This Chicken Tikka Masala is just as good, if not better than restaurant bought curries! What makes it better? It can be made in one pan, with love, in the comfort of your very own kitchen.
This rich, creamy curry is so good, it could easily rival any Indian restaurant. Why go out when you can make it better at home? With aromatic, golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try.
HOW TO MAKE CHICKEN TIKKA MASALA
One of the best things about this recipe is that the ingredients are likely, already in your fridge or pantry. If not, they are easy to find in any grocery store!
Just like Butter Chicken, authentic Chicken Tikka Masala is usually made with yogurt marinated chicken. The chicken is then skewered and chargrilled, giving the meat an incredible charred flavour. To make it easier, I have put this entire dish together using one pot or pan/skillet.
CHICKEN BREAST OR THIGH
We are coating and marinating our chicken with an aromatic, spiced Tikka Masala yogurt using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak up all of the flavours.
Similarly to our Thai Chicken Satay, you can use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.
POT AND PAN
For the best charred results, use a well seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Sear your chicken in batches of two or three to avoid over crowding the pan. This helps to fry or char your chicken pieces instead of simmering them in pan juices.
The chicken will not be cooked through at this point because you are going to finish them in the sauce later on. This will allow the chicken to absorb all of the flavours from the Tikka Masala spices.
WHAT IS TIKKA MASALA SAUCE?
Chicken Tikka Masala is comprised of a tomato puree base with a handful of traditional Indian spices:
- Garam Masala
- Cumin
- Ground Coriander
- Turmeric
IS CHICKEN TIKKA MASALA SPICY?
If you can find Kashmiri Chili, use it! It’s a mild chili but intensifies the colour and adds a wonderful flavour to the Masala sauce. If you can’t find it, don’t worry. Any ground red chili powder or cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out all together for a less spicy curry.
DO I BLEND TIKKA MASALA SAUCE?
This is personal preference. Over the years, I’ve tried and made both options. In the image above, we blended the sauce and then strained it for a smooth lump free sauce like our Coconut Shrimp Curry.
I prefer the non-blended sauce. It’s easier and leaves you with less mess! Blending means the most crucial flavours are strained right out. You want to keep as much of that classic Tikka Masala flavour in your curry as possible.
WHAT TO SERVE WITH CHICKEN TIKKA MASALA
What is a curry without a steaming bowl of basmati rice? We can also recommend pairing your Chicken Tikka Masala with garlic butter rice and fresh homemade Naan bread or flatbread.
WATCH US MAKE THIS EASY CHICKEN TIKKA MASALA HERE:
Chicken Tikka Masala
Ingredients
For the chicken marinade:
- 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger fresh, crushed or minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onions or 1 large onion, finely diced
- 1 ½ tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree tomato sauce/Passata
- 1 teaspoon Kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 ¼ cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- ¼ cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Jasmin says
Is the tablespoon of ginger in the chicken marinade powder or grated like for the sauce?
Karina Carrel says
Hi Jasmin,
The tablespoon of ginger in the chicken marinade should be fresh ginger, either minced or grated, similar to what is used in the sauce. The recipe specifies “1 tablespoon ginger” for the marinade, which typically refers to fresh ginger rather than powdered ginger. Using fresh ginger will give the dish a better flavor and aroma. Thanks for the suggestion. I will update the post to save future confusion.
YTGamingCool says
cool
Ravi Gupta says
Will omitting the brown sugar make a significant difference?
Never use it and don’t want to buy it to use just in this recipe.
Tom Mozgala says
Hi Ravi,
Omitting the brown sugar from this Chicken Tikka Masala recipe won’t significantly alter the dish, as it’s mainly included to add a touch of sweetness that balances the tomato’s acidity and the spices’ heat. If you don’t want to buy brown sugar just for this recipe, you have a few options:
Skip It Entirely: The natural sweetness from the onions and cream can provide a similar effect, and many people might not notice the absence if you’re sensitive to added sugars.
Substitute with Alternatives: You can use a small amount of honey, maple syrup, or a pinch of white sugar if you already have these at home. These alternatives will provide a hint of sweetness without significantly changing the overall flavor.
Adjust as You Taste: As you cook the sauce, taste it and see if you feel it lacks sweetness or balance. Add a bit of an alternative sweetener only if needed.
Feel free to adjust according to what’s available in your pantry and your personal preference. Your Chicken Tikka Masala will still be delicious without the brown sugar!
Jane says
How many does this serve please
Tom Mozgala says
Hi Jane,
This Chicken Tikka Masala recipe typically serves about 4 to 6 people, depending on portion sizes and accompaniments. If you’re serving it with sides like naan or rice, it should comfortably feed 6 people. If you are serving larger portions or have guests with hearty appetites, it may serve closer to 4. Adjust as needed based on your specific needs and serving style!