Chicken Tikka Masala is a beloved dish across the globe, alongside classics like Butter Chicken and Biryani. Serve it with fragrant Basmati Rice, or pair it with fluffy Naan or simple Homemade Flatbreads to soak up every bit of the flavorful sauce!
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Chicken Tikka Masala
There are many stories about how Chicken Tikka Masala originated, but one of the most popular versions goes like this: a British aristocrat was once served Chicken Tikka (chicken skewers chargrilled in a tandoor) but sent it back, complaining it was too dry. The chef responded by adding a creamy curry sauce, which turned the dish into a hit! This is how one of the world’s most beloved curries came to be. 🙂 Although it’s not a traditional Indian dish, it has strong Indian roots!
In high-quality Indian restaurants, Chicken Tikka Masala is made with yogurt-marinated chicken that’s chargrilled for a rich, smoky flavor.
Since I don’t have a tandoor in my kitchen, this recipe is adapted to recreate those flavors on a stovetop
How to Make Chicken Tikka Masala
We start with a yogurt marinade for chicken thighs (thighs are preferred for their juiciness under high heat). Let the marinade soak in for at least 3 hours or ideally overnight. Once ready, heat your pan until it’s very hot, then cook the chicken so it develops a charred coating with that smoky taste.
After this, we make the creamy sauce, and then toss the chicken back in to bring everything together. The result? Your very own Chicken Tikka Masala from scratch, with a signature deep orange-red sauce, filled with aromatic curry flavor, coating chargrilled chicken pieces.
Tikka Masala is deceptively easy!
his isn’t just your regular weeknight meal. The ingredient list may seem long, but don’t let it fool you—many items are repeated. We’re crafting a flavorful, complex curry here, so every ingredient plays an important role!
And here’s more good news: no need to track down rare ingredients. Everything you need can be found at major supermarkets (like Woolworths, Coles, Harris Farms, most Aldi stores, and large IGAs).
Recipe References
This recipe is the culmination of extensive research, testing, and a love for authentic Chicken Tikka Masala. We visited top Indian restaurants in Sydney just to sample their Chicken Tikka Masala, and reflected on curry experiences we’ve had in the UK and India.
We also explored recipes from respected authors (like Madhur Jaffrey and Heston Blumenthal) and consulted various Indian food bloggers. We even watched Hindi YouTube videos and dug through faded old Indian cookbooks at the library!
We took the best inspiration from every source and added our own twist to create this ultimate Chicken Tikka Masala recipe.
Chicken Tikka Masala
20
minutes40
minutesIngredients
For the Marinade
500g (1 lb) boneless chicken breast or thighs, cubed
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp garam masala
½ tsp turmeric
Salt and pepper, to taste
For the Sauce
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp paprika (for color and mild spice)
400g (14 oz) crushed tomatoes
1 cup heavy cream (or coconut milk for dairy-free)
Fresh cilantro, chopped, for garnish
Directions
- Prepare the Marinade: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, turmeric, salt, and pepper. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Cook the Chicken: Heat a pan over medium heat, add oil, and cook marinated chicken pieces until golden. Remove chicken and set aside.
- Make the Sauce: In the same pan, add more oil if needed and sauté onions until golden. Add ginger-garlic paste, cumin, garam masala, coriander, and paprika, cooking until fragrant.
- Add Tomatoes and Cream: Pour in crushed tomatoes, cook until thickened, then add cream. Simmer for 5 minutes, letting the flavors blend.
- Combine Chicken and Sauce: Return chicken to the sauce, mix well, and let simmer until fully cooked, around 10-15 minutes. Garnish with fresh cilantro.
- Serve: Serve hot with basmati rice or naan.
