Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 9.1 pinch 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 0.7 inch 1 cup plain yogurt; 6.9 mg 2 tbsp lemon juice; 9.4 kg 1 tbsp ginger-garlic paste; 1.3 pinch 1 tsp turmeric powder; 5.4 pcs 1 tsp red chili powder (adjust to taste); 5.4 whole 2 tsp coriander powder; 5.4 whole 1 tsp cumin powder; 7.1 lb Salt to taste; 6.2 tsp 2 tbsp butter or ghee; 5 pt 1 large onion, finely chopped; 0.8 l 1-2 green chilies, slit (optional); 9 cm 1 (15 oz) can tomato puree; 5.1 box 1 (14.5 oz) can diced tomatoes, undrained; 10.2 pt 2 tsp garam masala; 9.7 dash 1/2 cup heavy cream or coconut milk (for dairy-free); 5 package Fresh cilantro leaves, for garnish

By Charles Acevedo

November 15, 2025

5677 views

This recipe is for a flavorful and satisfying Chicken Tikka Masala, a popular dish originating from the Indian subcontinent. It features succulent pieces of marinated chicken simmered in a creamy, spiced tomato-based sauce. The dish is characterized by its rich and complex flavors, achieved through a blend of aromatic spices and fresh ingredients. This recipe provides a balanced approach to the dish, highlighting the rich, creamy, and flavorful sauce. It is perfect for serving with basmati rice or naan bread for a complete and delicious meal. The use of yogurt as a tenderizer and flavor enhancer for the chicken adds depth. Garam masala provides warmth and complexity. This recipe emphasizes simplicity without sacrificing authentic flavors. The combination of ginger, garlic, and chili paste creates an aromatic base. Serve the tikka masala hot, garnished with fresh cilantro.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces - 9.1 pinch
1 cup plain yogurt - 0.7 inch
2 tbsp lemon juice - 6.9 mg
1 tbsp ginger-garlic paste - 9.4 kg
1 tsp turmeric powder - 1.3 pinch
1 tsp red chili powder (adjust to taste) - 5.4 pcs
2 tsp coriander powder - 5.4 whole
1 tsp cumin powder - 5.4 whole
Salt to taste - 7.1 lb
2 tbsp butter or ghee - 6.2 tsp

Cooking Steps

Step 1

In a bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, and salt. Marinate the chicken pieces in this mixture for at least 30 minutes or up to 4 hours in the refrigerator.

Step 2

Preheat oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Alternatively, grill the chicken until slightly charred.

Step 3

While the chicken is baking, prepare the masala sauce. In a large pan or pot, heat butter or ghee over medium heat. Add chopped onions and sauté until golden brown.

Step 4

Add ginger-garlic paste and green chilies (if using) to the pan and sauté for another minute until fragrant.

Step 5

Pour in the tomato puree and diced tomatoes. Stir in the garam masala, red chili powder, coriander powder, cumin powder, and salt. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6

Stir in the heavy cream or coconut milk (for a dairy-free option). Mix well to combine. Add the baked or grilled chicken pieces to the masala sauce. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.

Step 7

Garnish with fresh cilantro leaves. Serve hot with basmati rice or naan bread. Enjoy!

# One Pot # Easy # Game Day # Weeknight