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Chicken Tikka Masala

This celebrated Indian main course combines tender marinated chicken with a richly spiced, velvety tomato-cream sauce. Its complexity in flavor belies its simplicity in execution, making it a reliable home-cooked alternative to restaurant fare—lighter, fresher, and richly rewarding.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • For the Chicken Tikka Marinade:
  • 1/8 tsp cayenne pepper optional
  • 1/2 cup plain full-fat yogurt Greek style suitable
  • 6 garlic cloves finely minced (~1.5 tbsp)
  • 1 tbsp vegetable oil
  • 2 tsp lemon juice
  • 600 g 1.2 lb boneless, skinless chicken thighs, cubed (3 cm)
  • 1 tbsp grated fresh ginger
  • 1 tsp garam masala
  • Pinch of black pepper
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp paprika sweet or smoked
  • For Cooking the Chicken:
  • 1 –2 tbsp oil neutral type such as canola or grapeseed
  • Curry Sauce Spices:
  • 1 tbsp garam masala
  • 2 tsp coriander
  • 2 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cardamom
  • 1 tsp cumin
  • For the Curry Sauce:
  • 6 garlic cloves crushed or finely grated
  • 1 tbsp unsmoked paprika
  • 100 ml thickened or pure cream 1/3 cup + 1 tbsp
  • 50 g unsalted butter or ghee approx. 3 tbsp
  • 1 2/3 cups tomato passata 400 ml
  • 1 onion finely diced (brown, yellow, or white)
  • 30 g unsalted butter or ghee approx. 2 tbsp
  • 3 tbsp vegetable oil
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp grated fresh ginger
  • 1 2/3 cups water 400 ml
  • To Serve:
  • Steamed basmati rice

Instructions

  • Preparing the Chicken Tikka:
  • In a mixing bowl, blend yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, salt, oil, lemon juice, cayenne pepper, and black pepper until smooth. Add the chicken cubes and coat thoroughly. Cover and refrigerate for a minimum of 3 hours, ideally overnight.
  • Heat 1 tbsp oil in a non-stick skillet over high heat until it begins to smoke. Add half the marinated chicken, spread it out, and sear undisturbed for about 2 minutes until charred. Turn and cook the other side similarly. Transfer to a bowl. Repeat with the remaining chicken, adding more oil if necessary. Discard charred remnants from the pan.
  • Making the Sauce:
  • Wipe the skillet clean or use a medium pot. Heat the oil and butter over medium-high heat. Once the butter has melted, sauté the onions, ginger, and salt for about 5–7 minutes, stirring constantly until fragrant and lightly golden. Lower the heat to medium, add garlic and paprika, and stir for another 2 minutes.
  • Incorporate the spice mix—garam masala, coriander, turmeric, cumin, cayenne, and cardamom—and continue cooking for 2 more minutes. Add the passata and water, stir, bring to a gentle simmer, cover, and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
  • Transfer the sauce to a bowl and blend until smooth using a stick blender. Return to the pan, then stir in cream, sugar, and butter until the butter melts. Fold in the cooked chicken, and allow to simmer a few minutes until heated through and fully cooked. Optionally, finish with a sprinkle of garam masala.
  • Serving Suggestion:
  • Ladle over steamed basmati rice and garnish with fresh coriander if desired. Pairs beautifully with a quick no-yeast flatbread.

Notes

Chicken thighs are essential for the charring method; breast meat will overcook and become dry.
Stick blending the sauce transforms it into a luxurious texture—do not skip this step.
The sauce quantity is generous by design; its richness enhances every bite.
Store marinated chicken in the fridge up to 48 hours or freeze directly. Cooked curry lasts 3 days refrigerated or up to 3 months frozen.
Reheat gently with a splash of water and a pinch of garam masala to revive flavor.