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A bowl with half filled with white rice and half filled with a creamy, orange-colored curry garnished with chopped cilantro. The background is a wooden surface.
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Chicken Tikka Masala Recipe

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: Indian
Servings: 5 yields

Ingredients

For the chicken marinade:

  • 3 Chicken breasts boneless and skinless, cut inti chunks
  • ½ cup 120g Plain yogurt
  • 2 tablespoons Lemon juice
  • 3 Garlic cloves grated
  • 1 tablespoon Ginger grated
  • Salt to taste
  • 2 teaspoons Paprika
  • 2 teaspoons Garam masala

For the sauce:

  • 2 tablespoons Vegetable oil
  • 2 tablespoons Butter/ghee
  • 2 medium Onions chopped
  • 1 tablespoon Grated ginger
  • 3 Garlic cloves grated
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 1 can 400g Tomato sauce
  • 1 cup 240ml Water
  • 1 cup 240ml Heavy cream
  • Salt to taste
  • Coriander leaves to garnish
  • Cooked rice for serving
  • Naan for serving

Instructions

  • DIRECTIONS
    1. Make the marinade: in a large bowl combine chicken chunks, yogurt, lemon juice, grated garlic, grated ginger, salt, paprika and garam masala. Mix until combined and well coated.
    2. Cover and refrigerate fir at least one hour or overnight.
    3. Cook the chicken: Heat 1-2 tablespoons of oil in a large pan over medium heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until cooked through. Remove from the pan and set aside.
    4. Make the sauce: in the same pan heat 1-2 tablespoons of oil and butter over medium heat. Add chopped onions and sauté until golden, about 6-7 minutes, scrape any browned bits stuck on the bottom of the pan.
    5. Add grated ginger and garlic, cook for 1 minute. Add all the spices and cook for 1 minute more. Pour in tomato sauce, water and season with salt, stir and bring to boil and cook for 4-5 minutes. Add the cream, the chicken and stir well. Cook for 4-5 minutes more.
    6. Serve with rice or naan and garnish with coriander.
     Frequently asked questions:
    WHAT PART OF CHICKEN IS THE BEST FOR CHICKEN TIKKA MASALA?
    In this recipe I used chicken breast but you also can use thighs. Some people prefer chicken thighs as they tend to be juicier, I that they both taste great and you can try and decide by yourself.
    HOW TO STORE CHICKEN TIKKA MASALA?
    Store chicken masala in an airtight container in the fridge for up to 3 days.
    OTHER CURRY RECIPES:

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