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easy indian recipes

Chicken Tikka Masala

A creamy, spiced tomato gravy filled with tender marinated chicken, offering an authentic taste of Indian cuisine.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice Freshly squeezed preferred.
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon Kashmiri red chili powder or paprika Use paprika for less heat.
  • 1 teaspoon salt
For the Masala Sauce
  • 3 tablespoons ghee or vegetable oil
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 tablespoon tomato paste
  • 2 cups pureed tomatoes (canned or fresh)
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 cup heavy cream or full-fat coconut milk For a dairy-free option, use coconut milk.
  • 1 teaspoon sugar (optional, to balance acidity)
  • Fresh cilantro for garnish chopped

Method
 

Preparation
  1. In a large bowl, combine all the marinade ingredients. Add the chicken pieces, ensuring they are fully coated.
  2. Cover and refrigerate for at least 2 hours, or ideally overnight.
Cooking the Chicken
  1. For grilling: Thread onto skewers and grill on medium-high heat for 10-12 minutes, turning occasionally, until charred and cooked through.
  2. For baking: Preheat oven to 425°F (220°C), place chicken on a lined baking sheet, and bake for 20-25 minutes until slightly charred.
Making the Sauce
  1. Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the cumin seeds and let them sizzle for 30 seconds.
  3. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
  4. Add the ginger-garlic paste and sauté for another minute until fragrant.
  5. Stir in the tomato paste and cook for 2 minutes.
  6. Add the tomato puree, turmeric, garam masala, coriander powder, and chili powder.
  7. Cook, stirring frequently, for 8-10 minutes until the oil starts to separate from the masala.
Finishing the Curry
  1. Reduce heat to low.
  2. Stir in the heavy cream or coconut milk and sugar (if using).
  3. Add salt to taste.
  4. Gently fold in the cooked chicken pieces.
  5. Simmer for 5-7 minutes to let the flavors meld.
Serving
  1. Garnish generously with fresh chopped cilantro.
  2. Serve hot over a bed of steamed basmati rice or with warm naan bread.

Notes

For variations, replace chicken with paneer or tofu for a vegetarian option. Adjust heat level according to taste. This dish can be made in a slow cooker or Instant Pot as well.