Authentic Chicken Tikka Masala – Creamy Indian-Style Curry

Difficulty: Medium | Servings: 6 | Prep Time: 1 hour | Cook Time: 40 minutes

Introduction

Chicken Tikka Masala is one of the most popular Indian dishes worldwide. With its tender chunks of grilled marinated chicken enveloped in a rich, spiced tomato-cream sauce, it’s comfort food at its finest. This homemade version is flavorful, aromatic, and perfect for a weekend dinner or to impress guests. Though the dish may look complicated, with the right preparation and ingredients, it’s absolutely achievable at home.

Ingredients

For the Chicken Marinade:

700g (1.5 lbs) boneless, skinless chicken thighs or breasts, cut into chunks
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon salt

For the Masala Sauce:

2 tablespoons oil or ghee
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 green chili (optional), chopped
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon turmeric
1 teaspoon sugar
400g (14 oz) crushed tomatoes or tomato puree
1 cup heavy cream or coconut cream
Salt to taste
Fresh cilantro (coriander leaves) for garnish

Instructions

1. Marinate the Chicken

In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, and all spices for the marinade.
Add chicken chunks and coat them well. Cover and refrigerate for at least 1 hour (preferably overnight for better flavor).

2. Cook the Chicken

Grill Option: Preheat your grill or oven to high heat. Thread the chicken onto skewers and grill for 10–12 minutes until slightly charred and cooked through.
Pan Option: Heat a tablespoon of oil in a skillet and cook chicken in batches until browned and just cooked. Set aside.

3. Make the Masala Sauce

In a large saucepan, heat oil or ghee over medium heat.
Add onions and sauté until golden brown (8–10 minutes).
Stir in garlic, ginger, and green chili. Cook for 2–3 minutes until fragrant.
Add coriander, cumin, paprika, garam masala, turmeric, and sugar. Stir and cook for another minute.
Pour in crushed tomatoes. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Add cream and stir well. Season with salt. Let it simmer gently for 5 minutes.

4. Combine and Finish

Add the grilled chicken to the sauce. Stir to coat well.
Let it simmer on low for 10 minutes to allow flavors to blend.
Garnish with chopped fresh cilantro before serving.

Serving Suggestions

Serve hot with fluffy basmati rice or warm naan bread.
A side of cucumber raita or mango chutney adds a nice cooling contrast.
Lemon wedges and sliced onions make a great garnish on the side.

Tips & Variations

Spice Level: Adjust the chili or skip it entirely for a milder version.
Dairy-Free: Use coconut milk or cashew cream instead of dairy cream.
Make-Ahead: The sauce can be made a day ahead. It tastes better the next day!
Protein Swap: Try paneer or tofu for a vegetarian version.