Chicken Tikka Masala

This recipe for Chicken Tikka Masala features tender, marinated charbroiled chicken in a tangy, spicy, tomato and onion-based curry sauce, flavored with a myriad of spices.

What is chicken tikka masala?

Chicken tikka masala is an Indian dish consisting of boneless chicken pieces marinated in yogurt and a variety of spices, cooked in a fragrant, tangy, spiced tomato sauce.

It is very similar to Butter Chicken (also known as murgh bakhani), which is more rich and creamy, and less spicy or tangy.

What's the difference between chicken tikka and chicken tikka masala?

Chicken tikka refers to marinated boneless chicken pieces threaded on skewers and baked in a tandoor (traditionally) or hot oven.

In contrast, chicken tikka masala contains the marinated chicken pieces in a spiced tomato sauce.

Why you'll love this recipe

This recipe for Chicken Tikka Masala is:

Streamlined: curries can be intimidating to make, but as long as you have all your spices on hand, it's really as easy as making curry (and adding broiled chicken to it).

Delicious: marinating the chicken in yogurt and spices not only tenderizes it, but adds much more flavor and keeps it juicy.

Comforting: the flavors of the masala sauce are warming and inviting from the ginger, tomato and spices.

Ingredients you'll need

• chicken breast: boneless, skinless
• Greek yogurt: or thick yogurt
• lemon juice: or lime juice
• vegetable oil: helps lock in the moisture in the meat
• ghee: which is clarified butter; you can also use regular butter or sub with vegetable oil 
• aromatics: white onion, ginger, garlic 
• spices:
  • cumin powder: a warm, earthy spice with a slightly nutty and citrusy aroma, commonly used in various cuisines to enhance flavor in savory dishes
  • garam masala: a blend of spices including ground coriander, cumin, ginger, black pepper, nutmeg, cinnamon, clove, bay leaves, and black cardamom
  • paprika: you can use smoked or or hot paprika
  • chili powder: if possible, use Kashmiri red chili powder which has a mild heat; or use a combination of smoked paprika and cayenne powder; you can increase or decrease the amount of chili powder according to your taste
  • ground coriander: a powder made from coriander seeds
  • cayenne powder: you can omit, if you don't like it too spicy
  • ground cardamom: adds a warm, peppery flavor
  • dried fenugreek leaves: also known as kasoori methi; has a slightly bitter, earthy flavor 
• sea salt
• black pepper
• tomato sauce: passata or strained tomatoes; you can use canned or jarred, or fresh tomatoes
• tomato paste: comes in a can or tube; adds more rich concentrated tomato flavor
• heavy cream: or coconut cream, if opting for a dairy-free version

How to make chicken tikka masala at home

Marinate the chicken:

Combine yogurt, oil, lemon juice, ginger, garlic, spices and seasonings in a large bowl.

Add in the chicken breast, and coat with the yogurt marinade.

Cover with a lid/plastic wrap and place into the fridge to marinate at least 3 hours or overnight.

Cook the chicken:

Arrange a rack under the broiler.

Preheat oven broiler to 500F. 

Line a baking sheet with aluminum foil.

Add the marinated chicken to the baking sheet.

Broil chicken for 3-6 minutes per side, flipping halfway.

Remove the chicken (it will not be fully cooked), and cut into cubes. Set aside.

Make the masala sauce:

In a large heavy bottomed pot over medium heat, add in the ghee or butter and stir until melted.

Add in the chopped onion, garlic and ginger.

Sauté, stirring occasionally until the onions soften.

Add in the paprika, Kashmiri chili powder, turmeric, coriander, cumin, cayenne (if using) and dried fenugreek, toasting the spices with the aromatics until they release their fragrance, about 1 minute.

Add in the sea salt, sugar, tomato sauce/passata and tomato paste.

Bring to a simmer and cook uncovered until the sauce thickens slightly, about 15-20 minutes.

Transfer the sauce to a high-powered blender (or use an immersion stick blender) to blend the sauce until creamy.

Return the sauce to the pot and bring to a simmer.

Transfer the cut, charboiled chicken into the sauce cook for another 10-12 minutes, until chicken is fully cooked through.

Finish with heavy cream and remove from heat. 

Garnish with chopped cilantro.

Serve with steamed basmati rice or naan.

How to serve

Serve Chicken Tikka Masala with steamed basmati rice, roti, chapati or fluffy naan.

Try it with chana masala (curried chickpeas), dry curry potatoes, samosas, curry puffs, or red daal (lentil curry).

How to store & reheat

Fridge:

Store Chicken Tikka Masala in an airtight non-reactive container (such as glass) in the fridge for up to 1 week.

Note: the longer the masala curry sits, the more flavorful the chicken will be.

Reheat the curry in the microwave, covered on high power until heated through. Timing will depend on how large a batch you are reheating. 

Freezer:

You can freeze chicken tikka masala -- store it in a freezer-safe container in the freezer for up to 1 month. 

Thaw it overnight in the fridge and reheat over the stovetop, until heated through.

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Adapted from Food Network.