Kitchen Recipe Collection
Indian Chicken Tikka Masala
Char-grilled, fiercely marinated chicken chunks (Tikka) enveloped in a thick, spiced, and creamy tomato-onion sauce.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- boneless chicken breast or thighs
- thick yogurt
- ginger-garlic
- lemon juice
- kashmiri red chili powder
- turmeric
- garam masala
- mustard oil
- onions
- tomatoes
- cream
- kasuri methi (dry fenugreek)
Equipment
- Oven/Grill or Skillet
- Heavy-bottomed pan
Instructions
- 1
Prepare the Tikka Marinade
In a bowl, whisk thick yogurt, ginger-garlic paste, lemon juice, Kashmiri chili powder, turmeric, garam masala, salt, and a splash of pungent mustard oil.
- 2
Marinate Chicken
Cut chicken into bite-sized chunks. Toss them in the marinade until heavily coated. Let sit for at least 1 hour (overnight is better).
- 3
Grill the Tikka
Thread the chicken onto skewers and grill/bake at high heat, or pan-fry them until they are charred on the edges and cooked through. Set aside.
- 4
Start the Masala
In a pan, heat oil and butter. Add finely chopped onions. Sauté patiently until they are deep golden brown and caramelized.
- 5
Add Aromatics
Add freshly pounded ginger and garlic. Sauté for 2 minutes until fragrant.
- 6
Cook Tomatoes
Add pureed tomatoes (or finely chopped). Cook on medium heat until the tomatoes reduce completely and the oil separates from the masala.
- 7
Spice the Gravy
Add coriander powder, a pinch of turmeric, Kashmiri chili powder, and salt. Stir-fry the spices into the tomato-onion base.
- 8
Simmer
Add a cup of water to create a thick gravy. Bring to a simmer and let it cook for 5 minutes.
- 9
Add the Chicken
Add the charred Chicken Tikka pieces into the gravy. Let them simmer for 5-7 minutes to absorb the sauce.
- 10
Flavor Adjustments
Crush kasuri methi between your palms and sprinkle it in. Add a heavy pinch of garam masala.
- 11
Finish with Cream
Turn the heat to low. Swirl in heavy cream and stir gently until the sauce turns a vibrant, creamy orange.
- 12
Serve
Garnish with fresh coriander. Serve hot with Garlic Naan or Basmati rice.
Cooking Tips
- Unlike Butter Chicken, the gravy for Tikka Masala is heavily onion-based, slightly chunky, and significantly spicier/less sweet.
- The mustard oil in the marinade gives the chicken that authentic, sharp 'tandoori' flavor profile.
Variations
- Paneer Tikka Masala: Substitute chicken with marinated, grilled paneer cubes and bell peppers.
Chef's Notes & Storage
- A globally famous dish, often debated whether it originated in India or by Bangladeshi chefs in Glasgow, UK.
Nutrition Estimate
480 calories · 36g protein · 12g carbs · 32g fat · 3g fiber per serving
