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Chicken Tikka Masala
4.8 from 159 votes

Chicken Tikka Masala

Chicken Tikka Masala is a spiced yogurt-marinated chicken cooked in a creamy, tomato-based sauce featuring garam masala, turmeric, and a blend of aromatic spices. The dish balances savory and slightly spicy flavors, with tender chicken thighs simmered in a rich sauce that can be served with naan or basmati rice.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 6
Calories: 308 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the chicken:
  • 1/2 cup yogurt whole milk
  • 1 tablespoon lemon juice
  • 4 garlic minced, cloves
  • 2 teaspoons ginger freshly grated
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds chicken thigh cut into 1-inch chunks, boneless, skinless
  • 2 tablespoons canola oil or grapeseed oil
For the sauce:
  • 2 tablespoons butter unsalted
  • 1 yellow onion diced
  • 2 tablespoons tomato paste
  • 2 teaspoons ginger freshly grated
  • 3 cloves garlic minced
  • 2 1/2 teaspoons garam masala
  • 2 teaspoons Turmeric ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 diced tomatoes 28 oz can or crushed tomatoes
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon lemon juice fresh
  • 1/4 cup cilantro optional, fresh, chopped leaves
  • naan bread for serving, optional
  • basmati rice for serving, optional

Instructions

    Cup of Yum
  1. In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam marsala, chili powder, cumin, paprika, salt, and pepper. Add the chicken pieces and stir until the chicken is well coated. Let the chicken marinate in the yogurt sauce for at least 30 minutes. You can refrigerate the chicken overnight. 
  2. In a large skillet, heat the oil over medium heat. Add the marinated chicken to the hot skillet and cook, stirring occasionally, until golden, about 4 to 5 minutes. Transfer the chicken to a plate and set aside. 
  3. In the same skillet, melt the butter over medium heat. Stir in the onion and cook until tender, about 3 to 5 minutes. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the diced tomatoes and chicken broth. Bring to a boil; reduce the heat and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes
  4. Stir in the cream and lemon juice. Add the cooked chicken back into the pan and cook until heated through, about 5 minutes. 
  5. Serve warm with rice and naan, if desired.

Notes

  • Garam masala, an essential spice blend in this recipe, is typically available in the spice aisle of grocery stores.
  • Marinate the chicken overnight in the refrigerator for deeper flavor and tenderness.
  • The finished dish keeps refrigerated, covered, for 3 to 4 days.

Nutrition Information

Serving 6g Calories 308kcal (15%) Carbohydrates 10g (3%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 138mg (46%) Sodium 798mg (33%) Potassium 597mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 910IU (18%) Vitamin C 15mg (17%) Calcium 80mg (8%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 308

% Daily Value*

Serving 6g
Calories 308kcal 15%
Carbohydrates 10g 3%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 138mg 46%
Sodium 798mg 33%
Potassium 597mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 910IU 18%
Vitamin C 15mg 17%
Calcium 80mg 8%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.