Chicken Tikka Masala
Creamy, aromatic chicken tikka masala with tender marinated chicken in a rich tomato-based sauce, delivering authentic Indian food flavors at 385 calories per serving.
30m
4
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Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 cloves garlic, minced, divided
- 1 inch fresh ginger, grated, divided
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely diced
- 1 can (14 oz) crushed tomatoes
- 3/4 cup heavy cream
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
- Basmati rice for serving
Instructions
- 1
Marinate Chicken
In a large bowl, combine chicken pieces with yogurt, lemon juice, 1 teaspoon garam masala, cumin, paprika, half the garlic, and half the ginger. Mix well, cover, and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
- 2
Cook Marinated Chicken
Heat 1 tablespoon ghee in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate and set aside.
- 3
Sauté Aromatics
In the same pan, add remaining ghee and diced onion. Cook for 5-6 minutes until softened and lightly golden. Add remaining garlic and ginger, cooking for another minute until fragrant.
- 4
Build the Sauce Base
Add crushed tomatoes, remaining garam masala, coriander, turmeric, and cayenne pepper to the pan. Stir well and simmer for 8-10 minutes, allowing the sauce to thicken and the flavors to meld.
- 5
Finish and Combine
Reduce heat to low and slowly stir in the heavy cream. Return cooked chicken to the pan and simmer for 3-4 minutes to heat through. Season with salt to taste.
- 6
Serve
Garnish with fresh cilantro and serve immediately over basmati rice. Enjoy this authentic Indian food masterpiece while hot.
Chef's Tips
For deeper flavor, marinate the chicken overnight. Use chicken thighs instead of breasts for more tender, juicy results. Adjust the cayenne pepper to control spice level.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this chicken tikka masala
How long does it take to make Chicken Tikka Masala?
This recipe takes 65 minutes total time, including 30 minutes prep time and 35 minutes cooking time.
How many servings does this Chicken Tikka Masala recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Chicken Tikka Masala recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Chicken Tikka Masala recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this chicken tikka masala ahead of time?
Yes! You can prepare this chicken tikka masala up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover chicken tikka masala?
Store leftover chicken tikka masala covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with chicken tikka masala?
This chicken tikka masala pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze chicken tikka masala?
Yes, this chicken tikka masala freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.