Chicken Tikka Masala
Chicken Tikka Masala is one of the world’s most loved curries. Tender marinated chicken is grilled or pan-seared until lightly charred, then simmered in a silky tomato-cream sauce flavored with ginger, garlic, spices, and a hint of smokiness. Serve with naan or steamed rice for a perfect meal.
Prep Time: 20 minutes
Marination Time: 1 hour (or overnight)
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4–5
Ingredients
FOR CHICKEN TIKKA (Marination)
600 g boneless chicken (cubes)
½ cup yogurt
1 tbsp ginger-garlic paste
1 tbsp lemon juice
½ tsp turmeric
1 tsp cumin powder
1 ½ tsp coriander powder
1 tsp red chili powder (or paprika for color)
½ tsp garam masala
1 tbsp oil
Salt to taste
FOR MASALA (Sauce)
2 tbsp butter
1 tbsp oil
1 medium onion, finely chopped
2 tsp ginger-garlic paste
2 large tomatoes, blended (or 1 cup tomato puree)
½ cup heavy cream (or milk/cream mix)
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
1 tsp garam masala
1 tsp kasuri methi (crushed)
Salt to taste
½ cup water (adjust for thickness)
Instructions
Marinate the Chicken
In a bowl, mix yogurt, ginger-garlic paste, lemon juice, oil, and all dry spices.
Add chicken cubes and coat them well.
Cover and refrigerate for at least 1 hour (overnight gives best flavor).
Cook the Chicken Tikka
Pan Fry (Easy & Quick)
Heat 1 tbsp oil in a pan.
Add marinated chicken pieces.
Cook on medium-high flame until lightly charred and cooked through (8–10 minutes).
Grill (Restaurant Flavor)
Thread chicken on skewers.
Grill or bake at 220°C (430°F) for 15–18 minutes until slightly charred.
Set cooked chicken aside.
Prepare the Masala Sauce
Heat butter + oil in a pot.
Add onions and sauté until soft and golden.
Add ginger-garlic paste and cook 1 minute.
Add tomato puree and cook 7–10 minutes until oil separates.
Add red chili powder, cumin, coriander, turmeric, and salt.
Cook for 2–3 minutes to blend spices.
Add water and simmer for 5 minutes.
Add cream and stir until the sauce becomes silky and orange.
Combine
Add cooked chicken tikka into the sauce.
Sprinkle garam masala + kasuri methi.
Simmer for 5 minutes to absorb flavors.
Adjust thickness by adding more water or cream.
Tips for Perfect Chicken Tikka Masala
Use yogurt + lemon for tender chicken.
Let the chicken get slightly charred — it gives the real tikka flavor.
Always cook tomato masala until oil separates, this removes raw taste.
Kasuri methi is a must for authentic aroma.
Add cream at the end to keep the sauce smooth.
Serving Suggestions
Garlic Naan
Butter Naan
Steamed Basmati Rice
Jeera Rice
Final Thoughts
This Chicken Tikka Masala is creamy, rich, aromatic, and full of restaurant-style flavor. Once you try this homemade version, you will never go back to store-bought sauces again!