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Chicken Tikka Masala

This Chicken Tikka Masala recipe features tender chunks of chicken enveloped in a creamy, spiced tomato sauce. Each bite is a blend of warm spices, tangy tomato, and rich cream, creating a symphony of flavors that dance on your palate. It's surprisingly simple to make and is perfect for a cozy family dinner or when you want to impress guests.

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
2 hrs
Servings: 4
Calories: 523 kcal
Course: Dinner
Cuisine: Indian

Ingredients

For the Chicken Tikka
  • 1½ pounds chicken thighs boneless and skinless, cut into bite-size pieces
  • 1 cup PLAIN yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon tandoori masala
  • 2 teaspoons black pepper ground
  • 1 tablespoons fresh ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon salt
For the Sauce
  • 2 tablespoons butter
  • 1 clove garlic minced
  • ½ teaspoon kashmiri chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 8 ounces tomato sauce or Passata
  • 1 cup heavy cream
  • salt to taste
  • fresh cilantro for garnish
For Serving
  • cooked rice
  • naan bread

Instructions

    Cup of Yum
  1. In a large bowl, mix together yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic and salt. Stir in the chicken pieces, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
  2. Preheat a grill or a broiler. Place chicken on skewers, discarding the marinade. Grill or broil the chicken, turning occasionally, until cooked through, about 10-15 minutes. Set aside.
  3. Heat the butter in a large skillet over medium heat. Add the garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in the cream and simmer on low heat until sauce thickens, about 20 minutes.
  4. Add the grilled chicken, and simmer for 10 more minutes. Season with salt to taste.
  5. Garnish with chopped cilantro and serve with cooked rice or warm naan bread.

Notes

  • Spice Adjustments: Feel free to modify the amount of Kashmiri chili powder and black pepper to suit your preferred spice level. The dish can be made milder or spicier according to taste.
  • Marination Time: For the best flavor, marinate the chicken for at least 1 hour. For even more depth, marinate overnight in the refrigerator.
  • Chicken Choices: While boneless, skinless chicken thighs are recommended for their juiciness, you can also use chicken breast for a leaner option.
  • Sauce Consistency: If the sauce is too thick after adding the cream, you can thin it out with a little water or chicken broth to achieve your desired consistency.
  • Garnish Options: Garnish with fresh cilantro for a burst of color and freshness. A squeeze of lemon juice can also be added just before serving for an extra tangy flavor.

Nutrition Information

Serving 1serving Calories 523kcal (26%) Carbohydrates 11g (4%) Protein 41g (82%) Fat 35g (54%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 246mg (82%) Sodium 1054mg (44%) Potassium 823mg (24%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2086IU (42%) Vitamin C 7mg (8%) Calcium 157mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 523

% Daily Value*

Serving 1serving
Calories 523kcal 26%
Carbohydrates 11g 4%
Protein 41g 82%
Fat 35g 54%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.3g 15%
Cholesterol 246mg 82%
Sodium 1054mg 44%
Potassium 823mg 18%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 2086IU 42%
Vitamin C 7mg 8%
Calcium 157mg 16%
Iron 4mg 22%

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