Chicken Tikka Masala Recipe

Delight in a sumptuous Chicken Tikka Masala that delivers tender chicken immersed in a rich, creamy tomato sauce bursting with fragrant ginger garlic paste, warm spices, and fresh cilantro. With each bite, experience the cherished flavors of an authentic Indian restaurant meal wonderfully reimagined for a truly unforgettable family dinner.

I recently made my version of Chicken Tikka Masala and this recipe honestly blew me away. I used 1 lb boneless, skinless chicken thighs cut into chunks, combined with 1 cup plain yogurt, 2 tbsp lemon juice and 2 tbsp ginger garlic paste to create a savory marinade.

The nutritional benefits of lean chicken paired with protein-rich yogurt is amazing. I also added spices like 1 tsp ground cumin, 1 tsp turmeric powder, 1 tsp paprika and a pinch of garam masala that really give it that signature Indian flavor.

I then simmered the chicken in a sauce made of 1 large finely chopped onion, a can of crushed tomatoes and finished it off with ½ cup heavy cream and ½ cup water for consistency. Not only does this recipe deliver on taste but also on authentic Indian food nutritional values.

It reminded me of some of my favorite Tikka Masala recipe from when I first learned Indian cooking!

Why I Like this Recipe

I love that this recipe makes me feel like I’m dining at my favorite Indian restaurant right at home. The spices are so well balanced that every bite makes my taste buds do a happy dance. I also really like how the yogurt marinade makes the chicken super tender and full of flavor, like it’s been prepped with love way before it even hits the pan. Plus, the creamy tomato sauce ties everything together perfectly without being too heavy, which makes the dish hearty yet refreshing. Finally, I appreciate that despite all that fancy flavor, it’s really simple to whip up, so I can enjoy a restaurant quality meal even on busy nights.

Ingredients

• Chicken: Loaded with protein, the chicken becomes tender and juicy after a flavorful marinade.
• Plain yogurt: Plain yogurt provides tanginess, tenderizes meat, and adds healthy probiotics to the dish.
• Lemon juice: Fresh lemon juice cuts through richness with its bright, acidic zing.
• Ginger garlic paste: Ginger garlic paste boosts flavor depth and brings aroma with a spicy warmth.
• Crushed tomatoes: Crushed tomatoes add rich umami, sweetness, and a hearty base for the sauce.
• Heavy cream: Heavy cream lends smooth, velvety texture and mild sweetness to balance spices.
• Fresh cilantro: Fresh cilantro offers a zesty finish with a burst of herbal, fresh flavor.
• Vegetable oil: Vegetable oil sears ingredients evenly, locking in flavors for a perfectly cooked dish.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger garlic paste, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp garam masala, divided
• Salt to taste, divided between marinade and sauce
• 2 tbsp vegetable oil or butter
• 1 large onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• ½ cup heavy cream
• ½ cup water (more if needed)
• Fresh cilantro, chopped for garnish

How to Make this

1. In a large bowl, mix the yogurt, lemon juice, 1 tbsp ginger garlic paste, cumin, coriander, turmeric, paprika, half the garam masala and some salt. Add the chicken chunks and toss them well. Let it marinate for at least 30 minutes if you can.

2. Heat the vegetable oil or butter in a pan over medium-high heat. Add the finely chopped onion and sauté until they become soft and just a little browned.

3. Now stir in the remaining ginger garlic paste, and cook for a minute till it becomes fragrant.

4. Pour in the crushed tomatoes along with the remaining garam masala and a pinch more salt. Let this simmer for about 5 minutes so the flavors can mix.

5. Carefully add the marinated chicken to the pan making sure not to splash the sauce and stir well so the chicken gets coated.

6. Once the chicken starts to cook, stir in the heavy cream. If the sauce seems too thick, add water gradually up to ½ cup.

7. Bring the mixture to a gentle simmer and let it cook for around 10 to 15 minutes till the chicken is fully cooked and tender.

8. Give the sauce a good stir from time to time and if needed adjust the salt to your taste.

9. Once done, sprinkle a generous amount of chopped fresh cilantro on top.

10. Serve hot with your favourite rice or naan and enjoy this delicious meal like you’re at your favorite Indian restaurant!

Equipment Needed

1. Large mixing bowl for marinating the chicken
2. Measuring spoons to get the right amount of spices and ginger garlic paste
3. Measuring cups to measure yogurt, heavy cream and water
4. Chef’s knife to cut the chicken, onion and cilantro
5. Cutting board to chop vegetables and meat safely
6. Large pan to cook the onion, tomato sauce, chicken, and cream
7. Stirring spoon or spatula for mixing the sauce thoroughly
8. Can opener for the canned crushed tomatoes

FAQ

Chicken Tikka Masala Recipe Substitutions and Variations

• Instead of plain yogurt, you can use Greek yogurt or even coconut yogurt if you’re trying something a bit different
• If you don’t have heavy cream, you can swap in full fat coconut milk or evaporated milk for that creamy texture
• Don’t have ginger garlic paste? Just mince up some garlic and grate fresh ginger instead
• You can replace crushed tomatoes with blended fresh tomatoes if you prefer a fresher taste
• Instead of water, try using chicken broth to give the sauce a richer flavor

Pro Tips

1. Try marinating the chicken for a longer time if you can–overnight really helps the flavors get more intense.
2. When you’re sautéing the onions, keep a close eye on them so that they just turn a light brown; burnt bits can make the sauce taste bitter.
3. Add the cream slowly and on a low simmer to avoid any chance of curdling; stirring constantly helps.
4. If the sauce seems too thick, add a bit of water gradually until you reach the right consistency, rather than dumping it all in at once.