Chicken Tikka Masala Recipe
This chicken tikka masala recipe is creamy, rich, and loaded with authentic flavor. A comforting Indian dish you can make at home with ease.
Ingredients
- For the Chicken Marinade:
- 1 ½ lbs boneless skinless chicken breast or chicken thighs cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp garam masala
- 1 tsp salt
- For the Sauce:
- 2 tbsp butter or ghee
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground paprika
- 2 tsp garam masala
- 1 tsp chili powder
- ½ tsp cayenne pepper optional, for more heat
- 1 can 15 oz tomato sauce or pureed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, cumin, paprika, garam masala, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or up to overnight.
- Cook the chicken: Heat a skillet or grill pan over high heat. Cook the chicken for 3–4 minutes per side until slightly charred but not fully cooked through. Set aside.
- Make the sauce base: In a large deep skillet, melt butter over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking until fragrant (about 1 minute).
- Add the spices: Stir in cumin, paprika, garam masala, chili powder, and cayenne pepper. Toast for 30 seconds to release the aroma.
- Add tomato sauce: Pour in the tomato sauce and stir well. Simmer for 10 minutes so the flavors develop.
- Finish with cream: Stir in heavy cream, then add the partially cooked chicken. Simmer on medium heat for 10–15 minutes, until the chicken is fully cooked and the sauce is thick and creamy.
- Taste and serve: Adjust salt and spice levels to your liking. Garnish with fresh cilantro.
Notes
- Don’t rush the marinade: At least 1 hour is good, but overnight is even better for flavor.
- Use high heat for chicken: This creates that signature char and smoky depth.
- Bloom the spices: Heating spices in butter or ghee before adding liquids makes the flavor pop.
- Avoid overcooking: Chicken breast dries out quickly—thighs are more forgiving.
- Balance the sauce: If it’s too acidic, add a pinch of sugar; if too rich, add a splash of lemon juice.