Authentic Chicken Tikka Masala Recipe

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.

What is chicken tikka masala?

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 mixture of yogurt and spices. The marinated chicken is skewered and then grilled, roasted, or cooked in a tandoor oven (a traditional clay oven). This cooking method imparts a smoky and charred flavor to the chicken.

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. The sauce is cooked until it thickens and the flavors meld together.

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.

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.

Variations and alternate cooking methods

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.

Tikka masala wraps: Stuff chicken tikka masala in wraps or tacos, along with fresh veggies and chutney, for a delicious fusion meal.

Use an outdoor grill to make chicken tikka: It is very easy to make tikkas on an outdoor grill. Follow this recipe until preparing the skewers, after that grill them on high heat in the barbecue (or charcoal grill) for around 5 minutes. If you are using wooden skewers, soak them in water for 10 minutes beforehand to prevent them from burning (alternatively, use metal skewers).

Oven-baked chicken tikka: You can also cook chicken tikka in an oven. Preheat the oven to 400 F (205 C). Place the prepared skewers on a baking tray, making sure the chicken is suspended and does not come in contact with the cooking juices. Cook for 18-20 minutes. Transfer it to a wire rack and let it cool slightly before serving.

Grill the chicken on the stovetop: Heat a grill pan or frying pan and lightly brush some oil. Place the skewers carefully and let them cook on medium heat. Flip and cook on both sides until the chicken is cooked and begins to turn golden brown. This may take 10-15 minutes depending on the size of the meat. Increase the heat and let it char for 1-2 minutes for the authentic taste.

Useful 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.

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 authentic chicken tikka masala sauce. This helps the meat retain its juices and enhances the overall texture and flavor.

Just before serving, add a drizzle of cream and a sprinkle of freshly chopped cilantro over the dish to add extra richness and freshness.

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 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.

Papadums or Poppadoms: These thin and crispy Indian crackers are a popular side dish. They can be enjoyed on their own or used to scoop up the chicken tikka masala for an added crunch.

Pair with a refreshing drink: A refreshing drink like sweet lassi or mango lassi can complement the spicy flavors of chicken tikka masala. Why not try this elegant chai martini cocktail for parties and gatherings?

Is chicken tikka masala the same as butter chicken?

Chicken tikka masala and butter chicken are both popular dishes in Indian cuisine, but they have some notable differences.

Origin

The origin of chicken tikka masala is often associated with British Indian cuisine. It is believed to have been developed by Indian chefs in the United Kingdom. It has since become a popular dish in Indian restaurants worldwide. Butter chicken has its roots in Punjabi cuisine in Northern India. It is a classic dish from the state of Punjab and has gained popularity globally.

Preparation and cooking method

Delicious chicken tikka masala is made with marinated and grilled chicken (tikka) that is then added to a tomato-based curry sauce. The chicken is typically marinated in yogurt and spices, grilled or roasted, and then simmered in the sauce. Authentic Indian butter chicken, also known as murgh makhani, involves cooking chicken in a creamy buttery tomato curry sauce.

Flavor profile

The authentic flavors of tikka masala are typically bold and robust. The onion-tomato curry sauce provides tanginess and richness to the dish. Butter chicken is known for its rich and creamy flavor. The use of butter and cream creates a velvety sauce with a slightly sweet taste. The spices are usually milder compared to chicken tikka masala, with a focus on flavors like fenugreek leaves (kasuri methi).

Spice level

Chicken tikka masala can vary in spice level depending on personal preference. It can range from mild to moderately spicy, but it generally has a more pronounced heat due to the use of spices like chili powder, cayenne pepper, or fresh chilies. Butter chicken tends to have a milder spice level compared to chicken tikka masala. The emphasis is more on the creaminess and richness of the sauce rather than intense spiciness.

More chicken recipes

Meal Prepping chicken tikka masala

Meal-prepping chicken tikka masala can be a convenient and time-saving way to have delicious, homemade meals ready to enjoy throughout the week. Here is a step-by-step guide on how to meal-prep chicken tikka masala:

Marinate the chicken: Start by marinating the chicken in yogurt and spices according to this recipe. Place the chicken in a resealable bag or airtight container and let it marinate in the refrigerator for a few hours or overnight to allow the flavors to infuse.

Pre-cook the chicken: Pre-cook the marinated chicken before meal prepping. You can air fry or bake the chicken until it is cooked through.

Prepare the sauce: While the chicken is cooking, prepare the sauce according to this recipe. Simmer the sauce until it reaches the desired consistency.

Portion and cool: Once the chicken is cooked and the sauce is prepared, allow them to cool before portioning them out. Divide the chicken into portions. Similarly, portion out the sauce into separate containers.

Refrigerate or freeze: Place the portioned chicken and sauce in separate airtight containers. Refrigerate them if you plan to consume them within a few days. Alternatively, you can freeze them for longer storage. Make sure to label the containers with the date for easy reference.

Reheating: When you are ready to enjoy your prepped meals, simply take out the desired portion of chicken and sauce from the refrigerator or freezer. Reheat the chicken tikka masala on the stovetop until heated through. You may need to add a splash of water or additional sauce to maintain the desired consistency.

Serving: Serve the reheated chicken tikka masala with rice, naan, or any preferred accompaniments. Garnish with fresh herbs, such as cilantro, for an extra touch of flavor.

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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 119 votes

Print Pin Rate

Author: Shilpa Kerur

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

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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