Chicken Tikka Masala

This aromatic and creamy chicken tikka masala delivers the perfect balance of heat and comfort. Tender marinated chicken pieces are simmered in a rich, spicy tomato-based sauce that's guaranteed to become your new weeknight favorite. With its deep flavors and restaurant-quality taste, this dish pairs beautifully with basmati rice or warm naan bread.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Tikka Masala

Prep Time: 20

Cook Time: 30

Marinating Time: 8

Total Time: 8 50

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Chicken Marinade:

1½ lbs boneless chicken breasts diced
½ to 1 tsp Kashmiri red chilli powder
1 tsp garam masala
½ tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric
½ tsp salt
1 tbsp lemon juice
1 tbsp oil preferably mustard oil
1 tbsp ginger garlic paste
1 tbsp kasuri methi dried fenugreek leaves
½ cup Greek yogurt strained

For the Sauce:

Oil for cooking
1 large onion chopped
2-3 green chillies chopped
1 cup tomato puree
½ cup cream or coconut milk

Instructions

In a large bowl, combine diced chicken with Kashmiri red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, kasuri methi, and strained Greek yogurt. Mix thoroughly to coat all chicken pieces.
Cover and refrigerate the marinated chicken for at least 8 hours or overnight for best results.
Heat oil in a large pan or wok over medium-high heat. Add chopped onions and green chillies, sauté until onions become soft and translucent, about 5-7 minutes.
Add the marinated chicken along with all the marinade to the pan. Cook, stirring occasionally, until chicken is browned on all sides, about 8-10 minutes.
Stir in the tomato puree and bring to a simmer. Reduce heat to medium-low and cook until chicken is completely cooked through and sauce has thickened, about 12-15 minutes.
Add cream or coconut milk and stir gently. Cook for an additional 5 minutes to allow flavors to meld together. Taste and adjust seasoning as needed.
Garnish with fresh cilantro if desired and serve hot with basmati rice or naan bread.

Notes

Use strained yogurt to prevent curdling during cooking - place regular yogurt in a fine-mesh strainer for 30 minutes before using

Mustard oil adds authentic flavor, but vegetable oil works as a substitute

Adjust spice level by varying the amount of Kashmiri red chilli powder and green chillies

For dairy-free version, substitute coconut milk for cream and use dairy-free yogurt for marinating

Chicken can be marinated up to 24 hours in advance for deeper flavor penetration

Leftover tikka masala tastes even better the next day and can be refrigerated for up to 3 days

For smokier flavor, char the marinated chicken on a grill before adding to the sauce

Nutrition