Introduction
Chicken Tikka Masala is a classic main dish, perfect for family dinners, gatherings, or special occasions. This tender chicken, marinated in yogurt and spices, simmered in a creamy, spiced tomato sauce, delivers a rich, aromatic flavor in every bite. Presented in a white ceramic bowl, garnished with fresh cilantro or a swirl of cream, this Chicken Tikka Masala offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version that is adaptable for dietary preferences and is ideal for home cooks seeking a bold, crowd-pleasing dish that brings Indian-inspired flair to any occasion.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional, for heat)
For the Tikka Masala Sauce:
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
Serving:
- Optional: Fresh cilantro, swirl of cream
- Suggested Accompaniments: Basmati rice, naan bread
- Suggested Pairings: Mango lassi, chai tea
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large bowl, skillet or Dutch oven, knife, cutting board, measuring cups/spoons, grater
Step-by-Step Process
- Marinate Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and cayenne pepper. Add chicken pieces, toss to coat, and marinate in the fridge for at least 1 hour, or up to 4 hours for deeper flavor.
- Cook Chicken: Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (discard excess marinade) and cook for 5–6 minutes, turning occasionally, until lightly charred but not fully cooked. Remove and set aside.
- Prepare Sauce: In the same skillet, add remaining 1 tbsp oil. Sauté onion for 4–5 minutes until soft. Add garlic and ginger, and cook for 1 minute until fragrant. Stir in garam masala, cumin, paprika, turmeric, and cayenne pepper; cook for 30 seconds. Add crushed tomatoes, tomato paste, sugar, and salt. Taste the sauce and adjust with additional salt or sugar for a balanced, spiced flavor.
- Simmer: Return chicken to the skillet. Stir in heavy cream and simmer for 10–15 minutes until chicken is cooked through (165°F internal temperature) and the sauce thickens.
- Serve: Transfer to a white ceramic bowl. Garnish with fresh cilantro or a swirl of cream. Serve hot with basmati rice, naan bread, mango lassi, or chai tea.
Tips for Better Chicken Tikka Masala
- Use chicken thighs for juicier results; breasts work for a leaner option.
- Taste the sauce before simmering to balance spiced, tangy, and sweet flavors; adjust with salt, sugar, or cayenne.
- Marinate chicken longer (up to 4 hours) for deeper flavor penetration.
- Cook chicken on high heat for a slight char, mimicking tandoor-style cooking.
- Use a white ceramic bowl for a vibrant presentation, highlighting the rich sauce and green garnish.
- Make ahead: Marinate chicken and prepare sauce up to 1 day in advance; refrigerate separately and cook when ready.
- For a thicker sauce, simmer longer; for thinner, add 1/4 cup water or broth.
- Enhance aesthetic: Present in a white ceramic bowl with cilantro or cream for a bold, inviting look.
Variations and Customization
- Gluten-Free Chicken Tikka Masala: Ensure all spices and tomato products are gluten-free; serve with rice instead of naan.
- Low-Sodium Chicken Tikka Masala: Reduce salt to 1/4 tsp in marinade and sauce; use low-sodium tomato products.
- Vegetarian Tikka Masala: Replace chicken with 1.5 lbs paneer, tofu, or cauliflower; adjust cooking time to 5–7 minutes for vegetables.
- Spicy Tikka Masala: Increase cayenne pepper to 1/2 tsp or add 1–2 chopped green chilies to the sauce.
- Coconut Tikka Masala: Replace heavy cream with coconut milk for a dairy-free, tropical twist.
- Chicken Tikka Masala with Vegetables: Add 1 cup diced bell peppers or peas to the sauce for extra texture.
- Mild Tikka Masala: Omit cayenne pepper and reduce garam masala to 2 tsp total for a less intense flavor.
- Butter Chicken Style: Increase tomato paste to 2 tbsp and add 2 tbsp butter to the sauce for richer flavor.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet or microwave with a splash of water.
- Freeze in freezer-safe containers for up to 3 months; thaw in the fridge and reheat slowly to avoid curdling the cream.
- Serve hot for the best texture and flavor.
- Use as a main dish with rice or naan for a complete meal.
- Pair with mango lassi or chai tea to complement the creamy, spiced flavor.
- Presented in a white ceramic bowl with vibrant garnishes for a bold, appetizing charm.
Nutritional Information
Based on 4 servings (without rice or naan):
- Calories: 460 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 900mg
- Total Carbohydrates: 16g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 36g
- Vitamin A: 25% Daily Value
- Vitamin C: 30% Daily Value
- Calcium: 15% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and additions (naan adds ~200 kcal per piece). Moderate in sodium; try the low-sodium variation. Pair with vegetables for balance.
Conclusion
This Chicken Tikka Masala recipe offers a creamy, spiced main dish perfect for any occasion. It transforms simple ingredients into an Indian-inspired classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender chicken and rich sauce delight every bite. It’s sure to be a cherished recipe, loved for its bold, crowd-pleasing appeal.
Chicken Tikka Masala Recipe: Creamy and Spiced
Classic Chicken Tikka Masala with creamy, spiced flavor.
Ingredients
Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs or breasts, 1-inch pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp cayenne pepper optional
Tikka Masala Sauce:
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cayenne pepper optional
- 1 14.5 oz can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp sugar
- ½ tsp salt
- ¼ cup chopped fresh cilantro
- Optional: Cilantro cream
- Suggested Pairings: Basmati rice mango lassi
Instructions
- Mix yogurt, lemon juice, spices, and salt. Marinate chicken for 1 hour.
- Cook chicken in 1 tbsp oil for 5–6 minutes; set aside.
- Sauté onion in 1 tbsp oil for 4–5 minutes. Add garlic, ginger, and spices; cook for 30 seconds. Add tomatoes, tomato paste, sugar, and salt. Taste and adjust the sauce.
- Return chicken, add cream, and simmer for 10–15 minutes.
- Serve in a white ceramic bowl with cilantro, cream, rice, and lassi.
Notes
- Marinate longer for deeper flavor.
- Store in the fridge for 4 days or freeze for 3 months.
- Try vegetarian or coconut variations.
- Pair with naan.
