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
- ½ cup (120) 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
- 1 red bell pepper - de-seeded and sliced
- 14 oz (400g) tin chopped tomatoes
- ½ cup (120ml) water
- ¾ cup (180ml) double/heavy cream
- 3 tbsp ground almonds
- 1 tbsp brown sugar
Serve with
- 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.
- 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.
- 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.
- 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).
- 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 into a larger piece and ensuring it's no longer pink in the middle.
- 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.
- Serve with boiled rice and top with fresh coriander. Add a few chillies too if you like.
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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Gail says
Best chicken tikka masala we’ve tasted
Louise says
This recipe was easy to follow. I cooked the chicken on the bbq and I would use that marinade to cook chicken for wraps and salads again. The chicken by itself tasted great. I found the sauce a little sweet for my taste. Next time I make it I would add more chili and less sugar. Great recipe!
Tomas says
Very tasty , so easy to follow .Thank you Nicky
Winnie says
Hi Nicky
Made the Chicken Tikka Masala it was
Amazing. So easy to follow.
Thank you
Angie says
Love this recipe. I was thinking of doing this in the slow cooker - with the double cream should I add it at the very end before serving? Also the ground almonds and sugar?
Catherine says
Easy to follow, very tasty chicken tikka. This one is going to be a favourite meal for us.
Rachel Brown says
This curry is amazing!!
Wendy says
Wonderful video!!!
Clear instructions and lovely calming music.
I've got my chicken marinating right now and everything is smelling divine!!!
I've doubled this recipe so I can share with some neighbours while we are on Pandemic lockdown.
Cheers!!!
Destiny says
This was so dang good. Thank you
Maria says
This recipe is really delicious 😋
Very easy and it was loved by the whole family
Sue Bralee says
Absolutely brilliant, so easy and so tasty x
Ruth says
Hi I am going to use double the amount of chicken so do I need to double the marinade and sauce ingredients? Many thanks
Nicky Corbishley says
Hi Ruth, yes it should be fine to double it up if you're making it for a lot of people. It is quite saucy, so you could just use 1.5 times the ingredients for the sauce if you prefer.
You'll also need a pretty big pan 🙂 Hope you enjoy 🙂
JB says
Can I use Half and Half instead of heavy Cream? Or what do you suggest for substitution?
Vicky says
Thank you for sharing this recipe! It is really easy and so delicious. My family loved it!
Kira says
What kind of yogurt did u use? I only see heavy cream in the ingredients or am I just blind?
Chris Corbishley says
Hi Kira,
Its there in the ingredients list 🙂 1/2 cup (120g) Greek yoghurt.
Thanks
Chris & Nicky