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Chicken Tikka Masala

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Leena Kohli (@leenakohli)
IndianLunchDinnerMain CourseNon-Vegetarian

Chicken Tikka Masala is one of the most loved Indian chicken curries across the world — and for good reason. Juicy, grilled chicken pieces (tikka) are simmered in a rich, creamy, and spiced tomato-based gravy that's full of bold, comforting flavours. This homemade chicken tikka masala recipe brings that same restaurant-style taste to your kitchen using simple, pantry-friendly ingredients.

The chicken is first marinated in yogurt and spices for tenderness, then grilled or seared until slightly...

Chicken Tikka Masala recipe

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Prep Time
1hr 30min
Cook Time
45min
Total Time
2hr 15min

Ingredients

6 Servings
(1 serving = 1 portion of chicken tikka masala)

For the Chicken Marinade

  • boneless chicken (cut into 2-inch pieces)
    boneless chicken (cut into 2-inch pieces)
    1kg
  • thick yogurt
    thick yogurt
    1/2cup
  • ginger garlic paste
    ginger garlic paste
    1tbsp
  • lemon juice
    lemon juice
    1tbsp
  • mustard oil
    mustard oil
    2tbsp
  • kasuri methi (dried fenugreek leaves)
    kasuri methi (dried fenugreek leaves)
    1tbsp
  • Kashmiri red chilli powder
    Kashmiri red chilli powder
    1/2tbsp
  • garam masala
    garam masala
    1tsp
  • cumin powder
    cumin powder
    1tsp
  • black pepper
    black pepper
    1tsp
  • salt
    salt
    1tsp
  • orange food colour (optional)
    orange food colour (optional)
    1/4tsp
  • coal (for smoking-optional)
    coal (for smoking-optional)
    1piece

For the Gravy

  • mustard oil
    mustard oil
    1/3cup
  • cinnamon stick
    cinnamon stick
    2in
  • green cardamoms
    green cardamoms
    6clove
  • cloves
    cloves
    6clove
  • small bay leaves
    small bay leaves
    2
  • onion, finely chopped
    onion, finely chopped
    2cups
  • ginger garlic paste
    ginger garlic paste
    1tbsp
  • tomato puree
    tomato puree
    1 1/2cup
  • coriander powder
    coriander powder
    1tbsp
  • cumin powder
    cumin powder
    1tsp
  • turmeric powder
    turmeric powder
    1/4tsp
  • Kashmiri red chilli powder
    Kashmiri red chilli powder
    1/2tbsp
  • kasuri methi
    kasuri methi
    1tbsp
  • salt (adjust to taste)
    salt (adjust to taste)
    1/2tbsp
  • lemon juice
    lemon juice
    1tbsp
  • water (adjust as needed for consistency)
    water (adjust as needed for consistency)
    2cups
  • fresh cream
    fresh cream
    1/2cup

How to make Chicken Tikka Masala

Marinate the Chicken

  1. Step 1

    In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, lemon juice, mustard oil, kasuri methi, red chilli powder, garam masala, cumin powder, black pepper, salt, and food colour (if using). Mix well until all the pieces are evenly coated.

  2. Step 2

    Cover and refrigerate for at least 1 hour, or ideally overnight, for deeper flavour and tenderness.

Infuse Smoky Flavour (Optional but Recommended)

  1. Step 1

    To add that signature tandoori-style aroma, place a small piece of foil in the centre of the marinated chicken.

  2. Step 2

    Heat a piece of coal until red hot, place it on the foil, drizzle with a teaspoon of oil, and immediately cover the bowl with a tight lid. Let it smoke for 8–10 minutes.

    Step 2.1: Heat a piece of coal until red hot, place it on the foil, drizzle with a teaspoon of oil, and immediately cover the bowl with a tight lid
    Step 2.2: Heat a piece of coal until red hot, place it on the foil, drizzle with a teaspoon of oil, and immediately cover the bowl with a tight lid
  3. Step 3

    Remove and discard the coal and foil.

Cook the Chicken Tikka

  1. Step 1

    Heat a grill pan or heavy skillet over high heat and lightly grease it with oil.

  2. Step 2

    Shake off any excess marinade from the chicken pieces, then sear them in batches without overcrowding.

    Step 3.1: Shake off any excess marinade from the chicken pieces, then sear them in batches without overcrowding
    Step 3.2: Shake off any excess marinade from the chicken pieces, then sear them in batches without overcrowding
  3. Step 3

    Cook for 5–7 minutes on each side until the chicken pieces are nicely charred and cooked through. Set aside. Reserve any leftover marinade.

    Step 3.1: Cook for 5–7 minutes on each side until the chicken pieces are nicely charred and cooked through
    Step 3.2: Cook for 5–7 minutes on each side until the chicken pieces are nicely charred and cooked through

Prepare the Gravy

  1. Step 1

    In a deep kadhai or heavy-bottomed pan, heat mustard oil over medium heat.

  2. Step 2

    Add cinnamon, cardamom, cloves, and bay leaves. Let them sizzle to release their aroma.

    Step 4.1: Add cinnamon, cardamom, cloves, and bay leaves
  3. Step 3

    Add chopped onions and sauté until golden brown and the oil begins to separate. Add a splash of water if needed to prevent burning.

    Step 4.1: Add chopped onions and sauté until golden brown and the oil begins to separate
  4. Step 4

    Stir in the ginger-garlic paste and cook until the raw smell fades.

  5. Step 5

    Add the tomato puree and cook for 1-2 minutes.

    Step 4.1: Add the tomato puree and cook for 1-2 minutes
  6. Step 6

    Then add coriander powder, cumin powder, turmeric, chilli powder, kasuri methi, salt, and lemon juice.

    Step 4.1: Then add coriander powder, cumin powder, turmeric, chilli powder, kasuri methi, salt, and lemon juice
  7. Step 7

    Cook the masala until it thickens and the oil begins to ooze out or separate from the sides of the pan.

    Step 4.1: Cook the masala until it thickens and the oil begins to ooze out or separate from the sides of the pan
  8. Step 8

    Add water and bring the mixture to a boil. Then reduce the heat and let it simmer for 10–15 minutes, until the gravy slightly thickens.

    Step 4.1: Add water and bring the mixture to a boil

Combine and Finish

  1. Step 1

    Add the grilled chicken tikka along with the reserved marinade to the simmering gravy.

    Step 5.1: Add the grilled chicken tikka along with the reserved marinade to the simmering gravy
  2. Step 2

    Stir in the fresh cream and let it cook for another 5–7 minutes, allowing all the flavours to meld. Add a little water if needed to thin out the gravy to your desired consistency.

    Step 5.1: Stir in the fresh cream and let it cook for another 5–7 minutes, allowing all the flavours to meld
    Step 5.2: Stir in the fresh cream and let it cook for another 5–7 minutes, allowing all the flavours to meld
    Step 5.3: Stir in the fresh cream and let it cook for another 5–7 minutes, allowing all the flavours to meld
  3. Step 3

    Garnish with fresh coriander or a swirl of cream.

  4. Step 4

    Serve hot with naan, roti, or steamed basmati rice for a comforting and delicious meal.

    Step 5.1: Serve hot with naan, roti, or steamed basmati rice for a comforting and delicious meal

Nutrition (per serving)

Calories

495.8kcal (24.79%)

Protein

41.7g (83.34%)

Carbs

15.0g (5.45%)

Sugars

4.2g (8.34%)

Healthy Fat

18.4g

Unhealthy Fat

8.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Boneless chicken thighs are ideal for this recipe as they stay juicy and tender, but you can also use chicken breast if preferred.

  2. Marinating overnight gives the chicken a deeper flavour and makes it more tender.

  3. Don’t skip the smoking step—it gives the chicken that classic restaurant-style tandoori aroma.

  4. Use Kashmiri red chilli powder for a vibrant red colour without adding too much heat.

  5. If the gravy thickens too much, add a little water to adjust the consistency to your liking.

FAQS

  1. Can I use chicken breast instead of thighs?

    Yes, you can use chicken breast, but chicken thighs are recommended as they stay juicier and more tender.

  2. Is the smoking step necessary?

    The smoking step is optional but highly recommended as it adds a signature tandoori-style aroma to the dish.

  3. Can I skip the fresh cream in the gravy?

    Fresh cream adds richness to the gravy, but you can substitute it with cashew paste or coconut cream for a dairy-free option.

  4. How can I make the dish spicier?

    You can increase the amount of Kashmiri red chilli powder or add a pinch of regular red chilli powder for more heat.

  5. What can I serve with Chicken Tikka Masala?

    Chicken Tikka Masala pairs well with naan, roti, or steamed basmati rice.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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