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The Best Chicken Tikka Masala

This is the best Chicken Tikka Masala – perfectly seasoned and full of flavour, this dish is a delicious one pot style meal that the whole family loves!

Chicken Tikka Masala Recipe

Where did tikka masala come from? Some say it dates back to India, a very long time ago. Others suggest that it was first created in the United Kingdom, in the recent past.

While the origin of chicken tikka masala is up for debate, its deliciousness is not. As long as I get to enjoy this great recipe, I won’t argue!

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Whats the difference between butter chicken and tikka masala?

Butter chicken has a much creamier consistency and base. Tikka masala incorporates more tomatoes and spices, giving it a richer flavour.

Chicken Tikka Masala Recipe

When it comes to Indian cuisine, we have a lot of wonderful options to choose from where we live. But it isn’t very budget friendly to always be ordering in from our favorite Indian restaurant.

Chicken Tikka Masala Recipe

Enter today’s amazing recipe for the perfect chicken tikka masala. It is full of flavor and very easy to make.

The simple two-step process involves marinating the meat and then cooking the marinated chicken pieces in a delicious creamy sauce. And though it may look like a long list of ingredients, everything is readily available at the grocery store.

You probably have most of them in your pantry cupboards already!

Chicken Tikka Masala Recipe
Chicken Tikka Masala Ingredients

Chicken Tikka Masala:

Marinade

  • 1 pound boneless skinless chicken breasts or thighs
  • 1/2 cup greek yogurt or any plain unsweetened yogurt
  • 1 tsp garlic, minced or paste
  • 1 tsp ginger, minced or paste
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1/2 tsp garam masala
Chicken Tikka Masala Process

Ingredients

  • 2 tablespoon olive oil
  • 1 tsp liquid honey
  • 1 Tbsp unsalted butter
  • 1 large red onion, finely diced
  • 1 tsp garlic, minced or paste
  • 1 tsp ginger, minced or paste
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried coriander or ground coriander
  • 1/4 cup tomato paste
  • 1 cup tomato puree (thicker tomato sauce, plain)
  • 1 tsp paprika
  • 3/4 cup low sodium chicken stock
  • 1/2 cup coconut milk
  • Salt and black pepper to taste
Chicken Tikka Masala Process

Directions:

1. Cut the chicken into bite size pieces and transfer to a large bowl. Add all the marinade ingredients and mix until chicken is coated. Marinate for at least 30 minutes, and for a juicier and softer chicken, preferably overnight.

Chicken Tikka Masala Process

2. In a large nonstick skillet, add 1 tablespoon cooking oil and sear the marinated chicken for 3 minutes on both sides. Remove from skillet and set aside.

Chicken Tikka Masala Process

3. Wipe the skillet clean and add 1 tablespoon cooking oil and melt the butter over medium heat. Once melted, add onion and cook until it starts to get golden brown. 

4. Then, add in spices, garlic, ginger, and season with salt and pepper. Cook for about 1 minute until the spices open up.

Chicken Tikka Masala Process

5. Stir in tomato paste, tomato puree, stock, and honey. Bring it to a boil and reduce the heat to low. Simmer for 10 minutes, until the sauce is reduced. 

Chicken Tikka Masala Process

6. Return the chicken to the skillet and simmer in the sauce for another 5-10 minutes over low heat. 

Chicken Tikka Masala Process

7. Lastly, stir in coconut milk and cook for 1-2 minutes. Don’t boil the coconut cream.

If the sauce seems to be too thick for you, add in more stock or a little water to thin it out. The sauce will also thicken even more once cooled.

Chicken Tikka Masala

8. Serve over basmati rice with crusty bread or naan bread.

You can drizzle the chicken tikka masala with lemon juice or lime juice right before serving and season with salt and pepper to taste. Garish with fresh cilantro if you want.

Chicken Tikka Masala

Tips & Tricks:

  • Coconut cream can be subbed with heavy cream with more fat content. Do not boil the cream. You really only need just 1 or 2 minutes to simmer it on low heat.
  • Chicken thighs give even juicier results than chicken breasts.
  • You only need to sear the chicken in the beginning. The meat doesn’t need to be fully cooked at that point. It will continue to cook when added to the sauce. 
  • A pinch of cayenne adds a wonderfully smoky and spicy kick.
  • The kind of tomato paste and sauce you use matters. A good quality one will make quite a difference to your finished product. 
  • For a change of pace, thread chunks of chicken onto wooden skewers and grill the kabobs.
  • Curry powder may be used instead of garam masala but the flavour will not be quite the same
Chicken Tikka Masala

A note on flavor and texture – the sauce is thick, very rich in flavor and seasonings. I only add a little salt in the beginning and this is usually enough until the end.

The dish is very mildly spicy unless you add a pinch of cayenne pepper, chili powder, or red pepper flakes. Ginger and garlic do give some spiciness, but combined with other ingredients, the overall flavor is well balanced.

Chicken Tikka Masala

What to serve with tikka masala:

  • Naan, roti, and/or rice
  • Green peas, carrots or broccoli
  • Raita or plain greek yogurt
  • Garden salad or cucumber salad
Chicken Tikka Masala

Whether you prefer it spicy or mild, I know you’re going to love this easy chicken tikka masala recipe. Give it a try the next time you are in the mood for Indian food!

We also love this crockpot coconut curry chicken recipe if you’d like to try it.

Chicken Tikka Masala Recipe

If you love this chicken tikka masala recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!

Chicken Tikka Masala Recipe

Chicken Tikka Masala

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

This is the best Chicken Tikka Masala - perfectly seasoned and full of flavour, this dish is a delicious one pot style meal the whole family loves!

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs
  • 1/2 cup greek yogurt or any plain unsweetened yogurt
  • 1 tsp garlic, minced or paste
  • 1 tsp ginger, minced or paste
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 2 tablespoon olive oil
  • 1 tsp liquid honey
  • 1 Tbsp unsalted butter
  • 1 large red onion, finely diced
  • 1 tsp garlic, minced or paste
  • 1 tsp ginger, minced or paste
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried coriander or ground coriander
  • 1/4 cup tomato paste
  • 1 cup tomato puree (thicker tomato sauce, plain)
  • 1 tsp paprika
  • 3/4 cup low sodium chicken stock
  • 1/2 cup coconut milk
  • Salt and black pepper to taste

Instructions

1. Cut the chicken into bite size pieces and transfer to a large bowl. Add the next six ingredients and mix until chicken is coated. Marinate for at least 30 minutes, and for a juicier and softer chicken, preferably overnight.

2. In a large nonstick skillet, add 1 tablespoon cooking oil and sear the marinated chicken for 3 minutes on both sides. Remove from skillet and set aside.

3. Wipe the skillet clean and add 1 tablespoon cooking oil and melt the butter over medium heat. Once melted, add onion and cook until it starts to get golden brown. 

4. Then, add in spices, garlic, ginger, and season with salt and pepper. Cook for about 1 minute until the spices open up.

5. Stir in tomato paste, tomato puree, stock, and honey. Bring it to a boil and reduce the heat to low. Simmer for 10 minutes, until the sauce is reduced. 

6. Return the chicken to the skillet and simmer in the sauce for another 5-10 minutes over low heat. 

7. Lastly, stir in coconut milk and cook for 1-2 minutes. Don’t boil the coconut cream.

8. If the sauce seems to be too thick for you, add in more stock or a little water to thin it out. The sauce will also thicken even more once cooled.

9. Serve over basmati rice with crusty bread or naan bread.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 150mgSodium: 466mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 52g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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