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.
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
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.