Chicken Tikka Masala

Why you will love making Chicken Tikka Masala

There’s something special about making Chicken Tikka Masala right in your own kitchen. Here’s why you’ll love it:

• Flavorful: Each bite packs a blend of spices that’ll wake up your taste buds.
• Impress Anyone: Whether it’s a dinner date or a family meal, this dish is a hit.
• Fun to Cook: Enjoy the process of marinating and simmering your own curry.
• Customizable: Adjust the heat and creaminess to suit your palate.
• Meal Prep Friendly: Make a big batch—it reheats well for lunches throughout the week.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

Marinate the Chicken

Start by drying the chicken breast pieces with a kitchen towel. This helps the marinade stick better.  

In a bowl, combine Greek yogurt, lime juice, garam masala, Kashmiri red chili powder, garlic powder, cumin powder, turmeric powder, and salt. Stir until smooth.

Add the chicken to the marinade. Make sure each piece is well-coated. Let it sit in the fridge for at least 2 hours to soak up the flavors.

Cook the Chicken

Preheat your oven to 390°F (200ºC). Line a baking tray with parchment paper. Arrange the marinated chicken on the tray.

Grill until the pieces are deep golden and cooked through, flipping halfway through.

Make the Sauce

In a large pot, heat some ghee and toss in the chopped onions. Cook them until they’re caramelized, about 10 minutes.

Add minced garlic and fresh ginger, cooking for a few minutes before stirring in garam masala, cumin, and chili powder. Pour in the crushed tomatoes and a cup of water.

Let everything simmer together for about 10-12 minutes until it thickens slightly.

Combine and Serve

Stir in heavy cream to add richness to the sauce, then season with salt and pepper to taste. Mix the cooked chicken into the sauce, ensuring each piece is generously coated.

Serve your Chicken Tikka Masala over white rice, topped with a drizzle of heavy cream and some fresh cilantro.

Recipe Notes and Expert Tips

Here are some tips to nail this Indian dish every time:

• Chicken Thighs: Chicken thighs are great for Tikka Masala because they're so flavorful and stay juicier during cooking. Just adjust cooking times accordingly.
• Marinate Overnight: If time allows, let the chicken marinate overnight. The longer it soaks, the more flavorful it’ll be.
• Low and Slow: When cooking the onions for the sauce, go low and slow. This brings out their natural sweetness and adds depth to your sauce.
• Char for Flavor: If you have a grill, use it for the chicken to add a smoky char that mimics the tandoori style.
• Cream Substitutes: If you’re looking for a lighter version, you can swap the heavy cream for half-and-half or even full-fat coconut milk for a dairy-free alternative.
• Adjust the Heat: Not everyone loves hot spices. Adjust the amount of chili powder to suit your taste or your guests’ preferences.
• Fresh vs. Dry Spices: Using fresh garlic and ginger makes a big difference in flavor compared to the powdered forms. Try to use fresh whenever possible.
• Dairy-Free: For a dairy-free version, replace the Greek yogurt and heavy cream with coconut milk and/or coconut yogurt. These substitutes work well and give a nice creamy texture to the dish.
• Slow Cooker Option: Place the marinated chicken and sauce ingredients into the slow cooker and set it on low for 6-8 hours. Stir in the cream just before serving.

How to Store Leftover Chicken Tikka Masala

Got leftovers? No problem. Chicken Tikka Masala keeps well and even tastes better the next day. Here’s how to store it properly:

• Cool and Airtight: Let the Tikka Masala cool to room temperature before you pack it away, and use airtight containers to store it in the fridge. 
• Refrigerate or Freeze: You can keep it in the fridge for up to three days. For longer storage, freeze it. It’ll last for about a month in the freezer.
• Reheat: When you're ready to eat, reheat it on the stove or in the microwave. If it’s frozen, let it thaw in the fridge overnight before reheating. Add a splash of water or cream if the sauce needs thinning.

What to Serve with Chicken Tikka Masala

Chicken Tikka Masala goes beyond just being a stand-alone dish. Here’s how to complement it with the perfect sides.

Classic Basmati Rice

Nothing beats fluffy, aromatic Basmati rice paired with Chicken Tikka Masala. The rice soaks up the creamy sauce, making every spoonful delicious.

Bread on the Side

Grab some warm naan or roti for the ultimate scoop-and-eat experience. These breads are perfect for mopping up that rich, flavorful sauce.

Cauliflower Rice

For a lower-carb option, swap out the rice for cauliflower rice. It's light, fluffy, and a great way to enjoy your Tikka Masala without the extra carbs. If you’re not a fan of cauliflower, try broccoli rice instead by pulsing broccoli in a food processor and sautéing it for a couple of minutes until tender.