International Cuisine > Indian Cuisine > Curries > Chicken Tikka Masala Recipe

Homemade Chicken Tikka Masala: A Culinary Journey to India

Indulge in the rich flavors of Chicken Tikka Masala, a classic Indian curry featuring succulent chicken in a creamy, spiced tomato-based sauce. This recipe provides a step-by-step guide to create an authentic and delicious dish in your own kitchen.

Prep Time
30 minutes (plus marinating time)
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 500 g Boneless, skinless chicken thighs
  • 150 g Plain yogurt
  • 2 tbsp Ginger-garlic paste
  • 1.5 tsp Garam masala
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tbsp Lemon juice
  • To taste Salt
  • 2 tbsp Vegetable oil
  • 1 large Onion
  • 2 tbsp Tomato paste
  • 400 g Diced tomatoes (canned)
  • 120 ml Heavy cream
  • 1 tbsp Kasuri methi (dried fenugreek leaves)
  • For garnish Fresh cilantro

Marinating the Chicken

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This is a critical step for tender and flavorful chicken.

Cooking the Chicken Tikka

Preheat your oven's broiler. Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or a lightly oiled broiler pan. Broil for 10-15 minutes, turning halfway through, until the chicken is cooked through and slightly charred at the edges. Alternatively, you can grill the chicken on a barbecue or cook it in a skillet over medium-high heat.

Preparing the Masala Sauce

While the chicken is broiling, prepare the masala sauce. Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown. Add the tomato paste and cook for another 2-3 minutes, stirring constantly, to deepen the flavor. Add the diced tomatoes and cook until the sauce thickens slightly, about 10 minutes. Stir in garam masala and salt to taste.

Combining Chicken and Sauce

Once the chicken is cooked, add it to the masala sauce. Stir gently to coat the chicken pieces with the sauce. Simmer for 5-10 minutes to allow the flavors to combine. Stir in the heavy cream and kasuri methi. Cook for another 2-3 minutes until the sauce is heated through.

Serving and Garnishing

Garnish with fresh cilantro. Serve hot with naan bread, rice, or roti.

Nutrition Facts Estimated per 100g of product

Calories: 180-220kcal, Protein: 15-20g, Fat: 10-15g, Carbohydrates: 5-8g (Estimates vary based on specific ingredients and quantities used).

Other Important Considerations for Nutrition

This dish can be high in saturated fat due to the cream. You can reduce this by using low-fat cream or yogurt. Control sodium intake by using salt sparingly. The dish also provides a good source of protein. Pair with whole grains and vegetables for a balanced meal.

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FAQ

  • Can I use chicken breast instead of chicken thighs?

    Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful after cooking. If using chicken breast, be careful not to overcook it, as it can become dry.
  • Can I make this recipe vegetarian?

    Yes, you can substitute the chicken with paneer (Indian cheese) or tofu. Marinate the paneer or tofu similarly to the chicken and follow the same cooking instructions.
  • How long can I store leftovers?

    Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.