• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MyIndianStove

  • Recipes
    • All Recipes
    • Recipes By Category
    • Best Indian Cookbooks, Food Blogs, & YouTube Cooking Shows
    • Top 20 Indian Dishes eCookBook
    • Almond Flour Chocolate Cookies with Walnuts
    • Indianish Winter Cookies
    • Glorious Chicken Mulligatawny Soup
    • Homemade Potato Roll Recipe
    • Indian-Spiced Kabab Recipe
    • Spiced Crunchy Roasted Potatoes
    • Gluten-free Spiced Carrot Cake
    • 6-Ingredient Indian Mango Custard
  • Articles
    • All Articles
    • About Indian Food
      • About Indian Food
      • Flavors of India
      • Typical Indian Meals
      • Indian Food in 2020
      • Indian Drinks
      • Indian Grocery List for Advanced Cooks
      • Curry Leaf Substitutes & Where to Buy Plants or Leaves
      • Coconut Facts, Substitutes, & Measures
    • Assumptions I Avoid
    • Essential Indian Pantry
    • Indian Cooking Basics
    • Top 20 Most Popular Indian Dishes & Recipes
    • Top 10 Tips for Indian Cooking Basics
    • Take a Look at Our eCookBook
    • 2020 Best of MyIndianStove
    • 10 Things To Do With Leftover Curry
  • Substitutes
  • Glossary
menu icon
go to homepage
  • All Articles
  • All Recipes
  • Free eBook
  • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Articles
    • All Recipes
    • Free eBook
    • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Chicken and Poultry

    Chicken Tikka Masala

    Published: Aug 21, 2019 · Modified: Nov 15, 2021 by Alonna

    Infused with familiar Indian spices, chicken tikka masala is rich and tempting. England’s national dish, it is worth every bit of time it takes in the kitchen.
    Jump to Recipe Print Recipe
    Chicken Tikka Masala all served up with rice and naan.
    Chicken Tikka Masala all served up with rice and naan.
    Chicken tikka masala is not truly Indian, but it is rich and tempting all the same. Infused with familiar Indian spices, it has a glorious sauce and after one bite, you won't begrudge its cooking requirements.

    Indianish via the UK

    Chicken tikka masala is the U.K.'s national dish and one of my favorite curries. Yes, I know that it is supposed to have been created somewhere in the British Isles, where no one seems to know. It is more flavorful than that other great favorite, butter chicken (murgh makhani). Chicken tikka masala is a delicious, mild, curry of marinated bite-sized pieces of chicken, traditionally cooked in the incendiary heat of a tandoori oven. The flavorful sauce is made from tomatoes, caramelized onions, ginger, garlic, and spices.

    Tikka vs. Butter

    Here is what I know: both butter chicken and chicken tikka masala are irresistible. They both can be made ahead and even frozen and defrosted as the need arises. They also have a huge overlap in ingredients. In general, chicken tikka masala is made with more spices and is not quite as rich. It gets its creaminess from ground cashews and yogurt rather than cream and butter. My recipe has a little of all three. Plus, there are exceptions to these differences seemingly in every cookbook. So don't fret.

    Cooking Chicken Tikka Masala

    This ingredient list may look daunting but you won't have to hunt for any hard to find ingredients. It just becomes a small matter of measuring out your spices. I wish I could tell you that this can be a weeknight meal, start to finish. But it is so much better if the meat spends one night in a spiced yogurt bath. But, if you perform the quick marination prep on Night One, and then do the final cook on Night Two, we can still call it "weeknight cooking" after all, and have a glorious curry (masala) at the end.

    Make a Double Recipe!

    Do make a double recipe that will feed eight people. So if you aren’t feeding that many, you get to put half in the freezer and pull it out as a centerpiece for another meal. Serve with some rice and your favorite vegetable to round out the offering.

    I love Samin Nosrat, author of the book "Salt, Fat, Acid Heat," her Netflix special, and her cooking. The New York Times published her turkey tikka masala to use up leftover holiday turkey. It is interesting that even though she is using cooked meat, she still marinates it for 4 hours, or overnight.

    Happy Cooking!

    ~ Alonna

    See the Notes below before you cook.

    • A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.
      Rich and Tangy Pork Vindaloo
    • Served on a bed of fluffy basmati rice, garnished with fresh cilantro leaves.
      Coconut Lamb Curry (Madras Curry)
    • Kerala-style beef curry served in a blue-green bowl with a flurry of curry leaves.
      Kerala Beef Curry with Coconut Milk
    • Served with a side of paratha, a flutter of cilantro leaves, and wedges of lime.
      Instant Pot Chicken Tikka Masala
    Chicken Tikka Masala all served up with rice and naan.

    Chicken Tikka Masala

    Infused with familiar Indian spices, chicken tikka masala is rich and tempting. England’s national dish, it is worth every bit of time it takes in the kitchen.
    Print Pin Comment
    Course: Main Course
    Cuisine: Indian-ish
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Marinade 4 to 24 hours: 4 hours
    Total Time: 5 hours 5 minutes
    Servings: 4
    Calories: 512kcal
    Author: Alonna

    Ingrediants

    Marinade

    • 1.5 pounds skinless, boneless chicken thighs ~ Cut into quarters; see Notes below for substitutes
    • 1/2 cup full-fat plain yogurt
    • 2 tablespoons ginger garlic paste ~ Make, buy or substitute
    • 1 teaspoon garam masala ~ Make or buy
    • 1 teaspoon sea or table salt ~ Substitutions
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon paprika
    • 1/2 teaspoon smoked paprika ~ Or 1 teaspoon of regular paprika
    • 1/2 teaspoon Kashmiri ground red chili ~ Or 1/8 teaspoon cayenne, or other substitutions
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon lemon juice

    Curry Sauce (Masala)

    • 2 tablespoons ghee or oil ~ Make or buy ghee
    • 1 1/2 cups onions ~ Finely chopped
    • 1 small green chili ~ Minced finely (about 1/2 teaspoon); substitutions. Optional and more to taste.
    • 3 tablespoons ginger garlic paste ~ Make or buy
    • 1 tablespoon paprika ~ Not smoked
    • 1 teaspoon turmeric
    • 1 1/2 teaspoons garam masala ~ Make or buy
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Kashmiri ground red chili ~ More to taste. Substitutions
    • 1 teaspoon sea or table salt ~ Substitutions
    • 1 14.5 ounce can tomato pureé ~ 1 1/2 cups. Substitutions
    • 1 tablespoons oil ~ Only needed if you are sautéing the chicken on top of the stove.
    • 1 teaspoon dried fenugreek leaves (kasoori methi) ~ Optional
    • 3/4 cup heavy cream ~ Less or more to taste. Or 12 cashews blended with water into a paste
    • 2 tablespoons butter
    • 1 teaspoon sugar ~ Optional, to taste.
    • 1 pinch garam masala ~ Optional
    • 1 teaspoon lemon juice ~ Optional, to taste. I like to add.
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    Marinade

    • Gather all the marinade ingredients.
    • Combine all ingredients for the marinade EXCEPT the chicken in a bowl and mix well. Add the chicken and coat thoroughly.
    • Cover the bowl and marinate in the fridge for at least 4 hours, but preferably overnight. Since the marinade has lemon juice, don't marinade it longer than 24 hours, or the meat may become mushy.

    Curry Sauce (Masala)

    • Gather all your masala ingredients.
    • Put a cup of water beside the stove, in case it is needed. In a large dutch oven or saucepan over medium-high heat add ghee, onions, and a big pinch of salt. Cook until the onions have gone from translucent to light golden; this will take about 8 to 10 minutes. Stir frequently. Add a tablespoon or two of water if the onions are sticking to the bottom of the pan.
    • If using your oven to cook the chicken preheat your grill, or your oven broiler to high with a rack placed 6 inches below the elements, or turn your oven on to 450°F (230°C). Prepare a baking sheet by covering it with aluminum foil.
    • Back to the sauce: Turn down the heat to medium and add the green chili, if using; cook another minute. Stir in the ginger garlic paste and cook stirring constantly until the paste no longer smells raw. This will take 2 to 3 minutes.
    • Add the paprika, and cook for 2 minutes. Stir in some water if the spices are sticking to the bottom of the pan. Add the curry sauce spices and salt. Cook a further 2 minutes, stirring frequently.
    • Stir in the tomato pureé and bring to a simmer. Cover and reduce heat to medium to medium-low. Simmer for 10 minutes, stirring occasionally. You are looking for the sauce to thicken and turn a darker shade of red. When the oil or ghee starts to shimmer on top of the mixture, you know it is ready for the next step.
    • Meanwhile, start browning the chicken. Even bits of char is good, but there is no need to cook it through completely; it will also be simmered in the sauce. Cooking the chicken can be done on a grill, under a broiler 6 inches away from the elements, in the oven at 450°F (230°C), or in a large frying pan.
    • If cooking on the stovetop, add 1 tablespoon of oil over medium-high heat and sauté in 2 batches to not crowd the pan. Brown the chicken on both sides. Depending on the size of your chicken pieces, it will take around 8 minutes on the first side and another 6 minutes on the second.
    • Back to the masala: if using kasoori methi, crush it between your fingers and stir into the sauce. Turn the heat to medium-low and cook for 5 more minutes.
    • If you want a silky smooth sauce, blend with a stick or regular blender until smooth. (See Note 3) If you used a blender, return the sauce to the pan. Add the cream (The amount of cream you use depends on how intensely flavored you want your curry to be), or ground cashews, sugar, and butter.
    • Add the chicken. Simmer for another 5 minutes, making sure the chicken is cooked through. Add the yogurt, if using.
    • If you have time, turn the heat to low, cover, and allow the spices to mix and mingle for 10 minutes. If the sauce is thicker than you like it, add more cream or or water.
    • Optional: Sprinkle with a pinch of extra garam masala at the end. Important: Taste for final seasonings: salt, sugar, heat, and more garam masala. Serve over rice, sprinkled with coriander/cilantro if desired. Try this homemade naan to go with your masterpiece!

    Notes

    • I strongly advise that you use chicken thighs for chicken tikka masala; they are much less likely to dry out.
    • Shortcuts: marinate the chicken for 4 hours rather than overnight. You can also skip the browning step on the grill, broiler or stovetop, and cook the chicken in the sauce. AND if you are really short of time, use a rotisserie chicken or even leftover turkey, marinate as written if you have the time, and proceed with the recipe.
    • If you prefer a smooth, more finished sauce, feel free to blend it before adding the chicken. Since I am inherently lazy, I chop the onions very finely and use tomato puree. Both of these choices make for a smooth enough sauce for my taste.
    • As usual, add both more fresh chilis and ground chili to your taste. I am often cooking this masala for guests and want to be careful about the heat level.
    • Certainly, salt to your taste, but I find heavily spiced curries tend to need a healthy amount of salt.
    • Feel free to swap out the cream for coconut milk, if you need to make a dairy-free chicken tikka masala. And coconut yogurt can be used instead of cow's milk yogurt.

    Nutrition

    Calories: 512kcal | Carbohydrates: 14g | Protein: 37g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 235mg | Sodium: 1402mg | Potassium: 718mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1834IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 3mg

    Your Private Notes

    Click here to add your own private notes.
    Hungry for more?Subscribe to my free Weekly Digest!
    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
    • Facebook
    • Yummly
    • Email
    • Twitter

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

    Get my free eBook


    My Indian Stove all recipes icon
    MyIndianStove all recipes icon
    MyIndianStove Basics Icon
    MyIndianStove Basics Icon

    Glossary: Hindi-English
    Glossary: English-Hindi
    Substitutions


    Yeah, it is summer!

    • Almond flour chocolate cookies on a cooling rack garnished with flaky salt, chocolate chips and walnuts
      Almond Flour Chocolate Cookies with Walnuts
    • Served with lemon wedges, and spray of fried curry leaves, a beer, on a bed of sliced green cabbage.
      Crispy, Juicy Kerala Fried Chicken
    • Skinless, boneless tandoori chicken thighs on a bed of bell peppers with a side of turmeric yellow rice.
      Easy Grilled Boneless Tandoori Chicken Thighs
    • Two tacos garnished pickled red onions, sliced radishes, cheese crumbles and a flutter of cilantro leaves.
      Indian Fusion Tacos ~ Fillings & Toppings
    • The chicken served in a pita with pickled onions and yogurt sauce.
      Chicken Shawarma Wrap
    • Indian Cucumber Salad (Kachumber) This colorful salad of cucumber and tomato is erved with a sprinkling of peanuts and chopped cilantro.
      Indian Cucumber Salad (Kachumber)

    Trending

    • Tandoori masala powder on a bed of the individual spices.
      Easy Tandoori Masala Powder & Paste From Scratch
    • Served with buttered, toasted buns, a wedge of lemon, and a flurry of cilantro.
      Easy and Comforting  Beef Keema Curry (Indian Ground Beef)
    • A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.
      Rich and Tangy Pork Vindaloo
    • Madras Curry Powder finished and in a glass bowl with a small wooden spoon.
      Hot or Mild Madras Curry Powder Recipe
    • A spice tin filled with spice powder with whole spices keeping it company.
      Goan Spice Mix Recipe (Garam Masala)
    • Indian Spaghetti Bolognese a bowl full of bolognese and a fork twirled full of perfectly coated pasta
      Indian-Style Pasta ~ Spaghetti Bolognese

    Footer

    ↑ back to top

    Resources

    • Glossary
    • Substitutions

    Newsletter

    • Get our Free eCookbook
    • Get our Weekly Digest

    Contact Us

    • Contact Us
    • Use Our Content
    • About Us
    • Privacy and Disclosure
    • Copyright

    Copyright © 2022 Alonna Smith

    30 shares