Chicken Tikka Masala

Chicken tikka masala is a dish that captures the essence of spice and creaminess in every bite. The tender marinated chicken combined with a velvety tomato-based sauce creates a symphony of flavors perfect for any dinner table.

Have you ever wondered what makes this dish one of the most loved Indian curries worldwide? Its balance of rich spices and smooth creaminess offers a taste that is both bold and comforting.

What makes this dish unforgettable?

• The marinade infuses the chicken with deep, aromatic spices, ensuring each bite is flavorful.
• The creamy tomato sauce balances the heat, creating a smooth and rich texture.
• Fresh cilantro adds a pop of color and herbal freshness to the final dish.

Ingredients and quantities

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• Fresh cilantro for garnish

How to make this flavorful dish

Start by preparing the marinade. In a large bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, cayenne pepper, and salt.

Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate the chicken for at least 1 hour, or ideally overnight for maximum flavor.

Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet and bake for 15-20 minutes until the pieces are cooked through and slightly charred.

While the chicken bakes, heat vegetable oil in a large skillet over medium heat. Sauté the chopped onion until golden brown, which should take about 5-7 minutes.

Once the onions are ready, stir in the crushed tomatoes and cook for another 5 minutes to meld the flavors. Lower the heat and slowly add the heavy cream, stirring until the sauce becomes smooth and creamy.

Add the baked chicken to the sauce and let it simmer for 10 minutes, allowing the chicken to absorb the rich flavors of the curry. Serve hot, garnished with fresh cilantro.

What to serve with it

Basmati rice is a classic pairing that complements the creamy sauce perfectly. Naan bread is another excellent choice for scooping up every bit of the flavorful curry. For a refreshing side, consider a cucumber salad to counterbalance the spices.

Storage and leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream if needed to restore the sauce’s texture. Avoid freezing, as the cream may separate upon thawing.

Ingredient substitutions

Swap chicken thighs with chicken breasts for a leaner option while maintaining tenderness. If you prefer a milder dish, reduce the cayenne pepper or omit it entirely.

Chicken Tikka Masala

A flavorful and creamy chicken dish marinated in spices and yogurt, then baked and simmered in a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 600

Ingredients Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper adjust to taste
• salt to taste
• 2 tablespoons vegetable oil
• 1 large onion finely chopped
• 1 can crushed tomatoes 14 ounces
• 1 cup heavy cream
• fresh cilantro for garnish

Method

 

1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, cayenne pepper, and salt.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 15-20 minutes, until cooked through and slightly charred.
4. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
5. Stir in the crushed tomatoes and cook for an additional 5 minutes, allowing the flavors to meld.
6. Lower the heat and add the heavy cream, stirring until well combined.
7. Add the cooked chicken to the sauce and simmer for 10 minutes, allowing the chicken to absorb the flavors.
8. Serve hot, garnished with fresh cilantro, alongside basmati rice or naan.

Notes

For a spicier dish, increase the amount of cayenne pepper.

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨