Name: Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: Indian
Ingredients: 600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (1.2″) cubes; 1/2 cup plain full-fat yoghurt (Greek yoghurt works well); 6 cloves garlic, minced (~1.5 tbsp); 1 tbsp fresh ginger, grated; 1 tsp garam masala; 1 tsp salt; 1 tsp cumin; 1 tsp ground coriander; 1 tsp paprika (sweet, normal, or smoky); 1 tbsp vegetable oil; 1/8 tsp cayenne pepper (optional); Pinch black pepper; 2 tsp lemon juice; 1–2 tbsp oil; 2 tsp turmeric; 1 tbsp garam masala; 2 tsp coriander; 1 tsp cumin; 1/8 tsp cardamom powder; 1/8 tsp cayenne pepper; 3 tbsp (65ml) vegetable oil; 30g (2 tbsp) unsalted butter or ghee; 1 onion, finely chopped (brown, white, or yellow); 1 tsp salt; 2 tbsp fresh ginger, grated; 6 cloves garlic, crushed or grated; 1 tbsp paprika (not smoked); 1 2/3 cups (400ml) tomato passata; 1 2/3 cups (400ml) water; 100ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)

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Introduction

Chicken Tikka Masala is a rich and flavorful dish featuring tender marinated chicken in a creamy spiced tomato sauce. This classic recipe brings a perfect balance of smoky, tangy, and aromatic flavors that’s perfect for a cozy dinner.

A black bowl is filled with a base layer of white rice, topped with a thick orange curry sauce containing browned chunks of meat. On the right side of the bowl, a piece of soft naan bread is folded and placed partially on the rice and sauce, with small green herb bits sprinkled on the curry and naan. The background shows a white marbled texture with a spoon and a small white bowl of chopped green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g / 1.2lb boneless, skinless chicken thigh, cut into 3cm / 2.2″ cubes
1/2 cup plain yoghurt (full fat preferred, Greek is fine)
6 cloves garlic, minced (~1.5 tbsp)
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp salt
1 tsp cumin
1 tsp ground coriander
1 tsp paprika (sweet, normal or smoky)
1 tbsp vegetable oil
1/8 tsp cayenne pepper (optional)
Pinch black pepper
2 tsp lemon juice
1–2 tbsp oil
2 tsp turmeric
1 tbsp garam masala
2 tsp coriander
1 tsp cumin
1/8 tsp cardamom powder
1/8 tsp cayenne pepper
3 tbsp (65ml) vegetable oil
30g / 2 tbsp unsalted butter or ghee
1 onion, finely chopped (brown, white, or yellow)
1 tsp salt
2 tbsp fresh ginger, grated
6 cloves garlic, crushed or grated
1 tbsp paprika (not smoked)
1 2/3 cups (400ml) tomato passata (tomato puree)
1 2/3 cups (400ml) water
100ml (1/3 cup + 1 tbsp) cream (thickened or pure)
1 tsp sugar
50g / 3 tbsp unsalted butter or ghee
Basmati rice, to serve

Instructions

Step 1: Combine all ingredients except the chicken in a bowl and mix well. Add the chicken pieces and turn to coat fully. Cover with cling wrap and marinate in the fridge overnight or for at least 3 hours.
Step 2: Heat 1 tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken, spreading out the pieces. Leave for 2 minutes or until charred on one side, then turn and char the other side. Remove to a bowl. Repeat with remaining chicken, adding more oil if needed.
Step 3: Wipe the skillet clean with paper towels (or use a pot with a lid). Reduce heat to medium-high, then add oil and butter. When butter melts, add onions, ginger, and salt. Cook, stirring constantly to avoid burning, until ginger is golden and onions smell sweet (about 5–7 minutes).
Step 4: Lower heat to medium. Add garlic and paprika, cooking for 2 minutes more. Then add the curry sauce spices and cook for an additional 2 minutes, stirring continuously.
Step 5: Pour in the tomato passata and water, stir to combine. Bring to a simmer, cover, and reduce heat to low. Let simmer for 15 minutes, stirring occasionally.
Step 6: Transfer the curry sauce to a bowl and puree with a stick blender until smooth.
Step 7: Return the sauce to the skillet. Stir in cream, sugar, and butter, allowing the butter to melt. Add the cooked chicken and simmer for a few minutes until the chicken is cooked through.
Step 8: Optionally, sprinkle a pinch of extra garam masala before serving. Serve over basmati rice. For an extra touch, garnish with fresh coriander or cilantro and try pairing it with No Yeast Flatbread for a quick naan alternative.

Tips & Variations

Marinating the chicken overnight enhances flavor and tenderness, but even 3 hours will make a difference.
Use full-fat Greek yoghurt for a creamier marinade and richer taste.
For a smoky flavor, grill the chicken instead of pan-frying.
Adjust cayenne pepper to your heat preference or omit for mild spice.
For a dairy-free version, substitute cream and butter with coconut milk and oil.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if it thickens too much. You can also freeze it for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A black bowl filled with plain white rice as the bottom layer, topped with large pieces of chicken covered in a thick, smooth, orange-colored curry sauce. The curry has a creamy texture and is sprinkled with small green herb leaves on top, adding contrast. On the side of the bowl, there are pieces of soft, light beige flatbread with some green herb pieces. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh?

Yes, you can use chicken breast, but thighs remain juicier and more flavorful after cooking. If using breast, avoid overcooking to keep it tender.

What is the best way to cook the chicken for this recipe?

Pan-frying the chicken over high heat to get a charred exterior works well for this recipe, but grilling or broiling can also add a great smoky flavor that complements the sauce beautifully.