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Chicken Tikka Masala

A rich and creamy curry dish featuring marinated chicken pieces in a spiced tomato-based sauce. This popular Indian-inspired recipe combines aromatic spices with tender chicken for a flavorful dinner option.

70 minMediumServes 4450 cal/serving

IndianDinnerStovetopHigh ProteinPork-Free

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 14 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tsp sugar
  • 1/2 tsp salt, to taste
  • 2 tbsp fresh cilantro, chopped, for garnish

Instructions

  1. 1

    In a large bowl, combine 1/2 cup plain yogurt, 1 tbsp freshly squeezed lemon juice, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp chili powder, and 1/2 tsp salt to make the marinade.

  2. 2

    Add 1 1/2 lbs cut into 1-inch cubes boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.

  3. 3

    When ready to cook, preheat your oven to 450°F (230°C) or prepare a grill.

  4. 4

    Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first) and place on a baking sheet lined with foil.

  5. 5

    Bake or grill the chicken for 12-15 minutes, turning halfway, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  6. 6

    While the chicken is cooking, prepare the sauce. In a large pan, heat 2 tbsp unsalted butter and 1 tbsp vegetable oil over medium heat.

  7. 7

    Add 1 finely diced onion and sauté until soft and translucent, about 5 minutes.

  8. 8

    Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for another minute until fragrant.

  9. 9

    Stir in 2 tbsp tomato paste and cook for 1-2 minutes.

  10. 10

    Add 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp paprika. Cook for 30 seconds to toast the spices.

  11. 11

    Pour in 14 oz crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

  12. 12

    Stir in 1/2 cup heavy cream and 1 tsp sugar. Simmer for another 5 minutes.

  13. 13

    Add the cooked chicken pieces to the sauce, discarding the skewers. Simmer for 5 more minutes to allow the flavors to meld.

  14. 14

    Taste and adjust seasoning with 1/2 tsp to taste salt as needed.

  15. 15

    Garnish with 2 tbsp chopped, for garnish fresh cilantro before serving. Serve hot with rice or naan bread.

Questions

Can I make Chicken Tikka Masala dairy-free?

Yes. The dairy in this entry is 1/2 cup plain yogurt, 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Chicken Tikka Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken Tikka Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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