Authentic Chicken Tikka Masala Recipe

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Chicken Tikka Masala is an iconic Indian dish made with tender pieces of chicken (tikka) slightly grilled (browned) and simmered in a creamy masala-spiced sauce, delivering a burst of rich, complex flavours.

It’s an easy family-friendly meal that can be enjoyed in a lighter version with warm pita bread, or as a comforting dinner served with fluffy rice.

Easy and flavourful Chicken Tikka Masala : Foolproof Recipe

There’s something irresistible about Chicken Tikka Masala. For years, it was the dish I ordered every time we went out for Indian food as a family.

The creamy, spiced sauce, the tender chicken, and the way it pairs so perfectly with fluffy basmati rice make it unforgettable.

One day, I finally decided to bring that restaurant magic home.

With a handful of fresh ingredients and the right spice blend, I prepared my own chicken tikka masala in my kitchen, and honestly, it was just as comforting and flavourful.

The best part? It’s not as complicated as it looks.

With a few helpful tips, you can make this iconic curry at home, whether you prefer a classic version, a lighter take, or even a vegetarian twist.

Ingredients for Homemade Chicken Tikka Masala

• 1 whole chicken, cut into pieces : preferably free-range for tender, juicy meat.
• 200 ml Greek yogurt : helps tenderise the chicken and makes the marinade creamy.
• 1 tbsp tomato paste : gives body and colour to the sauce.
• 2-3 fresh tomatoes (or 1 can of chopped tomatoes) : for a fresh, tangy base.
• 1 onion : finely chopped and cooked until golden for depth of flavour.
• 1 garlic clove : brings warmth and richness.
• 2 tbsp sliced almonds : add a subtle nutty touch.
• Olive oil : to sauté the aromatics.
• Fresh coriander (cilantro) : to garnish with freshness.
• 1 tbsp green curry powder : main spice that gives warmth and complexity.
• 1 tbsp ground cumin : earthy and slightly smoky.
• 2 tsp sugar : balances the acidity of the tomatoes.
• Salt : adjust to taste.

Essential Spices for Tikka Masala

The soul of tikka masala lies in its spice mix, called masala. This combination creates the rich aroma that makes the dish so addictive:

• Turmeric (Indian saffron) : for golden colour and subtle bitterness.
• Cumin : adds warmth and earthiness.
• Sweet paprika or mild chili powder : a gentle heat.
• Garam masala : the quintessential Indian blend, deeply aromatic.
• Garlic powder : boosts flavour alongside fresh garlic.
• Ginger : fresh, spicy notes that lift the sauce.
• Salt : essential for balance.

Prefer a spicier curry? Swap mild chili for hot chili powder or add fresh green chilies.

Pro tip: Make a small jar of this blend to store, enough to cook tikka masala 3-4 times without extra prep.

How to Marinate and Cook Chicken Tikka Masala

Step 1 : Prepare the marinade

• In a large bowl, combine 100 ml Greek yogurt, half the spices, tomato paste, and 1 tsp sugar.
• Add the chicken pieces and coat well.
• Cover and refrigerate for at least 1 hour (ideally 12-24 hours) to let the flavours develop.

Step 2 : Cook the chicken

• Heat a little oil in a large pan over medium-high heat.
• Drain the chicken from its marinade (keep the marinade aside). Add the chicken to the pan and sear for about 5 minutes on each side, until well browned and slightly charred for extra flavor.
• Remove the chicken and set aside on a plate.

Step 3 : Cook the aromatics

• Using the same pan, reduce the heat to medium and add 2 tablespoons of olive oil.
• Add the finely sliced onion and cook gently for about 10 minutes, stirring regularly, until soft, golden, and lightly caramelized.
• Stir in the chopped garlic and cook for about 30 seconds, just until fragrant.

Step 4 : Finish the sauce

• Add the chopped tomatoes, remaining spices, and salt. If the sauce looks too thick, add a small splash of water.
• Cover and let the sauce simmer for 10 minutes, allowing the flavors to develop.
• Stir in the reserved marinade and the ground almonds, then return the browned chicken to the pan.
• Cover again and simmer gently for another 10 minutes, stirring occasionally.
• Add the remaining yogurt to thicken and smooth the sauce, then sprinkle in a generous spoonful of chopped fresh coriander. Adjust seasoning if needed.
• Leave uncovered over low heat for 5–10 minutes, until the sauce becomes rich and creamy.

Step 5 : Serve

Enjoy hot with steamed basmati rice, naan bread, or a side of fresh chutney.

Tips and Mistakes to Avoid

– Too runny sauce? Simmer uncovered to reduce, or stir in a little extra tomato paste.

– Best flavor? Marinate the chicken overnight (up to 24h).

– Adjust the heat. Mild paprika keeps it family-friendly, while chili powder or fresh chilies add heat.

– Don’t overcook. Gentle simmering keeps the chicken tender and juicy.

– Always taste. A pinch more salt, sugar, or coriander can elevate the dish perfectly.

Variations and Adaptations of Chicken Tikka Masala

– Vegetarian or Vegan Option : If you’re looking for a meat-free version, chicken can easily be swapped for paneer (Indian cottage cheese), tofu, or a hearty mix of roasted vegetables like cauliflower, zucchini, and chickpeas. To make it completely vegan, simply replace Greek yogurt and cream with plant-based alternatives such as coconut yogurt and coconut milk. The result is a curry that’s just as creamy and deeply flavourful, with a wholesome twist.

– Lighter Version : For a less rich and more balanced meal, substitute part of the cream or yogurt with light coconut milk. This keeps the sauce velvety while reducing the heaviness, making it a great option for weeknight dinners. You can also reduce the amount of oil used for sautéing the onions without compromising taste.

– Gluten-Free Friendly : The recipe is naturally gluten-free, so you don’t need to make many changes. Just serve your tikka masala with steamed basmati rice, quinoa, or a gluten-free naan bread if you want to stay completely safe. It’s a great choice for sharing at dinner parties where guests may have different dietary needs.

– Spice Level Adjustments : If you enjoy bolder flavours, increase the amount of chili powder or add fresh green chilies. For a family-friendly, mild version, stick with sweet paprika or mild chili powder. This flexibility makes tikka masala perfect for every palate.

Frequently Asked Questions

– Can I use chicken breast instead of thighs? Yes, but thighs stay juicier during simmering.

– Can I freeze chicken tikka masala? Absolutely. Cool completely before freezing, then reheat gently to preserve the sauce.

– Can I make it dairy-free? Yes, use coconut yogurt and coconut milk instead of Greek yogurt and cream.

Perfect Side Dishes

Chicken Tikka Masala pairs beautifully with:

• Basmati rice,  fluffy and lightly spiced.
• Garlic naan or butter naan, ideal for scooping up sauce.
• Cucumber raita, cool and refreshing yogurt dip.
• Mango chutney, adds sweetness that balances the spices.