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Chicken Tikka Masala

This Chicken Tikka Masala features tender chicken marinated in spices and simmered in a rich, creamy sauce, perfect for impressing family and friends.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1.5 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon salt
For the Sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 small onions, finely diced
  • 1.5 tablespoons finely grated garlic
  • 1 tablespoon finely grated ginger
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric turmeric powder
  • 1 teaspoon ground coriander
  • 400 g tomato puree (or passata)
  • 1 teaspoon Kashmiri chili powder (optional, for color and flavor)
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt
  • 1.25 cups heavy cream (or evaporated milk for a lighter option)
  • 1 teaspoon brown sugar
  • 1/4 cup water (if needed)
  • 4 tablespoons fresh cilantro (coriander), chopped, for garnish

Method
 

Marinate the Chicken
  1. In a large bowl, mix the plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt until well combined.
  2. Place the chicken pieces into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
Cook the Chicken
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
  2. Add marinated chicken in batches, cooking about 3 minutes on each side until browned.
  3. Remove from pan.
Prepare the Sauce
  1. In the same pan, melt 2 tablespoons of butter over medium heat.
  2. Add diced onions and sauté for 3 minutes.
  3. Stir in grated garlic and ginger, cooking for 1 minute.
  4. Add garam masala, ground cumin, turmeric powder, and ground coriander, cooking for 20 seconds.
  5. Pour in tomato puree, Kashmiri chili powder, red chili powder, and salt.
  6. Let simmer for 10-15 minutes.
Combine Chicken and Sauce
  1. Stir in heavy cream and brown sugar.
  2. Add chicken back into the pan and cook for 8-10 minutes until cooked through.
Serve
  1. Top with chopped cilantro.

Notes

For extra tenderness, let the chicken marinate overnight. Adjust the amount of chili powder according to your spice preference. If you prefer a lighter version, substitute heavy cream with evaporated milk. Ensure to sauté the spices quickly to release their flavors but avoid burning them.