Chicken Tikka Masala Recipe

Chicken Tikka Masala is a rich, creamy, and spice-infused Indian dish made by marinating chicken in yogurt and spices, grilling it, and simmering it in a tomato-based sauce. It’s best served with naan or basmati rice.

Here’s a complete, easy-to-follow recipe in English:

Ingredients

For the Chicken Marinade:

• Boneless chicken thighs – 800g (28 oz)
• Plain yogurt – 1 cup
• Garlic paste – 1½ tbsp
• Ginger paste – 1 tbsp
• Garam masala – 2 tsp
• Turmeric – 1 tsp
• Ground cumin – 1 tsp
• Kashmiri chili powder – 1 tsp
• Salt – 1 tsp

For the Masala Sauce:

• Vegetable oil – 2 tbsp
• Butter – 2 tbsp
• Small onions – 2, finely chopped
• Garlic paste – 1½ tbsp
• Ginger paste – 1 tbsp
• Turmeric powder – 1 tsp
• Ground coriander – 1 tsp
• Garam masala – 2 tsp
• Tomato puree – 400g (14 oz)
• Kashmiri chili powder – 1 tsp
• Red chili powder – 1 tsp
• Thickened cream – 1¼ cups
• Brown sugar – 1 tsp
• Water – ¼ cup (optional, to thin sauce)
• Fresh cilantro (coriander) – 4 tbsp, chopped

 Instructions

1. Marinate the Chicken Mix all marinade ingredients in a bowl. Add chicken and coat well. Let it rest for 30 minutes to 1 hour (overnight for best flavor).
2. Cook the Chicken Heat oil in a pan over medium-high. Fry chicken pieces in batches for 3 minutes per side until browned. Set aside (they’ll finish cooking in the sauce).
3. Prepare the Sauce In the same pan, melt butter. Sauté onions until soft (3 minutes). Add garlic and ginger, cook for 1 minute.
4. Add Spices Stir in garam masala, cumin, turmeric, coriander. Cook for 20 seconds until fragrant.
5. Simmer the Base Add tomato puree, chili powders, and salt. Simmer for 10–15 minutes until thick and deep red.
6. Finish the Sauce Stir in cream and sugar. Add chicken and juices back in. Simmer for 8–10 minutes until chicken is cooked through. Add water if needed to adjust consistency.
7. Garnish and Serve Sprinkle chopped cilantro. Serve hot with garlic naan or basmati rice.

Tips

• For extra smokiness, grill the chicken instead of pan-frying.
• Kashmiri chili gives color without too much heat—adjust chili powder to taste.
• Use full-fat yogurt and cream for richness.