Chicken Tikka Masala Recipe | Creamy Indian Chicken Curry

Introduction

Chicken Tikka Masala is a rich and creamy Indian-style chicken curry made with marinated chicken pieces and a flavorful tomato-based gravy. The chicken is first coated with yogurt and spices, then cooked until tender and added to a smooth, creamy masala sauce. This recipe is perfect for a special lunch or dinner, but it is still simple enough to make at home. Serve it with naan, roti, jeera rice, or steamed basmati rice for a comforting Indian meal.

Why You’ll Love This Recipe

• Creamy, flavorful, and perfect for chicken curry lovers
• Made with simple Indian spices and everyday ingredients
• Beginner-friendly recipe with easy steps
• Great with naan, roti, paratha, or rice
• Perfect for weekend dinner, family meals, or guests
• Tastes like restaurant-style chicken curry without being too complicated

Ingredients

For the Chicken Marinade

• 500 grams boneless chicken, cut into medium pieces
• 1/2 cup thick curd or plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon oil
• Salt, as needed

For the Masala Gravy

• 2 tablespoons oil or butter
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped or pureed
• 1 tablespoon tomato paste or tomato ketchup
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar
• Salt, as needed
• 1/2 cup water, adjust as needed
• 1/4 cup fresh cream
• 1 teaspoon kasuri methi, crushed
• 2 tablespoons chopped coriander leaves

How to Make

1. Add chicken pieces to a bowl.
2. Add curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, oil, and salt.
3. Mix well until the chicken is coated properly. Cover and rest it for at least 30 minutes. For better flavor, marinate for 2 to 4 hours in the refrigerator.
4. Heat a pan with a little oil. Add the marinated chicken pieces in a single layer.
5. Cook the chicken on medium heat until it gets light char marks and is almost cooked. Turn the pieces as needed. Remove and keep aside.
6. In the same pan, add oil and butter.
7. Add cumin seeds and let them crackle.
8. Add chopped onion and cook until it turns soft and light golden.
9. Add ginger-garlic paste and cook for a few seconds until the raw smell goes away.
10. Add chopped tomatoes or tomato puree. Cook until the tomatoes become soft and the oil starts to separate slightly.
11. Add tomato paste or tomato ketchup, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala, sugar, and salt.
12. Cook the masala for 2 to 3 minutes on low to medium heat.
13. Add water and mix well. Simmer the gravy for 5 minutes.
14. Add the cooked chicken pieces to the gravy.
15. Cover and cook for 8 to 10 minutes, or until the chicken is fully cooked and tender.
16. Lower the heat and add fresh cream. Mix gently.
17. Add crushed kasuri methi and chopped coriander leaves.
18. Simmer for 1 to 2 minutes. Turn off the heat and serve hot.

Tips

• Use thick curd or plain yogurt for the marinade. Watery curd can make the marinade thin.
• Boneless chicken thighs stay softer, but chicken breast also works well.
• Do not cook the chicken on very high heat for too long, or it may become dry.
• Kashmiri red chilli powder gives a nice color without making the curry too spicy.
• Add cream on low heat to prevent it from splitting.
• Sugar helps balance the tanginess of tomatoes. You can skip it if your tomatoes are naturally sweet.
• For a smoother gravy, blend the cooked tomato-onion masala before adding the chicken.

Serving Suggestions

Serve Chicken Tikka Masala hot with naan, butter naan, roti, paratha, or tandoori roti.

It also tastes delicious with steamed basmati rice, jeera rice, pulao, or simple ghee rice. Add onion salad, lemon wedges, or cucumber raita on the side for a complete meal.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 2 days.

Reheat it gently in a pan on low heat. Add a little water or milk if the curry becomes too thick. Avoid boiling it too much after adding cream.

FAQs

Can I make Chicken Tikka Masala without an oven?

Yes. This recipe uses a pan, so you do not need an oven. Cook the marinated chicken in a hot pan until it gets light char marks.

Can I use chicken breast for this recipe?

Yes, chicken breast works well. Just avoid overcooking it, because it can become dry.

Is Chicken Tikka Masala very spicy?

No, this recipe is mildly spicy. You can increase or reduce the red chilli powder as per your taste.

Can I make this curry without cream?

Yes. You can use thick curd, cashew paste, or milk instead of cream. The taste and texture will change slightly, but it will still be delicious.

Why is my curry too sour?

Tomatoes and curd can sometimes make the curry sour. Add a little sugar, cream, or butter to balance the taste.

Can I marinate the chicken overnight?

Yes. Overnight marination gives better flavor. Keep it covered in the refrigerator and bring it close to room temperature before cooking.

You can also browse more easy Indian recipes in our Recipe Index.

Chicken Tikka Masala Recipe

Chicken Tikka Masala is a creamy Indian chicken curry made with marinated chicken pieces, tomato gravy, cream, and simple spices. It is rich, flavorful, and perfect with naan or rice.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• * 500 grams boneless chicken cut into medium pieces
• * 1/2 cup thick curd or plain yogurt
• * 1 tablespoon ginger-garlic paste
• * 1 teaspoon Kashmiri red chilli powder
• * 1/2 teaspoon turmeric powder
• * 1 teaspoon coriander powder
• * 1/2 teaspoon cumin powder
• * 1/2 teaspoon garam masala
• * 1 tablespoon lemon juice
• * 1 tablespoon oil
• * Salt as needed

For the Masala Gravy

• * 2 tablespoons oil or butter
• * 1 tablespoon butter
• * 1 teaspoon cumin seeds
• * 1 medium onion finely chopped
• * 1 tablespoon ginger-garlic paste
• * 2 medium tomatoes finely chopped or pureed
• * 1 tablespoon tomato paste or tomato ketchup
• * 1 teaspoon Kashmiri red chilli powder
• * 1 teaspoon coriander powder
• * 1/2 teaspoon cumin powder
• * 1/2 teaspoon garam masala
• * 1/2 teaspoon sugar
• * Salt as needed
• * 1/2 cup water adjust as needed
• * 1/4 cup fresh cream
• * 1 teaspoon kasuri methi crushed
• * 2 tablespoons chopped coriander leaves

Method

 

1. Add chicken pieces to a mixing bowl.
2. Add curd, ginger-garlic paste, chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, oil, and salt.
3. Mix well and marinate for at least 30 minutes.
4. Heat a pan with a little oil.
5. Add the marinated chicken pieces and cook until lightly charred and almost cooked.
6. Remove the chicken and keep aside.
7. In the same pan, heat oil and butter.
8. Add cumin seeds and let them crackle.
9. Add onion and cook until soft and light golden.
10. Add ginger-garlic paste and cook for a few seconds.
11. Add tomatoes and cook until soft.
12. Add tomato paste or ketchup, chilli powder, coriander powder, cumin powder, garam masala, sugar, and salt.
13. Cook the masala for 2 to 3 minutes.
14. Add water and simmer the gravy for 5 minutes.
15. Add the cooked chicken pieces and mix well.
16. Cover and cook for 8 to 10 minutes, or until the chicken is fully cooked.
17. Lower the heat and add fresh cream.
18. Add kasuri methi and coriander leaves.
19. Simmer for 1 to 2 minutes and serve hot.

Notes

Marinate the chicken for longer if you have time.

Use fresh cream on low heat to keep the gravy smooth.

Add more water if you prefer a thinner curry.

For a smoother gravy, blend the cooked onion-tomato masala before adding chicken.

Boneless chicken thighs give a softer texture, but chicken breast also works.