Chicken Tikka Masala
British-Indian creation — chicken tikka in a creamy tomato sauce. Often called the British national dish (debatable but popular). The trick is grilling the chicken separately (real tikka technique) before adding to the sauce.
Prep Time
17 min
Cook Time
37 min
Servings
2
Calories
584 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Cream¼ cup
- Garam Masala½
- Cumin½ tsp
- Paprika½ tsp
- Tomato1 medium
- Onion½ medium
- Ginger½ tsp
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Cream0.25 cup
- Garam Masala0.5
- Cumin0.5 tsp
- Paprika0.5 tsp
- Tomato1 medium
- Onion0.5 medium
- Ginger0.5 tsp
- Garlic1.5 cloves
Instructions
- 1
Marinate 1.5 lb boneless chicken thighs (cubed) at least 4 hours: ½ cup yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chili powder, 1 teaspoon turmeric, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1.5 teaspoons salt.
- 2
Cook the chicken: heat a cast iron skillet over high heat until smoking. Cook chicken in batches for 90 seconds per side until charred (chicken doesn't need to be fully cooked — finishes in sauce). Set aside.
- 3
Make the sauce: heat 3 tablespoons butter in a pot. Add 1 chopped onion, cook 8 minutes until golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute.
- 4
Add 1 can (28 oz) of crushed tomatoes, 1 tablespoon paprika, 1 teaspoon turmeric, 1 teaspoon cumin, 1.5 teaspoons salt, 1 tablespoon sugar. Simmer 15 minutes until thickened.
- 5
Blend the sauce (immersion blender or regular) until smooth. Return to pot. Stir in 1 cup of heavy cream, 1 teaspoon garam masala, 1 tablespoon kasoori methi (fenugreek leaves, essential).
- 6
Add the charred chicken to the sauce. Simmer 10 minutes until chicken is cooked through and the sauce thickens around it. Finish with cilantro. Serve with basmati rice or naan.
Watch how to make Chicken Tikka Masala
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💡 Expert Tips
- 1.Grill chicken separately first. Char is what defines tikka.
- 2.Kashmiri chili for color. Mild heat, vivid red color.
- 3.Kasoori methi is the secret. Crush between palms before adding.
- 4.Smooth sauce. Blending creates restaurant-style texture.
🔬 Why It Works
Chicken tikka masala succeeds when the chicken is properly tikka'd (charred separately) before adding to the smooth creamy tomato sauce. The marinade tenderizes the chicken; the high-heat char provides the signature flavor; the blended sauce coats the chicken. Kasoori methi is the unsung hero that gives the dish its distinctive aroma.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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