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–+ servings
Chicken Tikka Masala

Chicken Tikka Masala

460kcal
5 from 1 vote
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Prep 10 minutes
Cook 30 minutes
Resting Time 5 minutes
Total 45 minutes
Chicken Tikka Masala is a popular dish that originated in the Indian subcontinent but has gained worldwide popularity for its rich, creamy sauce and bold flavors. Who doesn't love tender chunks of marinated chicken cooked in an aromatic tomato-based sauce?
Servings 4
Course Dinners
Cuisine Indian

Ingredients

Marination:
Sauce:
Garnish:
  • Fresh coriander leaves for garnish

Equipment

Method

Preparation
  1. Wash and dice chicken breasts. Set aside.
    500 grams Chicken Breast
Marination
  1. In a large bowl, mix together yogurt, lemon juice, ginger, garlic, ground cumin, ground coriander, turmeric powder, chili powder, and salt.
    200 grams Yogurt, 2 tbsp Fresh Lemon Juice, 2 tbsp Fresh Ginger, 2 Garlic Cloves, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 1/2 tsp Turmeric Powder, 1/2 tsp Chili Powder, Salt to taste
  2. Blend together until smooth using a stick blender.
  3. Add the chicken pieces to the marinade, ensuring they are well coated.
  4. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
Cooking
  1. To start, heat the ghee in a large frying pan over medium-high heat.
    2 tbsp Ghee
  2. Once slightly hot and sizzling, add the chicken pieces. Fry the chicken pieces for 2-3 minutes on each side or until they are browned. Set aside and keep it warm.
  3. Peel onions, garlic, and ginger, then use a mini chopper to chop into small pieces.
    1 Red Onion, 2 Garlic Cloves, 1 tbsp Fresh Ginger
  4. While the chicken is cooking, prepare the sauce. Heat ghee in a large frying over medium heat.
  5. Add chopped onion mix and cook until softened and translucent, about 5-7 minutes.
  6. Add ground cumin, ground coriander, paprika, garam masala, and turmeric powder. Cook for a minute until fragrant.
    1 tsp Ground Cumin, 1 tsp Ground Coriander, 1 tsp Smoked Paprika, 1 tsp Garam Masala, 1 tsp Turmeric Powder
  7. Pour in the canned diced tomatoes and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
    400 g Canned Plum Tomatoes
  8. Stir in the cream and sugar, and simmer for another 5 minutes. Adjust the seasoning with salt according to your taste.
    1 tsp Golden Caster Sugar, 200 ml Heavy Cream
  9. Blend together until smooth using a stick blender.
  10. Once the chicken is cooked, add it to the cooked sauce. Stir to coat the chicken pieces evenly with the sauce. Simmer for 20 minutes for the flavors to meld further.
    Note: If you prefer slow cooking, cook on low for 5-6 hours, this will help the flavors meld to perfection.
  11. Garnish with chopped fresh coriander leaves before serving.
    Fresh coriander leaves for garnish
  12. Serve hot with steamed rice or naan bread.

Nutrition

Serving1gCalories460kcalCarbohydrates22gProtein31gFat29gSaturated Fat17gTrans Fat0.02gCholesterol142mgSodium1461mgPotassium1009mgFiber4gSugar11gVitamin A1302IUVitamin C16mgCalcium169mgIron3mg

Notes

Here are some top tips to help you succeed in making Chicken Tikka Masala like a pro:
  1. Marinating the chicken is an important process, it helps tenderize the meat and infuse it with flavor.
  2.  Boneless, skinless chicken breast or thigh meat works best for Chicken Tikka Masala. Cut the chicken into bite-sized pieces for even cooking and better absorption of the marinade.
  3. We sear the chicken in the pan, but it can also be seared under the grill on skewers, or baked in the oven.
  4. If you prefer a milder dish, reduce the amount of chili powder or even a pinch is okay.
  5. Stir in cream towards the end of cooking to add richness and creaminess to the sauce. This helps balance out the spices and creates a luxurious texture. 
  6. Chicken Tikka Masala tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently before serving.
  7. Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
  8. Before serving, let it rest for 5 minutes for the best flavor and texture.
  9. Chicken: Use legs, thighs, or any meat that you love. We often vary the curry using lamb or beef.
  10. Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
  11. Yogurt and cream: Use a dairy-free alternative.

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