Chicken Tikka Masala

Creamy and rich Chicken Tikka Masala features marinated chicken and a flavorful spice-packed sauce.

Why We Love Chicken Tikka Masala

1. Packed with Flavor:: A unique spice blend, tomato, and cream create a delicious flavor.
2. Make It Your Own: Adjust spices or ingredients to your preference.
3. Hearty: Creamy, filling, and totally satisfying.
4. Meal Prep Friendly: Improves in flavor over time, perfect for meal prepping.
5. Loved by all: Family-friendly — kids and adults love this dish!

Ingredients In Chicken Tikka Masala

• Garlic, Ginger, and Spices: Provides depth, warmth, and that delicious curry taste.
• Yogurt and Lemon Juice: Tenderizes and flavors the chicken.
• Chicken: Main protein, absorbing marinade flavors.
• Vegetable Oil: Use olive for an earthy flavor or coconut for sweetness.
• Onion and Tomato Paste: Adds sweetness and depth.
• Red Pepper Flakes: Adjust to taste or serve separately for different spice tolerances.
• Crushed Tomatoes: Creates a tangy sauce base.
• Heavy Cream: Essential for authentic richness.
• Cilantro: Adds freshness; parsley or basil can substitute.

More Delicious Chicken Dinners

• Coconut Chicken Curry
• Mango Chicken
• Chicken Ramen
• Pesto Chicken
• Cilantro Lime Chicken

Recipe adapted from Epicurious

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5 from 11 votes

Chicken Tikka Masala

By Chelsea Lords

Creamy and rich Chicken Tikka Masala features marinated chicken and a flavorful spice-packed sauce.

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Marinating Time: 1 day day

Total Time: 1 day day 1 hour hour 30 minutes minutes

Servings: 4 -6 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 6 garlic cloves finely minced (2 tablespoons)
• ▢ 1 and 1/2 tablespoons peeled ginger finely grated (1 and 1/2 inch piece)
• ▢ 1 and 1/2 tablespoons ground turmeric
• ▢ 2 teaspoons garam masala
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons ground coriander
• ▢ 1 tablespoon fine sea salt (if not using Kosher salt or sensitive to salt, reduce to personal preference)
• ▢ 3/4 cup whole milk plain yogurt not Greek yogurt
• ▢ 2 teaspoons lemon juice
• ▢ 2 pounds boneless skinless chicken breasts or thighs
• ▢ 3 tablespoons vegetable oil
• ▢ 1 small yellow onion finely chopped
• ▢ 1/4 cup tomato paste
• ▢ 1/4 teaspoon ground cardamom
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ 1 can (28 ounces) fire-roasted crushed tomatoes
• ▢ 2 cups heavy cream
• ▢ 3/4 cup chopped fresh cilantro plus sprigs for garnish
• ▢ Basmati rice, naan, and additional cilantro, for serving

Instructions 

• SPICE BLEND and MARINADE: In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well. In another bowl, whisk together yogurt, half of spice mixture, and lemon juice. Halve chicken breasts, then pound them to an even thickness using a meat mallet or bottom of a frying pan. Add chicken to the yogurt mixture, ensuring it's coated well. Cover tightly or transfer to a sealable bag and refrigerate for at least 6 hours, preferably 24 hours. Also, cover and chill remaining spice mixture.
• SAUCE: In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until it starts to soften, about 2-3 minutes. Stir in tomato paste, ground cardamom, and red pepper flakes. Cook, stirring frequently, until tomato paste darkens and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until the bottom of the pan begins to brown and everything is very fragrant, about 4 minutes (reduce heat if necessary to avoid burning).
• SAUCE CONT: Add crushed tomatoes to mixture and bring it to a boil over increased heat, then reduce heat. Simmer, stirring often and scraping the bottom of the pot, until the sauce thickens, about 8 minutes. Stir in heavy cream and cilantro. Simmer over low heat, stirring occasionally, until sauce thickens further, about 30 to 40 minutes. Optionally, transfer sauce to a blender or use an immersion blender to puree until smooth. Taste sauce for any additional seasoning/salt. Depending on tomatoes you used, you may need 1-2 teaspoons sugar to balance acidity.
• COOK CHICKEN: (Note 1) Preheat a grill or grill pan to medium-high heat (about 400°F). Oil grill generously by drenching a rolled-up paper towel in vegetable oil and rubbing it over grill grates using tongs (important step, do not skip). Remove chicken from marinade and discard any excess. Grill chicken, turning once halfway through, for about 4-6 minutes per side or until thickest part registers 165°F and juices run clear. Transfer chicken to a plate, cover with foil, and let it rest for a few minutes to redistribute juices. Chop into bite-sized pieces, then stir into the sauce until coated. Serve over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro as desired.

Recipe Notes

Note 1: If you don't have a grill or grill pan, follow this alternate cooking method: Heat 1 tablespoon of oil in a non-stick pan over high heat until smoking. Add half of chicken (pre-cut into 2-inch pieces before marinating) in a single layer and let it cook for about 2 minutes or until charred. Flip each piece and cook the other side until charred (chicken won't be fully cooked, just charred). Remove chicken and set aside. Clean pan by scraping out charred bits and wiping it clean. Add more oil and repeat with the remaining chicken until all is charred. Then, add charred chicken to the sauce and simmer, stirring occasionally, until fully cooked through, about 2-3 minutes.

Nutritional information does not include naan or rice.

Nutrition

Serving: 1serving | Calories: 843kcal | Carbohydrates: 16g | Protein: 54g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 314mg | Sodium: 2209mg | Potassium: 1332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2125IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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