Introduction

Chicken Tikka Masala is the crown jewel of Indian-inspired cuisine—a dish so beloved that it’s often called Britain’s national dish! At its core, it’s succulent, spiced grilled chicken (tikka) bathed in a creamy, aromatic tomato sauce (masala). The magic lies in the layered spices—toasted cumin, coriander, garam masala, and a touch of heat—balanced by the richness of yogurt and cream.

Pro Insights for the Best Tikka Masala:

• Marinate the chicken twice: First in yogurt and spices (for tenderness), then briefly in the sauce (for deeper flavor).
• Char matters: Grill or broil the chicken to get dark, caramelized edges—this adds smoky depth to the final dish.
• Low-and-slow simmer: Let the sauce reduce gently; rushing with high heat can make it taste raw or grainy.

This recipe stays authentic in flavor but simplifies steps for home cooks. Serve it with steamed basmati rice, garlic naan, or roasted vegetables for a meal that feels luxurious yet approachable.

Why You’ll Love This Dish

• Restaurant-quality at home: No bland, greasy takeout here—just vibrant, balanced flavors.
• Meal-prep friendly: Tastes even better the next day as spices meld.
• Customizable heat: Adjust chilies to your preference (mild or fiery).

How to Make Chicken Tikka Masala

Prep Time: 30 mins (+ 2–4 hrs marinating)
Cook Time: 30 mins
Protein: 32g per serving
Serves: 4–6

Ingredients

For the Chicken Tikka:

• 1.5 lbs boneless chicken thighs (or breasts), cut into 2″ pieces
• 1/2 cup plain Greek yogurt (full-fat for best texture)
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt

For the Masala Sauce:

• 2 tbsp ghee or butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne (adjust to taste)
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 tbsp sugar
• 1 tsp salt
• 1/4 cup chopped cilantro (+ more for garnish)

Instructions

1. Marinate the Chicken
   • In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt.
   • Add chicken, coating evenly. Cover and refrigerate 2–4 hours (or overnight for deeper flavor).
2. Cook the Chicken
   • Thread chicken onto skewers (if using) or place on a lined baking sheet.
   • Broil or grill 5–6 mins per side until charred at edges and cooked through. Set aside.
3. Make the Sauce
   • Heat ghee in a deep skillet over medium heat. Sauté onion 5 mins until soft.
   • Add garlic, ginger, and spices; toast 1–2 mins until fragrant.
   • Stir in tomatoes, scraping any browned bits. Simmer 10 mins, stirring occasionally.
   • Blend sauce (immersion blender or countertop) until smooth. Return to pan.
4. Combine & Finish
   • Add cream, sugar, and salt. Simmer 5 mins to thicken.
   • Stir in chicken and cilantro; simmer 2–3 mins to meld flavors.
5. Serve
   • Garnish with cilantro and a drizzle of cream. Pair with naan or rice.

Conclusion

This Chicken Tikka Masala is a labor of love that pays off spectacularly—each bite delivers tender chicken, smoky spices, and a velvety sauce that clings perfectly to rice. While traditional versions can be time-consuming, this recipe streamlines the process without sacrificing depth.

Chef’s Secrets for Next-Level Results:

• Charcoal grill the chicken for authentic tikka smokiness.
• Bloom whole spices (toast cumin/coriander seeds, then grind) for fresher flavor.
• Freeze extras: The sauce reheats beautifully for future quick meals.

Whether you’re new to Indian flavors or a seasoned fan, this dish promises to transport your taste buds. Happy cooking!