Chicken Tikka Masala Recipe – Creamy, Spicy Indian Favorite

Chicken Tikka Masala is the ultimate comfort food for spice lovers, blending tender marinated chicken with a rich, creamy tomato sauce. Infused with a perfect mix of Indian spices, this dish is both flavorful and satisfying. Whether you’re new to Indian cuisine or a seasoned fan, this recipe will bring the taste of a classic Indian restaurant right to your kitchen.

Key Information

• Preparation Time: 20 minutes (plus 1 hour marinating time)
• Cooking Time: 40 minutes
• Total Time: 1 hour (plus marinating)
• Number of Servings: 4
• Serving Size: 1 cup of Chicken Tikka Masala

Nutritional Information (Per Serving)

• Calories: 430 kcal
• Protein: 35g
• Carbohydrates: 10g
• Fat: 25g
• Fiber: 2g

Ingredients List

For the Chicken Marinade:

• 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste (or 1/2 tablespoon each of grated ginger and minced garlic)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• Salt, to taste

For the Masala Sauce:

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 can (400g) crushed tomatoes (or 4 fresh tomatoes, pureed)
• 1/2 cup heavy cream or coconut cream for a dairy-free option
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika (for color and mild heat)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional, for extra heat)
• Salt, to taste
• Fresh cilantro, for garnish

Detailed Method of Preparation

1. Marinate the Chicken:
   In a large bowl, mix together yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
2. Cook the Chicken:
   • Grilling or Broiling Method: Preheat your grill or oven broiler to high. Thread the marinated chicken pieces onto skewers, if desired, and grill for 5-7 minutes per side, or until slightly charred and cooked through. Alternatively, you can bake at 400°F (200°C) for about 10-15 minutes, turning once halfway through.
   • Pan-Searing Method: If grilling isn’t an option, heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces (discard the marinade) and cook until they are browned on all sides and cooked through, about 8-10 minutes. Set the cooked chicken aside.
3. Prepare the Masala Sauce:
   In the same skillet or a large pan, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
4. Add the Tomatoes and Spices:
   Pour in the crushed tomatoes and cook, stirring occasionally, until the sauce thickens and the oil starts to separate from the mixture, about 10 minutes. Add cumin, coriander, paprika, turmeric, garam masala, and chili powder, stirring well to incorporate the spices.
5. Finish the Sauce with Cream:
   Reduce the heat to low and slowly stir in the heavy cream. Simmer the sauce for 5 minutes, allowing it to become rich and creamy. Season with salt to taste.
6. Combine Chicken and Sauce:
   Add the cooked chicken to the sauce, stirring to coat each piece. Let the chicken simmer in the sauce for an additional 5-10 minutes so it absorbs the flavors.
7. Serve:
   Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or a side of steamed vegetables for a complete meal.

Tips for Culinary Success

• Use Greek Yogurt for a Thicker Marinade: Greek yogurt clings to the chicken better and adds extra creaminess to the marinade.
• Marinate for Maximum Flavor: If possible, marinate the chicken overnight. The yogurt tenderizes the chicken, making it juicier and more flavorful.
• Adjust Spice Levels: For a milder flavor, reduce or omit the chili powder in both the marinade and sauce. For more heat, add fresh chopped green chilies to the sauce.
• Add Smoked Paprika for a Smoky Flavor: If you love a hint of smokiness, add 1/2 teaspoon of smoked paprika to the masala sauce.

Frequently Asked Questions (FAQs)

1. Can I make Chicken Tikka Masala dairy-free?
Yes! Substitute the yogurt in the marinade with coconut yogurt, and use coconut cream instead of heavy cream for the sauce. The flavor will be slightly different but still delicious.

2. What’s the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka refers to marinated, grilled chicken pieces, often served as an appetizer. Chicken Tikka Masala adds a rich, creamy tomato-based sauce, turning it into a main course.

3. Can I use pre-cooked or leftover chicken?
Yes, you can. However, marinating and cooking fresh chicken with the spices gives the best flavor. If using pre-cooked chicken, add it directly to the sauce and simmer until heated through.

4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed.

This Chicken Tikka Masala recipe brings the essence of Indian cuisine straight to your dinner table with its creamy, spicy, and deeply satisfying flavors. Enjoy it with fluffy basmati rice or fresh naan for an unforgettable meal. Whether you’re cooking for family or friends, this dish is sure to become a favorite in your kitchen!