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Chicken Tikka Masala

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Chicken Tikka Masala is a creamy, spiced Indian-inspired dish with marinated chicken simmered in a rich tomato-cream sauce. Perfect with rice or naan, it’s flavorful, aromatic, and comforting.

Ingredients

  1. 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  2. 1/2 cup plain yogurt
  3. 4 cloves garlic, minced (divided)
  4. 1 tbsp ginger, minced or grated (divided)
  5. 1 tbsp lemon juice
  6. 2 tsp garam masala (divided)
  7. 1 tsp ground cumin (divided)
  8. 1 tsp ground coriander (divided)
  9. 1/2 tsp ground turmeric (divided)
  10. 1 tsp paprika or chili powder (adjust for heat, divided)
  11. 1 tsp salt (divided)
  12. 2 tbsp olive oil or ghee
  13. 1 medium onion, finely chopped
  14. 1.5 cups tomato puree or crushed tomatoes
  15. 3/4 cup heavy cream or coconut cream
  16. Fresh cilantro, for garnish

Instructions

Marinate chicken: In a bowl, mix yogurt, half the garlic, half the ginger, lemon juice, and half of each spice. Add chicken and coat well. Marinate at least 30 minutes or up to overnight.

  1. Cook chicken: Heat oil or ghee in a skillet over medium-high heat. Brown marinated chicken on all sides (do not fully cook). Remove and set aside.
  2. Make sauce base: In the same skillet, add onion; sauté until softened. Add remaining garlic, ginger, and spices; cook 1–2 minutes until fragrant.
  3. Add tomatoes: Stir in tomato puree and simmer 5–7 minutes to develop flavor.
  4. Finish sauce: Reduce heat and stir in cream. Simmer gently until slightly thickened.
  5. Combine: Return chicken to skillet. Simmer 5–8 minutes until chicken is cooked through and sauce is rich.
  6. Garnish & serve: Sprinkle with fresh cilantro. Serve with naan, rice, or roti.

Notes

  1. For dairy-free, use coconut cream instead of heavy cream.
  2. Grilling the marinated chicken adds smoky flavor.
  3. Paneer or tofu make excellent vegetarian substitutions.
  4. Add vegetables like spinach or peas for extra nutrition.

Nutrition