Chicken Tikka Masala is a flavorful and creamy curry made with marinated chunks of chicken cooked in a rich tomato-based sauce with a blend of fragrant spices.
The tender chicken is infused with the marinade's tangy and spicy flavors, while the sauce is thick, creamy, and with spices. Chicken Tikka Masala is a comforting and satisfying meal that is perfect for any occasion.
It pairs well with various sides, such as naan bread, rice, or vegetables. Whether you're a fan of Indian cuisine or looking to try something new, Chicken Tikka Masala is a must-try dish that will leave you wanting more.
Pair it with our Naan Bread and Cumin rice!
How to Make Chicken Tikka Masala
Note: The full instructions are provided in the recipe card below.
Whisk together the yogurt, ginger, salt, garlic powder, garam masala, peppers, lime juice, cinnamon, turmeric, paprika, oil, and minced garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated.
Wrap tightly with plastic wrap and refrigerate for at least 1 hour and up to 24. Melt the ghee or unsalted butter in a large Dutch oven or wide heavy pot over medium heat.
Add the onions and Serrano, season with 1 ½ teaspoons kosher salt, and cook, occasionally stirring, until the onions are golden and caramelize about 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant.
The ginger starts turning golden and sticks to the bottom of the pot for 2 to 3 minutes. Add the garam masala, cumin, coriander, and paprika, and cook, occasionally stirring, until very fragrant, about 1 minute.
Add the crushed tomatoes and sugar, and bring to a boil. Reduce the heat and simmer uncovered, occasionally stirring, until the sauce has reduced by half and thickens about 30 minutes.
Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil set a wire rack inside, and spray the rack with cooking oil. Arrange the chicken in a single layer on the rack.
Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (Don't worry, it will not be cooked).
Remove the chicken from the broiler and add it to the simmering sauce; cover and cook until the chicken is cooked through, about 10 minutes, or until the desired consistency. Finish the sauce with heavy cream.
Stir, taste, and adjust season with salt and pepper, if needed. Garnish with the chopped cilantro, and serve the Chicken Tikka Masala with Cumin Rice and Naan Bread. Enjoy!
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Recipe
Easy Chicken Tikka Masala
Ingredients
For the Chicken:
- 1¼ cup whole milk yogurt or sour cream
- 1-½ teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon Kashmiri red chili powder or red pepper flakes
- 2 tablespoons ginger , finely grated or finely minced
- 1 teaspoon turmeric
- 3 teaspoons garam masala or curry powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Juice and zest 1 lime or lemon
- 1 teaspoon garlic powder
- 3 garlic cloves , finely grated
- 1 tablespoon avocado oil or canola
- 2½ pounds boneless skinless chicken breasts , cut into 2-inch chunks
For the Chicken Tikka Masala sauce:
- 4 tablespoons Ghee or unsalted butter
- 1 large yellow onion , finely chopped
- 5 garlic , finely minced
- 2 Serrano Chiles stemmed , seeded, and chopped
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon garam masala or curry powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Saigon cinnamon powder
- 1 28- ounce can of crushed tomatoes
- 1-¼ cups heavy cream or light cream or full-fat unsweetened coconut milk
- 1½ teaspoons kosher salt
- 1 teaspoon sugar or honey
- 2 teaspoon paprika
- ¼ teaspoon ground cayenne pepper or ground black pepper
- pepper , red pepper flakes, or ground black pepper
- 1 cup chopped fresh cilantro or mint
Instructions
For the Chicken Tikka Masala marinade:
- Whisk together the yogurt, ginger, salt, garlic powder, garam masala, peppers, lime juice, cinnamon, turmeric, paprika, oil, and minced garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate for at least 1 hour and up to 24.
For the Chicken Tikka Masala sauce:
- Melt the ghee or unsalted butter in a large Dutch oven or wide heavy pot over medium heat. Add the onions and Serrano, season with 1 ½ teaspoon kosher salt, and cook, occasionally stirring, until the onions are golden and beginning to caramelize, about 8 to 10 minutes.
- Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala, cumin, coriander, and paprika, and cook, occasionally stirring, until very fragrant, about 1 minute.
- Add the crushed tomatoes and sugar, and bring to a boil. Reduce the heat and simmer uncovered, occasionally stirring, until the sauce has reduced by half and thickens about 30 minutes.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil, set a wire rack inside, and spray the rack with cooking oil.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (Don't worry, it will not be cooked).
- Remove from the broiler and add the chicken to the simmering sauce; cover and cook until the chicken is cooked through about 10 minutes, or until the desired consistency.
- Finish the sauce with heavy cream. Stir, taste, and adjust season with salt and pepper, if needed. Garnish with the chopped cilantro and serve the Chicken Tikka Masala with Cumin Rice and Naan Bread. Enjoy!
Notes
- To store: Transfer the cooled dish into an airtight container and refrigerate it within two hours of cooking. You can store the dish in the refrigerator for up to three to four days. If you have leftover rice, store it separately from the Chicken Tikka Masala to avoid it becoming soggy.
- To reheat: Place it in a microwave-safe dish and heat it in the microwave for one to two minutes or until it is heated through. Alternatively, you can reheat it on the stovetop by placing it in a saucepan and adding a splash of water or chicken stock. Heat over medium-low heat until the sauce is heated and the chicken is cooked to your liking. You may need to add more liquid to the pan as it reheats to prevent the sauce from drying out. Once heated through, serve with your preferred sides and enjoy. Be sure to discard any leftover reheated Chicken Tikka Masala after two hours at room temperature to avoid foodborne illness.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
