Tasty Chicken Tikka Masala

Chicken Tikka masala
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There’s something irresistible about the aroma of spices mingling with a creamy tomato sauce, and Chicken Tikka Masala is the perfect dish to satisfy that craving.

Whether it’s a cozy family dinner or an indulgent weekend treat, this dish brings comfort and bold flavors to your table. Its origin may be debated, with roots in both Indian and British culinary traditions, but its universal appeal is undeniable.

With its perfectly spiced, marinated chicken cooked to juicy perfection and enveloped in a rich, creamy sauce, Chicken Tikka Masala is more than a meal—it’s an experience.

What makes this dish even better is how customizable it is. You can make it as spicy or mild as you like, pair it with fluffy naan bread, or enjoy it with a side of refreshing cucumber salad.

Chicken Tikka Masala feels like a warm hug in a bowl as we head into colder months (or whenever you’re reading this!). It’s also an excellent way to impress guests or treat yourself to something restaurant-worthy without leaving your kitchen. Once you try it, it’ll become a staple recipe in your home.

So, let’s explore why this dish deserves a spot on your dinner table and how you can make it easily, even on a busy weeknight.


Why You’ll Love It

  • Bold, Comforting Flavors: The creamy tomato-based sauce, infused with spices like cumin, garam masala, and paprika, is both rich and satisfying.
  • Customizable Heat Levels: Adjust the spice to your taste, making it family-friendly or fiery for spice lovers.
  • Simple Yet Impressive: With a little prep and the right ingredients, you can recreate a restaurant-quality dish at home.
  • Meal Prep Friendly: Chicken Tikka Masala tastes even better the next day, so it’s perfect for meal planning.

Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and guarantees delicious results every time.

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How To Make Chicken Tikka Masala

Ingredient List

For the Chicken Marinade:

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

For the Sauce:

  • 2 tablespoons butter or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or coconut cream for a dairy-free option
  • 1/2 cup chicken stock or water
  • Salt to taste
  • Fresh cilantro, for garnish

More Recipes >>>>>>> Tasty Teriyaki Chicken

Optional Sides:

  • For the Naan Bread: (store-bought or homemade)
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup plain yogurt
    • 1/4 cup water
  • For the Salad:
    • 1 cucumber, thinly sliced
    • 1/2 red onion, thinly sliced
    • 1/4 cup fresh cilantro
    • 1 tablespoon lemon juice
    • Salt and pepper to taste

Kitchen Tools Needed

To make this recipe seamless, you’ll need the following tools:

  • Mixing bowls (for marinating the chicken)
  • Large skillet or sauté pan (preferably nonstick or cast iron)
  • Tongs (for flipping the chicken)
  • Sharp knife (for chopping)
  • Cutting board
  • Blender or immersion blender (optional, for a smoother sauce)
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Serving dish or bowl

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Cooking Instructions

Step 1: Marinate the Chicken

  1. In a mixing bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, garlic, and ginger. Mix well.
  2. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to develop.

Step 2: Cook the Chicken

  1. Heat a large skillet over medium-high heat and add a drizzle of oil.
  2. Remove the chicken from the marinade (shaking off excess) and cook in batches to avoid overcrowding. Sear each side for 2-3 minutes until slightly charred. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.

Step 3: Make the Sauce

  1. In the same skillet, melt the butter or ghee over medium heat. Add the chopped onion and sauté until golden, about 5-7 minutes.
  2. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Add cumin, garam masala, coriander, paprika, and cayenne pepper (if using). Toast the spices for 30 seconds to release their aroma.
  4. Pour in the crushed tomatoes, stirring to combine. Simmer for 10 minutes to thicken the sauce slightly.
  5. Blend the sauce using a blender or immersion blender for a smoother texture (optional).

Step 4: Combine and Finish

  1. Return the chicken to the skillet and stir it into the sauce.
  2. Add chicken stock or water to loosen the sauce, if needed, and simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.
  3. Stir in the heavy cream or coconut cream, adjusting the seasoning with salt to taste.
  4. Garnish with fresh cilantro and serve hot with naan bread or rice.

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chicken Tikka masala

Tips and Tricks for Success

  • Marinate Longer for More Flavor: For the best results, marinate the chicken overnight. This allows the spices to penetrate deeply and makes the meat more tender.
  • Char the Chicken: Don’t skip the step of searing the chicken. The slight charring adds a smoky flavor that enhances the overall taste.
  • Adjust the Heat: If you prefer a milder dish, skip the cayenne pepper. For a spicier version, add extra chili powder or fresh green chilies.
  • Use Full-Fat Dairy: For the creamiest sauce, use full-fat yogurt and heavy cream. For a dairy-free version, opt for coconut yogurt and cream.
  • Prep Ahead: Chop and measure all your ingredients beforehand to make the cooking process smooth and stress-free.
  • Double the Recipe: Chicken Tikka Masala freezes beautifully, so make a larger batch to enjoy later. Store in an airtight container for up to three months.

With these steps and tips, your Chicken Tikka Masala will be a guaranteed hit! Whether it’s a weeknight dinner or a special occasion, this dish will make everyone come back for seconds.

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Ingredient Substitutions and Variations

  • Chicken: Substitute chicken thighs with chicken breasts, turkey, or even paneer for a vegetarian option. For a vegan version, tofu or chickpeas work well.
  • Yogurt: Use Greek yogurt for a thicker marinade or coconut yogurt for a dairy-free option.
  • Cream: Replace heavy cream with coconut cream for a lighter, dairy-free alternative.
  • Tomatoes: If you don’t have crushed tomatoes, use canned diced tomatoes or fresh, blended tomatoes. Adjust the cooking time for fresh tomatoes to soften completely.
  • Spices: If you don’t have garam masala, substitute with a mix of cumin, coriander, cinnamon, nutmeg, and black pepper.
  • Vegetables: Add bell peppers, spinach, or peas for a colorful and nutrient-packed twist.

Serving Suggestions

  • Classic Pairing: Serve Chicken Tikka Masala with steamed basmati rice to soak up the creamy sauce.
  • Bread: Pair with freshly made naan, roti, or parathas for dipping into the sauce.
  • Low-Carb Option: Serve over cauliflower rice or alongside a fresh cucumber and tomato salad for a lighter meal.
  • Family-Style Feast: Add sides like samosas, vegetable pakoras, or refreshing raita to create a full Indian-inspired meal.

More Recipes >>>>>> Tomato Cucumber Avocado Salad With Basil Pesto

Tikka masala

Storage and Reheating Instructions

  • Storage:
    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • For longer storage, freeze in a freezer-safe container for up to 3 months.
  • Reheating:
    • Stovetop: Reheat on medium heat in a skillet, adding a splash of water or stock to loosen the sauce. Stir occasionally to avoid sticking.
    • Microwave: Heat in a microwave-safe dish, stirring every 30 seconds to ensure even heating.
    • From Frozen: Thaw overnight in the refrigerator before reheating.

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FAQ

1. Can I make this dish ahead of time?
Absolutely! Chicken Tikka Masala tastes even better the next day as the flavors deepen. Prepare the entire dish or just the sauce a day in advance, then reheat and add freshly cooked chicken before serving.

2. How can I reduce the spice level?
Reduce or omit the cayenne pepper and adjust the garam masala to your liking. Adding extra cream or yogurt can also tone down the heat.

3. Can I cook this in an Instant Pot?
Yes! Use the sauté function to cook the onions, spices, and sauce. Add the marinated chicken, seal the lid, and pressure cook on high for 8 minutes. Quick-release the pressure, then stir in cream before serving.

4. What’s the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka refers to the spiced, grilled chicken often served as a starter. Chicken Tikka Masala includes this chicken in a creamy tomato-based curry sauce.

5. Can I use store-bought tikka masala sauce?
Yes, but homemade sauce is fresher and more flavorful. If using store-bought, enhance it with fresh garlic, ginger, and spices for a more authentic taste.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken Tikka masala

Chicken Tikka Masala

With its perfectly spiced, marinated chicken cooked to juicy perfection and enveloped in a rich, creamy sauce, Chicken Tikka Masala is more than a meal—it’s an experience. What makes this dish even better is how customizable it is. You can make it as spicy or mild as you like, pair it with fluffy naan bread, or enjoy it with a side of refreshing cucumber salad.
Prep Time 20 minutes
Cook Time 30 minutes
Marination time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 450 kcal

Equipment

  • Mixing Bowls
  • Large skillet or sauté pan
  • Tongs
  • Sharp Knife
  • Cutting board
  • Blender or immersion blender (optional, for a smoother sauce)
  • Measuring Spoons and Cups
  • Wooden spoon or spatula
  • Serving dish or bowl

Ingredients
  

For the Chicken Marinade:

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces

For the Sauce:

  • 2 tablespoons butter or ghee
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 can 14 oz crushed tomatoes
  • 1 cup heavy cream or coconut cream for a dairy-free option
  • 1/2 cup chicken stock or water
  • Salt to taste
  • Fresh cilantro for garnish

Optional Sides:

  • For the Naan Bread: store-bought or homemade
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1/4 cup water

For the Salad:

  • 1 cucumber thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh cilantro
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions
 

Step 1: Marinate the Chicken

  • In a mixing bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, garlic, and ginger. Mix well.
  • Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to develop.

Step 2: Cook the Chicken

  • Heat a large skillet over medium-high heat and add a drizzle of oil.
  • Remove the chicken from the marinade (shaking off excess) and cook in batches to avoid overcrowding. Sear each side for 2-3 minutes until slightly charred. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.

Step 3: Make the Sauce

  • In the same skillet, melt the butter or ghee over medium heat. Add the chopped onion and sauté until golden, about 5-7 minutes.
  • Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
  • Add cumin, garam masala, coriander, paprika, and cayenne pepper (if using). Toast the spices for 30 seconds to release their aroma.
  • Pour in the crushed tomatoes, stirring to combine. Simmer for 10 minutes to thicken the sauce slightly.
  • Blend the sauce using a blender or immersion blender for a smoother texture (optional).

Step 4: Combine and Finish

  • Return the chicken to the skillet and stir it into the sauce.
  • Add chicken stock or water to loosen the sauce, if needed, and simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.
  • Stir in the heavy cream or coconut cream, adjusting the seasoning with salt to taste.
  • Garnish with fresh cilantro and serve hot with naan bread or rice.

Notes

Nutritional Value (per serving):

(Approximate values based on standard ingredient measurements)
  • Calories: 400-450 kcal
  • Protein: 30-35g
  • Carbohydrates: 12-15g
  • Fats: 22-25g
    • Saturated Fat: 10-12g
  • Fiber: 3-4g
  • Sodium: 700-800mg
  • Sugar: 5-6g
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken recipes, chicken tikka masala

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