The Ultimate Homemade Chicken Tikka Masala: Creamy, Flavorful, and Authentic British-Indian Curry

Chicken Tikka Masala is not just a dish; it’s a global culinary phenomenon, cherished for its incredibly rich flavors and comforting creaminess. While often associated purely with Indian cuisine, this beloved curry actually boasts a fascinating British-Indian heritage. Its journey from a humble kitchen creation to a worldwide favorite is a testament to its irresistible appeal. This recipe guides you through creating a homemade version that far surpasses any store-bought alternative, delivering succulent chicken marinated to perfection and enveloped in a deeply aromatic, velvety sauce. Every ingredient, from the vibrant spices to the cooling yogurt, plays a crucial role in building layers of flavor that will leave you craving more. And the best part? While the ingredient list might seem extensive, everything is readily available, making this a genuinely accessible and rewarding cooking adventure.

Mastering the Marinade and Creamy Sauce

The secret to an exceptional Chicken Tikka Masala lies in two key components: the flavorful chicken marinade and the rich, creamy curry sauce. Each plays a vital role in creating the signature taste and texture of this beloved dish.

The Perfect Chicken Tikka Marinade

Our journey to a perfect Chicken Tikka Masala begins with the marinade. This isn’t just about adding flavor; it’s about tenderizing the chicken and infusing it with a symphony of aromatic spices. The base of our marinade is Greek yogurt, which not only provides a beautiful creamy texture but also contains lactic acid that gently breaks down the chicken fibers, ensuring incredibly tender results. To this, we add a powerful blend of freshly grated ginger and garlic, finely sliced red chili for a subtle kick, and a medley of dry spices: pungent dry mustard, sweet paprika, earthy ground cumin, fragrant ground coriander, and the cornerstone of Indian cooking, garam masala. This combination creates a deeply aromatic paste that coats every piece of chicken, allowing the flavors to penetrate thoroughly during the marinating process. We recommend marinating the chicken for at least 30 minutes, but for an even deeper flavor, you can let it rest in the refrigerator for up to 24-48 hours.

Crafting the Rich and Creamy Curry Sauce

Once the chicken is perfectly marinated, it’s time to build the luscious curry sauce. This sauce is where the magic truly happens, transforming simple ingredients into a complex and satisfying gravy. We start by sautéing finely sliced onions in butter until they are soft and translucent, forming a sweet base. Then, the remaining half of our spice mixture (ginger, garlic, chili, and dried spices) is added, allowing the spices to bloom in the hot butter and release their full aromatic potential. This step is crucial for developing the rich flavor profile of the curry. After the chicken is browned, tomato paste is incorporated and cooked for a couple of minutes to deepen its flavor and sweetness. Water is then added along with a touch of salt and ground cashew nuts, which contribute to the sauce’s signature creaminess and subtle nutty undertones. The curry is simmered gently, allowing all the flavors to meld beautifully, before being finished with a generous swirl of heavy cream for ultimate richness and a squeeze of fresh lime juice to brighten the entire dish. The combination of these steps ensures a well-balanced, incredibly flavorful, and irresistibly creamy Chicken Tikka Masala every single time.

Pro Tips for Your Best Chicken Tikka Masala

• Chicken Choice: While chicken breasts are specified, chicken thighs can also be used for an even juicier result. Cut them into similar-sized pieces for even cooking.
• Fresh Spices: For the most vibrant flavor, use freshly ground spices whenever possible. Toasting whole spices lightly before grinding them can further enhance their aroma.
• Marinating Time: Don’t rush the marinade! The longer the chicken marinates (up to 48 hours), the more tender and flavorful it will be.
• Blooming Spices: When adding the spices to the pan, ensure you cook them for a minute or two until fragrant. This “blooming” process in oil or butter releases their essential oils and deepens their flavor.
• Tomato Paste: Always fry the tomato paste for a couple of minutes before adding liquids. This helps to cook out the raw tomato flavor and intensify its sweetness and richness.
• Adjusting Heat: If you prefer a milder curry, reduce the amount of red chili pepper. For more heat, you can add an extra chili or a pinch of cayenne pepper.
• Creaminess: For an even richer sauce, you can add a tablespoon or two of full-fat coconut milk along with the heavy cream.
• Taste and Adjust: Always taste your curry before serving and adjust salt, lime juice, or additional garam masala as needed.

Meal Prep and Storage Made Easy

Chicken Tikka Masala is a fantastic dish for meal prepping, as its flavors tend to deepen and improve over time. Here’s how you can prepare and store it effectively:

• Marinating Ahead: The chicken can be marinated in the refrigerator for up to 48 hours. This allows you to get a head start on your meal. You can even place the chicken and marinade in a freezer-safe bag or container and freeze it. When you’re ready to cook, simply thaw it in the refrigerator overnight, and the chicken will continue to marinate as it thaws.
• Refrigerator Storage: Leftover Tikka Masala can be stored in an airtight container in the refrigerator for up to three days. Make sure it’s completely cooled before transferring it to the container.
• Freezer Storage: For longer storage, this Indian Chicken Curry freezes beautifully. Portion it into freezer-safe containers or bags and store it in the freezer for up to three months. Thaw it in the refrigerator overnight before reheating.
• Reheating: To reheat, you can use a microwave for individual portions, ensuring you stir occasionally to heat evenly. For larger quantities, transfer the curry to a saucepan, add a splash of water or chicken broth to loosen the sauce if needed, and gently reheat over medium heat, stirring until piping hot.

📖 Recipe

RECIPE CARD

Chicken Tikka Masala

Andréa

Chicken Tikka Masala is a classic dish renowned for its tender chicken marinated in a rich yogurt and spice blend, then simmered in a creamy, flavorful curry sauce. This British-Indian favorite offers an irresistibly delicious experience with deep, aromatic spices and a luxurious texture that soaks beautifully into every piece of chicken.

5 of 16 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinate 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine European Cuisine, Indian

Servings 5 persons

Calories 432 kcal

Cook ModePrevent your screen from going dark

Ingredients

Tikka Masala Marinade

• ▢ 6 cloves garlic, peeled and squeezed
• ▢ 3 inch fresh ginger, peeled and grated finely
• ▢ 2 red chili pepper, deseeded and sliced finely
• ▢ 1½ teaspoon dry mustard
• ▢ 1 tablespoon paprika powder
• ▢ 2 teaspoons ground cumin, ground
• ▢ 2 teaspoons ground coriander, ground
• ▢ 2 tablespoons garam masala
• ▢ ⅞ cup Greek yogurt, or full-fat plain yogurt

Chicken Tikka Masala Curry

• ▢ 2 pound chicken breasts, cut each chicken breast into six pieces
• ▢ 1 tablespoon unsalted butter
• ▢ 2 onions, sliced finely
• ▢ 1 oz. tomato paste
• ▢ 1 oz. cashew nuts, grounded into a fine powder
• ▢ 2 cups water
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon garam masala
• ▢ ½ cup heavy cream
• ▢ 1 lime juice

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Tikka Masala Marinade Preparation

• ▢
  In a medium bowl, thoroughly mix the grated fresh ginger, squeezed garlic, finely sliced red chili pepper, dry mustard, paprika powder, ground cumin, ground coriander, and 2 tablespoons of garam masala.
  6 cloves garlic, 3 inch fresh ginger, 2 red chili pepper, 1½ teaspoon dry mustard, 1 tablespoon paprika powder, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 tablespoons garam masala
• ▢
  Ensure the spices are well combined. Then, transfer half of this aromatic spice mixture into a separate large bowl. Reserve the other half for the curry sauce.

Marinating the Chicken

• ▢
  Into the large bowl containing half of the spice mixture, pour the Greek yogurt. Mix thoroughly until you have a smooth, well-combined marinade.
  ⅞ cup Greek yogurt
• ▢
  Add the cut chicken breasts to the yogurt marinade. Mix well, ensuring every piece of chicken is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-24 hours.
  2 pound chicken breasts

Cooking the Chicken Tikka Masala

• ▢
  In a large, heavy-bottomed pan or Dutch oven, melt the unsalted butter over medium heat. Add the finely sliced onions and sauté until softened and translucent, about 5-7 minutes. Then, add the reserved half of the spice mixture and cook for another 2-3 minutes until fragrant.
  1 tablespoon butter, 2 onions
• ▢
  Add the marinated chicken pieces to the pan. Increase the heat slightly to medium-high and sear the chicken for about 5 minutes, turning occasionally until lightly browned on all sides.
• ▢
  Reduce the heat to medium and continue to cook the chicken for approximately 10 minutes, stirring occasionally, until it’s mostly cooked through.
• ▢
  Stir in the tomato paste and fry for 2 minutes, allowing it to deepen in color and flavor. Then, pour in the water, add the salt, and the ground cashew nuts. Stir well to combine.
  1 oz. tomato paste, 1 oz. cashew nuts, 2 cups water, ½ teaspoon salt
• ▢
  Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to fully develop and the sauce to thicken slightly.
• ▢
  Remove the pan from the heat. Stir in the heavy cream and the additional 1 tablespoon of garam masala. This final addition of garam masala enhances the aromatic finish of the dish without overcooking the spices.
  1 tablespoon garam masala, ½ cup heavy cream
• ▢
  Finally, season the Chicken Tikka Masala to taste with the fresh lime juice. Adjust any other seasonings if necessary. Serve hot with your favorite accompaniments.
  1 lime juice

Notes

1. Chicken Cut: This recipe primarily uses boneless, skinless chicken breast or chicken tenderloins, cut into bite-sized pieces for optimal flavor absorption and quick cooking. You can also use chicken thighs if preferred.

2. Butter vs. Ghee: For a wonderfully rich and creamy sauce, unsalted butter is recommended. Alternatively, you can use ghee (clarified butter), which is a staple in Indian cuisine. Ghee offers a deeper, nuttier flavor and can be found in larger supermarkets or specialized Asian grocery stores.

3. Maximizing Tomato Paste Flavor: Tomato paste is key to adding depth and a slightly sweet, rich umami flavor to the curry. To fully develop its taste, it’s essential to cook it down for at least 2 minutes, stirring constantly, before adding any liquids. This process caramelizes the tomato sugars and enhances its complex notes.

4. Garam Masala: This essential Indian roasted spice blend is crucial for the authentic flavor of Chicken Tikka Masala. The composition of garam masala can vary by region and even by household, but it typically includes cinnamon, cardamom, cloves, cumin, and coriander. It’s readily available at most Asian supermarkets and many larger grocery stores.

5. Storage Guidelines:

• Marinating: Chicken can be marinated up to 48 hours in advance in the refrigerator. For a freezer-friendly option, marinate chicken in a freezer-safe bag or container; it will continue to marinate as it thaws in the fridge.
• Refrigerator: Store cooked Tikka Masala in an airtight container in the fridge for up to 3 days.
• Freezer: This Indian chicken curry freezes well for up to 3 months. Ensure it’s in an airtight container. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave, stirring occasionally. For larger quantities, gently reheat in a saucepan on medium heat with a splash of water to prevent drying out.

Nutrition

Calories: 432kcalCarbohydrates: 16gProtein: 44gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 155mgSodium: 548mgFiber: 4gSugar: 7gVitamin A: 861IUVitamin C: 41mgIron: 2mg

Keyword chicken dinner recipe, authentic Indian curry, easy chicken masala, creamy curry, British-Indian dish

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