Chicken Tikka Masala
Chicken Tikka Masala blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Chicken Tikka Masala gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts))
- ✓½ cup (120 ml) Greek yogurt ((hung curd))
- ✓½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat))
- ✓1 teaspoon garam masala
- ✓¼ teaspoon turmeric
- ✓1 teaspoon coriander powder
- ✓½ teaspoon cumin powder
- ✓½ teaspoon salt
- ✓1 tablespoon lemon juice
- ✓1 tablespoon kasuri methi
- ✓1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- ✓1 tablespoon oil ((mustard oil if you have))
- ✓3 tablespoons oil ((or ghee))
- ✓1½ cups (180 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
- ✓1 green chilli ((optional))
- ✓1 teaspoon salt
- ✓½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat))
- ✓2 teaspoons garam masala ((adjust to taste))
- ✓1 tablespoon coriander powder
- ✓1 to 1½ teaspoon cumin powder
- ✓1 to 2 teaspoons sugar ((adjust to taste))
- ✓1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
- ✓1 cup hot water
- ✓1 tablespoon kasuri methi ((dried fenugreek leaves))
- ✓½ cup heavy cream/whipping cream ((or 1x - ⅓ cup whole raw cashews, 30, refer notes))
- ✓3 tablespoons heavy cream ((or any cream))
- ✓3 tablespoons coriander leaves ((fine chopped))
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues. Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
- 2
Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours. Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden, for 10 to 12 mins.
- 3
Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds. Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
- 4
Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
- 5
Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.
- 6
Optional - Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.
- 7
Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
- 8
Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
- 9
Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
- 10
After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream . Stir well and cook for a few minutes until thick, creamy and aromatic.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Chicken Tikka Masala
Serve Chicken Tikka Masala with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Chicken Tikka Masala ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 483 kcal
- Carbohydrates: 10 g
- Cholesterol: 120 mg
- Fiber: 2 g
- Protein: 26 g
- Sodium: 728 mg
- Sugar: 6 g
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g