Chicken Tikka Masala – Classic Indian Curry
Summary
- A rich and creamy Indian curry featuring tender marinated chicken pieces cooked in a spiced tomato-based sauce. Perfect for a comforting meal with rice or naan.
All Ingredients - For Chicken Marinade
- Boneless, skinless chicken thighs 1.5 lbs (cut into 1-inch pieces)
- Plain yogurt 1/2 cup
- Ginger-garlic paste 1 tbsp
- Lemon juice 1 tbsp
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam masala 1/2 tsp
- Salt 1 tsp
All Ingredients - For Masala Sauce
- Ghee or oil 2 tbsp
- Onion 1 large (finely chopped)
- Ginger-garlic paste 1 tbsp
- Tomato puree 1 cup
- Crushed tomatoes 1 (14.5 oz) can
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam masala 1 tsp
- Sugar 1 tsp (optional)
- Salt to taste
- Heavy cream 1/2 cup
- Fresh cilantro 1/4 cup (chopped, for garnish)
Tools You'll Need
- Pan
- Mixing bowl
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight4 hrs
…ver and refrigerate for at least 30 minutes, or preferably 4 hours to overnight.
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken Marinade
In a large bowl, combine 1.5 lbs chicken pieces, 1/2 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1 tsp salt. Mix well to coat the chicken. Cover and refrigerate for at least , or preferably to overnight.
Step 2: Cook Marinated Chicken
Heat 1 tbsp ghee or oil in a large pan over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for per side, until lightly browned and slightly charred. The chicken does not need to be fully cooked through at this stage. Remove chicken and set aside.
Step 3: Sauté Aromatics for Sauce
In the same pan, add another 1 tbsp ghee or oil if needed. Add 1 large finely chopped onion and over medium heat for , until softened and golden brown.
Step 4: Add Ginger-Garlic and Spices
Add 1 tbsp ginger-garlic paste to the pan and cook for until fragrant. Then, add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp garam masala. for , stirring constantly, until the spices are fragrant.
Step 5: Simmer Tomato Base
Pour in 1 cup tomato puree and 1 (14.5 oz) can crushed tomatoes. Add 1 tsp sugar (optional) and salt to taste. Bring the mixture to a , then heat to low, cover, and cook for , stirring occasionally, until the sauce thickens and the oil begins to separate from the sides.
Step 6: Combine Chicken and Sauce
Add the previously cooked chicken pieces back into the sauce. Stir well to coat the chicken. Cover and for another , allowing the chicken to cook through and absorb the flavors of the sauce.
Step 7: Finish with Cream and Garnish
Stir in 1/2 cup heavy cream. Cook for , just until heated through, do not boil. Taste and adjust seasoning if necessary. Garnish generously with 1/4 cup fresh chopped cilantro before serving.
Pro Tips
• Marinate chicken overnight for best flavor
• Adjust spice level to your preference
• Garnish with fresh cilantro before serving
Variations
• Use paneer for a vegetarian option
• Add bell peppers for extra vegetables
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 4 hours
Cover and refrigerate for at least 30 minutes, or preferably 4 hours to overnight.
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