Chicken Tikka Masala Recipe

Chicken Tikka Masala is the ultimate comfort food—a luscious, fragrant curry featuring tender marinated chicken bathing in a silky, spiced tomato cream sauce. This iconic dish is beloved worldwide, and for good reason: every bite is an explosion of color, aroma, and warmth!

Ingredients You’ll Need

One of the joys of Chicken Tikka Masala is that it relies on simple pantry staples and a handful of fragrant spices. Every ingredient is thoughtfully chosen to add depth, color, and zing—don’t skip any, as they all have a delicious job to do!

• Chicken Thighs: Choose boneless, skinless thighs for juicy, flavorful bites that stand up to high-heat cooking and soaking in sauce. Chicken breast just can’t compete here!
• Plain Yogurt: Full-fat or Greek yogurt tenderizes the chicken and allows all those beautiful spices to wrap around every piece.
• Fresh Ginger & Garlic: These aromatics are the soul of the marinade and the sauce, giving warmth and the signature tikka zing.
• Garam Masala: This aromatic Indian spice mix sings throughout both the marinade and curry, lending earthy and floral notes that define Chicken Tikka Masala.
• Coriander & Cumin (Ground): Both add citrusy and nutty depth, balancing the savoriness of the dish.
• Paprika & Cayenne: Paprika brings color and mild warmth, while cayenne brings the heat (use as much or as little as you like).
• Lemon Juice: A tiny splash brightens everything up and makes flavors pop—don’t skip it!
• Vegetable Oil or Ghee: These neutral, high smoke-point fats let the spices shine and give the chicken its classic charred crust.
• Onion: The backbone of your sauce—slow cooking onions brings sweetness and body to the dish.
• Tomato Passata: This smooth, sieved tomato base melts beautifully into the sauce, creating the velvety body Chicken Tikka Masala is famous for.
• Heavy Cream: Adds signature richness and that gorgeous orange color—use more or less depending on how creamy you like it!
• Salt & Sugar: Just enough to balance all the rich, tangy, and savory flavors.
• Basmati Rice: Essential for serving, as it soaks up all that luscious curry!

Variations

Chicken Tikka Masala offers so many opportunities for creative twists! You can adapt this recipe for different diets, preferences, and even spice cabinets—so don’t hesitate to make it your own.

• Vegetarian Version: Swap the chicken for paneer, firm tofu, or roasted cauliflower to get all that smoky, creamy goodness without the meat.
• Dairy-Free: Use coconut cream and non-dairy yogurt for a rich, luscious alternative that doesn’t miss a beat.
• Mild or Spicy: Dial the cayenne up or down to hit your perfect level on the spice scale; a pinch for mild, loads for fiery!
• Low-Carb: Trade the basmati rice for riced cauliflower or a pile of roasted veggies to keep things lighter.

How to Make Chicken Tikka Masala

Step 1: Marinate the Chicken

In a large bowl, stir together the plain yogurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, cayenne, vegetable oil, black pepper, and lemon juice. Add the chicken thigh chunks and toss thoroughly to coat every piece. Cover and refrigerate to let all those incredible flavors permeate—ideally overnight, but at a minimum for 3 hours. The longer the bath, the better the taste!

Step 2: Char the Chicken

Heat a generous slick of oil in a nonstick or well-seasoned cast iron pan until nearly smoking hot. Add half the chicken, spreading it out so it sizzles, and resist the urge to fiddle—let it char for 2 minutes on one side, then flip to sear the other. This mimics that classic tandoori-style crust. Don’t worry if it’s not fully cooked inside; you’ll finish it in the sauce. Repeat with the rest of the chicken, clearing out any stuck-on bits between batches to keep the flavor fresh and smoky.

Step 3: Build the Sauce

Wipe your skillet (or start in a large pot) and turn the heat to medium-high. Melt together the oil and butter, then toss in the onions, ginger, and salt. Cook, stirring often, until the onions are soft, sweet, and golden—about 5 to 7 minutes. Stir in the garlic and paprika; cook a couple of minutes more until fragrant.

Step 4: Spice and Simmer

Add your turmeric, extra garam masala, coriander, cumin, cardamom, and cayenne to the pan. Toast these spices for a few minutes to release their aromas. Pour in the tomato passata and water, give everything a good stir, and bring to a gentle simmer. Cover and let the sauce bubble over low heat for 15 minutes, allowing the flavors to meld and deepen.

Step 5: Blend It Silky Smooth

Transfer the sauce to a bowl and blend with a stick blender until perfectly smooth. This step is essential for the velvety, luxurious sauce that defines stellar Chicken Tikka Masala. Careful if using a blender—let the sauce cool slightly first for safety! Pour back into your skillet or pot for the final flourish.

Step 6: Finish with Cream & Chicken

Return the pureed sauce to the heat and stir in the cream, sugar, and a final knob of butter. Add the charred chicken (along with any juices) and let it simmer gently until the chicken is cooked through and utterly tender—just a few minutes more. Taste and adjust seasoning, then explore with a pinch more garam masala if desired. Serve hot, spooned over fluffy basmati rice.

How to Serve Chicken Tikka Masala

Garnishes

Finish your Chicken Tikka Masala with a shower of fresh cilantro (coriander) for herby brightness, a swirl of cream, and maybe a sprinkle of extra garam masala for aroma. A wedge of lemon on the side invites everyone to add a lively, fresh note as they eat.

Side Dishes

Basmati rice is the classic pairing, as it soaks up every drop of that gorgeous sauce. For extra flair, try homemade or store-bought naan, quick flatbread, or fragrant jeera rice. Add a crisp cucumber salad or raita to cool things down and round out your meal.

Creative Ways to Present

For an eye-catching spread, serve Chicken Tikka Masala in a deep platter, topped with scattered herbs and a drizzle of cream. Try making individual rice bowls, or for parties, offer a build-your-own naan wrap bar—everyone can spoon their perfect portion and customize with toppings!

Make Ahead and Storage

Storing Leftovers

Chicken Tikka Masala stores beautifully! Let leftovers cool completely, then transfer to airtight containers and refrigerate for up to 3-4 days. The flavors deepen and improve, making leftovers even more exciting the next day.

Freezing

This curry is a freezer superstar—simply portion out cooled Chicken Tikka Masala into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge for best results, and give it a gentle stir after reheating to restore the creamy texture.

Reheating

Reheat your curry gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce needs loosening. Low, slow reheating ensures the chicken stays tender and the sauce keeps its silky sheen.

FAQs

Final Thoughts

Chicken Tikka Masala is pure comfort in a bowl, and the real magic happens when you make it at home and share it with people you love. Give this recipe a try and let your kitchen fill with the inviting aromas of spice and celebration—it’s the kind of meal that turns any night into something special.

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