Chiken Tikka Masala (Lunch and Dinner Dish)

Chicken Tikka Masala is spicy, creamy, flavorful and crazy delicious! You won’t want to stop with one serving! Make this better than restaurant Chicken tikka masala at home with my easy time-tested recipe. I also share plenty of options to grill the chicken – in Oven, air fryer, on a griddle or skillet. Cooking this flavor-packed curry is easier than you think. Serve it over basmati rice, Cumin Rice or with Butter Naan, Roti, Chapati, Paratha or any flatbread of choice.

🔴Prep Time :-20 minutes 

🔵Cook Time :-40 minutes 

🟢Resting :-8 hours 

🟡Total Time :-1 hour 

🟣Servings :-4 

INGREDIENTS (1 CUP = 240ML )

🔹630 grams (22 oz) chicken boneless (Preferably thighs, or breasts)

🔹½ cup Greek yogurt (hung curd)

🔹½ to 1 teaspoon Kashmiri red chili powder

🔹1 teaspoon garam masala

🔹¼ teaspoon turmeric

🔹1 teaspoon coriander powder

🔹½ teaspoon cumin powder

🔹½ teaspoon salt

🔹1 tablespoon lemon juice

🔹1 tablespoon kasuri methi

🔹1 tablespoon ginger garlic paste

🔹1 tablespoon oil (mustard oil if you have)

🔴For the tikka masala :-

🔹3 tablespoons oil (or ghee)

🔹1½ cups (150 grams) onions (fine chopped, 🔹1x - 1 large or 2 medium)

🔹1 green chilli (optional)

🔹1 teaspoon salt

🔹1 tablespoon ginger garlic paste

🔹1 teaspoon red chilli powder

🔹2 teaspoons garam masala

🔹1 tablespoon coriander powder

🔹1½ teaspoons cumin powder

🔹1 to 2 teaspoons sugar (adjust to taste)

🔹500 grams fresh tomatoes (pureed or 1x - 10 oz., 1¼ cup tomato puree/

passata)

🔹2 cups hot water (more if required)

🔹1 tablespoon kasuri methi (dried fenugreek leaves)

🔹½ cup heavy cream/whipping cream (or 1x - 🔹⅓ cup whole cashews, 30,

refer notes)

🔴For Garnish :-

🔹3 tablespoons heavy cream (or any cream)

🔹3 tablespoons coriander leaves (fine chopped)

🔴HOW TO MAKE THE RECIPE

Chicken Marinade

🔶STEP 1.

 Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make

sure there is no excess moisture in your chicken. If you want you may pat

dry with a few kitchen tissues.

🔶STEP 2. 

Add red chilli powder, garam masala, cumin powder, coriander powder,

turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri

methi. Skip the lemon juice if your yogurt is sour.

🔶STEP 3

 Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours

and up to 48 hours. If you are in a rush, you may cut down to 3 hours.

🔴Make Tikka Sauce :-

1. Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt.

Saute until deep golden.

2. Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60

seconds.

3. Reduce the heat to low. Add red chilli powder, coriander powder, garam

masala and cumin powder. Stir well quickly.

4. Pour tomato puree and cook on a medium high heat until the onion

tomato masala becomes really thick and begins to leave the sides of the

pan. It also turns fragrant. (Check video for consistency)

5. Pour 2 cups of hot water and cover. Simmer until thick, yet of pouring

consistency. (Check video for consistency

🔴 How to Make Chicken Tikka Masala

1. Grill in Oven : While the gravy simmers, thread the chicken to the metal

skewers or soaked bamboo skewers and place them in a prepared tray.

Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn

them to the other side with a tong and grill then for another 9 to 10 mins.

To char the chicken, broil for 2 to 3 mins or until slightly charred.

2. Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the

chicken tikka one by one, spacing them apart. Cook on a medium high

heat for 3 mins, turn them to the other side with a tong and cook for

another 3 mins, until charred and not essentially fully cooked. Remove to

a plate and Cook in batches.

3. Or In the Air fryer: Thread on skewers and place them in the basket or in

the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and

air fry for another 6 mins. If they dry out, you may baste with marinade

and continue for another 2 mins, until slightly charred.

4. When the tikka masala turns thick, add sugar and the cream (or cashew

cream, check notes to make your own). Stir well and cook for a few

minutes until thick, creamy and aromatic. (Check video for consistency)

5. Add the grilled chicken tikka and crushed kasuri methi. (Make sure your

gravy has reached a thick gravy consistency/serving consistency, before

adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft

and tender. Taste test and add more salt and sugar if needed. Turn off and garnish with cream and coriander leaves. Serve chicken 

tikka masala with Butter Naan, roti, paratha, basmati rice or Jeera rice.

🔶NUTRITION (estimation only) 🔶

Calories: 660kcal | Carbohydrates: 16g | Protein: 35g | Fat: 50g | Saturated

Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat:

1g | Cholesterol: 153mg | Sodium: 1083mg | Potassium: 819mg | Fiber: 4g |

Sugar: 9g | Vitamin A: 2031IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 3mg

The word tikka literally means a piece or chunk and here chicken tikka are grilled chunks of chicken that are first marinated in spiced & herbed yogurt and then char-grilled to perfection. These smoky and aromatic tender chunks are simmered in a creamy, delicious and flavoursome onion tomato masala, known as tikka masala.

The finished dish has a super addictive smoky flavour, tastes creamy and supremely delicious!!!

Chicken tikka masala is a classic curried dish with soft tender chunks of char-grilled chicken, simmered briefly in a delicious & super aromatic tikka masala sauce/gravy. The dish comprises of 2 components – one is chicken tikka and the other is the masala, which is the gravy or sauce in which the tikkas are simmered.