Chicken Tikka Masala is a beloved Indian-inspired dish featuring tender, marinated chicken in a creamy, spiced tomato sauce. Here’s a detailed recipe to make it at home:
Chicken Tikka Masala Recipe
Ingredients (Serves 4-6)
For the Chicken Marinade:
- 500g (1 lb) boneless chicken (thighs or breast), cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika or Kashmiri red chili powder (for color)
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the Sauce:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2-3 tomatoes, pureed (or 1 cup canned tomato puree)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika or Kashmiri red chili powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 1/4 cup cashew paste (optional, for extra creaminess)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro (coriander leaves), chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, coriander, paprika, garam masala, lemon juice, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 1 hour (or overnight for best results).
- Cook the Chicken:
- Preheat the oven to 200°C (400°F) or use a grill pan.
- Thread the marinated chicken onto skewers or place them on a baking tray.
- Bake or grill for 15-20 minutes until the chicken is cooked through and slightly charred. Set aside.
- Prepare the Sauce:
- Heat oil or ghee in a large pan over medium heat.
- Add the chopped onion and sauté until golden brown.
- Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.
- Add the cumin, coriander, turmeric, paprika, garam masala, and salt. Mix well.
- Combine Chicken and Sauce:
- Add the grilled chicken pieces to the sauce and stir to coat them.
- Pour in the heavy cream and cashew paste (if using). Stir well and let it simmer for 10-15 minutes on low heat.
- Add sugar if needed to balance the acidity of the tomatoes.
- Garnish and Serve:
- Garnish with fresh cilantro.
- Serve hot with naan, roti, or steamed basmati rice.
Tips
- For a smokier flavor, use a charcoal grill or add a piece of burning charcoal to the curry (dhungar method).
- Adjust the spice levels to your preference.
- If you don’t have cashew paste, you can blend soaked cashews with a little water to make a smooth paste.
Enjoy your homemade Chicken Tikka Masala! 😊
