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Better Than Takeout Chicken Tikka Masala Recipe

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This Better Than Takeout Chicken Tikka Masala features marinated chicken simmered in a creamy, spiced tomato sauce. It’s rich, flavorful, and easy to make at home—better than your favorite takeout.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 cup plain yogurt
  • 4 cloves garlic, minced (for marinade)
  • 1 tablespoon fresh ginger, grated (for marinade)
  • 1 tablespoon garam masala (for marinade)
  • 1 teaspoon ground cumin (for marinade)
  • 1 teaspoon ground coriander (for marinade)
  • 1 teaspoon paprika (for marinade)
  • 1/2 teaspoon turmeric (for marinade)
  • 1 teaspoon salt (for marinade)
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced (for sauce)
  • 1 tablespoon fresh ginger, grated (for sauce)
  • 1 1/2 cups tomato puree or crushed tomatoes
  • 1 cup heavy cream
  • 1 tablespoon garam masala (for sauce)
  • 1 teaspoon ground cumin (for sauce)
  • 1 teaspoon paprika (for sauce)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sugar (optional)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, combine yogurt, garlic, ginger, lemon juice, and spices to make the marinade. Add chicken and coat evenly. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 425°F (220°C). Line a baking sheet and arrange marinated chicken pieces. Bake for 20–25 minutes until cooked through and slightly charred. Alternatively, grill for added flavor.
  3. In a large skillet or saucepan, heat butter or oil over medium heat. Sauté onions until golden and soft.
  4. Add garlic and ginger, cooking until fragrant, about 1 minute.
  5. Stir in tomato puree, garam masala, cumin, paprika, cayenne (if using), and salt. Simmer for 10–15 minutes, until thickened and deep in color.
  6. Pour in cream and sugar (if using), and stir until sauce is smooth and rich. Adjust seasoning as needed.
  7. Add cooked chicken pieces to the sauce, stirring to coat well. Simmer for 5–10 minutes to blend flavors.
  8. Garnish with chopped cilantro and serve hot with basmati rice or naan.

Notes

  • For a dairy-free version, use coconut milk instead of cream and plant-based yogurt for the marinade.
  • Paneer or tofu can be substituted for a vegetarian version.
  • The dish can be made ahead—it tastes better the next day.
  • Control the spice level by adjusting cayenne or omitting it entirely.
  • Marinating overnight yields the most flavorful and tender chicken.

Nutrition

Find it online: https://thefamilycooking.com/better-than-takeout-chicken-tikka-masala-recipe/