Chicken Tikka Masala Recipe
Chicken Tikka Masala is a flavorful Indian favorite, featuring juicy marinated chicken cooked in a creamy, spiced tomato gravy. Learn how to make it, it’s perfect with rice or naan.
Chicken Tikka Masala is one of the most popular and flavorful Indian dishes. Though this recipe originated in Indian cuisine, it became extremely popular in the UK and other Western countries, adapting to different tastes. This dish is made with marinated chicken pieces that are grilled or pan-fried, then cooked in a creamy tomato curry sauce infused with aromatic Indian spices. You can also make a dairy-free version using coconut milk for a slightly sweeter taste. Follow this step-by-step guide to prepare authentic Chicken Tikka Masala at home.
Ingredients and Substitutes
- Chicken cubes: You can use boneless chicken breast or thigh pieces to keep the chicken tender and juicy.
- Thick yogurt: Greek yogurt or hung curd works well and gives a creamy texture to the marinade.
- Ginger-garlic paste: Freshly grated ginger and garlic can be used instead for a strong, fresh flavor.
- Red chili powder: Paprika can be used as a milder alternative if you prefer less heat.
- Garam masala: Both homemade and store-bought garam masala can be used to add warmth and aroma.
- Cumin powder: Roasted cumin powder works best to enhance the overall flavor.
- Turmeric powder: A pinch of saffron can be used for color if turmeric is unavailable.
- Coriander powder: Freshly ground coriander seeds can be used for a more aromatic taste.
- Lemon juice: Lime juice can be used instead to add a fresh, tangy flavor.
- Oil: Vegetable oil or mustard oil can be used depending on preference.
- Salt: Adjust the quantity to suit your taste.
- Turmeric powder: This is optional and mainly adds color to the spice paste for chicken tikka masla gravy.
- Black pepper powder: Freshly ground black pepper works best for a warm, subtle heat.
- Coriander powder: You can mix in a little cumin powder for extra depth of flavor.
- Red chili powder: Adjust the amount according to your preferred spice level.
- Cumin powder: Roasted cumin powder brings out a fragrant aroma in the paste.
- Garam masala powder: This adds a warm and complex flavor to the spice mix.
- Water: Add just enough water to make a smooth paste.
- Oil: Any neutral oil can be used, or ghee for a richer taste to prepare masala sauce.
- Cinnamon stick: Ground cinnamon can be used as a substitute if a stick is unavailable.
- Black cardamom: This is optional and mainly adds a smoky aroma to the sauce.
- Onions, chopped: You can use shallots instead if you prefer a milder onion flavor.
- Ginger-garlic paste: Freshly grated ginger and garlic can be used for a more natural taste.
- Tomato puree: Canned tomatoes or fresh blended tomatoes can be used to make the base of the sauce.
- Water: Add as needed to adjust the consistency of the gravy.
- Fresh cream: Coconut cream can be used for a dairy-free alternative while keeping the richness.
- Fresh coriander leaves: Parsley can be used if coriander is unavailable. You can use onion rings but these are optional and mainly for decorative purposes.
- Fresh cream: This can be drizzled on top for extra richness and creaminess.
Tips for making perfect Chicken Tikka Masala
Always marinate your boneless chicken cubes in yogurt and Indian spices for at least one hour, or overnight for an authentic Indian chicken tikka masala recipe. Proper marination ensures tender, juicy chicken with rich, balanced flavors. For a creamy chicken tikka masala sauce, always make sure each piece is evenly coated with the marinade, and avoid over-salting at this stage.
Use fresh chicken breast or thigh pieces for even cooking and soft texture. Cut into uniform cubes to ensure they cook evenly in the pan or oven. Pat the chicken dry slightly before cooking to avoid watery gravy in your homemade chicken tikka masala recipe.
Sauté onions until golden brown to develop a deep, aromatic base for the curry. Stir frequently to prevent burning and add a little water to your spice paste to achieve a smooth, lump-free consistency. This step is key to making a restaurant-style chicken tikka masala at home.
Adjust red chili powder and garam masala according to taste. Adding fresh cream at the end enhances the flavor and gives a rich and creamy chicken tikka masala curry that pairs well with naan or rice.
If your tomato-based chicken curry becomes too thick, add a little water or milk gradually to reach the desired consistency of gravy. Simmer gently to blend flavors without overcooking the chicken.
Store leftovers in an airtight container in the fridge for 1–2 days. Reheat gently on low heat to maintain the creamy texture and prevent the chicken tikka masala sauce from separating.
Bonus Tips: For easy Indian chicken recipes, you can prepare the marinade in advance, use oven-roasted chicken for extra flavor, or make a larger batch of sauce to freeze and enjoy later.
Serving Suggestions for Chicken Tikka Masala
- Pair it with cucumber raita (a cool yogurt dip with cucumber and spices) and a fresh salad for a complete meal. Enjoy your homemade Chicken Tikka Masala with its rich, creamy, and smoky flavors!
- Garnish with chopped coriander leaves, a drizzle of cream, and serve with steamed basmati rice (long-grain, fragrant rice), naan bread (soft, fluffy Indian bread), or Indian flatbreads. For an authentic Indian restaurant experience at home, serve immediately while the gravy is hot and creamy.
Frequently asked questions
Yes, you can cook chicken tikka without a grill. You can bake, pan-fry or even air-fry the marinated chicken before adding it to the gravy.
Naan, roti, paratha, or steamed basmati rice are classic accompaniments. You can also serve it with a side of fresh salad or pickles for a complete Indian meal.
Marinate the chicken pieces for at least 1 hour, but marinating them overnight (8–10 hours) in the fridge will give you the best flavor and tenderness.
It is a bit spicy but the spice level can be adjusted to taste by modifying red chili powder or garam masala in the recipe. For mild flavor, reduce the chili powder or use paprika.
You can use Greek yogurt, hung curd, or even coconut yogurt for a dairy-free version of chicken tikka masala. These easy alternatives help tenderize the chicken while keeping it moist.
Recipe Card
Chicken Tikka Masala
Equipment
- 2 Mixing bowls (for marinating and spice paste)
- 2 Measuring spoons and cups
- 1 Knife and cutting board
- 1 Large non-stick pan or skillet
- 1 Spatula or Wooden Spoon
- 1 Blender or grinder (if making homemade garam masala)
- 1 Lid for the pan
- 1 Serving dish
Ingredients
- 1 cup thick yogurt
- 500 grams chicken cubes
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp lemon juice
- Salt
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Water
- Cooking Oil
- 1- inch cinnamon stick
- 1 black cardamom
- 2 medium onions chopped
- 1 tbsp ginger-garlic paste
- ½ cup tomato puree
- ¼ cup water optional, for desired gravy consistency
- 2 tbsp fresh cream for finishing
- Fresh coriander leaves chopped
- A few onion rings optional
- Fresh cream optional
Instructions
- Preparing the marinade: In a large mixing bowl, combine 1 cup thick yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, ½ teaspoon turmeric, 1 teaspoon coriander powder, 1 tablespoon lemon juice, 1 tablespoon oil, and 1 teaspoon salt and mix well until smooth.
- Marinating the chicken: Add 500 grams chicken cubes to the marinade and coat each piece evenly, then cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Making the spice paste: In a small bowl, mix ½ teaspoon turmeric, ½ teaspoon black pepper, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, and 1 teaspoon garam masala with 2–3 tablespoons water until it forms a smooth paste.
- Cooking the chicken: Heat a pan over medium heat, add 1 tablespoon oil and 1 tablespoon butter, then place the marinated chicken in the pan and cook for 5–7 minutes, turning occasionally until lightly browned, then set aside.
- Starting the sauce: In the same pan, heat 4 tablespoons oil, add 1-inch cinnamon stick and 1 black cardamom, and sauté 2 medium chopped onions for 2 minutes until they turn golden brown.
- Enhancing the flavor: Add 1 tablespoon ginger-garlic paste to the onions and cook for 5–7 minutes, stirring until the onions are soft and aromatic.
- Adding the spice paste: Stir in the prepared spice paste and cook for 5 minutes, then add ½ cup tomato puree, cover, and simmer on low flame for 7 minutes, adding ¼ cup water if needed for a thick gravy.
- Combining chicken with sauce: Add the cooked chicken tikka pieces to the masala, mix thoroughly so each piece is coated, and simmer for 5 minutes to allow the flavors to blend.
- Adding creaminess: Pour 2 tablespoons fresh cream over the chicken, stir gently, cover, and cook on low flame for another 5 minutes until the sauce becomes rich and creamy.
- Garnishing and serving: Turn off the heat, transfer the Chicken Tikka Masala to a serving dish, and garnish with fresh cream, chopped coriander leaves, or a few onion rings before serving.
Notes
- Serve Chicken Tikka Masala with butter naan, tandoori roti, or basmati rice.
- Enjoy the dish with cucumber raita, spicy raita and a fresh salad on the side.
- You can replace cream with coconut milk for a dairy-free and slightly sweeter version of Chicken Tikka Masalsa.
