This Chicken Tikka Masala is renowned for its delicious and complex blend of flavors. The marinated and grilled chicken pieces are tender and infused with the aromatic spices, while the creamy tomato-based sauce adds richness and depth. The combination of spices, yogurt, and cream creates a harmonious and flavorful dish.

Feel free to adjust the level of spiciness and creaminess to suit your preferences, and enjoy this delightful classic Indian dish right in the comfort of your home!

  • Preparation Time: 1 hour (including marination)
  • Cooking Time: 30 min
  • Total Time: 1h 30min
  • Servings: 4

How to make Chicken Tikka Masala?

Ingredients:

For the Marinade:

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil

For the Sauce:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 can (400g) diced tomatoes
  • 1 cup heavy cream
  • Salt and sugar to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Marinate the Chicken:
    • In a bowl, mix together all the marinade ingredients. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
  2. Grill the Chicken:
    • Preheat your grill or oven to high heat. Thread the marinated chicken pieces onto skewers. Grill or bake until the chicken is cooked through and has a slight char. Set aside.
  3. Prepare the Sauce:
    • In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown.
  4. Add Aromatics:
    • Add minced garlic and grated ginger to the onions, sautéing for 1-2 minutes until fragrant.
  5. Spice It Up:
    • Stir in ground cumin, ground coriander, turmeric, chili powder, and paprika. Cook for an additional 2 minutes to toast the spices.
  6. Tomato Base:
    • Pour in the diced tomatoes with their juices. Simmer for 10-15 minutes until the tomatoes break down and the sauce thickens.
  7. Blend the Sauce:
    • Use an immersion blender or transfer the sauce to a blender to create a smooth consistency.
  8. Finish the Dish:
    • Return the blended sauce to the skillet. Add the grilled chicken pieces and stir in heavy cream. Simmer for an additional 10-15 minutes, allowing the flavors to meld.
  9. Adjust Seasoning:
    • Taste and adjust the seasoning with salt and sugar as needed. The sugar helps balance the acidity of the tomatoes.
  10. Serve:
    • Garnish with fresh coriander leaves and serve the Chicken Tikka Masala over basmati rice or with warm naan bread.