Chicken Tikka Mаsаlа is one of those dishes everybody loves . It’s got bright spices and a creamy sauce that just sticks with you . It started in India but now you’ll see it on menus all over the world , in homes and in restaurants . The chicken is cut in pieces and marinated, then cooked in a tomato sauce that brings together old Indian ways and tastes that lots of people enjoy .
It’s not just a hit back home in India . In the UK Chicken Tikka Masala has actually become one of the nation’s top dishes , almost like part of their own food story . Folks like it with naan or basmati rice , and some even serve it as part of a big meal spread . You can mix up the spices or add veggies so it fits whatever you’re craving .
This article will dig into different Chicken Tikka Masala recipes so there’s something for every cook . Whether you need a show-stopper for guests or a quick dinner after school or work , we’ve got you . Plus there are tips, ingredient notes and answers to common questions to help you nail this tasty dish .
History of Chicken Tikka Masala
The story of Chicken Tikka Masala ties in with India’s long cooking history and how foods travel . Chicken Tikka was first made by marinating chicken pieces, skewering them and grilling over fire . It’s like Indian kebabs that are super popular at home .
When Indians moved to the UK in the 1960s and 70s, chefs there ran out of ways to please locals who found the plain tikka too dry . So they added a creamy tomato sauce to make it smoother . That mix of Indian spices and a soft sauce clicked with British tastes , and before long it was everywhere .
People now see Chicken Tikka Masala as a comfort food both in homes and restaurants . By 2001 some even called it Britain’s unofficial national dish . There are little twists in different places—some in India, some in the UK and beyond—showing how flexible and loved this meal has become .
Ingredients Overview
What makes Chicken Tikka Masala so good is the blend of simple ingredients that pack a lot of flavor . The main parts are chicken marinated in yogurt and spices, then cooked and simmered in a tomato-cream sauce .
The marinade is key ; yogurt tenderizes the meat and gives a slight tang . Spices like garam masala, cumin and coriander add aroma and depth . Picking fresh spices and good chicken really up the game .
Then you build the sauce with onions, garlic and ginger for a savory base . Heavy cream smooths out the sauce and balances tomato acidity . When you use quality ingredients and take your time, the final dish tastes amazing and true to its roots .
Chicken Tikka Masala Recipes Section
Classic Chicken Tikka Masala Recipe
This classic recipe brings tender chicken together with a rich, creamy sauce to show what Chicken Tikka Masala is all about .
Ingredients:
- Chicken (1.5 pounds, boneless and skinless)
- Yogurt (1 cup)
- Garam masala (1 tablespoon)
- Ginger & Garlic Paste (2 tablespoons)
- Tomatoes (2 cups, pureed)
- Heavy Cream (1 cup)
- Onions (2 medium, finely diced)
- Spices: cumin, coriander, turmeric, chili powder
- Fresh cilantro for garnish
- Cooking oil (2 tablespoons)
Directions:
- In a bowl combine yogurt, garam masala, ginger & garlic paste with salt . Add the chicken and coat it well then marinate for at least an hour or overnight .
- Preheat a grill or oven and cook the chicken until charred and done through . Set aside .
- In a skillet heat oil and sauté onions until golden brown then add spices and cook until fragrant .
- Stir in the tomato puree and simmer for about 10 minutes . Add heavy cream and stir to combine .
- Add grilled chicken to the sauce and cook for another 5 minutes . Taste and adjust salt or spice .
- Serve hot garnished with fresh cilantro .
Advice:
- Make the marinade a day ahead for deeper flavor .
- Store leftovers in an airtight container in the fridge up to three days .
Quick Chicken Tikka Masala
This faster version is great for busy nights when you still want something tasty .
Ingredients:
- Chicken thighs (1 pound, diced)
- Jarred tikka masala sauce (1 jar)
- Coconut milk (1 can)
- Spinach (2 cups, washed)
Directions:
- Heat oil in a skillet over medium heat then add chicken and sauté until browned .
- Pour in the jarred tikka masala sauce and coconut milk, stirring to blend .
- Simmer for about 15 minutes until chicken is cooked through .
- Stir in spinach just before serving until it wilts .
Advice:
- This is perfect for weeknight dinners , quick and easy .
- Add bell peppers or peas for extra veggies .
Vegetarian Option: Paneer Tikka Masala
A tasty vegetarian spin that swaps chicken for paneer but keeps all the flavor .
Ingredients:
- Paneer (14 ounces, cubed)
- Yogurt (1 cup)
- Garam masala (1 tablespoon)
- Ginger & Garlic Paste (2 tablespoons)
- Tomatoes (2 cups, pureed)
- Heavy Cream (1 cup)
- Onions (2 medium, finely diced)
- Spices: cumin, coriander, turmeric, chili powder
- Fresh cilantro for garnish
- Cooking oil (2 tablespoons)
Directions:
- Marinate paneer in yogurt, garam masala, ginger & garlic paste with salt for about 30 minutes .
- Heat oil in a pan, sauté onions until golden then add spices and cook until fragrant .
- Stir in tomato puree and simmer 10 minutes, then add cream and mix well .
- Gently add paneer cubes to the sauce and let it simmer 5–7 minutes .
- Serve hot garnished with cilantro .
Advice:
- Grill the paneer first for a charred flavor .
- Goes great with naan or basmati rice .
Serving Suggestions
To make your meal complete, try these sides:
- Naan: Soft bread for scooping up the sauce .
- Basmati Rice: Fragrant rice that soaks up all the flavor .
- Raita: Yogurt with cucumber to cool things down .
For drinks:
- Mango Lassi: Sweet mango yogurt drink .
- Chai: Spiced tea that pairs well .
Common Mistakes to Avoid
Watch out for these slip-ups:
- Over-marinating chicken makes it mushy, under-marinating makes it bland .
- Not cooking spices in oil first means less flavor .
- Skipping cream to cut calories changes the taste and texture a lot .
FAQs Section
What is Chicken Tikka Masala made of?
It has marinated chicken, a creamy tomato sauce and spices like garam masala, cumin and coriander .
How long should I marinate the chicken?
At least one hour, but overnight gives the best flavor .
Can I freeze Chicken Tikka Masala?
Yes , cool completely then freeze in airtight containers for up to three months . Thaw in the fridge before reheating .
How can I make Chicken Tikka Masala spicier?
Add more chili powder or fresh chilies while cooking and taste as you go .
What is the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka is grilled marinated chicken, while Tikka Masala adds it to a spiced creamy tomato sauce .
Is Chicken Tikka Masala healthy?
It depends on how you make it . Using lean meat and light cream makes it healthier .
chicken tikka masala recipes
Equipment
- 1 mixing bowl
- 1 skewers if grilling
- 1 grill or oven
- 1 frying pan or skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 pound boneless chicken breast, cut into bite-sized cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 onion finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can crushed tomatoes 14 oz can
- 1 cup heavy cream
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- In a mixing bowl, combine the yogurt, lemon juice, vegetable oil, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper.
- Add the chicken cubes to the marinade and coat well. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
- Preheat the grill or oven to medium-high heat. If using skewers, thread the marinated chicken onto them. Grill or bake for about 10-15 minutes, or until the chicken is cooked through and slightly charred. Remove and set aside.
- In a frying pan or skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
- Pour in the crushed tomatoes and let it simmer for about 10 minutes, stirring occasionally.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Add the cooked chicken pieces to the sauce and mix until well combined.
- Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasonings to taste.
- Garnish with fresh cilantro before serving.
