Chicken Tikka Masala

5 from 3 votes

Chicken Tikka Masala

This Chicken Tikka Masala recipe features tender chunks of chicken enveloped in a creamy, spiced tomato sauce. Each bite is a blend of warm spices, tangy tomato, and rich cream, creating a symphony of flavors that dance on your palate. It's surprisingly simple to make and is perfect for a cozy family dinner or when you want to impress guests.

Prep Time20

Cook Time40

Marinating Time1

Total Time2

Course: Dinner

Cuisine: Indian

Keyword: chicken tikka masala

Servings:

Calories: 523kcal

Author: Joanna Cismaru

Equipment

Ingredients

For the Chicken Tikka

1½ pounds chicken thighs boneless and skinless, cut into bite-size pieces
1 cup plain yogurt
1 tablespoon lemon juice freshly squeezed
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon Kashmiri chili powder
1 teaspoon tandoori masala
2 teaspoons black pepper ground
1 tablespoons fresh ginger minced
2 cloves garlic minced
1 teaspoon salt

For the Sauce

2 tablespoons butter
1 clove garlic minced
½ teaspoon Kashmiri chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garam masala
8 ounces tomato sauce or Passata
1 cup heavy cream
salt to taste
fresh cilantro for garnish

For Serving

cooked rice
naan bread

US Customary - Metric

Instructions

In a large bowl, mix together yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic and salt. Stir in the chicken pieces, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat a grill or a broiler. Place chicken on skewers, discarding the marinade. Grill or broil the chicken, turning occasionally, until cooked through, about 10-15 minutes. Set aside.
Heat the butter in a large skillet over medium heat. Add the garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in the cream and simmer on low heat until sauce thickens, about 20 minutes.
Add the grilled chicken, and simmer for 10 more minutes. Season with salt to taste.
Garnish with chopped cilantro and serve with cooked rice or warm naan bread.

Video

Notes

Spice Adjustments: Feel free to modify the amount of Kashmiri chili powder and black pepper to suit your preferred spice level. The dish can be made milder or spicier according to taste.
Marination Time: For the best flavor, marinate the chicken for at least 1 hour. For even more depth, marinate overnight in the refrigerator.
Chicken Choices: While boneless, skinless chicken thighs are recommended for their juiciness, you can also use chicken breast for a leaner option.
Sauce Consistency: If the sauce is too thick after adding the cream, you can thin it out with a little water or chicken broth to achieve your desired consistency.
Garnish Options: Garnish with fresh cilantro for a burst of color and freshness. A squeeze of lemon juice can also be added just before serving for an extra tangy flavor.

Nutrition