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–+ servings
Anna

Ultimate Chicken Tikka Masala

5 from 1 vote
Indulge in the ultimate chicken tikka masala experience with my foolproof recipe. Master the art of creating a rich, flavorful curry bursting with aromatic spices. This step-by-step guide ensures a mouthwatering dish, perfect for satisfying your Indian cuisine cravings. Discover the secrets to the best chicken tikka masala at home – easy, delicious, and unforgettable!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

FOR THE CHICKEN MARINADE:
  • 800g/1.7 lb chicken thigh fillet cut into pieces approximately 5 cm (boneless and skinless)
  • 170g/6oz full-fat natural yogurt
  • 1 tbsp garlic grated (about 4 cloves)
  • 1 tbsp ginger grated (3 cm piece)
  • 2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp vegetable oil for frying the chicken
FOR THE TIKKA MASALA SAUCE:
  • 2 tbsp butter to sauté the onion
  • 1 large onion finely diced
  • 1½ tbsp garlic grated
  • 1 tbsp ginger grated
  • 1½ tsp garam masala powder
  • 1 ½ tsp cumin powder
  • 1 tsp turmeric powder turmeric
  • 1 tsp coriander powder
  • 400 ml tomato puree or tomato sauce/passata/marinara sauce/canned tomatoes (see note 1)
  • 1 tsp cayenne pepper adjust according to your preference or omit if you do not like it too spicy
  • 1 tsp hot paprika powder for color and flavor
  • 1 tsp salt
  • 1 cup heavy cream (substitute for 1 to 2 cups of full-fat coconut milk, see note 2)
  • 1 tsp brown sugar
  • ¼ cup water if necessary
  • 4 tbsp fresh coriander to garnish

Equipment

  • Cutting Board
  • Large bowl
  • Large Skillet

Method
 

TO PREPARE THE MARINADE:
  1. In a bowl, combine the chicken with all the marinade ingredients; marinate for 10 minutes to an hour or overnight.
TO FRY THE CHICKEN:
  1. Heat oil in a large pan over medium-high heat. Once hot, add chicken pieces in batches of two or three, ensuring not to overcrowd the pan. Fry until golden, approximately 3 minutes on each side. Remove and keep warm. (Complete the chicken cooking process in the sauce.)
TO MAKE THE SAUCE:
  1. In the same pan, melt butter. Sauté the onion until soft (about 3 minutes).
  2. Add garlic and ginger, sautéing for 1 minute until fragrant. Incorporate garam masala, cumin, turmeric, and coriander. Fry for about 30 seconds, occasionally scraping.
  3. Introduce tomato sauce, hot paprika powder, cayenne pepper, and salt. Simmer for 10 to 15 minutes, stirring occasionally until the sauce thickens, acquiring a deep brown-red color.
  4. Blend in cream and sugar, ensuring a thorough mix. Reintroduce the chicken to the pan and cook for an additional 8 to 10 minutes until the chicken is fully cooked, and the sauce is thick and bubbly.
  5. Adjust sauce thickness with water if needed.
  6. Garnish with cilantro and serve alongside rice or naan bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12.3gProtein: 29gFat: 21gSaturated Fat: 9.6gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 8.5gCholesterol: 164mgSodium: 1421mgPotassium: 674mgFiber: 2.3gSugar: 6.8gVitamin A: 1224IUVitamin C: 9.5mgCalcium: 98mgIron: 3.2mg

Notes

Tomato puree: You can purchase tomato puree at many markets, but you can also use regular tomato sauce (it's a bit thinner) or opt for canned tomatoes and process them in a food processor or blender until smooth. Alternatively, you can use my Homemade Marinara Sauce recipe.
Cream: You can incorporate coconut milk instead heavy cream, which will also enhance the recipe's deliciousness and flavor! It will, however, result in a slightly less thick and creamy texture. For added creaminess, opt for full-fat coconut milk or coconut cream.
Tried this recipe?Let us know how it was!