why make this recipe
Chicken tikka masala is a beloved dish that brings the flavors of Indian cuisine right to your kitchen. It features tender chunks of chicken marinated in spices and yogurt, then simmered in a creamy tomato sauce. It’s a comforting meal that’s great for family dinners or entertaining guests. Plus, it’s easy to make and can be customized to your taste.
how to make chicken tikka masala
Ingredients:
- 2 lbs chicken breasts or thighs (Cut into chunks)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala (More for stronger flavor)
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 2 tsp salt
- 3 cloves garlic (Minced)
- 1 tbsp ginger (Grated)
- 3 tbsp butter or oil
- 1 large onion (Diced)
- 4 cloves garlic (Minced)
- 1 tbsp ginger (Grated)
- 2 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp cayenne pepper (Reduce for mild)
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tbsp sugar (Balances acidity)
- Salt (To taste)
- Cilantro (For garnish)
Directions:
- Mix the yogurt, lemon juice, garam masala, ground cumin, paprika, turmeric, salt, minced garlic, and grated ginger in a bowl.
- Coat the chicken pieces in the yogurt marinade and let it sit for at least 2 hours, or overnight for more flavor.
- Heat butter or oil in a large skillet over medium-high heat.
- Shake off the excess marinade from the chicken and cook in batches. Brown the chicken on all sides until cooked through and charred. Set aside.
- In the same skillet, add more butter (if needed) and sauté the diced onion until soft, about 5 minutes.
- Add minced garlic, grated ginger, garam masala, cumin, paprika, and cayenne pepper. Cook for about 1 minute until fragrant.
- Pour in the crushed tomatoes and let it simmer for 15 minutes until the sauce thickens.
- Stir in the heavy cream and sugar, mixing until smooth.
- Return the cooked chicken to the sauce and let it simmer for an additional 5 minutes.
- Taste and adjust salt if needed. Garnish with fresh cilantro and serve over rice or with naan.
how to serve chicken tikka masala
Chicken tikka masala is best served hot over a bed of fluffy white rice or with warm naan bread. You can also pair it with a simple salad or raita for a refreshing side. The creamy, spiced sauce complements the rice or bread perfectly, making each bite comforting and satisfying.
how to store chicken tikka masala
Store any leftover chicken tikka masala in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much.
tips to make chicken tikka masala
- Marinating the chicken overnight will deepen the flavors, so plan ahead if you can.
- Adjust the spice level by changing the amount of cayenne pepper you use.
- Use fresh spices for better flavor—check the freshness of your spices before using.
- If you want a dairy-free version, try coconut cream instead of heavy cream.
variation
You can add vegetables like bell peppers or peas for a colorful and nutritious variation. For a lighter version, consider using grilled chicken instead of cooking it in a skillet.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s fully thawed before marinating and cooking.
Can I make this dish ahead of time?
Absolutely! You can make it a day in advance. Just reheat it on the stove before serving.
What can I serve with chicken tikka masala?
It pairs well with basmati rice, naan, or even a simple cucumber salad for a refreshing side.
Chicken Tikka Masala
- Total Time: 150 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Indian dish featuring tender chicken marinated in spices and yogurt, simmered in a creamy tomato sauce.
Ingredients
- 2 lbs chicken breasts or thighs (cut into chunks)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala (more for stronger flavor)
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 2 tsp salt
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 3 tbsp butter or oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 2 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp cayenne pepper (reduce for mild)
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tbsp sugar (balances acidity)
- Salt (to taste)
- Cilantro (for garnish)
Instructions
- Mix the yogurt, lemon juice, garam masala, ground cumin, paprika, turmeric, salt, minced garlic, and grated ginger in a bowl.
- Coat the chicken pieces in the yogurt marinade and let it sit for at least 2 hours, or overnight for more flavor.
- Heat butter or oil in a large skillet over medium-high heat.
- Shake off the excess marinade from the chicken and cook in batches. Brown the chicken on all sides until cooked through and charred. Set aside.
- In the same skillet, add more butter (if needed) and sauté the diced onion until soft, about 5 minutes.
- Add minced garlic, grated ginger, garam masala, cumin, paprika, and cayenne pepper. Cook for about 1 minute until fragrant.
- Pour in the crushed tomatoes and let it simmer for 15 minutes until the sauce thickens.
- Stir in the heavy cream and sugar, mixing until smooth.
- Return the cooked chicken to the sauce and let it simmer for an additional 5 minutes.
- Taste and adjust salt if needed. Garnish with fresh cilantro and serve over rice or with naan.
Notes
Marinating the chicken overnight will deepen the flavors. Adjust the spice level by varying the amount of cayenne pepper used.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
