Chicken Tikka Masala ranks among the most popular Indian dishes worldwide, celebrated for its rich, creamy tomato-based sauce and succulent, well-seasoned chicken. This comforting dish combines aromatic spices with a luscious sauce that’s perfect for pairing with fluffy rice or warm naan. Whether you’re new to Indian cooking or a seasoned home chef, this recipe will guide you step-by-step to create a restaurant-quality Chicken Tikka Masala right in your kitchen. Get ready for a dish that’s as satisfying to prepare as it is to enjoy!
Why You’ll Love This Chicken Tikka Masala
This recipe delivers everything you want in Chicken Tikka Masala—succulent chicken, a deeply flavorful masala paste, and a rich, creamy sauce. It’s easy to prepare, customizable to your spice preference, and tastes even better the next day as the flavors meld. Plus, the homemade masala paste means you’re getting fresh, vibrant flavors that store-bought sauces can’t compete with. Whether it’s a weeknight dinner or a special gathering, this dish will impress every time.
Ingredients
For the Chicken Tikka Masala:
2 pounds of boneless, skinless chicken breasts, cut into small, bite-sized pieces
¼ cup homemade masala paste (see below)
½ cup plain yogurt
1–2 tablespoons oil
2 cups tomato puree
1 cup heavy cream (or one 14-ounce can regular coconut milk)
1–2 teaspoons kosher salt
2 cups rice, cooked according to package instructions
¼ cup fresh cilantro, chopped
For the Masala Paste:
2 onions (about 3 cups when chopped)
5 cloves garlic
2-inch piece of fresh ginger
3 tablespoons garam masala
1 tablespoon each chili powder, turmeric, and cumin
½ teaspoon ground cloves
2 teaspoons kosher salt
½ teaspoon cayenne pepper (adjust for heat preference)
Small handful of cilantro stems
Juice of one lemon
Step-by-Step: How to Make Chicken Tikka Masala
Prepare the Masala Paste:
In a food processor, blend onions, garlic, ginger, spices, salt, cilantro stems, and lemon juice until smooth. Reserve ¼ cup of the paste for this recipe and freeze the remaining portion for later use.Marinate the Chicken:
Toss the chicken pieces with 1–2 tablespoons of masala paste and yogurt. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.Cook the Rice:
Prepare the rice according to package instructions so it’s ready when the curry is done.Cook the Chicken:
Warm oil in a large, deep skillet over medium-high heat. Add the marinated chicken in batches, searing until golden brown on the outside. Remove and set aside. (Chicken will finish cooking in the sauce.)Make the Sauce:
In the same skillet, cook 2–3 tablespoons of masala paste for a few minutes to release its aroma. Stir in tomato puree and return the browned chicken to the pan. Simmer for 10–15 minutes, allowing the chicken to cook through completely.Finish the Dish:
Stir in heavy cream or coconut milk, adjust salt to taste, and let the sauce thicken slightly.Serve:
Spoon the Chicken Tikka Masala over a bed of hot rice and garnish with fresh cilantro.
Helpful Tips
Prep Ahead: Make a big batch of masala paste and freeze in portions for quick weeknight dinners.
Thicker Sauce: Simmer uncovered for a few extra minutes to reduce the sauce for a creamier consistency.
Marinating Longer: For deeper flavor, marinate the chicken overnight.
Substitutions and Variations
Dairy-Free: Use full-fat coconut milk instead of cream and dairy-free yogurt for marination.
Protein Swap: Replace chicken with paneer or chickpeas for a vegetarian version.
Spice Adjustment: Increase or decrease cayenne for your preferred spice level.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, cool the dish completely before transferring it to freezer-safe containers for up to 2 months. Reheat gently on the stovetop or microwave with a splash of water or cream to revive the sauce.
Nutritional Information
Estimated per serving (based on 6 servings):
Calories: ~420
Protein: 34g
Fat: 20g
Carbohydrates: 30g
Fiber: 3g
Sugar: 6g
Serving Suggestions
Pair your Chicken Tikka Masala with fluffy basmati rice, warm naan, or roti for an authentic Indian dining experience. Add a side of cucumber raita or a fresh salad to balance the richness of the curry.
Frequently Asked Questions About Chicken Tikka Masala
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicy and are a great option for this recipe.
Is this dish very spicy?
The heat level is moderate, but you can easily adjust by reducing the cayenne or chili powder.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors develop. Store it in the fridge and reheat before serving.
Do I need a food processor for the paste?
A food processor makes it easy, but a blender or even a mortar and pestle will work in a pinch.
Can I freeze Chicken Tikka Masala?
Yes! Cool completely before freezing. Thaw in the fridge overnight and reheat gently.
Conclusion
Wishing you joyful cooking adventures, and thank you for being part of our wonderful food-loving community! I truly enjoy preparing this Chicken Tikka Masala, and I hope it brings warmth and joy to your table. Its creamy texture, aromatic spices, and tender chicken make it a family favorite that’s perfect for any occasion. I can’t wait for you to try it, and I’d love to hear how it turns out in your kitchen. Happy cooking!
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Chicken Tikka Masala
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Chicken Tikka Masala – a rich, creamy Indian curry made with tender chicken simmered in a spiced tomato sauce. Perfect for pairing with rice or naan, this easy homemade recipe brings restaurant-quality flavors to your kitchen.
Ingredients
For the Chicken Tikka Masala:
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
¼ cup homemade masala paste (see below)
½ cup plain yogurt
1–2 tablespoons oil
2 cups tomato puree
1 cup heavy cream (or one 14-ounce can regular coconut milk)
1–2 teaspoons kosher salt
2 cups cooked rice
¼ cup fresh cilantro, chopped
For the Masala Paste:
2 onions (about 3 cups when chopped)
5 cloves garlic
2-inch piece of fresh ginger
3 tablespoons garam masala
1 tablespoon each chili powder, turmeric, and cumin
½ teaspoon ground cloves
2 teaspoons kosher salt
½ teaspoon cayenne pepper (adjust to taste)
Small handful of cilantro stems
Juice of one lemon
Instructions
Prepare the Masala Paste:
In a food processor, blend onions, garlic, ginger, spices, salt, cilantro stems, and lemon juice until smooth. Reserve ¼ cup of the paste for this recipe and freeze the remaining portion for later use.Marinate the Chicken:
Toss the chicken pieces with 1–2 tablespoons of masala paste and yogurt. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.Cook the Rice:
Prepare the rice according to package instructions so it’s ready when the curry is done.Cook the Chicken:
Warm oil in a large, deep skillet over medium-high heat. Add the marinated chicken in batches, searing until golden brown on the outside. Remove and set aside. (Chicken will finish cooking in the sauce.)Make the Sauce:
In the same skillet, cook 2–3 tablespoons of masala paste for a few minutes to release its aroma. Stir in tomato puree and return the browned chicken to the pan. Simmer for 10–15 minutes, allowing the chicken to cook through completely.Finish the Dish:
Stir in heavy cream or coconut milk, adjust salt to taste, and let the sauce thicken slightly.Serve:
Spoon the Chicken Tikka Masala over a bed of hot rice and garnish with fresh cilantro.
Notes
For deeper flavor, marinate the chicken overnight.
Make a big batch of masala paste and freeze for future meals.
Use coconut milk and dairy-free yogurt for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion
- Calories: ~420
- Sugar: 6g
- Carbohydrates: 30g
- Protein: 34g