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Chicken Tikka Masala with rice, raita, and salad on serving plate

Chicken Tikka Masala

A flavorful and creamy Indian dish made with marinated grilled chicken and a spiced tomato-based sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Course: Main
Cuisine: Indian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken boneless preferably thighs or breasts
  • 0.5 cup Greek yogurt hung curd
  • 0.5-1 tsp Kashmiri red chili powder adjust to taste
  • 1 tsp garam masala
  • 0.25 tsp turmeric
  • 1 tsp coriander powder
  • 0.5 tsp cumin powder
  • 0.5 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp kasuri methi dried fenugreek leaves
  • 1 tbsp ginger garlic paste or ¾ tbsp each of grated ginger and garlic
  • 1 tbsp oil mustard oil preferred
Tikka Masala Sauce
  • 3 tbsp oil or ghee
  • 1.5 cups onions finely chopped
  • 1 green chili optional
  • 1 tsp salt
  • 1 tbsp ginger garlic paste or ¾ tbsp each of grated ginger and garlic
  • 0.5-1 tsp Kashmiri red chili powder adjust to taste
  • 1-2 tsp garam masala adjust to taste
  • 1 tbsp coriander powder
  • 1-1.5 tsp cumin powder adjust to taste
  • 1-2 tsp sugar adjust to taste
  • 1.1 lbs tomatoes pureed or chopped; see notes for alternatives
  • 1 cup hot water double if using cashews
  • 1 tbsp kasuri methi dried fenugreek leaves
  • 0.5-0.75 cup heavy cream or 1/2 cup cashews for cashew cream
For Garnish
  • 3 tbsp heavy cream or any cream
  • 3 tbsp coriander leaves finely chopped

Equipment

  • Oven or Skillet or Air Fryer
  • Mixing Bowl
  • Pan

Method
 

  1. Cube chicken and marinate with all marinade ingredients. Cover and refrigerate for minimum 8 hours or overnight.
  2. Heat oil in a pan. Add onions and salt. Sauté until golden.
  3. Add ginger garlic paste and green chili. Sauté until aromatic.
  4. Add chili powder, garam masala, coriander and cumin powder. Mix well.
  5. Add tomatoes and cook until thick. Pour in hot water, simmer covered 12–14 mins.
  6. Grill, pan-fry or air-fry marinated chicken until lightly charred.
  7. Add cream to sauce, simmer until creamy and aromatic.
  8. Stir in grilled chicken and kasuri methi. Simmer until chicken is soft. Garnish with cream and coriander.

Notes

See notes for cashew cream alternative, authentic spice tips, and Tandoori-style smoking.