Go Back
A vibrant bowl of chicken tikka masala with creamy sauce and herbs

Proven way to grow Chicken Tikka Masala

This recipe provides a proven way to grow the flavors of Chicken Tikka Masala. It focuses on marinating the chicken for maximum taste and creating a rich, aromatic sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 0.5 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon salt
Tikka Masala Sauce
  • 2 tablespoons ghee or vegetable oil
  • 1 medium onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 15 oz canned crushed tomatoes
  • 0.5 cup water
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 0.5 cup heavy cream
  • 0.25 cup fresh cilantro chopped for garnish

Equipment

  • Large mixing bowl
  • Large skillet or grill pan
  • Spatula

Method
 

Marinate the Chicken
  1. Combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, and salt in a bowl.
  2. Mix well to coat the chicken and refrigerate for at least 30 minutes, or preferably for 2-4 hours.
Cook the Chicken
  1. Heat a large skillet or grill pan over medium-high heat with a tablespoon of ghee or oil.
  2. Add marinated chicken in a single layer and cook for 5-7 minutes per side until charred and cooked through.
Prepare the Sauce
  1. In the same skillet, add the remaining ghee or oil and sauté the chopped onion until softened, about 5 minutes.
  2. Stir in ginger-garlic paste and cook for 1 minute until fragrant, then add crushed tomatoes, water, garam masala, cumin, and coriander.
  3. Simmer the sauce for 10-15 minutes until it thickens, stirring occasionally.
Combine and Serve
  1. Stir in the cooked chicken and heavy cream into the sauce.
  2. Cook for another 5 minutes, allowing the flavors to meld, and garnish with fresh cilantro before serving with rice or naan.

Notes

For extra flavor, marinate the chicken overnight. Adjust chili powder to your preferred spice level. Serve with basmati rice or warm naan bread.