Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup plain yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon ground coriander; Salt and pepper to taste; 2 tablespoons vegetable oil or ghee; 2 tablespoons butter or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 1/2 cups tomato purée; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder (optional); 1 teaspoon garam masala; 1 cup heavy cream or coconut cream; Salt to taste; Fresh cilantro for garnish

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Why You’ll Love This Recipe

Chicken Tikka Masala is a classic Indian-inspired dish loved around the world for its tender, juicy chicken in a rich, creamy, and spiced tomato sauce. Each bite offers a perfect balance of heat, tanginess, and creaminess, making it a crowd-pleasing comfort meal. It pairs beautifully with basmati rice, naan, or even over roasted vegetables. This recipe brings restaurant-quality flavor to your kitchen with an approachable method, making it perfect for weeknight dinners or special occasions. Chicken Tikka Masala

Ingredients

For the Chicken Marinade:

1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional for extra heat)

For the Sauce:

3 tablespoons vegetable oil or ghee
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger paste
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garam masala
1 teaspoon salt (adjust to taste)
1 (14 oz) can crushed tomatoes
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:
- In a medium bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, salt, turmeric, and cayenne pepper.
- Add chicken pieces and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for deeper flavor.
Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add marinated chicken in batches, cooking until lightly browned but not fully cooked through (it will finish cooking in the sauce). Remove chicken and set aside.
Prepare the Sauce:
- In the same skillet, add remaining oil and sauté onions until golden brown. Add garlic and ginger and cook for 1-2 minutes until fragrant.
- Stir in cumin, coriander, paprika, cayenne (if using), garam masala, and salt. Cook for 1 minute.
- Add crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
Combine Chicken and Sauce:
- Return chicken to the skillet and simmer on low heat for 10-15 minutes until chicken is cooked through and tender.
- Stir in heavy cream and cook for another 2-3 minutes. Adjust seasoning to taste.
Serve:
- Garnish with chopped cilantro. Serve hot with basmati rice, naan, or your favorite side dish.

Servings and Timing

Servings: 4
Total time: 1 hour 10 minutes
Prep time: 20 minutes
Marinate time: 1-4 hours
Cook time: 30-35 minutes

Variations

Spicy Version: Increase cayenne or add finely chopped fresh green chilies.
Dairy-Free: Replace yogurt with coconut yogurt and heavy cream with coconut cream.
Grilled Chicken Tikka Masala: Grill marinated chicken pieces before adding to the sauce for a smoky flavor.
Vegetarian Option: Replace chicken with paneer, tofu, or cauliflower florets.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked chicken tikka masala in an airtight container for up to 2 months. Thaw overnight before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or cream if needed to maintain sauce consistency.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more tender in this recipe.

2. Do I need to marinate the chicken overnight?

No, but marinating for at least 1 hour improves flavor and tenderness.

3. Can I make this dish spicier?

Yes, add extra cayenne, paprika, or fresh chilies to increase heat.

4. Can I make it gluten-free?

Yes, this recipe is naturally gluten-free if served with rice or gluten-free naan.

5. Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the fridge for 1-2 days before adding the chicken.

6. Can I use canned tomato puree instead of crushed tomatoes?

Yes, tomato puree works, but the sauce may be slightly thicker.

7. Can I use coconut milk instead of heavy cream?

Yes, this makes a dairy-free version with a subtle coconut flavor.

8. How do I prevent the sauce from curdling?

Simmer gently on low heat and add cream slowly while stirring.

9. Can I freeze the leftovers?

Yes, store in an airtight container for up to 2 months. Reheat slowly on the stovetop.

10. Can I make a vegetarian version?

Yes, use paneer, tofu, or vegetables like cauliflower or mushrooms instead of chicken.

Conclusion

Chicken Tikka Masala is a beloved dish that delivers tender, flavorful chicken in a creamy, spiced tomato sauce. Its bold flavors, comforting richness, and easy adaptability make it a perfect meal for family dinners or special occasions. With this recipe, you can enjoy restaurant-quality Chicken Tikka Masala right at home with minimal effort.

Jane

Chicken Tikka Masala