Description

Welcome to our detailed guide on making Chicken Tikka Masala! Whether you’re a seasoned chef or just starting your culinary journey, this recipe is a must-try. Chicken Tikka Masala, known for its rich, creamy texture and bold flavors, is a favorite in Indian cuisine. Follow our step-by-step instructions to create this restaurant-style dish at home. Get ready to indulge in the best homemade Chicken Tikka Masala ever!

Ingredients

Scale

For the Chicken:

2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1–2 tbsp masala paste (recipe below)
1–2 tbsp oil for cooking
1–2 tsp kosher salt

For the Sauce:

2 cups tomato puree
1 cup heavy cream or a 14-ounce can of regular coconut milk for a lighter version
1/4 cup prepared masala paste
1–2 tsp kosher salt
1/4 cup fresh cilantro, chopped for garnish

For the Masala Paste:

2 onions (about 3 cups when chopped)
5 cloves garlic
A 2-inch piece of fresh ginger
3 tbsp garam masala
1 tbsp each of chili powder, turmeric, and cumin
1/2 tsp ground cloves
1/2 tsp cayenne pepper
2 tsp kosher salt
A small bunch of cilantro stems
Juice of 1 lemon

For Serving:

2 cups basmati rice, cooked as per package instructions

Instructions

Step 1: Prepare the Masala Paste

Combine the chopped onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, cayenne pepper, salt, cilantro stems, and lemon juice in a food processor.
Blend until smooth. This masala paste will be the foundation of your Chicken Tikka Masala. Store any extra paste in the freezer for up to three months.

Step 2: Marinate the Chicken

In a bowl, mix the bite-sized chicken pieces with yogurt and 1-2 tablespoons of the masala paste.
Cover and refrigerate for at least 30 minutes to let the flavors infuse.

Step 3: Cook the Chicken

Heat 1-2 tablespoons of oil in a large, deep skillet over medium-high heat.
Add the marinated chicken and cook in batches, searing until golden brown on all sides. The chicken doesn’t need to be fully cooked at this stage.
Remove from the pan and set aside.

Step 4: Make the Sauce

In the same skillet, add 2-3 tablespoons of masala paste.
Stir-fry for a few minutes until fragrant.
Add the tomato puree and the seared chicken pieces.
Simmer for 10-15 minutes until the chicken is fully cooked.

Step 5: Finish the Sauce

Stir in the heavy cream or coconut milk.
Adjust the salt to taste.
Let the sauce thicken slightly by simmering for a few more minutes.

Step 6: Serve

Serve your Chicken Tikka Masala over a bed of fluffy basmati rice and garnish with fresh cilantro. Enjoy!

Notes

Use fresh ingredients: Fresh garlic and ginger elevate the flavors significantly.
Adjust the spice level: Add more cayenne if you prefer a spicier kick.
For a smoky flavor: Add a few drops of liquid smoke or char the chicken on a grill.