Chicken Tikka Masala

5 from 3 votes

Chicken Tikka Masala

Chicken Tikka Masala — tender, marinated chicken swimming in a rich, creamy, spice-loaded tomato sauce. This homemade version delivers all the cozy restaurant flavor you love, with simple ingredients and no special skills required. Better stock up on naan, you’re going to want to mop up every last drop.

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

Storage: Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Reheat gently on the stove over low heat, adding a splash of cream or water if needed to loosen the sauce.
Chicken Thighs vs Breast: Thighs stay juicier and are harder to overcook, but chicken breast works too if you prefer, just watch the cook time closely.
Kashmiri Chili Powder: Adds beautiful color and gentle warmth. If you can’t find it, you can substitute a mix of paprika and a small pinch of regular chili powder.
Grill/Broil Tip: Keep an eye on the chicken! You want a little char for flavor, but not a cremation ceremony.
Cream Substitute: You can swap heavy cream with full-fat coconut cream if you want a dairy-free version, it’ll give a slightly different (but still delicious) flavor.
Rice + Naan: This sauce demands a carb to mop it up. Serve with fluffy basmati rice or my homemade [Naan Bread] for the full experience!

Nutrition