Homemade Chicken Tikka Masala
A deliciously spicy and creamy dish featuring tender chunks of grilled chicken in a flavorful tikka masala sauce.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour (plus marination)
- Servings: 6
Full Ingredient List
- 1½ lbs. boneless chicken thighs or breasts
- ½ cup Greek yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon kasuri methi
- 1 tablespoon lemon juice
- 1 tablespoon oil
- ½ to 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 3 tablespoons oil or ghee
- 1½ cups onions, chopped
- 1 green chilli (optional)
- 1½ teaspoon salt
- 2 teaspoons garam masala
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar
- 500 grams fresh tomatoes or 1¼ cup tomato puree
- 1 cup hot water
- ½ cup heavy cream or cashew cream
- 3 tablespoons kasuri methi
- 3 tablespoons coriander leaves, chopped
Chicken Marinade
Tools and Equipment
- Mixing bowl
- Cling wrap
- Refrigerator
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1½ lbs. | Chicken (boneless thighs or breasts) | Cube to 1 to 1½ inch pieces | |
| ½ cup | Greek yogurt | Use strained or hung curd | |
| 1 tablespoon | Ginger garlic paste | Or grated | |
| 1 tablespoon | Kasuri methi | Dried fenugreek leaves | |
| 1 tablespoon | Lemon juice | Avoid if using sour yogurt | |
| 1 tablespoon | Oil | Use mustard oil if available | |
| ½ to 1 teaspoon | Kashmiri red chilli powder | ||
| 1 teaspoon | Garam masala | ||
| ¼ teaspoon | Turmeric | ||
| 1 teaspoon | Coriander powder | ||
| ½ teaspoon | Cumin powder | ||
| ½ teaspoon | Salt |
Instructions
- Step 1: Cube the chicken into 1 to 1½ inch pieces and pat dry. Add all marinade ingredients and mix well. (Tips: Make sure the chicken is dry before marinating to enhance flavor absorption.)
- Step 2: Cover the bowl with cling wrap and refrigerate the chicken for at least 8 hours and up to 48 hours. (Tips: For best results, allow the chicken to marinate overnight.)
Tikka Masala Sauce
Tools and Equipment
- Pot or pan
- Stirring spoon
- Blender (optional)
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 3 tablespoons | Oil or ghee | ||
| 1½ cups | Onions | Chopped, 1 large or 2 medium | |
| 1 | Green chilli | Optional | |
| 1 teaspoon | Salt | ||
| 1 tablespoon | Ginger garlic paste | Or grated | |
| ½ to 1 teaspoon | Kashmiri red chilli powder | ||
| 2 teaspoons | Garam masala | ||
| 1 tablespoon | Coriander powder | ||
| 1 to 1½ teaspoon | Cumin powder | ||
| 1 to 2 teaspoons | Sugar | ||
| 500 grams or 1¼ cup | Tomatoes or tomato puree | Puree or chop | |
| 1 cup | Hot water |
Instructions
- Step 1: Heat the oil or ghee in a pan, add chopped onions and salt, and sauté until deep golden. (Tips: Ensure the onions are well cooked to develop their sweetness.)
- Step 2: Add ginger garlic paste and green chilli, sauté until fragrant. (Tips: Do not overcook to prevent burning.)
- Step 3: Reduce heat and add chilli powder, garam masala, coriander powder, and cumin powder. (Tips: Stir quickly to avoid burning the spices.)
- Step 4: Add the tomatoes and cook until the masala thickens. (Tips: Purée the sauce for a smooth consistency if desired.)
Chicken Tikka and Sauce Finalization
Tools and Equipment
- Oven or skillet
- Tongs
- Serving dish
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| Grilled chicken tikka | |||
| ½ cup | Heavy cream or cashew cream | ||
| 1 tablespoon | Kasuri methi | ||
| 3 tablespoons | Coriander leaves | Chopped |
Instructions
- Step 1: Grill the marinated chicken in the oven, air fryer, or skillet until fully cooked and slightly charred. (Tips: If using a skillet, ensure the heat is high enough to achieve a good sear.)
- Step 2: Add sugar and cream to the tikka masala sauce, stir to combine, and simmer until thick and aromatic. (Tips: Adjust seasoning as needed.)
- Step 3: Add grilled chicken tikka to the sauce, stir in kasuri methi, and garnish with coriander leaves. (Tips: Ensure the sauce is thick before adding the chicken.)
Additional Information
Notes: This recipe can be adjusted for heat by varying the amount of chili powder. For a smoky flavor, add smoked paprika.