Chicken Tikka Masala

Chicken Tikka Masala is a dish that’s loved around the world. It combines tender, spiced chicken with a creamy tomato-based sauce that’s rich, cozy, and perfect for pairing with basmati rice or naan. Its origins? Well, that’s up for debate. Some say it’s from India, while others argue it was created in the UK. No matter where it started, one thing’s for sure—it’s here to stay.

The best part? You don’t need to be a pro chef to enjoy this restaurant-style classic at home. This easy-to-follow recipe simplifies the process without sacrificing flavor. Ready to get cooking? Let’s dive in!

The Basics

• Prep Time: 15 minutes (plus marinating)
• Cook Time: 30–40 minutes
• Total Time: Around 1 hour (or overnight with marination)
• Servings: 4–6
• Skill Level: Beginner-friendly with a bit of patience

What You’ll Need

Here’s the essential gear:

• A large skillet (cast iron works great)
• Mixing bowls
• A whisk, spatula, or wooden spoon
• Measuring cups and spoons

No cast iron? No problem! A heavy-bottomed pan works just fine. And if you want a smooth sauce, grab a blender or immersion blender.

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Ingredients

For the Chicken Marinade:

• 1 cup plain or Greek yogurt
• 2 tbsp lemon juice
• 1 ½ tsp cumin
• 1 tsp garam masala
• ½ tsp red chili powder (skip if you like it mild)
• 1 tsp salt
• 2 tsp grated ginger
• 2 tsp minced garlic
• 1 ½ lbs boneless chicken breast, cut into bite-sized chunks

For the Sauce:

• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 large sweet onion, diced
• 2 tsp grated ginger
• 2 cloves garlic, minced
• 2 tsp brown sugar
• 1 tsp each: ground coriander, cumin, smoked paprika, and garam masala
• 8 oz unseasoned tomato sauce
• 1 ¼ cups heavy cream (or coconut cream for a dairy-free option)
• Optional: ¼ cup water to thin the sauce

For Serving:

• Fresh cilantro for garnish
• Naan or basmati rice

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Step-by-Step Method

1. Marinate the Chicken

• Mix the yogurt, lemon juice, and spices in a bowl. Add the chicken pieces and coat them well.
• Cover and pop it in the fridge. Marinate at least 15 minutes, though overnight is even better for flavor.

Quick Tip: The longer the marinade, the juicier the chicken. Aim for at least an hour if you can.

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2. Sear the Chicken

• Heat oil in a large skillet over medium-high. When hot, add the chicken in small batches.
• Let it sit for about a minute to get a golden sear before flipping. Sauté until lightly browned (5–6 minutes total).
• Set the chicken aside. Don’t worry—it’ll finish cooking in the sauce.

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3. Build the Sauce

• In the same skillet, melt butter over medium heat. Toss in the onions and cook until soft and translucent (about 3 minutes). Use a spatula to scrape up any brown bits left from the chicken—those are flavor gold.
• Stir in the ginger and garlic. Cook just 30 seconds until fragrant.
• Add the brown sugar, coriander, cumin, smoked paprika, and garam masala. Stir for a few seconds to toast the spices.
• Pour in the tomato sauce. Let it simmer for 3–5 minutes, thickening and deepening in color.

Optional: Prefer a silky sauce? Blend it now with a hand blender or transfer it to a regular blender.

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4. Finish It Off

• Stir the cream into the sauce until it’s smooth and rich.
• Add the chicken (and its juices) back to the pan. Simmer for 8–10 minutes until the chicken is fully cooked and the sauce is bubbling.
• If the sauce is too thick, add a splash of water. But keep it thick enough to coat the chicken nicely.

Make It Yours

Not a fan of chicken? Want to adjust the heat? Here’s how to tweak it:

• Swap the chicken: Use chicken thighs for extra juiciness. Or try tofu or chickpeas for a vegetarian twist.
• Dairy-free: Sub the yogurt and cream with coconut alternatives.
• Spice level: Cut back the red chili powder for mild flavors. Want more heat? Add cayenne or fresh chilies.
• Gluten-free: Everything here is naturally gluten-free as long as your spices are certified GF. Serve with gluten-free naan or just rice.

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Serving Tips

Serve Chicken Tikka Masala with steaming basmati rice or soft naan. Top it with fresh cilantro for a pop of color and flavor.

Got leftovers? This dish tastes even better the next day:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Cool completely, then freeze for up to 3 months. Thaw it in the fridge overnight and reheat gently on the stovetop.

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Chicken Tikka Masala isn’t just a meal—it’s comfort food at its best. Whether you’re cooking for family or impressing guests, this dish delivers every time. So grab your skillet, turn on some music, and bring a little taste of India to your table.

Conclusion

Chicken Tikka Masala is more than just a recipe—it’s a warm, flavorful experience you can create right in your own kitchen. With its tender, spiced chicken and creamy, aromatic sauce, it’s perfect for everything from a cozy weeknight dinner to a memorable gathering with friends.

The versatility of this dish makes it easy to adapt to your preferences, whether you’re adjusting the spice level, swapping ingredients, or prepping ahead for busy days. And the best part? It’s surprisingly simple to make!

So why not give it a try? Whether you’re new to Indian-inspired cooking or already a fan of bold flavors, this recipe is sure to become a favorite. Serve it up, share it with loved ones, and enjoy the magic of this comforting classic. Happy cooking!

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