Go Back
For a tasty Chicken Tikka Masala, you need these key items: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - 4 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup heavy cream - Salt to taste - Fresh cilantro, for garnish If you don’t have some ingredients, here are swaps you can try: - Use chicken breast for a leaner option. - Substitute Greek yogurt for plain yogurt if you like a thicker sauce. - Lime juice works if you don’t have lemon juice. - For heat, try cayenne pepper instead of red chili powder. - Coconut cream can replace heavy cream for a dairy-free version. Chicken Tikka Masala is flavorful but also rich. Here’s a quick look at the nutrition: - Calories: About 450 per serving - Protein: 25g - Fat: 30g - Carbohydrates: 15g - Fiber: 2g This dish is hearty but can fit into a balanced diet, especially when paired with rice or naan. For the complete cooking guide, check the Full Recipe. First, you need to make the marinade. In a large bowl, mix together the yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, minced garlic, and grated ginger. This mix will give the chicken great flavor. Next, add the chicken pieces to the bowl. Make sure every piece gets coated in the marinade. Cover the bowl and let it sit in the fridge. You should let it marinate for at least one hour. For the best taste, let it sit overnight. When you're ready to cook, heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté it until it turns golden brown. This should take about five to seven minutes. Now, add the marinated chicken to the skillet. Don't forget to include all the marinade too. Cook the chicken for about ten to twelve minutes. Stir occasionally to make sure it cooks evenly. After the chicken is done, pour in the crushed tomatoes. Stir well to combine everything. Let this mixture simmer for another ten minutes. Finally, lower the heat and stir in the heavy cream. This makes the dish rich and creamy. Cook for another five minutes and add salt to taste. Once your Chicken Tikka Masala is ready, it's time to serve. Garnish it with fresh cilantro for a pop of color. You can serve this dish in a large bowl. For a complete meal, pair it with fragrant basmati rice or warm naan. This adds a nice touch and balances the flavors. You can find the full recipe above to guide you through each step. Enjoy your cooking! For great Chicken Tikka Masala, start with the marinade. Use plain yogurt to keep the chicken moist. Add lemon juice for zest and a bit of tang. The spices are key. Garam masala, cumin, and coriander give the dish depth. Use turmeric for color and red chili for heat. Don't forget garlic and ginger; they add flavor. Mix everything well, then coat the chicken pieces. Cover the bowl and let it sit in the fridge for at least an hour. For the best taste, let it marinate overnight. When cooking chicken, heat is crucial. Start by heating oil in a large skillet. Make sure it’s hot enough before adding the chicken. This helps create a nice sear. Cook the chicken for about 10-12 minutes. Stir it occasionally to cook evenly. You want it fully cooked, but still tender. Don't rush this step. Once the chicken is done, add the crushed tomatoes. This keeps the chicken juicy and flavorful. To bring out the best flavor in your Chicken Tikka Masala, focus on the simmer. After adding the tomatoes, let everything cook together for about 10 minutes. This allows the spices to meld. Then, add heavy cream for richness. It balances the spices and makes the sauce smooth. Season with salt to taste. For a fresh touch, garnish with cilantro. This adds color and a burst of flavor. Serve with basmati rice or naan to soak up the sauce. For the full recipe, check the provided details. {{image_2}} If you want a vegetarian or vegan dish, try using tofu or paneer. Both work well with the same marinade. For a vegan option, use coconut yogurt instead of regular yogurt. It gives a nice creaminess without dairy. You can also add more veggies like bell peppers and zucchini to your dish. They add color and taste. Want a milder dish? Reduce the red chili powder in the recipe. You can also remove the chili altogether if you prefer no heat. If you like it spicy, add extra chili powder or fresh green chilies. Just remember, you can always add more spice, but it’s hard to take it out once it’s in! Try different sauces to change the flavor. For example, you can swap crushed tomatoes for tomato puree for a smoother sauce. Another option is to add a splash of coconut milk for a tropical twist. You can also mix in spinach or peas for extra nutrition and color. These small changes can make your Chicken Tikka Masala feel new and exciting! For the full recipe, check the details provided. To keep your Chicken Tikka Masala fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. Label the container with the date. This way, you know when to eat it. If you want to save it longer, freezing is a great option. First, let the dish cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags. Squeeze out the air to avoid freezer burn. This dish will last for about three months in the freezer. Reheating Chicken Tikka Masala is easy. You can use the microwave or stove. If using the microwave, heat in short bursts. Stir in between to heat evenly. If reheating on the stove, add a splash of water or cream. This keeps it moist. Warm it over low heat until hot. Enjoy your flavorful meal again! For the complete recipe, check out the Full Recipe. Chicken Tikka Masala has roots in Indian and British kitchens. Some say it started in India. Others believe it began in the UK. The dish combines marinated chicken and a rich tomato sauce. It became popular in the 1960s. The blend of spices and creamy sauce makes it unique. People around the world now love this dish. It shows how food can bring cultures together. Yes, you can use chicken breast. Chicken breast is leaner than thighs. It cooks quickly and stays juicy. If you use chicken breast, cut it into smaller pieces. Marinate it like you would with thighs. Just be careful not to overcook it. This way, you keep the chicken tender and flavorful. To make Chicken Tikka Masala gluten-free, focus on the ingredients. Use gluten-free yogurt and check your spices. Most spices are naturally gluten-free. Also, ensure your canned tomatoes do not have additives. Serve it with gluten-free rice or quinoa. You can enjoy this dish without worry! For the full recipe, check out the section above. In this post, we explored the key ingredients and steps to make Chicken Tikka Masala. We discussed marinade prep, cooking tips, and serving ideas. You learned about substitutions, storage, and how to tweak flavors for your taste. Finally, we answered common questions about this dish's origins and variations. Enjoy making this flavorful meal that can satisfy everyone, whether they’re meat lovers or vegetarians. Experiment and find your favorite version. Happy cooking!

Chicken Tikka Masala

Savor the rich flavors of Heavenly Chicken Tikka Masala with this simple recipe! Featuring tender chicken marinated in creamy yogurt and spices, this dish is a flavorful journey that’s easy to create at home. With just a few steps, you can whip up this delicious meal in under 1.5 hours. Ready to impress your family and friends? Click through to explore the full recipe and make your kitchen the heart of delicious Indian cuisine!
Print Recipe Pin Recipe

Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon red chili powder

4 cloves garlic, minced

1 inch ginger, grated

2 tablespoons vegetable oil

1 large onion, finely chopped

1 can (400g) crushed tomatoes

1 cup heavy cream

Salt to taste

Fresh cilantro, for garnish

Instructions
 

In a bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, red chili powder, minced garlic, and grated ginger.

    Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

      Heat vegetable oil in a large skillet over medium heat. Sauté the chopped onion until golden brown, about 5-7 minutes.

        Add the marinated chicken (including the marinade) to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through.

          Pour in the crushed tomatoes and stir well to combine. Allow the mixture to simmer for another 10 minutes.

            Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes, letting the flavors meld together. Season with salt to taste.

              Garnish with fresh cilantro before serving.

                Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4

                  - Presentation Tips: Serve in a large bowl, garnished with extra cilantro and a swirl of cream on top. Pair with fragrant basmati rice or warm naan for a complete meal.