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Chicken Tikka Masala Recipe

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4.2 from 8 reviews

Chicken Tikka Masala is a flavorful and creamy Indian dish featuring marinated grilled chicken simmered in a spiced tomato and cream sauce. This recipe combines aromatic spices and tender chicken for a satisfying and rich meal perfect to serve with basmati rice and naan.

Ingredients

For the Chicken Tikka Marinade

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2–3 Tablespoons lemon juice
  • 2 garlic cloves, grated or finely minced
  • 1 Tablespoon ginger, grated or finely minced
  • 1 teaspoon ground cumin
  • 1 Tablespoon paprika (not smoked)
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon cayenne pepper or red chili flakes)
  • 1 teaspoon kosher salt
  • 2 Tablespoons extra-virgin olive oil or neutral oil
  • 1/2 cup full-fat yogurt (or heavy cream)

For the Sauce

  • 3 Tablespoons ghee, or neutral oil (avocado or olive oil can be used)
  • 1 large onion, finely diced
  • 2 garlic cloves, grated or finely minced
  • 1 Tablespoon fresh ginger, grated or finely minced
  • 2 teaspoons cumin
  • 1 Tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 Tablespoon paprika (not smoked)
  • 2 teaspoons garam masala
  • 2 teaspoons kosher salt
  • 2 roma tomatoes, diced (or 2 cups canned whole tomatoes, crushed by hand or 1 cup passata)
  • 1/3 cup heavy cream (plus more if needed)
  • 1/2 cup water (plus more if needed)

For Garnish and Serving

  • Fresh cilantro leaves
  • Basmati rice and naan bread

Instructions

  1. Marinate the Chicken: In a medium bowl, combine chicken pieces with lemon juice, garlic, ginger, cumin, paprika, garam masala, turmeric, Kashmiri chili, salt, oil, and yogurt or cream. Mix well and marinate for 15 minutes to 1 hour, or refrigerate overnight for deeper flavor. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
  2. Cook the Onion Base: Heat ghee or oil in a large heavy pot over medium heat. Add the finely diced onion and cook for about 5 minutes until soft and translucent.
  3. Sauté Aromatics and Spices: Add garlic and ginger to the cooked onion and sauté for about 1 minute until fragrant. Stir in cumin, coriander, turmeric, paprika, and garam masala, frying for 20 seconds while stirring to release their aromas.
  4. Simmer the Tomato Sauce: Add chopped tomatoes and salt to the pot. Let the sauce simmer for approximately 15 minutes, stirring occasionally until the sauce thickens and the tomatoes turn a deep brown-red color and become pulpy.
  5. Grill the Chicken: While the sauce simmers, thread the marinated chicken onto skewers. Preheat and oil your grill to very high heat. Grill the chicken skewers for about 3 minutes per side until they develop nice grill marks and a slight char. Remove the chicken from the grill; it does not need to be fully cooked yet.
  6. Combine Chicken and Sauce: Stir heavy cream and water into the tomato sauce. Add the grilled chicken pieces along with any juices collected from the platter. Simmer gently for 8-10 minutes until the chicken is fully cooked through and the sauce is thick and bubbling. Add more water to adjust sauce consistency and extra yogurt or cream for richness if desired.
  7. Garnish and Serve: Garnish the dish with fresh cilantro leaves. Serve hot alongside basmati rice and naan bread for a complete meal.

Notes

  • Marinating chicken overnight enhances the flavor and tenderness.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Kashmiri chili powder can be substituted with cayenne pepper or red chili flakes based on spice preference.
  • If a grill is unavailable, chicken can be cooked in a hot skillet or broiled in the oven until charred slightly.
  • Add extra cream or yogurt at the end for a richer sauce consistency.
  • Ghee adds authentic flavor but can be replaced with neutral oils for a milder taste.

Find it online: https://bitezly.com/chicken-tikka-masala-recipe/