Indian Chicken Tikka Masala
Tender chicken pieces are marinated in yogurt, lemon juice, ginger, garlic, and aromatic spices.The marinated chicken is cooked until beautifully browned and lightly charred.A fragrant onion and tomato sauce forms the rich foundation of the curry.Cream adds luxurious richness while balancing the acidity of the tomatoes.Garam masala and dried fenugreek leaves provide the characteristic finishing aroma.Serve the curry with basmati rice, naan, roti, or another favorite Indian bread.
Ingredients
For the Chicken Tikka
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon salt
For the Masala Sauce
- 2 tablespoons butter or ghee
- 1 tablespoon vegetable oil
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped, optional
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- ½ cup water
- 1 teaspoon sugar, optional
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, Kashmiri chili powder, turmeric, salt, and oil.
- Heat a large skillet, grill pan, or heavy frying pan over medium-high heat.
- Remove the chicken and set aside.
- Add the chopped onion and cook for approximately 6–8 minutes until soft and lightly golden.
- Add cumin, coriander, turmeric, Kashmiri chili powder, and garam masala.
- Season with salt and add sugar if the tomatoes are particularly acidic.
- For a restaurant-style silky sauce, allow the tomato mixture to cool slightly and carefully blend it until smooth.
- Simmer gently for approximately 8–10 minutes, allowing the chicken to absorb the flavors of the sauce.
- Serve immediately with warm naan, basmati rice, jeera rice, or roti.
Notes
- Chicken thighs tend to remain especially juicy and flavorful.
- Chicken breasts can also be used, but avoid overcooking them.
- Thick yogurt works best for the marinade.
- Marinating the chicken for several hours develops deeper flavor.
- Kashmiri chili powder provides vibrant color without excessive heat.
- Kasuri methi adds an important restaurant-style aroma.
- Blending the sauce creates a smoother, more luxurious curry.
- Adjust the cream according to your preferred richness.