Kitchen Recipe Collection
Indian Chicken Tikka Masala
The world-renowned curry featuring roasted chunks of chicken enveloped in a deeply spiced, vibrant, and creamy tomato-coriander sauce.
- Prep
- 120 min
- Cook
- 40 min
- Total
- 160 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- boneless chicken chunks
- thick yogurt
- ginger-garlic paste
- kashmiri red chili powder
- garam masala
- mustard oil
- onions
- tomato puree
- cream
- kasuri methi (dry fenugreek)
Equipment
- Oven or grill pan
- Deep wok (kadai)
Instructions
- 1
Create Marinade
In a large bowl, whisk thick yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, and a splash of mustard oil.
- 2
Marinate Chicken
Toss the boneless chicken chunks in the marinade, ensuring they are thickly coated. Cover and refrigerate for at least 2 hours.
- 3
Roast the Chicken
Thread the chicken onto skewers and roast in a hot oven (220°C) or grill pan until the edges are beautifully charred and smoky.
- 4
Prepare Gravy Base
In a large wok, heat oil and butter. Add cumin seeds and let them sizzle.
- 5
Sauté Onions
Add very finely chopped onions and sauté patiently until they are deeply golden brown and caramelized.
- 6
Add Aromatics
Stir in freshly ground ginger and garlic, cooking for another minute until the raw smell vanishes.
- 7
Cook Spices
Add coriander powder, cumin powder, and Kashmiri chili powder. Sauté for 30 seconds.
- 8
Add Tomatoes
Pour in the thick tomato puree and a pinch of salt. Cook until the oil begins to separate from the sides of the masala.
- 9
Simmer Gravy
Add a splash of hot water to achieve the desired gravy consistency and bring it to a gentle simmer.
- 10
Add Chicken Tikka
Gently fold the charred chicken tikka pieces into the simmering sauce, allowing them to soak up the flavors for 5 minutes.
- 11
Finish with Herbs
Crush a tablespoon of kasuri methi (dried fenugreek leaves) between your palms and sprinkle it into the curry along with a pinch of garam masala.
- 12
Add Cream and Serve
Turn off the heat, swirl in heavy cream, garnish with fresh coriander, and serve hot with garlic naan or jeera rice.
Cooking Tips
- The key difference between this and Butter Chicken is the robust onion-tomato masala base, which is not strained.
- Mustard oil in the marinade provides an authentic tandoor-like sharpness.
Variations
- Mushroom Tikka Masala: Swap the chicken for large, marinated button mushrooms.
Chef's Notes & Storage
- A culinary icon that perfectly bridges traditional Indian roasting techniques with a rich, spiced gravy.
Nutrition Estimate
480 calories · 32g protein · 12g carbs · 34g fat · 3g fiber per serving
