Why You’ll Love This Recipe
This Chicken Tikka Masala is not just any curry. The combination of toasted spices, fresh ginger, garlic, and tangy yogurt creates a marinade that tenderizes the chicken while adding incredible flavor. Cooking the chicken on the grill gives it a smoky, charred edge that perfectly complements the rich, creamy sauce made from tomatoes, butter, and heavy cream. The result is a dish that’s flavorful, aromatic, and sure to be a hit with anyone who loves Indian cuisine.
Ingredients
- 5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
- 3 tablespoons toasted ground cumin
- 3 tablespoons toasted paprika
- 2 tablespoons toasted ground coriander seed
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 12 cloves garlic, grated on the medium holes of a box grater, divided
- 3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
- 2 cups yogurt
- 3/4 cup fresh juice from 4 to 6 whole lemons, divided
- Diamond Crystal kosher salt; for table salt, use about half as much by volume
- 4 tablespoons butter or ghee
- 1 large onion, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, roughly mashed
- 1/2 cup roughly chopped cilantro leaves and tender stems
- 1 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: In a large bowl, combine cumin, paprika, coriander, turmeric, cayenne, 6 cloves of grated garlic, 1 1/2 tablespoons grated ginger, yogurt, lemon juice, and salt. Add the chicken pieces, ensuring they’re well coated. Cover the bowl and refrigerate for at least 4 hours or overnight.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken pieces for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Once done, set aside.
- Make the Sauce: In a large pan, melt butter or ghee over medium heat. Add the remaining garlic and ginger and sauté for 1-2 minutes until fragrant. Add the sliced onions and cook until softened and golden, about 5 minutes.
- Add Tomatoes and Simmer: Add the mashed tomatoes and cook for another 10 minutes, allowing the sauce to thicken. Stir in cilantro, and then add the grilled chicken pieces to the pan. Pour in the heavy cream and simmer for another 5-10 minutes, until the chicken is well-coated and the sauce is creamy.
- Serve: Garnish with additional cilantro, if desired, and serve with rice or naan bread.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes (grilling + sauce preparation)
- Total Time: 45 minutes (not including marinating time)
Variations
- Vegetarian Version: Swap out the chicken for paneer or vegetables like cauliflower and bell peppers.
- Spicy Option: Add more cayenne pepper or a chopped fresh chili for extra heat.
- Dairy-Free: Use coconut cream instead of heavy cream and replace butter with a dairy-free alternative.
- Add Nuts: For a richer flavor, you can add cashews or almonds to the sauce.
Storage/Reheating
- Storage: Leftover Chicken Tikka Masala can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. You can add a little water or broth to loosen the sauce if it thickens too much in the fridge.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken will cook faster and be easier to eat, but you may miss the extra flavor that bone-in chicken adds.
2. Can I make the chicken Tikka Masala in advance?
Yes, the chicken and sauce can be made ahead of time and refrigerated. Reheat before serving.
3. Can I freeze Chicken Tikka Masala?
Yes, you can freeze the cooked dish in an airtight container for up to 3 months. Reheat thoroughly when ready to serve.
4. Can I use store-bought garam masala instead of the toasted spices?
Yes, you can, though the flavor may not be as intense as the freshly toasted spices.
5. What can I serve with Chicken Tikka Masala?
Chicken Tikka Masala is traditionally served with basmati rice, naan bread, or even roti.
6. How can I make the sauce thicker?
You can simmer the sauce for a little longer to reduce it, or add a small amount of cornstarch mixed with water to thicken it.
7. Is Chicken Tikka Masala spicy?
It can be, depending on how much cayenne pepper or chili you add. Adjust the spice level to your preference.
8. What kind of tomatoes should I use for the sauce?
Use canned whole peeled tomatoes for the best flavor and texture. You can roughly mash them yourself for a better consistency.
9. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first before marinating and grilling.
10. How do I get a smoky flavor without a grill?
If you don’t have a grill, you can use a broiler in your oven to get a similar char on the chicken pieces.
Conclusion
This Chicken Tikka Masala recipe is the perfect combination of smoky grilled chicken and a rich, creamy sauce. It’s a comforting and flavorful meal that brings the essence of Indian cuisine right to your kitchen. With simple ingredients and a few steps, you’ll have a dish that everyone will rave about. Whether you enjoy it with rice, naan, or both, this dish will definitely become a favorite in your culinary repertoire.
Print
The Best Chicken Tikka Masala
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Chicken Tikka Masala is a mouthwatering Indian dish with smoky grilled chicken, a rich and creamy tomato-based sauce, and a blend of aromatic spices. This recipe provides the perfect balance of flavor and heat, making it an unforgettable meal for any occasion. Learn how to make this restaurant-quality Chicken Tikka Masala with step-by-step instructions for a delicious, satisfying dinner.
Ingredients
5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
3 tablespoons toasted ground cumin
3 tablespoons toasted paprika
2 tablespoons toasted ground coriander seed
2 teaspoons ground turmeric
1 teaspoon cayenne pepper
12 cloves garlic, grated on the medium holes of a box grater, divided
3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
2 cups yogurt
3/4 cup fresh juice from 4 to 6 whole lemons, divided
Diamond Crystal kosher salt; for table salt, use about half as much by volume
4 tablespoons butter or ghee
1 large onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, roughly mashed
1/2 cup roughly chopped cilantro leaves and tender stems
1 cup heavy cream
Instructions
-
Marinate the Chicken: Combine spices, garlic, ginger, yogurt, lemon juice, and salt in a large bowl. Add the chicken and coat it well. Refrigerate for at least 4 hours or overnight.
-
Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken for 10-15 minutes until cooked through and charred. Set aside.
-
Make the Sauce: Melt butter in a pan, sauté the remaining garlic and ginger, then add onions and cook until golden. Add mashed tomatoes and cook for 10 minutes. Stir in cilantro.
-
Finish the Dish: Add grilled chicken to the pan, then stir in the cream. Simmer for 5-10 minutes until the sauce thickens and the chicken is coated.
-
Serve: Garnish with cilantro and serve with rice or naan.
Notes
You can substitute boneless chicken if preferred.
For a vegetarian version, use paneer or vegetables like cauliflower.
For a dairy-free version, swap heavy cream with coconut cream and butter with a non-dairy alternative.
For extra heat, add more cayenne pepper or fresh chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Indian
