Chicken Tikka Masala Recipe

A close-up shot of Butter Chicken, generously garnished with fresh coriander, alongside a bed of fluffy white rice and a piece of naan bread. Chunks of chicken, coated in the flavorful sauce, are scattered throughout the dish.

4.99 from 398 votes

Chicken Tikka Masala Recipe

Chicken Tikka Masala is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Indian

Keyword: Chicken Curry, Chicken Tikka Masala, Indian curry

Servings: - 6 people

Calories: 580kcal

Author: Karina

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

US - Metric

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!

Notes

Tip: Don't forget to cook your chicken in smaller batches to prevent the meat from simmering in pan juices.

Sear In Batches sear the chicken in batches to avoid overcrowding, which ensures proper browning and prevents steaming. This step is key for the smoky flavor.

Adjusting Spice Levels: For less heat, reduce the Kashmiri chili powder. Add sugar or more cream to mellow the flavor if needed.

Nutrition