Chicken Tikka Masala Recipe

4.91 from 22 votes

Chicken tikka masala is a popular Indian-style curry with tender chicken marinated in yogurt and spices, then roasted and simmered in creamy curry sauce. It is very comforting and perfect for any curry lover.

Prep Time15

Cook Time30

Marinating1

Course: Main Course

Cuisine: American, Indian

Keyword: chicken, curry, spicy, yogurt

Servings:

Calories: 496kcal

Author: Mike Hultquist

Ingredients

CHICKEN MARINADE

2 pounds boneless skinless chicken, cut into bite-size pieces (use chicken breast or chicken thigh, or both)
1 cup plain yogurt whole milk
6 cloves garlic minced
1 tablespoon minced ginger
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons coriander
2 teaspoons turmeric
2 teaspoons paprika (or use Kashmiri chili)
Salt to taste

TIKKA MASALA SAUCE

3 tablespoons oil
1 medium onion chopped
1 small bell pepper chopped (Use Kashmiri peppers if you can obtain them, or other local peppers)
2 tablespoons minced ginger
6 cloves garlic minced
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoons ground cumin
1 teaspoons cayenne powder optional for extra spicy
Salt to taste (about 1/2 teaspoon)
¼ cup tomato paste
2 cups tomato sauce or more to taste
1 cup water
1 cup heavy cream
FOR SERVING: Fresh chopped cilantro, chili flakes, naan, steamed basmati rice

Instructions

MARINATE THE CHICKEN

Add the chicken pieces to a small bowl. Add the yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, and salt and pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Marinate overnight for more developed flavor.

ROAST THE CHICKEN

Preheat oven to 450 degrees F. Remove the chicken and place the marinated pieces onto skewers. Set them onto a lined baking sheet and bake them for 15 minutes, or until the chicken is cooked through. Set aside. (NOTE: You can also grill or pan cook the chicken if desired).

MAKE THE TIKKA MASALA SAUCE

Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.
Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Add a bit of water if the sauce becomes too thick.
Add the heavy cream and stir to mix through.
Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.
Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.

Notes

The Peppers. Use your favorite local chili peppers for this recipe. It is usually made with Kashmiri peppers for a more authentic experience, though any peppers can be used. Use bell peppers for a milder version.

The Yogurt. I prefer fresh, plain, whole milk yogurt for this recipe. Greek yogurt will work just fine here, but it a bit thicker and can affect consistency.

Creaminess. Most recipes call for using heavy cream, though I have seen many variations with coconut milk instead. Make a lighter version with milk, sour cream or crema.

Leftovers. Store any leftover chicken tikka masala covered in the refrigerator for up to a week. It also freezes nicely in covered containers or freezer bags for 3 months easily.

Nutrition