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Chicken Tikka Masala

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Chicken Tikka Masala is a creamy, spiced Indian-inspired dish with tender marinated chicken simmered in a tomato-based sauce. It’s rich, aromatic, and perfect served with rice or naan bread for a comforting and flavorful meal.

Ingredients

  • For the Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • For the Sauce:
  • 2 tablespoons butter or oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 1/2 cups tomato puree or crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (optional)
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a bowl, mix together yogurt, lemon juice, garlic, ginger, and spices for the marinade. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour or overnight.
  2. Cook marinated chicken by grilling, broiling, or searing in a hot skillet until slightly charred and cooked through. Set aside.
  3. In a large skillet, heat butter or oil over medium heat. Sauté onions until golden and soft, about 5 minutes.
  4. Add garlic and ginger, cooking until fragrant (about 30 seconds).
  5. Stir in garam masala, cumin, paprika, and chili powder. Cook for 1 minute to toast the spices.
  6. Add tomato puree and simmer for 10–15 minutes until thickened and deep in color.
  7. Stir in cream (or coconut milk), sugar, salt, and pepper. Mix well until the sauce is creamy.
  8. Add cooked chicken and simmer for another 10 minutes, allowing the flavors to blend.
  9. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

  • Use coconut milk instead of cream for a dairy-free version.
  • Add spinach or peas at the end for extra veggies.
  • Control the spice by adjusting chili powder or adding cayenne for more heat.
  • Chicken can be grilled, broiled, or pan-seared—whatever’s most convenient.
  • Tastes even better the next day after the flavors develop.

Nutrition

Find it online: https://cookedbymaya.com/chicken-tikka-masala/