Chicken Tikka Masala
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
5
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Calories
447 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala
Description
This Chicken Tikka Masala recipe begins by marinating chicken chunks in a mixture of yogurt, olive oil, garlic, ginger, lime juice, and a blend of warm spices like garam masala, cayenne, and smoked paprika. After marinating, the chicken is seared in batches to achieve a cooked exterior while retaining juiciness. Separately, the sauce is crafted by infusing oil with whole spices (peppercorns, bay leaf, cloves, cinnamon), then sautéing onions, ginger, garlic, and optional chili for a fragrant base. Tomato products and ground spices enhance the sauce, which simmers until flavors meld.
The cooked chicken is incorporated into the finished sauce, which is then enriched with coconut milk for creaminess. This results in a dish with a harmonious balance of spicy, tangy, and savory elements. Garnished with fresh cilantro and served alongside basmati rice and naan bread, this meal is satisfying and versatile.
Preparation can be made easier by marinating and cooking the chicken ahead or freezing the assembled dish. The recipe also allows adaptations such as using lamb instead of chicken or employing a slow cooker or pressure cooker method to reduce hands-on time.
Ingredients
For the Chicken Marinade:
- 2 lbs chicken thigh or breasts, chopped into pieces, boneless, skinless
- 1/2 cup yogurt plain, Greek
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 teaspoon ginger freshly grated
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
For the Tikka Masala Sauce:
- 2 Tablespoons canola oil
- 4 black peppercorns whole
- 1 bay leaf (Indian bay leaf if you have one)
- 2 clove or 1/4 teaspoon ground cloves, whole
- 1 cinnamon stick
- 1 yellow onion , chopped (about 1 ½ cups)
- 1 inch ginger grated, fresh
- 3 cloves garlic , minced
- 1 bird's eye chili , , or a small piece of jalapeño, chopped, (optional for spicy)
- 1 ounce can diced tomatoes , or 3 roma tomatoes, chopped
- ½ cup tomato sauce
- ¼ teaspoon cayenne pepper , or more, for extra spicy
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoons garam masala
- 1 cup coconut milk , or heavy cream
For Serving:
- ½ cup cilantro fresh, chopped
- basmati rice hot cooked
- Naan or chapati, or rotis
Instructions
- Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).
- Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
- Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.
- Blend: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.
- Simmer: Return the chicken to the pot and simmer for 5 more minutes.
- Serve over hot cooked basmati rice, with a side of naan.
Notes
- Marinate chicken up to one day ahead for deeper flavor.
- Chicken and sauce can be prepared in advance; store sauce up to 3 days refrigerated.
- Cooked chicken tikka masala freezes well for up to 3 months; thaw overnight and reheat gently.
- For easier cooking, this recipe adapts well to slow cooker or Instant Pot methods.
- Lamb can be substituted for chicken with longer simmering until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 898mg | 37% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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