Chicken Tikka Masala Recipe

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Loaded with rich spices and tender chicken, Chicken Tikka Masala is brimming with aromatic flavor. It's a fantastic pick for livening up your dinner routine or serving to guests. This recipe blends simplicity with a touch of elegance, making it a great choice for any night of the week.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian

Servings:

Calories: 316kcal

Author: Shilpa Kerur

Ingredients

For the marinade:

2 chicken breasts cut in 1 ½ inch cubes
½ cup Greek yogurt
1 lime juiced
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon salt

For the curry:

3 tablespoons ghee
2 onions chopped
1 tablespoon garlic minced
1 tablespoon ginger minced
2 tablespoons garam masala
1 teaspoon cumin powder
1 teaspoon Kashmiri red chili powder
1 cup crushed tomatoes

To serve:

White rice
Cilantro leaves
Heavy cream

Instructions

Dry the chicken breast using a kitchen towel and mix it with Greek yogurt, lime juice, garam masala, Kashmiri red chili powder, garlic powder, cumin powder, turmeric powder, and salt. Let it marinate for at least 2 hours.
2 chicken breasts, ½ cup Greek yogurt, 1 lime, 2 teaspoons garam masala, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garlic powder, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon salt
Preheat the oven to 390°F (200ºC). Arrange the chicken in a baking tray lined with parchment paper and grill for 15 minutes. Flip the pieces and bake for 10 more minutes, or until all pieces are deep golden. While the chicken is in the oven, prepare the sauce.
In a large pot, heat the ghee and add the onions. Cook the onions until they are deep golden - about 10 minutes.
3 tablespoons ghee, 2 onions
Add the garlic and ginger and cook for a couple of minutes. Add the garam masala, cumin powder, and chili powder.
1 tablespoon garlic, 1 tablespoon ginger, 2 tablespoons garam masala, 1 teaspoon cumin powder, 1 teaspoon Kashmiri red chili powder
Add the tomatoes and 1 cup of water and bring to a simmer. Cook for 10-12 minutes.
1 cup crushed tomatoes
Add the heavy cream and mix well. Adjust with salt and pepper.
Add the chicken to the sauce and mix until fully covered.
Serve the tikka masala chicken with white rice, heavy cream, and cilantro leaves.
White rice, Cilantro leaves, Heavy cream

Notes

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.

Storage and Reheating Instructions

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.

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