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chicken tikka masala recipe

Irresistible Chicken Tikka Masala Recipe for Home Chefs

This chicken tikka masala recipe is a perfect blend of spices that will elevate your home cooking.
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Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 3 hours
Total Time 4 hours 15 minutes
Course dinner
Cuisine Indian
Servings 4 servings
Calories 450 kcal

Equipment

  • - Mixing bowl
  • non-stick pan
  • - Skillet
  • - Blender

Ingredients
  

For the Marinade

  • 600 g chicken thigh (boneless, skinless) cut into 3 cm cubes
  • 1/2 cup plain yoghurt
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper optional
  • pinch black pepper
  • 2 tsp lemon juice

For the Sauce

  • 2 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardamom powder
  • 1/8 tsp cayenne pepper
  • 3 tbsp vegetable oil
  • 30 g unsalted butter OR ghee

For the Final Touch

  • 1 onion finely chopped
  • 1 tsp salt
  • 2 tbsp fresh ginger grated
  • 6 cloves garlic crushed or grated
  • 1 tbsp paprika
  • 400 ml tomato passata
  • 400 ml water
  • 100 ml cream (thickened or pure)
  • 1 tsp sugar
  • 50 g unsalted butter OR ghee

Instructions
 

Preparation

  • Prepare the Marinade: In a bowl, combine the yoghurt, minced garlic, grated ginger, garam masala, salt, cumin, coriander, paprika, cayenne pepper, and lemon juice. Stir well and add the chicken, ensuring every piece is generously coated. Cover and refrigerate for at least 3 hours, or up to 24 hours for enhanced flavor.
  • Sear the Chicken: Heat 1 tablespoon of oil in a non-stick pan over high heat until it’s smoking. Add half of the marinated chicken, spreading it out for even cooking. Leave it undisturbed for about 2 minutes, until charred, then turn each piece to char the other side. Remove and transfer to a bowl. Repeat with remaining chicken.
  • Cook the Onions: Wipe down the skillet with paper towels and reduce the heat to medium-high. Add the remaining oil and butter. Once melted, toss in the onions, grated ginger, and salt. Sauté for 5-7 minutes until the onions are soft and lightly golden.
  • Add Garlic and Spices: Lower the heat to medium and add the crushed garlic and paprika. Cook for another 2 minutes, letting the garlic infuse its aroma into the mixture.
  • Combine Spices: Sprinkle in the turmeric, garam masala, coriander, cumin, cardamom powder, and cayenne. Stir continuously for about 2 minutes, allowing the spices to release their flavors.
  • Create the Sauce: Pour in the tomato passata and water, stirring well. Bring the mixture to a simmer and then cover, reducing the heat to low. Let it simmer for 15 minutes, stirring occasionally to avoid sticking.
  • Blend and Finish Sauce: After simmering, transfer the sauce to a blender and blend until smooth. Pour the sauce back into the skillet and mix in the cream, sugar, and butter, stirring until everything is melted and combined.
  • Combine Chicken and Sauce: Add the seared chicken into the sauce, stirring gently. Let it simmer for a few more minutes until the chicken is cooked through and coated in the delicious, creamy sauce.
  • Serve and Garnish: Serve the chicken tikka masala over basmati rice. Optional: Garnish with a sprinkle of extra garam masala or fresh coriander/cilantro for added flavor.

Notes

For best results, allow marination time and adjust spices according to personal preference.
Keyword chicken tikka masala recipe, comfort food, Easy Chicken Recipes, home cooking, Indian cuisine, spicy chicken dishes