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A vibrant bowl of chicken tikka masala, garnished with fresh cilantro

Proven way to grow Chicken Tikka Masala

This recipe provides a delicious and proven method to prepare restaurant-quality Chicken Tikka Masala at home, featuring tender marinated chicken in a rich, creamy tomato sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs
  • 0.5 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
Masala Sauce
  • 2 tbsp ghee or vegetable oil
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 28 oz can canned crushed tomatoes
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 0.5 tsp chili powder
  • 0.5 tsp sweet paprika
  • 0.5 cup heavy cream
  • 0.25 cup fresh cilantro, chopped
  • 1 pinch salt to taste
  • 1 pinch sugar to taste

Equipment

  • Large mixing bowl
  • Measuring spoons and cups
  • Large skillet or grill pan
  • Cutting board and knife

Method
 

Marinate Chicken
  1. Cut chicken into 1-inch pieces and combine with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, and salt in a bowl.
  2. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours.
Cook Chicken
  1. Preheat a large skillet or grill pan over medium-high heat. Add a tablespoon of ghee or oil.
  2. Add marinated chicken in a single layer and cook for 5-7 minutes per side until charred and cooked through. Set aside.
Prepare Masala Sauce
  1. In the same skillet, add the remaining ghee or oil. Sauté the chopped onion until softened and translucent, about 5-7 minutes.
  2. Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in crushed tomatoes and all the dry spices (garam masala, coriander, cumin, chili powder, paprika).
  3. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens and the oil separates.
Combine and Finish
  1. Stir in the cooked chicken and heavy cream. Simmer for another 5-10 minutes, allowing flavors to meld.
  2. Season with salt and sugar to taste. Garnish with fresh cilantro before serving.
  3. Serve hot with rice or naan bread.

Notes

For extra flavor, char the marinated chicken on a grill before adding it to the sauce. Adjust spice levels to your preference by adding more or less chili powder. If you don't have fresh ginger-garlic paste, you can finely mince fresh ginger and garlic.