Chicken Tikka Masala Recipe (2024)

5 from 1 vote

Author: Sangeetha Vel

Course: Main Course

Cuisine: Indian

Diet: Halal

Prep: 10 minutes mins

Cook: 40 minutes mins

For Marination

• ▢ 1.15 lb Chicken, boneless
• ▢ 1 tbsp Ginger Garlic paste
• ▢ ½ tsp Turmeric Powder
• ▢ 1 tsp Chili Powder
• ▢ 1½ tsp Garam Masala Powder
• ▢ ½ tsp Pepper Powder
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Salt
• ▢ 2 tbsp Plain Yogurt, curd
• ▢ ¼ cup Oil

Other Ingredients

• ▢ 1 Onion, chopped
• ▢ 1 tbsp Ginger Garlic paste
• ▢ 1 tsp Chili Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala Powder
• ▢ 1 tsp Cumin Powder
• ▢ Salt, as needed
• ▢ ½ cup Tomato , puree
• ▢ ½ cup Water
• ▢ ¼ cup Plain Yogurt, curd
• ▢ 2 tbsp Kasoori Methi
• ▢ ½ cup Oil

Marination

• Place bite-sized boneless chicken pieces in a bowl. Add ginger garlic paste, turmeric powder, chili powder, garam masala powder, pepper powder, cumin powder, salt, yogurt/curd, and oil. Mix well to ensure the chicken is evenly coated, then let it marinate for 1 hour to infuse the flavors.

  

Frying Chicken

• Heat oil in a pan over medium heat, then carefully place the marinated chicken pieces in it.

  

• Fry the chicken until it achieves a golden brown color on both sides, flipping occasionally for even cooking.

  

• Once fried, remove the chicken pieces from the pan, drain them, and set aside for later use.

  

Preparing Chicken Tikka Masala

• In a medium-heated pan, pour oil. Add chopped onions and sauté them until they turn soft and translucent, releasing their sweetness.

  

• Add ginger-garlic paste, followed by chili, coriander, garam masala, and cumin powders for a rich flavor profile. Season with salt and stir well, allowing the spices to release their aromas.

  

• Introduce tomato puree into the pan. Mix it thoroughly with the spices, ensuring a uniform blend.

  

• Cover the pan with a lid and let the tomato-spice mixture simmer for about 10 minutes.

  

• Uncover the pan and add the previously fried chicken pieces. Stir them into the sauce, ensuring each piece is coated with the flavorful mixture.

  

• Pour water into the pan to adjust the consistency of the sauce. Gently mix to combine everything.

  

• Cover the pan again and let the chicken simmer in the sauce for 5 to 7 minutes, allowing the flavors to penetrate the meat.

  

• Open the lid and add yogurt/curd or heavy cream to the pan, stirring until fully incorporated for a rich, creamy texture.

  

• Continue to cook the gravy until it reaches your desired thickness. For a final flavor boost, sprinkle in some Kasoori methi leaves, stirring them into the sauce.

  

• Once the gravy is thick and the chicken is tender and infused with spices, your Chicken Tikka Masala is ready. Serve it hot, and enjoy the rich, complex flavors of this classic dish.

  

Serving

• Enjoy this delicious Chicken Masala with Tandoori Naan, Jeera Rice, or Plain Basmati Rice. For more pairing ideas, refer to the serving suggestions section.

  

Essential Tips to Make Perfect Chicken Tikka Masala:

• Fresh Ingredients: Opt for fresh, high-quality chicken and ripe tomatoes to enhance the dish's flavor. Use freshly ground spices and fresh herbs to elevate the taste and aroma of your Chicken Tikka Masala.
• Bone-In Chicken Variation: While traditionally made with boneless chicken, trying it with bone-in pieces can be equally delightful, offering a different texture and taste.
• Marinate for Flavor and Tenderness: Marinate the chicken in spices and yogurt for at least 1 hour, or longer for a more authentic experience, to ensure it soaks up all the flavors and becomes exceptionally soft and tender.
• Creamy Alternatives: Experiment with heavy cream or coconut milk instead of yogurt for a delicious twist and a unique flavor, with coconut milk offering a healthy, dairy-free option.
• Spice Adjustment: Customize the level of spices according to your taste preference. If you enjoy a spicier dish, consider adding extra chili powder or fresh green chilies. For a milder version, reduce the amount of heat-producing spices.
• Balancing Flavors: If the curry becomes too spicy or tangy, balance it out with a bit of sugar or honey. This adds a subtle sweetness and helps to round out the flavors.
• Resting Time: After cooking, let the dish rest for a few minutes before serving. This resting period allows the flavors to settle and integrate better.
• Serving Temperature: Chicken Tikka Masala tastes best when served hot. Ensure it's adequately warmed through before serving to enjoy its full flavor profile.