Chicken Tikka Masala Recipe
Tender grilled chicken pieces bathed in a luxuriously creamy tomato sauce spiced just right—this Chicken Tikka Masala Recipe brings authentic Indian flavors straight to your kitchen in under an hour.
Introduction to Chicken Tikka Masala
Chicken Tikka Masala is a classic Indian Cuisine staple: juicy chunks of tandoori chicken dunked in a rich, creamy tomato sauce. What makes this Masala Recipe unique? It balances warming Indian Spices (like garam masala and cumin) with a touch of sweetness and tang, creating a Flavorful dish that’s both comforting and celebratory. You know what I love most? How the yogurt marinade tenderizes the chicken while the smooth Creamy Sauce clings to every bite. I first discovered this Authentic Dish on a chilly winter evening in Delhi, and ever since, I serve it whenever family gathers—December potlucks or cozy weeknight dinners alike.
Why You’ll Love This Recipe
- Authentic Chicken Tikka Masala Recipe you can make at home—no restaurant trip required
- Creamy Tomato Sauce that’s velvety without being overly heavy
- Grilled Chicken pieces marinated in yogurt and zesty spices—lean protein at its best
- Ready in under an hour (plus a brief marinating window)
- Perfect balance of warmth from chili and comfort from cream—adjust spice level any way you like
- Uses pantry-friendly Indian Spices—garam masala, cumin, paprika, turmeric
- Leftovers taste even better the next day (hello, lunchbowls!)
- Easily customizable for dairy-free, vegan, or slow-cooker versions
- Brings vibrant color and aroma to your table—ideal for dinner parties
Ingredients
• 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1″ cubes
• 1 cup whole-milk Greek yogurt (for extra creaminess)
• 2 Tbsp lemon juice (freshly squeezed)
• 3 cloves garlic, minced (or 1½ tsp jarred)
• 1″ piece fresh ginger, grated (use a microplane for ease)
• 2 tsp garam masala (I like McCormick or Frontier Co-op brands)
• 1 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• ½ tsp turmeric
• ½ tsp chili powder (or more for a spicier kick)
• Salt & black pepper, to taste
• 2 Tbsp vegetable oil or ghee (ghee adds a nutty depth)
• 1 large yellow onion, finely chopped
• 1 can (14 oz) crushed tomatoes (or 2 cups fresh, chopped Roma)
• 1 cup heavy cream or full-fat coconut milk (dairy-free sub)
• 1 tsp sugar or honey (balances the acidity)
• 2 Tbsp fresh cilantro, chopped (plus extra for garnish)
(Image tip: Use fresh, firm chicken; look for bright-red paprika, not pale.)
Directions
-
Marinate the chicken
In a large bowl, whisk yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Toss chicken cubes until evenly coated. Cover and refrigerate 30–60 minutes (or up to overnight for deeper flavor). -
Grill or sear the chicken
Heat a cast-iron skillet or outdoor grill over medium-high heat. Brush with oil. Cook chicken in batches, about 3 minutes per side, until lightly charred but not fully cooked through. Transfer to a plate and set aside—carry-over heat will finish cooking later. -
Build the sauce
In the same pan, add a splash more oil if needed. Sauté onion over medium heat until translucent (5–6 minutes). Stir in garlic and ginger, cooking 1 minute until fragrant. Sprinkle in remaining garam masala, cumin, paprika, and turmeric—toast for 30 seconds to wake up those Spices. -
Add tomatoes and simmer
Pour in crushed tomatoes, scraping up any browned bits from the pan. Bring to a gentle boil, then reduce heat and simmer uncovered 8–10 minutes, stirring occasionally until sauce thickens. -
Stir in cream and sugar
Lower heat to medium-low. Slowly swirl in heavy cream (or coconut milk) and sprinkle sugar. Taste and adjust salt or chili powder. The sauce should be luscious—neither too runny nor too stiff. -
Combine chicken and sauce
Slide grilled chicken back into the pan, stir to coat each piece. Simmer 5 more minutes until chicken is cooked through and sauce melds with those flavorful char marks. -
Garnish and serve
Turn off the heat, sprinkle chopped cilantro, and let rest 2 minutes. Scoop onto basmati rice or serve alongside warm naan. Enjoy immediately.
Servings & Timing
• Yield: Serves 4 (about 1¼ cups sauce and 4–5 chicken pieces each)
• Prep Time: 20 minutes (plus 30–60 minutes marinating)
• Cook Time: 25 minutes
• Total Time: ~1 hour (including marinating)—perfect for a weeknight or weekend feast
Variations
• Dairy-Free Twist: swap heavy cream for coconut milk for a luscious coconut-tomato sauce.
• Vegan Version: replace chicken with roasted cauliflower or tofu and use coconut cream.
• Slow-Cooker Style: assemble marinated chicken and sauce ingredients; cook on low 4 hours.
• Extra Smoky: add 1 roasted red bell pepper or a pinch of smoked paprika.
• Creamier Indulgence: stir in ½ cup mascarpone or soft goat cheese at the end.
• Fresh Herb Burst: fold in chopped mint and cilantro for a bright finish.
Storage & Reheating
• Refrigerator: store in an airtight container up to 3 days—reheat gently on the stovetop with a splash of water or cream to loosen sauce.
• Freezer: transfer cooled portions into freezer-safe bags; freeze up to 3 months. Thaw overnight in fridge before reheating.
• Make-Ahead Tip: Prepare the marinade and sauce base one day ahead; grill chicken and finish sauce just before serving for a stress-free dinner.
Notes
• I discovered that toasting dry spices in oil for just 30 seconds unlocks a nutty aroma—don’t skip it.
• Using chicken thighs ensures more flavorful, juicy bites than lean breast meat.
• If your sauce feels too thick, add a spoonful of water or stock until it reaches your ideal creaminess.
• Leftovers taste even better—the flavors deepen when chilled overnight.
• For a lighter twist, swap heavy cream for half-and-half and reduce oil by 1 Tbsp.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just watch the cooking time as breasts can dry out; consider a shorter grill time.
Q: What if I don’t have a grill or grill pan?
A: A broiler works great—broil chicken on a foil-lined tray 4–5 minutes per side for char.
Q: How spicy is this dish?
A: It’s medium-hot by default—bump up chili powder for heat, or halve spices for a milder touch.
Q: Can I freeze the sauce without chicken?
A: Sure—freeze sauce in portions, then add freshly cooked chicken when reheating.
Q: What’s garam masala?
A: A warm, fragrant spice blend (coriander, cardamom, cinnamon) that’s essential to Masala Recipe.
Q: Is this gluten-free?
A: Yes, provided your spices and canned tomatoes are labeled gluten-free.
Q: Any low-calorie tweaks?
A: Use light yogurt and half-and-half instead of heavy cream, and reduce oil by 1 Tbsp.
Q: What sides pair well?
A: Basmati rice, garlic naan, cucumber-mint raita, or a simple spinach salad all work beautifully.
Conclusion
This Chicken Tikka Masala Recipe delivers tender, spiced Grilled Chicken pieces in a dreamy Creamy Tomato Sauce—an authentic, homemade Indian Cuisine favorite that’s as comforting as it is impressive. Give it a whirl, leave a comment with your favorite spice swap, or explore my Homemade Naan and fragrant Turmeric Rice recipes next. Happy cooking—and enjoy!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
