to make juicy and tender chicken tikka.

Spices: I am using ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala.

Butter and heavy cream: The initial sauteeing of onion is done in butter and the cream is added to the masala sauce. For a dairy-free version of the masala sauce, replace butter with olive oil and cream with coconut cream or coconut milk.

See the recipe card for full information on ingredients and quantities.

Variations

Tikka makhani: Combines the flavors of chicken tikka with the creamy tomato-based sauce of butter chicken.

Vegetable tikka masala: Replace the chicken with a medley of vegetables such as bell peppers, onions, cauliflower, and paneer (Indian cheese) in this amazing recipe to make vegetarian tikka masala or paneer tikka masala.

Seafood tikka masala: Use shrimp or fish tikka in this authentic tikka masala sauce instead of chicken for a delightful seafood twist.

Tikka masala pizza: Use chicken tikka masala as a topping for a pizza to add a cheesy twist.

Step-by-step instructions

Make the Chicken Tikka

Step 1: Dry roast the chickpea flour on low heat for 3-4 minutes. Transfer it to a large bowl and combine yogurt, olive oil, ginger-garlic paste, chili powder, ground coriander, garam masala, kasoori methi, and salt with it. Mix well to make the tikka marinade (images 1 and 2).

Step 2: Add the boneless chicken thighs and mix well, making sure they are well coated. Cover using a plastic wrap and let it marinate for 30 minutes at room temperature (image 3).

Step 3: Once the chicken is marinated, add onion and bell peppers to the marinated chicken pieces (image 4).

Step 4: Mix well, making sure the veggies are well coated in the marination. Let it marinate for 30 minutes (image 5).

Step 5: Take bamboo skewers (wooden skewers) and alternatingly thread bell pepper, chicken, and onion pieces. Place the skewers on the air fryer basket (image 6).

Step 6: Preheat the air fryer to 400 F (205 C) for 2 minutes. Place the air fryer basket. Air fry for 10-15 minutes. Keep an eye after 10 minutes (images 7 and 8). Let the grilled chicken chunks sit while you make the sauce.

Make the Tikka Masala

Step 1: Place a large frying pan or Dutch oven over medium heat and add butter. Once it melts, add the onions and saute over medium-high heat for 6-7 minutes or until it becomes translucent. Add the garlic and ginger and cook for another minute, stirring constantly (images 1 and 2).

Step 2: Add the canned tomatoes and tomato paste along with cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well and bring it to a boil (images 3 and 4).

Step 3: Reduce heat to medium-low. Cover and let it simmer for 12-15 minutes or until the sauce thickens (image 5).

Step 4: Add the heavy cream and garam masala. Mix well and simmer for 2-3 minutes (images 6 and 7).

Step 5: Add the tandoori chicken tikka and stir gently to coat the chicken (image 8).

Step 6: Simmer for 4-5 minutes. Turn off the heat and add fresh cilantro. Serve hot with naan.

Expert Tips

Pat dry the chicken using a paper towel before marinating them. This will help remove any excess water content on the chicken.

Roasted besan (chickpea flour) is an important ingredient in making tikkas and cannot be skipped. It adds thickness to the marinade and helps coat the marinade to the meat. It also imparts a nice nutty flavor to the dish.

Allow the chicken to marinate for at least 30 minutes, or preferably overnight, to ensure the flavors penetrate the meat and make it tender and flavorful.

Chicken thigh works best to make tikka. It needs less marination time, and the meat will be juicy without drying out. However, if you are planning to use chicken breast, increase the marination time to at least 2 hours. Marinating for longer will help the chicken breast stay tender. Also, monitor the grilling process closely to make sure it is not overcooked. Add the tikka to the sauce towards the end so that the chicken breast does not overcook.

After cooking the chicken tikka, let it rest for a few minutes before combining it with the authentic chicken tikka masala sauce. This helps the meat retain its juices and enhances the overall texture and flavor.

What to serve with chicken tikka masala?

Accompany with bread: Fresh and warm naan bread is a classic choice to accompany chicken tikka masala. Its soft texture is perfect for dipping into the flavorful sauce.

Serve with plain or flavored rice: Chicken tikka masala pairs well with plain steamed basmati rice. Saffron rice, cilantro rice, and jeera rice are some delicious side dish options for this dish.

Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal. Alternatively, slice cucumbers, tomatoes, and onions and place them on a wide plate. Sprinkle salt and lemon juice and serve.

Pair with a refreshing drink: A refreshing drink like sweet lassi or mango lassi can complement the spicy flavors of chicken tikka masala. You can also try this easy party punch recipe, which is a perfect pairing with this dish.

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Recipe card

Chicken Tikka Masala

Skip the takeout and add excitement to your dinner with this delightful and authentic chicken tikka masala recipe. You will enjoy tender grilled chicken pieces smothered in a rich onion-tomato masala sauce, creating a delectable meal. This recipe gives you a lip-smacking meal that will have you coming back for seconds and thirds. The best part is you can easily make this from scratch without any hard-to-find ingredients.

5 from 199 votes

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Author: Shilpa Kerur

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Ingredients

For the tikka:

• ▢ 1½ lb chicken thigh cut into 1½-2 inch pieces
• ▢ 1 medium onion diced
• ▢ 1 cup bell peppers diced
• ▢ ½ cup plain yogurt
• ▢ 1 tablespoon chickpea flour see notes
• ▢ 2 teaspoon oil
• ▢ 2 teaspoon ginger garlic paste
• ▢ ½ teaspoon Kashmiri chili powder
• ▢ 1½ teaspoon ground coriander
• ▢ 1 teaspoon garam masala (use store-bought or homemade garam masala)
• ▢ 2 teaspoon kasoori methi optional
• ▢ ½ teaspoon salt adjust as per taste

For the Tikka Masala curry sauce:

• ▢ 2 tablespoon unsalted butter or oil
• ▢ 1 medium onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ ½ inch ginger peeled and grated
• ▢ 1 can crushed tomatoes (15 oz)
• ▢ 1 tablespoon tomato paste
• ▢ 2 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon red chili powder adjust as per taste
• ▢ ½ teaspoon ground turmeric
• ▢ 1 teaspoon garam masala (use store-bought or homemade garam masala)
• ▢ ¾ cup heavy cream
• ▢ ½-¾ teaspoon salt adjust as per taste
• ▢ 2 tablespoon cilantro chopped

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Instructions

Marinate the chicken:

• Cut the chicken into 1½-2 inch pieces and place them in a bowl.
• Dry roast the chickpea flour on low heat for 3-4 minutes. Let it cool down.
• Transfer the roasted chickpea flour to another bowl and add yogurt, olive oil, ginger garlic paste, chili powder, ground coriander, garam masala, kasoori methi, and salt. Mix well to make the marinade.
• Add the boneless chicken pieces and mix well making sure they are well coated.
• Cover and let it marinate for 30 minutes at room temperature. You can also marinate it in the refrigerator overnight.
• Once the chicken is marinated, add onion and bell peppers to it. Mix well making sure all the veggies are well coated.

Thread and air fry:

• Take wooden skewers and alternatingly thread bell pepper, chicken, and onion pieces.
• Repeat until you reach the end of the skewer. Always start and end with a vegetable and place the meat in the center.
• Preheat the air fryer to 400 F (205 C) for 2 minutes. Place the skewers in the air fryer basket.
• Air fry for 10-15 minutes until the tikka is golden brown. Keep an eye after 10 minutes.

Make the tikka masala sauce:

• Place a large frying pan or Dutch oven over medium heat and add butter.
• Once it melts, add the onions and saute over medium heat for 6-7 minutes or until it becomes translucent.
• Add the garlic and ginger and cook for another minute, stirring constantly.
• Add the canned tomatoes and tomato paste along with cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well and bring it to a boil.
• Reduce heat to medium-low. Cover and let it simmer for 12-15 minutes or until the sauce thickens.
• Add the heavy cream and garam masala. Mix well and simmer for 2-3 minutes.
• Add the chicken tikka and stir gently to coat the chicken. Simmer for 4-5 minutes.
• Turn off the heat and add cilantro. Serve hot with naan.

Notes

Pat dry the chicken using a paper towel before marinating them. This will help remove any excess water content on the chicken.

Roasted besan (chickpea flour) is an important ingredient in making tikkas and cannot be skipped. It adds thickness to the marinade and helps coat the marinade to the meat. It also imparts a nice nutty flavor to the dish.

Allow the chicken to marinate for at least 30 minutes, or preferably overnight, to ensure the flavors penetrate the meat and make it tender and flavorful.

Use thick yogurt (Greek yogurt or hung curd) for a creamier marinade. This helps tenderize the chicken and adds richness to the dish.

After cooking the chicken tikka, let it rest for a few minutes before combining it with the masala sauce. This helps the meat retain its juices and enhances the overall texture and flavor.

Calories: 386kcal | Carbohydrates: 14g | Protein: 19g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 564mg | Potassium: 568mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1770IU | Vitamin C: 43mg | Calcium: 104mg | Iron: 2mg

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