Name: The Best Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 large boneless, skinless chicken breasts (approximately 1-2 pounds total); 1 cup plain full-fat yogurt; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 tablespoon fresh lemon juice (juice from approximately half of one lemon); 2 teaspoons freshly cracked black pepper; ¼ teaspoon dried ginger; 4 tablespoons ghee (¼ cup); ¾ cup minced white onion (approximately 1 medium onion); 1-2 medium serrano chiles (minced); 3 tablespoons minced fresh garlic (approximately 5-6 cloves); 1 ½ tablespoons grated fresh ginger; 3 ½ teaspoons garam masala; 1 teaspoon paprika (or deggi mirch powder for more vibrant color); 1 15-ounce can tomato sauce; 1 medium green bell pepper (core and seeds removed, sliced into strips); 1 tablespoon dried fenugreek leaves; salt (to taste); 2 cups heavy cream (at room temperature); prepared basmati rice; finely chopped fresh cilantro; warmed naan

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Introduction

Chicken Tikka Masala is a beloved dish known for its rich, creamy tomato sauce and perfectly spiced chicken. This recipe guides you through creating tender chicken pieces marinated in yogurt and spices, then simmered in a flavorful masala sauce. Perfect for a comforting weeknight dinner or special occasion.

A white bowl filled with three main layers: the bottom layer is fluffy white rice spread evenly across the base, the middle layer is a thick orange creamy sauce with chunks of chicken mixed throughout, topped with small green herb sprinkles evenly scattered. Resting upright on the side of the bowl is a piece of lightly browned flatbread with charred spots and a soft texture. In the background, blurred bowls of green dip and torn flatbread pieces lie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (approximately 1-2 pounds total)
1 cup plain full-fat yogurt
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon fresh lemon juice (juice from approximately half of one lemon)
2 teaspoons freshly cracked black pepper
¼ teaspoon dried ginger
4 tablespoons ghee (¼ cup)
¾ cup minced white onion (approximately 1 medium onion)
1-2 medium serrano chiles (minced)
3 tablespoons minced fresh garlic (approximately 5-6 cloves)
1 ½ tablespoons grated fresh ginger
3 ½ teaspoons garam masala
1 teaspoon paprika (or deggi mirch powder for more vibrant color)
1 15-ounce can tomato sauce
1 medium green bell pepper (core and seeds removed, sliced into strips)
1 tablespoon dried fenugreek leaves
Salt (to taste)
2 cups heavy cream (at room temperature)
Prepared basmati rice
Finely chopped fresh cilantro
Warmed naan

Instructions

Step 1: Trim and cut the chicken breasts into bite-sized pieces, then set aside.
Step 2: In a large bowl, combine yogurt, turmeric, 2 teaspoons garam masala, lemon juice, black pepper, and dried ginger. Stir well to combine.
Step 3: Add the chicken pieces to the marinade and toss gently until fully coated. Cover and refrigerate for at least 1 hour, and no more than 8 hours.
Step 4: Heat a large skillet over medium heat. Add ghee and swirl to coat the pan once melted.
Step 5: Add minced white onion and sauté until softened, about 5 minutes.
Step 6: Stir in serrano chiles, garlic, and grated ginger. Reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes until the mixture develops a rich toffee color. Add a few drops of water if it begins to stick.
Step 7: Add 3 ½ teaspoons garam masala and paprika. Cook for 2 to 3 minutes until fragrant, adding water as needed to prevent sticking.
Step 8: Pour in tomato sauce and stir to combine. Remove from heat and let cool slightly.
Step 9: Preheat your oven’s broiler on high, with a rack positioned 10 to 12 inches from the heat source. Arrange a wire rack on a baking sheet and place the marinated chicken pieces on top.
Step 10: Broil the chicken, flipping periodically, for 6 to 8 minutes until the internal temperature reaches 160°F. Remove from oven and set aside.
Step 11: Transfer the cooled sauce mixture to a blender and blend until completely smooth. Use caution when blending hot liquids.
Step 12: Return the smooth sauce to the skillet. Add green bell pepper, dried fenugreek leaves, and salt. Simmer on medium-low for 30 minutes until the sauce thickens to a paste-like consistency.
Step 13: Remove from heat and stir in heavy cream until fully incorporated and smooth. Return skillet to heat.
Step 14: Taste and adjust seasoning as needed. Add the broiled chicken to the sauce and gently stir to coat.
Step 15: Simmer only until the chicken is heated through. Serve over prepared basmati rice, garnish with chopped cilantro, and enjoy with warmed naan.

Tips & Variations

Marinate the chicken for at least 1 hour, but avoid exceeding 8 hours to prevent over-tenderizing the meat.
For a smoky flavor, consider charring the bell peppers on an open flame before adding them to the sauce.
Use deggi mirch powder instead of paprika for a more vibrant color and authentic flavor.
If you prefer less heat, reduce the number of serrano chiles or remove their seeds before mincing.
Blend the sauce in batches if needed and let the mixture cool slightly before blending to avoid accidents with hot splashes.

Storage

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with two main layers: on the left side is a bed of fluffy long-grain white rice with small green herb bits sprinkled on top, and on the right side is a thick, creamy orange-colored curry with visible chunks of meat or vegetables, garnished with finely chopped green herbs. A piece of lightly toasted flatbread with brown spots leans against the curry side, and some torn bread pieces rest nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier and more flavorful, especially if you prefer a richer texture.

How can I make this dish dairy-free?

Substitute the yogurt and heavy cream with coconut yogurt and coconut cream or cashew cream for a delicious dairy-free alternative that still offers a creamy texture.