Making Chicken Tikka Masala at home is incredibly easy with just one pan and simple ingredients! This homemade version of the rich and creamy Chicken Tikka rivals the flavors of any Indian restaurant. Why dine out when you can enjoy a superior meal right in your own kitchen? Featuring aromatic golden chicken pieces immersed in a delectable curry sauce, this Chicken Tikka Masala recipe is among the finest you’ll ever taste. Don’t forget to pair it with our buttery garlic naan breads for a complete and satisfying meal!
Chicken Tikka Masala is a creamy and straightforward dish that you can easily prepare at home using just one pan and basic ingredients! Packed with incredible flavors, it stands up to the offerings of any Indian restaurant. Featuring aromatic golden chicken pieces in a sumptuous creamy curry sauce, this Chicken Tikka Masala recipe is truly one of the finest you’ll ever experience.
What’s the Difference Between Thai and Indian Curry?
Indian Curry is typically a blend of spices and herbs such as turmeric, cumin, coriander, and ginger, combined with either vegetables or meat in a rich sauce, often based on coconut milk or tomatoes. It’s traditionally served alongside rice, flatbread, or other sides. Thai curry, on the other hand, is characterized by its aromatic spiciness. Thai curry comes in several varieties, each distinguished by the color of the curry paste it employs.The most common types of Thai curry are green, yellow, and red.
To learn more about the different types of curry, read our article on The Differences Between Thai Curry and Indian Curry.
How to Make Chicken Tikka Masala
The best part of this recipe, much like our Butter Chicken, is that you might already have these ingredients in your kitchen. And if not, they are readily available in any grocery store, so there’s no need for an extensive search. Authentic Chicken Tikka Masala typically involves marinating chicken in yogurt, skewering it, and grilling for that sensational BBQ flavor. To simplify the process for making it at home, we opt for using a skillet or pot, while still preserving those amazing flavors.
Choice of Chicken Thighs or Breasts
For this recipe, we coat and marinate our chicken with a fragrant spiced Tikka yogurt. We use chicken thighs instead of breasts, resulting in juicy and succulent meat. Using thighs also reduces marinating time, requiring only a minimum of 10 minutes to infuse all those wonderful flavors.
While you can use chicken breasts if you prefer, I recommend marinating them overnight for optimal results. This allows the yogurt to tenderize the meat, leading to better outcomes when cooking over high heat.
Choice of Cooking Utensil
For achieving the best charred results, using a well-seasoned cast-iron skillet is ideal if you have one. Alternatively, a regular nonstick pan over high heat can also be used. When searing the chicken, do so in batches of two or three to prevent overcrowding in the pan. This approach ensures that the chicken pieces fry or char (but not burn), resulting in beautifully golden chicken pieces.
Chicken Doneness
At this stage, the chicken will not be fully cooked through. The intention is to finish cooking them in the sauce later on. This allows the chicken to absorb all the flavors of the sauce directly into the meat, delivering maximum flavor.
Spices
The combination of spices used in this creamy, tomato-based sauce is perfectly balanced, creating an explosion of flavor in your curry:
– Garam Masala
– Cumin
– Ground Coriander
– Turmeric
Chili Options
If you can get your hands on Kashmiri Chili, it’s a great choice! It’s a mild chili that not only enhances the color but also imparts a delightful flavor to the Masala sauce. However, if you can’t find it, there’s no need to fret. Any ground red chili powder or Cayenne powder will work just fine. You can adjust the quantity to suit your spice preferences, or omit it entirely for a non-spicy Tikka.
To Blend or Not to Blend the Sauce
The decision to blend the sauce or not is a matter of personal preference. Over the years, I’ve experimented with both methods, and I’ve prepared both options in the past few weeks for this post. In the image above, we blended the sauce and then strained it to achieve a smooth, lump-free texture. In the image below, where it’s served with rice, we’re presenting the non-blended sauce.
We lean towards the non-blended sauce. It’s simpler, creates less mess, and, most importantly, it’s not necessary! Especially when the essential flavors are preserved. You definitely want those flavors to shine through in your curry.
Wondering what to pair with Chicken Tikka Masala? The ultimate accompaniments include hot and freshly prepared Basmati rice, garlic butter rice, and homemade Naan bread or flatbread. Enjoy your meal!
Here are the step-by-step instructions for preparing Chicken Tikka Masala
For the chicken marinade:
- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
- 1 teaspoon of salt
For the sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 oz (400g) tomato puree (tomato sauce/Passata)
- 1 teaspoon Kashmiri chili (optional for colour and flavour)
- 1 teaspoon ground red chili powder (adjust to your taste preference)
- 1 teaspoon salt
- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons Fresh cilantro or coriander to garnish
Instructions
1. In a bowl, combine the chicken with all the ingredients for the chicken marinade. Allow it to marinate for 10 minutes to an hour, or for even better results, marinate it overnight if time allows.
2. Heat oil in a large skillet or pot over medium-high heat. When the oil is sizzling, add the chicken pieces in batches of two or three, ensuring not to overcrowd the pan. Fry each side for approximately 3 minutes or until they develop a nice brown color. Once done, set the browned chicken aside and keep it warm. (You will finish cooking the chicken in the sauce.)
3. In the same pan, melt the butter. Sauté the onions until they become soft, which usually takes about 3 minutes, while scraping up any browned bits stuck to the bottom of the pan.
4. Add the minced garlic and ginger to the pan and sauté for 1 minute until the fragrant aroma fills the air. Then, introduce the garam masala, cumin, turmeric, and coriander. Let these spices fry for approximately 20 seconds, stirring occasionally.
5. Pour in the tomato puree, chili powders, and salt. Let it simmer for about 10-15 minutes, occasionally stirring until the sauce thickens and achieves a deep brown-red color.
6. Stir in the cream and sugar into the sauce. Reintroduce the chicken with its juices back into the pan. Cook for an additional 8-10 minutes until the chicken is thoroughly cooked, and the sauce becomes thick and starts bubbling. If needed, add water to thin out the sauce.
7. Garnish your Chicken Tikka Masala with cilantro (coriander) and serve it with hot garlic butter rice and fresh homemade Naan bread for a delightful meal!
Enjoy your homemade Chicken Tikka Masala!