Description
Chicken Tikka Masala is a globally loved dish that combines tender marinated chicken with a creamy, spiced tomato-based sauce. Perfectly paired with basmati rice or naan, this comforting and aromatic curry is easy to make at home, offering restaurant-quality flavor in every bite.
Ingredients
For the Chicken Marinade:
- 1¾–2 pounds boneless chicken (breast or thighs), diced
- 3–4 garlic cloves, minced
- 1-inch piece of ginger, minced
- ½ cup plain yogurt
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- Kosher salt, to taste
For the Tikka Masala Sauce:
- 1½ cups (15 ounces) passata (or tomato puree)
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon ground coriander
- 1 tablespoon smoked paprika or Kashmiri chili powder
- ½–1½ teaspoons hot chili powder or cayenne (adjust to taste)
- 1–2 teaspoons garam masala
- 1 teaspoon cumin seeds or ground cumin
- ½ teaspoon ground cardamom
- 2 teaspoons Kasuri methi (dried fenugreek leaves)
- ½ teaspoon honey or sugar
- 1–3 tablespoons neutral oil
- ¼–½ cup whipping cream or coconut milk
- Kosher salt and black pepper, to taste
To Serve:
- Basmati rice
- Naan or chapati
- Chopped cilantro for garnish
Instructions
- Marinate the Chicken
- In a large bowl, mix yogurt, garlic, ginger, turmeric, garam masala, and salt.
- Add the diced chicken, coating it thoroughly. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
- Cook the Chicken
- Preheat your grill or oven to high heat.
- Place the marinated chicken on a baking sheet and grill for 7–8 minutes, until slightly charred and half-cooked. (It will finish cooking in the sauce.)
- Prepare the Sauce
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Stir in ginger and garlic, cooking for 20–30 seconds until fragrant.
- Add ground coriander, paprika, chili powder, garam masala, cardamom, and Kasuri methi. Stir well to bloom the spices.
- Add Tomatoes and Simmer
- Pour in the passata, honey, and any reserved marinade or chicken juices. Season with salt.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 8–10 minutes.
- Combine Chicken and Sauce
- Add the grilled chicken to the sauce, stirring gently to coat.
- Pour in the cream or coconut milk, reserving some for garnish if desired.
- Simmer for another 7–8 minutes until the chicken is fully cooked and the sauce thickens.
- Garnish and Serve
- Taste and adjust seasoning with more salt or garam masala if needed.
- Garnish with chopped cilantro and serve hot with basmati rice or naan.
Notes
- Make Ahead: The flavors deepen when made in advance. Reheat gently before serving.
- Substitutions: Use paneer, tofu, or roasted vegetables for a vegetarian version.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling, Simmering
- Cuisine: Indian