Tikka Masala

Why You’ll Love This Recipe

Tikka Masala is the perfect balance of spiciness, creaminess, and depth of flavor. The marinated chicken, cooked in a rich and velvety sauce, provides the perfect contrast of textures—tender chicken in a creamy, spiced sauce that’s bursting with flavors. It’s versatile and can be adjusted to your spice preferences, from mild to hot. Plus, it’s surprisingly easy to make at home with ingredients you may already have in your kitchen, making it an excellent choice for a weeknight dinner or special occasion. Paired with rice or naan, Tikka Masala is sure to become a family favorite.

Ingredients

For the chicken marinade:

• 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tablespoon lemon juice

• 2 tablespoons ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon paprika

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cayenne pepper (optional, for heat)

• 1 teaspoon garlic powder

• 1 teaspoon salt

For the tikka masala sauce:

• 2 tablespoons vegetable oil or ghee (clarified butter)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground cayenne pepper (optional, for heat)

• 1 can (14 oz) diced tomatoes (or 2 large tomatoes, chopped)

• 1 cup heavy cream

• 1/2 cup tomato paste

• 1/2 cup water or chicken broth

• Salt to taste

• Fresh cilantro for garnish

• Cooked basmati rice or naan for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the chicken:

In a large bowl, combine the yogurt, lemon juice, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic powder, and salt. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably 3-4 hours, or overnight for more intense flavor.

2. Cook the chicken:

Heat a grill pan or regular pan over medium-high heat. Cook the marinated chicken in batches, turning occasionally, for about 5-7 minutes until browned and cooked through. The chicken should be charred on the edges. Set the cooked chicken aside.

3. Prepare the sauce:

In a large saucepan or skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onion and cook for about 5-7 minutes, until soft and golden brown. Add the minced garlic and ginger and sauté for another 1-2 minutes, until fragrant.

4. Add the spices:

Stir in the ground cumin, coriander, turmeric, paprika, cinnamon, cardamom, and cayenne pepper (if using). Cook the spices for 1-2 minutes, allowing them to bloom and release their aroma.

5. Add tomatoes and simmer:

Add the diced tomatoes and tomato paste to the pan, stirring well. Let the mixture simmer for 10-15 minutes, until the tomatoes break down and the sauce thickens.

6. Add cream and water:

Pour in the heavy cream and water (or chicken broth), and stir to combine. Bring the sauce to a simmer, allowing it to cook for an additional 10 minutes. If the sauce gets too thick, add a little more water or broth to reach your desired consistency.

7. Add the chicken:

Add the cooked chicken pieces to the sauce and stir to coat the chicken in the sauce. Simmer for 5-10 minutes, allowing the chicken to absorb the flavors of the sauce and become tender.

8. Adjust seasoning:

Taste the sauce and adjust the seasoning with salt, more cayenne pepper, or a squeeze of lemon juice for balance.

9. Serve:

Serve your Tikka Masala hot, garnished with fresh cilantro. Pair it with basmati rice, naan, or a side of vegetables for a complete meal.

Servings and Timing

• Servings: 4-6

• Total time: 45-60 minutes (including marinating time)

Variations

• Vegetarian Tikka Masala: Use paneer (Indian cottage cheese) or tofu as a substitute for chicken for a vegetarian version of Tikka Masala. Cook the paneer or tofu the same way you would cook the chicken.

• Spicy Tikka Masala: Increase the amount of cayenne pepper, chili powder, or add fresh chopped green chilies to the sauce for extra heat.

• Tikka Masala with Lamb: Substitute chicken with lamb for a richer flavor. Lamb shoulder or leg works best, cut into bite-sized pieces.

• Coconut Tikka Masala: Replace the heavy cream with coconut cream for a dairy-free version with a tropical twist.

Storage/Reheating

• Storage: Leftover Tikka Masala can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions.

FAQs

1. Can I make Tikka Masala without yogurt?

Yes, you can substitute the yogurt with coconut milk or a non-dairy yogurt alternative for a dairy-free version. The texture will be slightly different, but the dish will still be delicious.

2. Can I make Tikka Masala spicier?

Yes, you can increase the amount of cayenne pepper, chili powder, or add fresh chilies to the sauce to make it spicier. Adjust the heat according to your spice preference.

3. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but chicken thighs are preferred for their tenderness and flavor. If you use chicken breast, be careful not to overcook it to prevent it from drying out.

4. Can I prepare Tikka Masala ahead of time?

Yes, Tikka Masala can be made a day ahead and stored in the refrigerator. The flavors tend to deepen as they sit. Just reheat it on the stovetop before serving.

5. What kind of rice should I serve with Tikka Masala?

Basmati rice is the most traditional and ideal choice for serving with Tikka Masala. It’s fragrant and fluffy, which complements the creamy sauce.

6. Can I make Tikka Masala in a slow cooker?

Yes, you can prepare Tikka Masala in a slow cooker. Brown the chicken separately and sauté the onions and spices before adding everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

7. Is Tikka Masala gluten-free?

Yes, Tikka Masala is naturally gluten-free, as it contains no wheat-based ingredients. Just be sure to check that your yogurt and any other pre-made ingredients don’t contain gluten.

8. Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time, store it in the refrigerator, and add the cooked chicken later when you’re ready to serve.

9. Can I freeze Tikka Masala?

Yes, you can freeze Tikka Masala. Store it in an airtight container for up to 3 months. When reheating, add a bit of water or broth to loosen up the sauce if needed.

10. How do I make the sauce thicker?

If the sauce is too thin, you can simmer it longer to reduce and thicken. Alternatively, you can add a tablespoon of cornstarch mixed with water to thicken the sauce.

Conclusion

Tikka Masala is a comforting, flavorful dish that brings the best of Indian cuisine to your table. The combination of marinated chicken, aromatic spices, and creamy tomato-based sauce creates a rich, satisfying meal that’s perfect for any occasion. Whether you make it mild or spicy, with chicken or vegetables, Tikka Masala is sure to become a favorite in your household. Serve it with basmati rice or naan, and enjoy this delicious dish that will warm your soul and satisfy your taste buds!