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A vibrant bowl of chicken tikka masala, garnished with fresh cilantro

Proven way to grow Chicken Tikka Masala

This recipe focuses on the cooking process of chicken tikka masala, a popular Indian dish. It involves marinating chicken in a flavorful mixture, cooking it until tender, and then simmering it in a rich and creamy tomato-based sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 0.5 cup plain yogurt (full-fat preferred)
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 1 tsp chili powder (or paprika for milder heat)
  • 0.5 tsp cumin powder
  • 0.5 tsp salt
For the Sauce
  • 2 tbsp ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili powder
  • 14.5 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 cup heavy cream
  • 0.25 cup fresh cilantro, chopped, for garnish
  • desired amount rice or naan, for serving

Equipment

  • Large bowl
  • Large skillet or oven-safe pot
  • Measuring spoons
  • Measuring cups

Method
 

Marinating the Chicken
  1. In a large bowl, combine chicken pieces with yogurt, grated ginger, minced garlic, garam masala, turmeric powder, chili powder, cumin powder, and salt.
  2. Mix well to ensure all chicken pieces are coated, then cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours.
Cooking the Chicken
  1. Heat a large skillet or oven-safe pot over medium-high heat with a tablespoon of ghee or oil. Add the marinated chicken in a single layer without overcrowding the pan.
  2. Cook for 3-5 minutes per side until browned and slightly charred. Remove the cooked chicken and set it aside.
Making the Sauce
  1. In the same pot, melt the remaining ghee or butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and grated ginger, then cook for another minute until fragrant.
  3. Stir in garam masala, turmeric powder, and chili powder and cook for 30 seconds more.
  4. Pour in the crushed tomatoes and tomato paste. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld.
  5. Stir in the heavy cream and return the cooked chicken to the sauce.
  6. Simmer for another 5-10 minutes until the chicken is heated through and the sauce is creamy. Taste and adjust seasoning as needed.
Serving
  1. Garnish with fresh cilantro and serve hot with rice or naan bread.

Notes

For extra flavor, marinate the chicken overnight. Adjust the amount of chili powder to your preferred spice level. If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.