Go Back

Chicken Tikka Masala

Chicken Tikka Masala is a vibrant Indian-inspired dish featuring tender, marinated chicken cooked in a spicy tomato-based sauce. The dish combines grilling or pan-searing the chicken with simmering the rich, fragrant sauce until thickened, resulting in a creamy, bold-flavored final presentation with a bright orange hue.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt for marinade
  • 2 tbsp garam masala spice mixture
  • 1 inch ginger minced
  • 3 cloves garlic minced
  • 1 can (14 oz) crushed tomatoes pureed or whole, then blended
  • 1 cup heavy cream for a creamy sauce
  • 2 tbsp oil for cooking
  • 1 tsp ground cumin
  • 1 tsp paprika for color and flavor
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Skillet or frying pan
  • Spatula
  • Kitchen knife
  • Cutting board

Method
 

  1. Combine the yogurt, garam masala, minced ginger, and minced garlic in a bowl. Mix well to create the marinade. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes to tenderize and flavor the meat.
    1 lb boneless, skinless chicken thighs, 1 cup plain yogurt, 2 tbsp garam masala, 1 inch ginger, 3 cloves garlic
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and sear for about 5-6 minutes, turning occasionally until they develop golden brown edges and are cooked through.
    1 lb boneless, skinless chicken thighs, 2 tbsp oil
  3. Add ground cumin and paprika to the skillet, stirring for about 30 seconds to toast the spices and release their aroma. This creates a fragrant base for the sauce.
    1 tsp ground cumin, 1 tsp paprika
  4. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for about 10 minutes, allowing the sauce to thicken and flavors to meld.
    1 can (14 oz) crushed tomatoes
  5. Stir in the heavy cream and cook for another 3-4 minutes until the sauce is rich, velvety, and bright orange in color. Adjust salt and pepper to taste.
    1 cup heavy cream
  6. Check the consistency and heat; if needed, simmer a bit longer to thicken or adjust seasoning. Serve the Chicken Tikka Masala hot, garnished with fresh herbs if desired, alongside rice or naan.

Notes

For an authentic flavor, marinate the chicken overnight. Feel free to adjust spiciness by adding chili powder or fresh chilies. Leftovers often taste even better the next day!