Chicken Tikka Masala Recipe: The Only Recipe You’ll Ever Need
Chicken Tikka Masala is a dish that’s as rich in flavor as it is in history. Known for its creamy tomato-based sauce and tender, spiced chicken, it’s a favorite in Indian restaurants worldwide.
But here’s the good news: you don’t need a professional kitchen to enjoy this dish. With a few pantry staples and simple techniques, you can create a restaurant-worthy Chicken Tikka Masala in your home. Let’s get started!
Ingredients: Everything You Need
For the Chicken Marinade:
- 1 pound (500g) boneless chicken thighs or breasts cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon salt
For the Masala Sauce:
- 2 tablespoons butter or oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chili powder (optional)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt to taste
- Fresh cilantro for garnish
Equipment Needed
- Mixing bowl
- Grill pan, skillet, or oven-safe dish
- Large saucepan
- Blender or immersion blender (optional)
Step-by-Step Instructions
1. Marinate the Chicken
The secret to tender and flavorful chicken is in the marinade. Combine the yogurt, lemon juice, and spices in a mixing bowl. Toss in the chicken pieces, ensuring they’re well coated. Cover and let it marinate for at least 1 hour—overnight in the refrigerator is even better.
2. Cook the Chicken
Heat a grill pan or skillet over medium-high heat. If grilling, lightly oil the grates. Cook the chicken until it’s slightly charred and cooked through, about 5-6 minutes per side. Alternatively, you can bake it in a preheated oven at 400°F (200°C) for 20 minutes. Set aside.
3. Make the Masala Sauce
In a large saucepan, melt the butter or heat the oil over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant.
Next, add the ground spices—cumin, coriander, garam masala, and chili powder—and cook for 30 seconds to bloom the flavors. Pour the crushed tomatoes, reduce the heat, and let the mixture simmer for 10 minutes. If you prefer a smoother sauce, use a blender or immersion blender to purée it.
Stir in the heavy cream, letting the sauce simmer gently for another 5 minutes. Season with salt to taste.
4. Combine Chicken and Sauce
Add the cooked chicken to the sauce, stirring to coat every piece. Let it simmer for an additional 5-10 minutes to allow the flavors to meld. If the sauce is too thick, you can add a splash of water or broth.
5. Serve and Enjoy
Garnish with fresh cilantro and serve hot with basmati rice, naan, or roti. Don’t forget to pair it with a refreshing cucumber raita or pickled onions for an authentic touch!
Pro Tips and Tricks
- Spice it up or down: Adjust the chili powder to your preferred heat level. For extra heat, add a chopped green chili to the sauce.
- Make ahead: The marinated chicken and the sauce can be prepared a day in advance. Store them separately and combine them when ready to serve.
- Freeze leftovers: This dish freezes beautifully. Store it in an airtight container for up to 3 months. Reheat gently to prevent the sauce from separating.
- Diet-friendly swaps: For a dairy-free option, use coconut milk instead of cream, or swap chicken for tofu or paneer for a vegetarian version.
Variations of Chicken Tikka Masala
- Vegetarian: Replace chicken with roasted vegetables, paneer, or tofu.
- Healthier option: Use low-fat yogurt for the marinade and light cream or milk for the sauce.
- Regional twists: Add a pinch of fenugreek leaves (kasuri methi) for a North Indian flair, or experiment with different spice blends.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes, but the flavor may not be as deep since the chicken will not have absorbed the marinade. Toss pre-cooked chicken in the sauce and simmer to blend the flavors.
Q: How spicy is this recipe?
A: This recipe is mild to medium spicy. You can adjust the heat by adding more or less chili powder or omitting it altogether.
Q: Can I make it vegan?
A: Absolutely! Swap the chicken for tofu or chickpeas, use plant-based yogurt in the marinade, and coconut milk for the cream.
Q: How do I reheat Chicken Tikka Masala?
A: Heat it gently on the stove or microwave, stirring occasionally. If the sauce has thickened too much, add a splash of water or cream.
Q: What’s the difference between Chicken Tikka Masala and Butter Chicken?
A: While both are creamy and tomato-based, Butter Chicken (Murgh Makhani) tends to be sweeter and milder, with more butter and cream. Chicken Tikka Masala has a bolder spice profile.
Chicken Tikka Masala is a dish that’s easy to fall in love with. Whether you’re cooking it for a weeknight dinner or a special occasion, it’s guaranteed to impress. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this iconic dish. Happy cooking!