Go Back
Chicken tikka masala served in a bowl with tender chicken pieces in a creamy, spiced curry sauce

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
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.