May 30 2025

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Chicken Marinade:; 1 1/2 lbs boneless chicken thighs or breasts, cut into bite-sized chunks; 1 cup plain yogurt; 1 tbsp lemon juice; 2 tsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp salt; 3 garlic cloves, minced; 1-inch piece of ginger, grated; For the Masala Sauce:; 2 tbsp oil or ghee; 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp garam masala; 1 tsp turmeric; 1 tsp chili powder (adjust to taste); 1/2 tsp salt (adjust to taste); 1 (14 oz) can crushed tomatoes; 1 cup heavy cream (or full-fat coconut milk for dairy-free); Fresh cilantro, chopped (for garnish)

Khemit Chicken Recipes 0

There’s something special about a big, warm bowl of chicken tikka masala. It’s creamy, full of flavor, and honestly, just hits the spot every single time.

I know you’ve been wanting to try making this at home, and girl, I’ve got you covered. Let’s do this together.

Why You’ll Love This Recipe

Super flavorful, creamy, and comforting.
It tastes better than takeout and way fresher.
You can control the spice level.
Perfect for meal prep or a cozy dinner.
It feels fancy, but it’s really easy to make.

Ingredients List

For the Chicken Marinade:

1 1/2 lbs boneless chicken thighs or breasts, cut into bite-sized chunks
1 cup plain yogurt
1 tbsp lemon juice
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
3 garlic cloves, minced
1-inch piece of ginger, grated

For the Masala Sauce:

2 tbsp oil or ghee
1 large onion, finely chopped
3 garlic cloves, minced
1-inch ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric
1 tsp chili powder (adjust to taste)
1/2 tsp salt (adjust to taste)
1 (14 oz) can crushed tomatoes
1 cup heavy cream (or full-fat coconut milk for dairy-free)
Fresh cilantro, chopped (for garnish)

Preparation Tips

Marinate the chicken overnight if you can; it makes the flavor even deeper.
Use full-fat yogurt for an extra creamy marinade.
Fresh ginger and garlic make a big difference; skip the jars if possible.
Taste as you go; everyone’s spice tolerance is different.

Step-by-Step Cooking Instructions

Step 1: Marinate the chicken. In a large bowl, mix yogurt, lemon juice, garlic, ginger, and all the spices for the marinade. Add the chicken, toss to coat, cover, and let it sit in the fridge for at least 1 hour (overnight is best).

Step 2: Cook the chicken. Heat a large skillet or grill pan over medium-high heat. Add a bit of oil and cook the marinated chicken in batches, about 4-5 minutes per side, until it’s golden and just cooked through. Remove and set aside.

Step 3: Make the sauce. In the same pan, add oil or ghee. Sauté onions until golden brown, about 5-7 minutes. Add garlic and ginger, stir for 1-2 minutes. Add all the dry spices and stir for another minute.

Step 4: Add tomatoes. Pour in the crushed tomatoes. Let it simmer for 10 minutes so the flavors mix and the sauce thickens.

Step 5: Blend (optional). If you like a smoother sauce, you can blend it now using an immersion blender or a regular blender. Totally up to you.

Step 6: Add cream. Pour in the heavy cream and stir. Let it simmer for another 5 minutes.

Step 7: Add chicken back. Return the cooked chicken to the pan. Simmer for 10-15 minutes on low heat so everything comes together beautifully.

Step 8: Garnish and serve. Sprinkle with chopped cilantro and serve hot.

Pro Tips for the Best Chicken Tikka Masala

Don’t skip the marinade. That’s where all the magic starts.
Cook the chicken until slightly charred for that smoky flavor.
Use ghee if you have it, it adds so much depth.
Let the sauce simmer long enough to thicken and deepen.

How to Best Serve Chicken Tikka Masala

With warm, fluffy basmati rice.
Alongside garlic naan or roti.
A squeeze of lemon on top adds brightness.
With a side of cucumber raita to cool the spice.
Fresh cilantro on top makes it pop.

Common Mistakes to Avoid & How to Perfect the Recipe

Skipping the marinade: You’ll miss out on flavor.
Overcooking the chicken: It gets dry.
Not toasting the spices: This step brings them to life.
Rushing the sauce: Let it simmer!
Using low-fat cream: It won’t be as rich.

Best Side Dishes for Chicken Tikka Masala

Basmati rice or jeera rice
Garlic naan or butter naan
Cucumber raita
Mango chutney
Simple green salad with lemon
Pickled onions or sliced cucumbers

Storage and Reheating Instructions

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Let it cool first.
Reheat: Warm on the stove or microwave gently. Add a splash of water or cream if it’s too thick.

FAQs

Q: Can I use chicken breast instead of thighs?

A: Yes! Just don’t overcook it so it stays juicy.

Q: Is there a dairy-free version?

A: Yep – use coconut milk instead of cream and dairy-free yogurt for the marinade.

Q: Can I make it ahead?

A: Absolutely. It actually tastes better the next day.

Q: How spicy is it?

A: You control the heat. Adjust chili powder to your liking.

Q: What if I don’t have all the spices?

A: Try to get garam masala at least. The rest can be tweaked.

Q: Can I use canned tomato sauce instead of crushed?

A: Crushed is best for texture, but sauce will work in a pinch.

Q: Do I need to blend the sauce?

A: Not at all. It’s up to you and how smooth you like it.

Conclusion

So now you know how to make chicken tikka masala right in your own kitchen.

I promise once you try it out, you’ll keep coming back to it. Let me know how yours turns out!

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