Chicken Tikka Masala - tender chunks of marinated chargrilled chicken in a creamy mild sauce with garlic, ginger and spices. Kids and adults alike LOVEÂ this dish.
Not exactly a classic Indian Chicken Curry - the world famous classic chicken tikka masala (well, the sauce anyway) was invented in Glasgow of all places, in the 1970s by a Bangladeshi chef.
Supposedly it was created to appease a customer who complained his chicken was too dry!
Now it's loved all around the world! My kids order it EVERY time we go out for Indian, and Chris and I always sneak a bite to go with our spicier curries.
Steps to make Chicken Tikka Masala:
We start by marinating the chicken in a mixture of yogurt and spices. It needs to marinade for at least a couple of hours, to really tenderize the chicken, so it can be grilled or griddled later without drying out.
Next we start on the sauce by softening onions in a pan with a little oil and butter. Add garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato puree and stir it all together.
At this point I like to add in a chopped red pepper. This is totally optional, and definitely not an authentic addition, but I like to add in a little veg where I can get away with it.
Then add in tinned tomatoes and water and let it simmer for 15-20 minutes while you cook the chicken.
You can cook the chicken on a griddle or barbecue on skewers, or if you want to keep it simple, like I do, then spread the chicken out on a tray, brush with oil and grill until lightly charred. If the pieces aren't too big, you shouldn't need to turn them to cook them through.
Now stir cream, ground almonds and a little brown sugar in the the sauce, and add in that cooked chicken. Give it all a stir and heat the cream through for a couple of minutes, then serve.
I like to serve mine with boiled rice (<-- check out my no-fail rice post) and/or chapatis (<--super quick and easy).
Pro-Tip - How to make a hotter version of Chicken Tikka Masala
Add in 1-2 tsp of hot chilli powder with the spice ingredients when you're making the sauce. Alternatively, you can add in 1-2 fresh red chillies (finely chopped) when you add in the red bell peppers. Or you could do both if you like it really spicy!
I tend to stick with the mild version, as the kids prefer it, but then Chris and I will sprinkle on a some finely chopped fresh red chilli, or a pinch of chilli flakes at the end.
Love a good curry? Here are some more curry recipes:
- Easy Chicken Jalfrezi with Pilau Rice
- Creamy Crockpot Butter Chicken
- Slow Cooked Beef Massaman Curry
- Chinese Style Curry with Juicy Meatballs
- Persian Style Chicken Curry With Walnuts and Pomegranate
- Slow Cooker Spicy Chicken Curry
- Healthier Slow Cooked Spicy Beef Curry
Also, a head's up for Thanksgiving and Christmas leftovers - try my Leftover Turkey Tikka Masala!
The Chicken Tikka Masala Video:
The Chicken Tikka Masala Recipe:
Chicken Tikka Masala
Ingredients
- 3 chicken breasts - chopped into bite-size chunks
- 120 ml (½ cup) Greek yogurt - or thick natural yogurt (full-fat)
- 2 cloves garlic - peeled and minced
- 1 tbsp minced ginger
- juice of half a lemon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp mild chilli powder - or hot if you like it spicy
- 1 pinch of cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil - (for brushing onto the chicken before grilling)
Masala Sauce:
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 onion - finely chopped
- 3 cloves garlic - peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp tomato puree - paste for US
- 1 red bell pepper - de-seeded and sliced
- 400 g (14 oz) tin chopped tomatoes
- 120 ml (½ cup) water
- 180 ml (¾ cup) double/heavy cream
- 3 tbsp ground almonds
- 1 tbsp brown sugar
To Serve:
- boiled rice
- 1 tbsp finely chopped fresh coriander (cilantro)
- chopped fresh chillies - (optional)
INSTRUCTIONS
- Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.3 chicken breasts, 120 ml (½ cup) Greek yogurt, 2 cloves garlic, 1 tbsp minced ginger, juice of half a lemon, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cumin, 1 tsp paprika, ½ tsp mild chilli powder, 1 pinch of cinnamon, ½ tsp salt, ½ tsp black pepper
- About 35-40 minutes before you’re ready to eat, start on the sauce.
- Add the oil and butter to a large frying pan (skillet) and heat on a medium-high heat until the butter has melted. Add the onion, and cook for 4-5 minutes until softened.1 tbsp vegetable oil, 1 tbsp unsalted butter, 1 onion
- Add the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree. Stir and cook for 2-3 minutes to allow the spices to release their fragrance.3 cloves garlic, 2 tsp minced ginger, 1 tsp garam masala, 2 tsp ground coriander, 2 tsp paprika, 1 tsp cumin, ½ tsp cinnamon, 2 tbsp tomato puree
- Add in the chopped red bell pepper, tinned tomatoes and water. Stir and bring to the boil, then simmer for 15-20 minutes until thickened (now is a good time to put your rice onto boil).1 red bell pepper, 400 g (14 oz) tin chopped tomatoes, 120 ml (½ cup) water
- Remove the marinated chicken from the fridge and spread out onto a baking sheet.
- Brush the chicken with the oil, then grill for 8-10 minutes until a little charred on the outside. If your pieces aren't too big, you shouldn't need to turn them, but if they're not cooking through underneath, then give them a turn with some tongs. Make sure the chicken is cooked by slicing it into a larger piece and ensuring it's no longer pink in the middle.2 tbsp vegetable oil
- When the sauce is nearly ready, stir in the cream, ground almonds and sugar, followed by the cooked chicken tikka. Cook for a further 5 minutes to heat through.180 ml (¾ cup) double/heavy cream, 3 tbsp ground almonds, 1 tbsp brown sugar
- Serve with boiled rice and top with fresh coriander. Add a few chillies too if you like.boiled rice, 1 tbsp finely chopped fresh coriander (cilantro), chopped fresh chillies
Video
✎ Notes
Cooking the chicken - grill or griddle?
I like to cook my chicken on a baking sheet under the grill.If you prefer to griddle or barbecue the chicken, you can thread the chicken pieces onto four long metal skewers (you can use wooden skewers if you prefer, but soak them in water for at least an hour beforehand to prevent them from burning). Cook for 8-10 minutes, turning occasionally until no longer pink in the middle.
Chicken breasts or chicken thighs?
I use chicken breasts for this recipe, as I find them a lot less fiddly to chop up and prepare.Chicken thighs tend to retain their juiciness a little more than chicken breast, but we're marinading the chicken breast, which will help to tenderize it and retain it's juiciness when it's being grilled.
Can I make Chicken Tikka Masala ahead?
The chicken is at it's smokiest and juiciest when eaten straight away, but yes, you can cook this dish ahead and reheat later if you like.You've got a couple of options:
- Make marinate the chicken ahead (it will be fine in the marinade for a day), and fully make the sauce ahead. Then cool, cover and refrigerate the sauce up to a day ahead.
When you're ready to eat, grill the chicken, and heat up the sauce in a pan until piping hot and mix together. - Or you can make the whole dish ahead and stir the chicken into the sauce, then cool, cover and refrigerate for up to two days. Reheat, in a pan, stirring regularly until piping hot throughout.
Can I freeze Chicken Tikka Masala?
Yes, make the whole dish ahead and stir the chicken into the sauce, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat, in a pan, stirring regularly until piping hot throughout.Nutritional Information is per serving - not including rice.
Nutrition
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PANKAJ BISCUITWALA says
Too yummy
David says
As a pescatarian I am wondering if prawns would work as a substitute in this recipe (and in the other curry recipies)
Nicky Corbishley says
Hi David, you could use prawns, but they'll take much less time to cook (they'll go rubbery if you overcook them). So go with very high heat for just a couple of minutes to cook the prawns through.
Neila says
What if we do not have Brown Sugar? Can we replace that with Monk Fruit sugar?
I am incredibly excited to try this recipe!
Nicky Corbishley says
Hi Neila, I haven't tried with monk fruit sugar, but I believe it would work as a good replacement.
Lisa says
Made this three times now, turns out beautifully every time.
Great recipe , thank you
Mandy says
1st time ive cooked a curry & thanks to this recipe it was easy to make & follow me & my partner really enjoyed it too & will be making it again & making it a little bit more hotter.
Mary Glover says
This was delicious and so easy to make I will certainly be making it again
Claire says
Best curry I've ever made at home.. So full of flavour! Thank you 😋😊
Chris Corbishley says
Thanks Claire, Glad you enjoyed it 😉
Thanks
Chris & Nicky
Asraa Albonajem says
This is honestly one of the best recipes I have made! It was so delicious, better than some of the chicken Tikka I’ve had at different American restaurants. I tried the sesame chicken recipe originally and was highly impressed so I wanted to try something else from Nicky and I am so glad I did. Thank you for sharing these amazing recipes!
Chris Corbishley says
Thanks so much Asraa, So glad you're enjoying the recipes.
Thanks
Chris & Nicky
Rosa Estraya says
What temperature is best to bake the chicken? Thanks
Chris Corbishley says
Hi Rosa,
You don't actually bake the chicken for this recipe. The chicken goes under the grill (or broil if you are in the US).
Thanks
Chris
Mel says
So at 500 degrees (broil?). There has to be a temperature we put the oven on
Nicky Corbishley says
Ah, are you in the US? I think your ovens are a little different to ours in the UK. We'd just grill (broil) with a high heat. We don't have a temperature setting for broiling. A high heat - 500F would be fine.
Alison O'Donnell says
Gorgeous, really authentic. I found this really easy to make. I marinated the chicken overnight. I also added turmeric to my boiling rice then coriander when ready. Easily feeds four, will make this weekly now. Thankyou 🙂
Chris Corbishley says
Thanks Alison,
So pleased that you enjoyed the recipe 🙂
Thanks
Chris & Nicky
Julie Brazier says
Well done on a great recipe collection. Kitchen Sanctuary is pretty much my go-to site now when I want new ideas for supper (which happens often as I get bored with cooking familiar stuff on a regulate basis). I love the way your recipes always have metric units available, and much less of the crazy American cups of chopped onion or butter (?!)
One thing I'd prefer though, is knowing what actual weight of chicken you used, rather than (or, as well as) number of breasts. Because chicken breast sizes seem to vary widely from butcher to supermarket, and sometimes I'm just buying pre-chopped pieces and trying to figure out how many grams per breast is a headache. Thanks!
(P.S. From your healthy Rogan Josh recipe, I'm also curious as to what a bunch of coriander weighs, because my greengrocer sells it in 50 and 100g bags - which one should I use as the definition for "a bunch"? 🙂
Dave Mathershaw says
First time I have made a curry, fantastic and so easy to cook. Thank you.
Susie says
Delicious! Thanks for the recipe!
K Watson says
Very straightforward for a novice like me. Very tasty, enjoyed by all even those who are not fussed about spicy food.
Christine says
Another wonderful curry recipe, easy to follow and so tasty. Great midweek dinner, clean plates all round 😋