Chicken Tikka Masala – A Creamy, Spiced Indian Classic

Chicken Tikka Masala is one of the most iconic and beloved Indian dishes worldwide. Tender chunks of marinated, grilled chicken are simmered in a luscious, spiced tomato cream sauce that’s rich in flavor yet balanced and comforting.

Though it has roots in Indian cuisine, Chicken Tikka Masala gained massive popularity in the UK and is often considered a cultural hybrid. It combines char-grilled meatiness with warming spices and a buttery, tangy tomato base, making it a favorite in both Indian restaurants and home kitchens.

This homemade version uses simple ingredients to recreate the authentic depth of flavor with tender, juicy chicken and a bold, aromatic sauce.

Ingredients Overview

This dish is made in two parts: the marinated chicken (tikka) and the masala (sauce). Here’s what you’ll need:

For the Chicken Marinade:

• Boneless Skinless Chicken Thighs: Juicier and more forgiving than breasts. Cut into bite-sized chunks.

• Greek Yogurt: Tenderizes the meat and clings to spices.

• Garlic & Ginger: Classic aromatics.

• Garam Masala, Cumin, Paprika, Turmeric: Deeply flavor the chicken.

• Lemon Juice: Adds brightness and balances richness.

• Salt: For seasoning.

For the Masala Sauce:

• Onion: Provides sweetness and body.

• Garlic & Ginger: For that signature Indian base.

• Tomato Purée or Crushed Tomatoes: Forms the base of the sauce.

• Cream: Adds richness and mellow texture. Coconut milk can be used as a dairy-free option.

• Garam Masala, Cumin, Coriander, Paprika, Chili Powder: Build heat, aroma, and complexity.

• Butter or Ghee: Adds lusciousness and depth.

• Fresh Cilantro: For garnish and herbaceous lift.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine:

• 1½ lbs boneless chicken thighs, cut into chunks

• ¾ cup Greek yogurt

• 2 tbsp lemon juice

• 1 tbsp grated ginger

• 1 tbsp minced garlic

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp turmeric

• 1 tsp salt

Mix well, cover, and refrigerate for at least 1 hour, preferably overnight.

2. Cook the Chicken

Preheat oven to 425°F or heat a grill pan.

Spread chicken on a foil-lined baking sheet or skewer and grill. Cook for 15–18 minutes, turning once, until slightly charred. Alternatively, sauté in a hot pan until browned and just cooked through. Set aside.

3. Prepare the Masala Sauce

In a large skillet or Dutch oven, heat 2 tbsp butter or ghee over medium heat.

Add:

• 1 finely chopped onion

• Sauté until golden (8–10 minutes). Add:

• 1 tbsp grated ginger

• 1 tbsp minced garlic

Cook 1–2 minutes, then stir in:

• 1½ tsp garam masala

• 1 tsp ground cumin

• 1 tsp coriander

• 1 tsp paprika

• ½ tsp chili powder (adjust to taste)

Toast spices briefly to release aroma.

4. Add Tomatoes and Simmer

Stir in:

• 1 (15 oz) can tomato purée or crushed tomatoes

• Simmer for 10 minutes to reduce and concentrate the sauce. Stir occasionally.

5. Add Cream and Chicken

Lower heat and stir in:

• ¾ cup heavy cream (or coconut milk for dairy-free)

Simmer gently, then add the grilled chicken and any juices. Simmer for 8–10 minutes until thickened and chicken is tender.

Taste and adjust salt or spice as needed.

6. Finish and Serve

Garnish with chopped cilantro. Serve hot with steamed basmati rice, naan, or jeera rice.

Tips, Variations & Substitutions

• Dairy-Free: Use coconut milk and coconut yogurt in marinade and sauce.

• Extra Creamy: Stir in a spoon of butter or splash of cream at the end.

• Spicier: Add extra chili powder or a fresh chopped green chili.

• Vegetarian Option: Use paneer or roasted cauliflower instead of chicken.

• Shortcut: Use precooked grilled chicken and focus on making just the sauce.

Serving Ideas & Occasions

Chicken Tikka Masala is a showstopper for:

• Dinner Parties – Serve family-style with naan, raita, and chutney

• Weeknight Comfort Food – Make the sauce ahead, add grilled chicken fresh

• Meal Prep – Keeps well and flavors deepen over time

• Celebrations – A dish that feels festive but approachable

Pair with:

• Basmati or Jeera Rice

• Warm Garlic Naan or Paratha

• Cucumber Raita or Pickled Onions

• A glass of chilled mango lassi or sparkling water with lime

Nutritional & Health Notes

While rich, Chicken Tikka Masala can be adjusted to fit a range of diets:

Per serving (1 of 4, with cream):

• Calories: ~450–550

• Protein: ~35–40g

• Carbs: ~10–15g

• Fat: ~30g

Make it lighter by:

• Using chicken breast

• Using light coconut milk or half-and-half

• Skipping butter or using less oil

This dish is naturally gluten-free when paired with rice or GF flatbread.

FAQs

Q1: Can I use chicken breast instead of thighs?

A1: Yes! Chicken breast works well, but be careful not to overcook it—thighs are more forgiving and stay juicier.

Q2: Can I freeze Chicken Tikka Masala?

A2: Absolutely. Cool completely and freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Q3: What makes it different from butter chicken?

A3: Butter chicken is typically milder and sweeter, with more cream and butter. Tikka masala has a spicier, more tomato-forward sauce with stronger seasoning.

Q4: Can I make it in an Instant Pot?

A4: Yes. Sauté onions, garlic, and spices on sauté mode. Add tomatoes and raw marinated chicken, pressure cook for 8 minutes, then stir in cream after release.

Q5: Is this an authentic Indian recipe?

A5: It’s a fusion dish with roots in Indian cooking, but it’s more commonly found in UK Indian restaurants. Still, the technique and spices are very much Indian.

Q6: Can I make it ahead?

A6: Definitely. It tastes even better the next day as the flavors meld. Just reheat gently and add a splash of cream if needed.

Q7: Can I skip the yogurt marinade?

A7: The yogurt is important for tenderizing and flavor. If needed, substitute with sour cream, coconut yogurt, or just marinate in spices and lemon juice.

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