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A vibrant bowl of chicken tikka masala, garnished with fresh cilantro

Proven way to grow Chicken Tikka Masala

This recipe guides you through making a classic Chicken Tikka Masala, featuring tender marinated chicken in a rich, spiced tomato and cream sauce. It’s a flavorful and satisfying dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Marinade
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin (divided)
  • 2 tsp paprika (divided)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt (divided)
  • 0.5 tsp cayenne pepper (optional)
Sauce
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 28 ounce can crushed tomatoes
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
For Serving
  • Fresh cilantro, chopped for garnish
  • Cooked basmati rice for serving
  • Naan bread for serving

Equipment

  • Large Bowl
  • Large Skillet or Dutch Oven
  • Baking Sheet

Method
 

Chicken Preparation
  1. Combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, salt, and cayenne pepper in a large bowl, then add chicken and toss to coat.
  2. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to marinate the chicken.
Sauce Preparation
  1. Melt butter in a large skillet or Dutch oven over medium heat, then add chopped onion and cook until it softens for about 5-7 minutes.
  2. Stir in minced garlic and grated ginger, cooking for 1 minute more until they become fragrant.
  3. Add the remaining cumin, paprika, and salt, cooking for another minute before pouring in crushed tomatoes and chicken broth.
  4. Bring the sauce to a simmer, then reduce heat and let it gently cook for 15-20 minutes to allow the flavors to develop and the sauce to thicken slightly.
Cooking and Serving
  1. While the sauce simmers, preheat your broiler and arrange the marinated chicken in a single layer on a baking sheet; broil for 8-10 minutes, flipping halfway, until cooked through and lightly charred.
  2. Alternatively, cook the chicken in a separate pan until browned, then stir in the heavy cream into the sauce.
  3. Add the cooked chicken to the sauce and gently simmer for another 5-10 minutes until heated through and coated.
  4. Garnish with fresh cilantro and serve hot with basmati rice and naan bread.

Notes

For best results, marinate the chicken for at least 2-4 hours, or even overnight, to allow the flavors to deeply penetrate the meat. Adjust the cayenne pepper to your desired spice level.