Classic Chicken Tikka Masala
Traditional dish · Indian
A quintessential Indian curry featuring marinated and grilled chicken pieces simmered in a rich, creamy, and spiced tomato-based sauce. This is the authentic, beloved version.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken breast or thighs1.5 lbs
- Full-fat plain yogurt1 cup
- Ginger2 inches
- Garlic4 cloves
- Lemon juice2 tbsp
- Garam masala2 tsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Cayenne pepper0.5 tsp
- Saltto taste
- Black pepperto taste
- Ghee or vegetable oil3 tbsp
- Onion1 large
- Tomatoes, crushed or pureed28 oz can
- Heavy cream0.5 cup
- Fenugreek leaves (kasuri methi)1 tbsp
- Fresh cilantrofor garnish
Steps
- 1
Cut chicken into bite-sized pieces. In a bowl, combine yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric, cumin, coriander, cayenne, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to overnight in the refrigerator).
- 2
Preheat your broiler or grill to high. Thread chicken onto skewers (if using) or place on a baking sheet lined with foil. Broil or grill for 8-10 minutes per side, until cooked through and slightly charred.
- 3
While chicken cooks, heat ghee or oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened and lightly browned, about 8-10 minutes.
- 4
Stir in the crushed tomatoes, garam masala, turmeric, cumin, coriander, cayenne, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add the cooked chicken tikka to the sauce. Stir in the heavy cream and crushed fenugreek leaves. Simmer gently for 10-15 minutes, allowing flavors to meld. Adjust seasoning if needed.
- 6
Garnish with fresh cilantro and serve hot, traditionally with basmati rice or naan.
