Description
Chicken Tikka Masala is a richly spiced and creamy Indian-inspired dish featuring marinated chicken thighs cooked in a buttery tomato-based sauce infused with aromatic spices. Perfectly tender and flavorful, this recipe combines yogurt-marinated chicken with a luscious sauce, served traditionally with basmati rice for a comforting and satisfying meal.
Ingredients
Scale
Marinade
- 600g (1.2 lb) boneless, skinless chicken thighs, cut into 3cm (2.2″) cubes
- 1/2 cup plain full-fat yoghurt (Greek yoghurt works well)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika (sweet, normal or smoky)
- 1/8 tsp cayenne pepper (optional)
- Pinch black pepper
- 2 tsp lemon juice
Sauce
- 1-2 tbsp vegetable oil
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
- 3 tbsp (65 ml) vegetable oil
- 30 g (2 tbsp) unsalted butter or ghee
- 1 onion, finely chopped (brown, white or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger, grated
- 6 cloves garlic, crushed or grated
- 1 tbsp paprika (not smoked)
- 1 2/3 cups (400 ml) tomato passata (tomato puree)
- 1 2/3 cups (400 ml) water
- 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)
- 1 tsp sugar
- 50 g (3 tbsp) unsalted butter or ghee
To Serve
- Basmati rice
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thigh cubes with 1/2 cup yoghurt, minced garlic, grated ginger, 1 tsp garam masala, salt, cumin, ground coriander, paprika, cayenne pepper (if using), black pepper, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably longer for deeper flavor.
- Prepare the Chicken for Cooking: Heat 1-2 tbsp vegetable oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces and cook until they start to brown and are mostly cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- Make the Spice Mix: In a small bowl, mix together turmeric, garam masala, coriander, cumin, cardamom powder, and cayenne pepper to create the dry spice blend for the sauce.
- Sauté Onions and Aromatics: In the same pan, heat 3 tbsp vegetable oil and 2 tbsp butter or ghee over medium heat. Add the finely chopped onion, salt, and cook until softened and golden, about 5-7 minutes. Then add grated ginger, crushed garlic, and paprika; cook for another 1-2 minutes until fragrant.
- Add Spices and Liquids: Stir in the prepared dry spice mix and cook for 1 minute. Then add the tomato passata and water. Mix well and bring the sauce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until it thickens slightly.
- Finish the Sauce and Add Chicken: Return the browned chicken to the sauce, stirring to coat. Simmer gently for another 10 minutes or until the chicken is cooked through and tender.
- Add Cream and Butter: Stir in the cream, 1 tsp sugar, and 3 tbsp butter or ghee. Cook for an additional 5 minutes over low heat, allowing the flavors to meld and the sauce to become rich and creamy. Adjust salt to taste.
- Serve: Serve the Chicken Tikka Masala hot with cooked basmati rice for a traditional and satisfying meal.
Notes
- Boneless, skinless chicken thighs are recommended for the best texture and flavor.
- Garam masala adds signature warmth and depth; use fresh if possible for better aroma.
- You can adjust the cayenne pepper amount or omit it depending on your spice preference.
- Marinating the chicken longer will enhance the flavor and tenderness.
- Use full-fat yoghurt for marinating to ensure moist and tender chicken.
- Butter can be substituted with ghee for a more authentic Indian flavor.
- Basmati rice is a traditional accompaniment but you can also serve with naan or roti.
