India Chicken Tikka Masala
Chicken tikka masala is one of the most beloved Indian-inspired dishes worldwide, known for its creamy, spiced tomato-based sauce and tender pieces of marinated chicken. Despite its strong association with Indian cuisine, the dish has its origins in Britain, where it was popularized by Indian chefs catering to British tastes. It's a prime example of fusion cuisine, blending Indian cooking techniques with European ingredients such as cream. The dish typically features chicken that is marinated in yogurt and spices, grilled or baked, and then simmered in a luscious sauce. Whether served with naan, basmati rice, or both, chicken tikka masala is a hearty and flavorful meal perfect for any occasion.
Recipe Servings: 4–6
+ 1 hour resting
Ingredients
- 1 cup (240 ml) plain yogurt
- 1 Tbsp (15 ml) lemon juice
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) garam masala
- ½ tsp (2 g) turmeric powder
- ½ tsp (2 g) chili powder or cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt
- 1½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 Tbsp (30 ml) vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) paprika
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) garam masala
- 1 can (14 oz/400 g) crushed tomatoes
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) water or chicken stock, as needed
- 1 tsp (5 g) sugar (optional, to balance flavors)
- Salt, to taste
- 2 Tbsp (8 g) chopped fresh cilantro (optional)
- Cooked basmati rice or naan bread
Directions
- In a large bowl, combine yogurt, lemon juice, garlic, ginger, and spices (cumin, coriander, garam masala, turmeric, chili powder or cayenne, and salt).
- Add the chicken pieces to the marinade, ensuring they are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, to allow the flavors to penetrate the meat.
- Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Arrange the marinated chicken pieces on a baking sheet or skewer them for grilling.
- Cook for 10–12 minutes, turning halfway, until the chicken is slightly charred but not fully cooked through. Remove and set aside.
- Heat the oil or ghee in a large skillet or saucepan over medium heat.
- Add the chopped onion and sauté for 5–7 minutes until golden and softened.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, paprika, turmeric, and garam masala, stirring to toast the spices for about 30 seconds.
- Pour in the crushed tomatoes, stirring to combine, and let the mixture simmer for 10 minutes until thickened.
- Add the partially cooked chicken to the sauce, stirring to coat.
- Pour in the cream and water or chicken stock, stirring to blend everything together.
- Simmer over low heat for 15–20 minutes, allowing the chicken to cook through and the flavors to meld. Adjust the consistency with more water or stock if needed.
- Taste the sauce and adjust seasoning with salt and sugar, if needed.
- Garnish with chopped cilantro before serving.
- Serve hot with basmati rice or naan bread on the side.
Marinating the Chicken:
Cooking the Chicken:
Preparing the Sauce:
Serving:
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