Make restaurant-style Chicken Tikka Masala at home with juicy, spiced chicken pieces simmered in a rich tomato-based curry. This comforting Indian-inspired dish pairs beautifully with naan, chapati or steamed basmati rice.
Recipe at a Glance
- Prep time: 20 minutes (plus marinating)
- Cook time: 35 minutes
- Serves: 4
- Difficulty: Easy to medium
Ingredients
For the chicken marinade
- 600 g boneless chicken, cut into bite-sized pieces
- 120 g plain yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp lemon juice
- Salt, to taste
For the masala sauce
- 2 tbsp oil or ghee
- 1 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 400 g chopped tomatoes or passata
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder, adjust to taste
- ½ tsp cumin powder
- 1 tsp garam masala
- 80–100 ml double cream
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander, to garnish
How to Make Chicken Tikka Masala
1. Marinate the chicken
Mix the yoghurt, ginger-garlic paste, chilli powder, garam masala, turmeric, lemon juice and salt. Coat the chicken well. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
2. Cook the chicken
Heat a little oil in a wide pan. Cook the chicken in batches until browned and cooked through, turning as needed. Set aside. Avoid overcrowding the pan so the chicken browns rather than steams.
3. Make the masala sauce
Add the remaining oil and butter to the pan. Cook the onion for 6–8 minutes until soft and golden. Stir in the ginger-garlic paste, then add the coriander, chilli powder and cumin. Cook for 30 seconds.
Add the tomatoes and simmer for 10–12 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate. For a smoother sauce, blend carefully, then return it to the pan.
4. Finish the curry
Add the cooked chicken and any juices. Simmer gently for 5–7 minutes. Stir in the cream, garam masala and crushed kasuri methi. Taste and adjust the seasoning. Do not boil vigorously after adding the cream.
Tips for a Delicious Result
- Marinating for longer helps the chicken absorb the spices.
- Kashmiri chilli powder adds colour without making the curry excessively hot; adjust it to your taste.
- Simmer the tomato sauce until thick and well cooked before adding the cream.
- For a lighter finish, use a little less cream or replace some with plain yoghurt stirred in off the heat.
What to Serve with It
Serve hot with naan, chapati or basmati rice, plus a fresh cucumber salad or sliced onions and lemon. Garnish with chopped coriander.
Frequently Asked Questions
Can I make it ahead?
Yes. Cool the curry promptly, refrigerate in a covered container and use within 2 days. Reheat until piping hot throughout. Add a splash of water if the sauce has thickened.
Can I adjust the spice level?
Yes. Reduce the chilli powder for a milder curry, or add a little more if you prefer extra heat.
Photo credit: Mohammad Fahim via Unsplash.