Chicken Tikka Masala
Chicken Tikka Masala is a flavorful Indian non vegetarian dish with grilled marinated chicken simmered in a creamy, spiced tomato sauce. This easy homemade version brings restaurant-style chicken taste to your table. It is perfect with naan or rice.
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 curd
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 teaspoon salt
- 500 grams chicken cut into cubes
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 to 3 tablespoons water to make paste
- 4 tablespoons oil
- 1 tablespoon butter
- 1 inch cinnamon stick
- 1 black cardamom
- 2 large onions chopped
- 1 tablespoon ginger-garlic paste
- Masala paste prepared above
- ½ cup tomato paste or puree
- Water as needed for gravy
- 2 tablespoons fresh cream for richness
- Fresh cream and chopped coriander leaves for garnish
Instructions
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, turmeric, coriander powder, lemon juice, oil, and salt.
- Add chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 1 hour (overnight for best flavor).
- In a small bowl, combine turmeric, pepper, coriander powder, red chili powder, cumin, and garam masala to make paste.
- Add 2–3 tablespoons of water to form a thick, smooth spicy masala paste.
- Heat 1 tablespoon oil and 1 tablespoon butter in a pan.
- Add marinated chicken and cook the chicken for about 5–7 minutes, turning occasionally until lightly browned from all sides.
- Remove and set aside.
- In the same pan, add oil, cinnamon stick, and black cardamom.
- Add chopped onions and sauté until golden brown (5–7 minutes).
- Add ginger-garlic paste and cook for 1 minute.
- Stir in the spice masala paste and sauté for 5 minutes.
- Add tomato puree, cover with lid, and cook for 7 minutes.
- Add water as needed and cook for another 5 minutes until the gravy thickens.
- Add the cooked chicken to the sauce.
- Mix everything well and simmer for 5 minutes on low heat.
- Stir in fresh cream and cook for another 5 minutes.
- Turn off the heat and garnish Chicken Tikka Masala with fresh cream and chopped coriander leaves.
- Serve hot with butter naan, roti, or steamed basmati rice.
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.