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Chicken Tikka Masala Recipe

This Chicken Tikka Masala is a flavor-packed delight! Creamy, aromatic, and easy to make, it's the perfect dish for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Chicken Marinade:

  • 2 pounds chicken (both thighs and breasts) cut into 1-inch cubes
  • 1/2 cup full-fat yogurt
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely grated garlic
  • 1/2 none lemon juice (about 1 to 1.5 tablespoons)
  • 1 teaspoon ground turmeric
  • 1.5 teaspoons ground Kashmiri chili powder
  • 1 teaspoon fenugreek (optional)
  • 1 to 1.5 teaspoons garam masala
  • 3 tablespoons ghee or oil
  • to taste none coarse salt and freshly cracked pepper

For the Sauce:

  • 1 peeled small-diced red onion
  • 1 seeded thinly sliced serrano pepper
  • 2 teaspoons Kashmiri chili powder
  • 3 cups tomato puree
  • 1 cup chicken stock
  • 2/3 cup heavy whipping cream
  • 1 teaspoon fenugreek (optional)
  • 1/2 cup finely minced fresh cilantro

Instructions

  • In a large mixing bowl, combine the chicken cubes, full-fat yogurt, grated ginger, grated garlic, lemon juice, turmeric, Kashmiri chili powder, fenugreek (if using), and garam masala. Season with salt and pepper. Mix well until the chicken is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
  • In a large skillet or Dutch oven, heat 3 tablespoons of ghee or oil over medium-high heat. Once hot, add the marinated chicken to the skillet in a single layer (you may need to do this in batches). Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add a bit more ghee or oil, if necessary. Add the diced red onion and sauté until softened, about 3-4 minutes. Stir in the grated ginger, grated garlic, and sliced serrano pepper. Cook for an additional minute until fragrant.
  • Sprinkle in the Kashmiri chili powder and garam masala. Stir well to combine with the onion mixture. Then, add the tomato puree and chicken stock, stirring until everything is incorporated and simmering.
  • Reduce the heat to low and stir in the heavy whipping cream, allowing it to meld with the tomato mixture. Gently return the cooked chicken to the skillet, ensuring it is well coated in the sauce. Allow everything to simmer together for an additional 10 minutes, letting the flavors develop.
  • If desired, sprinkle in the optional fenugreek and mix well. Taste the sauce and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with finely minced fresh cilantro.

Equipment

  • Large Mixing Bowl
  • Skillet or Dutch oven
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • Serving dish

Notes

  • Marinate the chicken overnight for deeper flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can freeze the dish for up to 3 months; thaw in the fridge overnight before reheating.