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This Chicken Tikka Masala is just as good, if notbetterthan restaurant bought curries! What makes it better? It can be made in one pan, with love, in the comfort of your very own kitchen.
This rich, creamy curry is so good, it could easily rival any Indian restaurant. Why go out when you can make it better at home? With aromatic, golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try.
HOW TO MAKE CHICKEN TIKKA MASALA
One of the best things about this recipe is that the ingredients are likely, already in your fridge or pantry. If not, they are easy to find in any grocery store!
Just like Butter Chicken, authentic Chicken Tikka Masala is usually made with yogurt marinated chicken. The chicken is then skewered and chargrilled, giving the meat an incredible charred flavour. To make it easier, I have put this entire dish together using one pot or pan/skillet.
CHICKEN BREAST OR THIGH
We are coating and marinating our chicken with an aromatic, spiced Tikka Masala yogurt using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak up all of the flavours.
Similarly to our Thai Chicken Satay, you canuse breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.
POT AND PAN
For the best charred results, use a well seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Sear your chicken in batches of two or three to avoid over crowding the pan. This helps to fry or char your chicken pieces instead of simmering them in pan juices.
The chicken will not be cooked through at this point because you are going to finish them in the sauce later on. This will allow the chicken to absorb all of the flavours from the Tikka Masala spices.
WHAT IS TIKKA MASALA SAUCE?
Chicken Tikka Masala is comprised of a tomato puree base with a handful of traditional Indian spices:
- Garam Masala
- Cumin
- Ground Coriander
- Turmeric
IS CHICKEN TIKKA MASALA SPICY?
If you can find Kashmiri Chili, use it! It’s a mild chili but intensifies the colour and adds a wonderful flavour to the Masala sauce. If you can’t find it, don’t worry. Any ground red chili powder or cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out all together for a less spicy curry.
DO I BLEND TIKKA MASALA SAUCE?
This is personal preference. Over the years, I’ve tried and made both options. In the image above, we blended the sauce and then strained it for a smooth lump free sauce like our Coconut Shrimp Curry.
I prefer the non-blended sauce. It’s easier and leaves you with less mess! Blending means the most crucial flavours are strained right out. You want to keep as much of that classic Tikka Masala flavour in your curry as possible.
WHAT TO SERVE WITH CHICKEN TIKKA MASALA
What is a curry without a steaming bowl of basmati rice? We can also recommend pairing your Chicken Tikka Masala with garlic butter rice and fresh homemade Naan bread or flatbread.
WATCH US MAKE THIS EASY CHICKEN TIKKA MASALA HERE:
Chicken Tikka Masala
Author: Karina
Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce.
4.99 from 370 votes
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Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Serves: 5 - 6 people
Ingredients
For the chicken marinade:
- 28 oz boneless chicken thighs (800g) skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or ½ teaspoon ground red chili powder)
- 1 teaspoon salt
For the sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 ½ tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree (400g) (tomato sauce/Passata)
- 1 teaspoon Kashmiri chili (optional for colour and flavour)
- 1 teaspoon ground red chili powder (adjust to your taste preference)
- 1 teaspoon salt
- 1 ¼ cups heavy or thickened cream (use evaporated milk for lower calories)
- 1 teaspoon brown sugar
- ¼ cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro (coriander) and serve with hotgarlic butter riceand fresh homemadeNaan bread!
Notes
Tip:Don't forget to cook your chicken in smaller batches to prevent the meat from simmering in pan juices.
Nutrition
Calories: 580kcal | Carbohydrates: 19g | Protein: 37g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 1194mg | Potassium: 1012mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1897IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 4mg
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Reader Interactions
Comments
Laurie D says
This is our favorite recipe for chicken tikka masala. The only issue I have is that I never can get my chicken to brown like that when it has all the yogurt stuck to it. But we don’t care it’s so delicious!Reply
Brittany says
This was so good! Paired it with some garlic ginger jasmine rice and naan. Soooo good!Reply
Jess says
What a winning dish. I made it a bit spicier but followed most of your directions to a T and wow. I’m floored. It was so good, had such depth of flavor, I feel like I’m ready to open my own Indian restaurant now! Great recipe, thank you.Reply
Sagw says
I’ve made this recipe for the last 2 years. I’ve tried other recipes but this one is the only I use! It’s so delicious and comes out perfect every time. Thank you!!Reply
Bobby says
Both the Butter Chicken and Tikka are absolutely delicious. Takes some focus but worth every bit!Reply
Chris Lawrance says
Used this recipe for the first time yesterday and absolutely loved the flavours of it. I love and have made many curries over the years but can confidently say that this is one of the best. As good as, if not better than, restaurant quality and will definitely be making it again. Many thanks for such a brilliant recipeReply
Shirley says
I made this for a party and it was a hit! Everyone raved about it. The flavor is delicious and the spices are a perfect blend. I’ll be making it again!Reply
Samantha says
Soooo delish! However this took me over an hour to make. Maybe about 90 min. But all in all fantastic recipe!Reply
Derek says
Really enjoyed the taste,
ThanksReply
Neeta says
I made this and it was a absolute hit with the family will definitely be making this again thank you so much 🙌Reply
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4.99 from 370 votes (1 rating without comment)
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