Chicken Tikka Masala Curry

Chicken tikka masala is one of those recipes that tastes like a special night out but is totally possible to master at home. Tender marinated chicken is cooked until a bit charred and then gently simmered in a creamy, spice-laden tomato sauce. Whether with fluffy basmati rice or warm naan, this dish turns any evening into something memorable.

The first time I made this, my kitchen smelled like my favorite Indian restaurant. My family asked for seconds before I could even sit down. It became a regular request for birthdays and Sunday nights.

Ingredients

• Plain or Greek yogurt: helps tenderize the chicken and gives a gentle tang so grab a full-fat version for best flavor
• Fresh lemon juice: adds a burst of brightness and helps the marinade penetrate the chicken
• Ground cumin and garam masala: are classic spices for earthy warmth so look for fresh, aromatic options in the store
• Red chili powder: gives gentle heat and color use Indian-style mild chili not cayenne for authenticity
• Fresh ginger and garlic: make the base more vibrant and aromatic always choose plump garlic cloves and firm ginger root
• Chicken breast or thigh meat: both work cut into bite-size pieces for even cooking
• Vegetable oil and butter: for searing and richness I love the silkiness butter adds to the final sauce
• Sweet onion: adds a subtle sweetness to balance the spices go for a large and heavy onion for the best result
• Brown sugar: softens acidity and rounds out the flavors use light brown sugar for a delicate touch
• Coriander ground: for citrusy aroma a fresh, tightly closed jar is always best
• Smoked paprika: for depth and a hint of smokiness I reach for authentic Spanish-style whenever possible
• Tomato sauce: forms the sauce base choose plain unseasoned for full control of flavor
• Heavy cream: gives the sauce its trademark luscious texture go for fresh and high-quality cream
• Cilantro for garnish: lends a fresh herby finish look for bunches that smell potent and look bright green
• High-quality naan bread and aromatic basmati rice: finish the meal

Step-by-Step Instructions

Marinate the Chicken:

In a large bowl whisk the yogurt lemon juice cumin garam masala chili powder salt ginger and garlic together. Add the chicken toss well so every piece gets thoroughly coated and cover. Let it sit for at least an hour in the fridge overnight if possible as this deepens the flavor and makes the chicken truly juicy.

Sear the Chicken:

Heat vegetable oil in a large heavy skillet until hot. Working in batches if necessary add the marinated chicken pieces in an even layer. Let them sit untouched for about one minute so a flavorful golden crust forms. Turn and keep cooking until evenly golden and cooked through about six minutes. Remove to a plate and cover loosely to keep warm.

Build the Sauce Base:

Reduce heat and add butter to the same pan. Pour in the chopped onions and cook for around three minutes until soft and translucent scraping up the browned chicken bits which are packed with flavor.

Add Aromatics and Spices:

Tip in ginger and garlic and cook for thirty seconds until their aroma fills the air. Sprinkle in brown sugar coriander cumin smoked paprika and garam masala stirring for fifteen seconds. The spices should become deeply fragrant but not burn.

Simmer Tomato Sauce:

Pour in the tomato sauce stir to blend and let simmer gently for at least three minutes until it darkens and thickens a bit. This step lets all the flavors meld and the sauce deepen.

Finish with Cream and Chicken:

Pour in heavy cream and stir until the mixture turns beautifully orange and cohesive. Return the seared chicken and juices to the pan nestling the pieces into the creamy sauce. Let everything gently bubble together for eight to ten minutes until the flavors unite and the chicken is cooked through.

Adjust the Sauce:

If your sauce seems too thick add a little splash of water for the perfect pourable consistency

Serve and Garnish:

Spoon chicken and sauce over steamed basmati rice with a scatter of chopped cilantro and plenty of warm naan for scooping.

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My favorite part is swirling the heavy cream into the tomato sauce and watching the color shift. There is always a little thrill when the chicken returns to the pan and the kitchen fills with that unmistakable aroma. My youngest always sneaks a piece of chicken straight out of the skillet no matter how hot it is.

Storage Tips

Chicken tikka masala keeps beautifully up to three days covered in the refrigerator. It actually gets more flavorful as the spices mingle. To reheat gently use low heat on the stove and add a splash of cream or water if needed to loosen the sauce.

Ingredient Substitutions

You can use chicken thighs for extra tenderness or try tofu for a vegetarian spin. Coconut cream can stand in for heavy cream if you need a dairy-free dish but expect a slight coconut note in the final flavor. If you run out of garam masala a homemade blend of cinnamon cloves cumin and cardamom will do in a pinch.

Serving Suggestions

Serve the chicken tikka masala piled high on aromatic basmati rice and with warm naan on the side. A fresh cucumber salad or quick pickled onions adds a bright contrast. I love to top mine with a little extra cilantro or a dollop of yogurt on really spicy nights.

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Cultural Context

This dish was born where British and Indian flavors meet. Its creamy tomato-based sauce was created for English palates by Indian chefs in the UK an example of how comfort food can travel and transform. Every region now does it a bit differently but the core is always bold spices and a velvet sauce.

Recipe FAQs

→ What makes chicken tikka masala so flavorful?

The marinade infuses the chicken with spices and yogurt, while the slow-simmered tomato cream sauce adds depth and richness.

→ Can I use chicken thighs instead of breast?

Yes! Thighs are more tender and flavorful, while breasts are leaner. Use your preference—both work well.

→ How do I get extra tender chicken pieces?

Let the chicken marinate for at least 1 hour, or overnight for best results, to help it absorb flavors and stay juicy.

→ Is it necessary to char the chicken before simmering?

Searing adds smoky depth and texture. While not required, it greatly enhances the dish’s authentic flavor.

→ What should I serve with chicken tikka masala?

Basmati rice and soft naan bread are classic accompaniments, perfect for soaking up the creamy sauce.

→ How can I make it spicier?

Add extra red chili powder, crushed red pepper, or a pinch of cayenne to increase the heat to your liking.