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Chicken Tikka Masala

Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuringtender marinated chicken simmered in a flavourful tomato-based curry sauceinfused with aromatic spices.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or butter
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 15 oz tomato sauce or crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon chili powder or cayenne optional
  • 1 teaspoon coriander
  • 1 tablespoon tomato paste
  • Fresh cilantro chopped for garnish
  • Cooked basmati rice or naan for serving

Method
 

  1. In a large bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt.
  2. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavour.
  3. Heat oil or butter in a large skillet over medium-high heat. Cook marinated chicken until lightly browned on all sides (about 5–6 minutes). Remove and set aside.
  4. In the same skillet, sauté onion until softened, about 4 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
  5. Stir in tomato paste, tomato sauce, coriander, and chili powder. Simmer for 8–10 minutes.
  6. Reduce heat and stir in heavy cream until smooth and creamy.
  7. Return chicken to the skillet and simmer for 10–15 minutes until chicken is fully cooked and sauce thickens.
  8. Taste and adjust seasoning if needed.
  9. Garnish with fresh cilantro and serve hot with rice or naan

Notes

Chef’s Tips
  • Marinate chicken overnight for maximum tenderness and flavour.
  • For a smoky restaurant-style taste, grill or broil the chicken before adding it to the sauce.
  • Use chicken thighs for extra juicy results.
  • Add a pinch of sugar if your tomato sauce tastes too acidic.
  • Leftovers taste even better the next day as the spices deepen overnight.