Chicken Tikka Masala is one of the most beloved Indian dishes worldwide—a perfect balance of smoky grilled chicken and a rich, creamy tomato-based curry. It’s slightly spicy, slightly tangy, and full of deep flavor. Here’s how you can make this restaurant favorite right at home!
Chicken Tikka Masala Recipe
Time: 1.5 hours (including marination)
Serves: 4
Ingredients:
For the Chicken Marinade (Tikka):
- 500g boneless chicken (thighs or breast, cut into chunks)
- 1/2 cup thick yogurt
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder (or paprika for milder flavor)
- 1 tsp ground cumin
- 1 tsp garam masala
- Salt to taste
For the Masala Sauce:
- 2 tbsp oil or ghee
- 1 onion, finely chopped
- 1 tbsp ginger garlic paste
- 2–3 tomatoes, pureed (or 1/2 cup canned tomato puree)
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp sugar (optional, to balance acidity)
- 1/2 cup heavy cream
- 1/4 cup cashew paste or 2 tbsp ground almonds (optional for richness)
- 1 tsp garam masala
- Salt to taste
- Fresh chopped cilantro (for garnish)
- A splash of water or stock (to adjust consistency)
Instructions:
- Marinate the Chicken:
In a bowl, mix all marinade ingredients. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour (or overnight for deeper flavor). - Cook the Chicken Tikka:
- Oven/Grill: Preheat your oven to 220°C (430°F). Place chicken pieces on a baking tray lined with foil and bake for 15–20 minutes until slightly charred.
- Stovetop: Sauté in a hot non-stick pan or grill pan until cooked and slightly smoky.
- Make the Masala Sauce:
Heat oil or ghee in a pan. Add chopped onion and sauté until golden brown. Add ginger garlic paste and cook for 1 minute until fragrant.
Stir in the tomato puree and cook until oil separates from the sides (5–7 minutes). - Add Spices & Creaminess:
Add ground coriander, cumin, turmeric, chili powder, and sugar (if using). Cook for a minute.
Stir in cashew paste (if using) and mix well. Add heavy cream and a little water or stock. Simmer gently for 5–10 minutes. - Combine Chicken with Sauce:
Add the grilled chicken tikka pieces to the simmering sauce. Sprinkle in garam masala and let it cook for another 5–7 minutes so everything blends beautifully. - Serve:
Garnish with chopped cilantro and a swirl of cream.
Serving Suggestions:
- Serve with basmati rice, naan, or jeera rice.
- Pair with raita, pickled onions, or cucumber salad for a fresh side.
Spice Tips:
- For less heat, reduce red chili powder and use more paprika.
- To increase heat, add chopped green chilies or chili flakes.
Pro Tip:
For extra smoky flavor, try the Dhungar method: heat a piece of charcoal until red-hot, place it in a small bowl in the curry, drizzle with ghee, and cover the pot for 2–3 minutes to infuse with smoke.
Chicken Tikka Masala is creamy, bold, and comforting—the perfect dish when you’re craving something special. Let me know if you want a quick version or a vegetarian spin too! 
