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Creamy Chicken Tikka Masala Recipe

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3.9 from 4 reviews

This Chicken Tikka Masala recipe features tender, marinated chicken thighs cooked in a rich, creamy, and spiced tomato-based sauce. Marinated in yogurt and aromatic spices, the chicken is first fried to a golden brown before simmering in a fragrant masala sauce crafted from onions, garlic, ginger, and a blend of traditional Indian spices. Finished with cream and garnished with fresh cilantro, it pairs beautifully with garlic butter rice and homemade naan for an authentic and satisfying meal.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Chicken Marinade

  • 28 oz boneless chicken thighs (skinless, cut into bite-sized pieces)
  • 1 cup plain yogurt
  • 1 1/2 tablespoons garlic (minced)
  • 1 tablespoon ginger (fresh, crushed or minced)
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon salt

Cooking

  • 2 tablespoons vegetable oil (or canola oil)
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion, finely diced)
  • 1 1/2 tablespoons garlic (finely grated)
  • 1 tablespoon ginger (finely grated)
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 ounces tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups heavy cream (or thickened cream, use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water (if needed)
  • 4 tablespoons cilantro (fresh coriander to garnish)

Instructions

  1. Marinate the Chicken: In a bowl, combine chicken with all of the chicken marinade ingredients (yogurt, minced garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt). Mix well to coat the chicken pieces evenly. Let this marinate for at least 10 minutes up to an hour, or overnight if you have time, to allow the flavors to penetrate.
  2. Fry the Chicken: Heat the vegetable oil in a large skillet or pot over medium-high heat. When the oil is hot and sizzling, add the chicken pieces in small batches (two or three at a time) to avoid overcrowding. Fry the chicken for about 3 minutes on each side until nicely browned. Remove and set aside, keeping them warm. Note that the chicken will finish cooking in the sauce later.
  3. Sauté the Onions: In the same pan, melt the butter. Add the finely diced onions and fry them for about 3 minutes until they become soft and translucent. While cooking, scrape the pan to lift up any browned bits left from the chicken, as this adds flavor.
  4. Add Aromatics and Spices: To the onions, add the finely grated garlic and ginger. Sauté for 1 minute until fragrant. Then stir in the garam masala, ground cumin, turmeric powder, and ground coriander. Fry the spices with the mixture for about 20 seconds, stirring continuously to release their aromas without burning.
  5. Simmer the Tomato Sauce: Pour the tomato puree into the pan along with the Kashmiri chili, red chili powder, and salt. Let this mixture simmer gently for 10 to 15 minutes, stirring occasionally. The sauce should thicken and take on a deep brownish-red color as it reduces.
  6. Finish the Masala Sauce: Stir in the heavy cream and brown sugar to the sauce, mixing well to combine. Return the browned chicken pieces along with any juices back into the pan. Cook for an additional 8 to 10 minutes, allowing the chicken to cook through fully and the sauce to thicken and bubble. If the sauce becomes too thick, add the quarter cup of water to loosen it to your desired consistency.
  7. Garnish and Serve: Remove the pan from heat and sprinkle freshly chopped cilantro on top. Serve the chicken tikka masala hot alongside garlic butter rice and freshly made naan bread for a complete and satisfying meal.

Notes

  • Marinate the chicken longer for deeper flavor and more tender meat; overnight is ideal.
  • Use Kashmiri chili for authentic color and mild heat; adjust red chili powder according to your spice preference.
  • If you want a lighter version, substitute heavy cream with evaporated milk or coconut milk.
  • Don’t overcrowd the pan when frying chicken to ensure even browning.
  • Serve with basmati rice or naan for a traditional accompaniment.
  • Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Indian

Find it online: https://recipeteach.com/creamy-chicken-tikka-masala-recipe/