Go Back
+ servings
chicken tikka masala with rice in a white bowl and a piece of naan.
Print Recipe
5 from 2 votes

Chicken Tikka Masala

Indian spiced yogurt marinated chicken is seared to perfection and then cooked in a delicious aromatic rich and creamy tomato based curry sauce to make this incredibly delicious Chicken Tikka Masala. It’s an easy recipe that produces unbelievable authentic flavor in just 4 easy steps!
Course: Dinner, Lunch
Cuisine: Indian
Servings: 6
Calories: 557kcal

Ingredients

Chicken Tikka

  • 2 pounds chicken thighs boneless and skinless, cut into 1½ inch pieces
  • 1 cup plain yogurt
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon salt
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika

Sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter unsalted
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 teaspoons garam masala
  • 2 teaspoons cumin ground
  • 2 teaspoons ground coriander
  • 1 teaspoon red chili powder
  • 14 ounces tomato sauce or passata
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 10 minutes to an hour.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, and fry until browned for about 3 minutes per side. You will have to do this in batches, do not overcrowd the pan. Transfer the chicken to a plate and set aside.
  • Add the butter to the skillet and melt over medium heat. Add the onion and cook for 3 minutes until soft and aromatic. Stir in the garlic, ginger, garam masala, cumin, coriander and red chili powder. Cook for another 30 seconds until aromatic.
  • Pour in the tomato sauce and season with salt. Reduce heat to low and simmer for about 10 minutes, until sauce thickens.
  • Stir in the butter and heavy cream. Add the chicken back to the skillet and toss. Cook for another 10 minutes, until chicken is fully cooked through.
  • Garnish with cilantro and serve over basmati rice with naan.

Notes

  1. Marinate the chicken. The longer the chicken is marinated in the yogurt mixture the more flavorful it will be. So if you have time, marinate it for a full hour. 
  2. Use the butter and the oil. Make sure to use the oil with the butter. Doing so prevents the milk solids in butter from burning and becoming bitter. 
  3. Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer. 
  4. Leftover chicken tikka masala will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just put it in the microwave for about 4 minutes on medium high heat. If you choose to freeze the leftovers, I recommend letting them thaw out overnight in the fridge before reheating.  

Nutrition

Serving: 1serving | Calories: 557kcal | Carbohydrates: 14g | Protein: 25g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1287mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1525IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 3mg