Chicken tikka masala is a rich and creamy curry that has become a global favourite. Known for its tender marinated chicken pieces and smooth, tomato-based sauce, this iconic Indian-inspired dish combines aromatic spices and a velvety texture that delights the senses. Each bite offers a perfect balance of bold flavours and comforting creaminess, making it a staple in homes and restaurants alike.
Whether you are learning how to cook an Indian curry for the first time or looking to recreate a restaurant-quality dish at home, mastering Chicken tikka masala will give you a meal that is both impressive and satisfying.
History and Origins: Where It Truly Began
The origins of chicken tikka masala trace back to traditional Indian chicken tikka, where boneless chicken pieces are marinated in yogurt and spices and cooked in a tandoor oven. The dish as we know it today, with a creamy tomato sauce, is widely believed to have been developed in the United Kingdom during the 1960s and 1970s.
Chefs adapted the dry grilled chicken to include a rich, spiced sauce to suit local tastes. Over time, this version became a classic in British curry houses and eventually a globally celebrated dish, appreciated for its bold flavors and creamy texture.
Chicken Tikka Masala Recipe Ingredients
Marinated Chicken
- Boneless chicken (thighs or breasts) – 500 grams (about 1 lb)
- Yogurt – ½ cup
- Fresh ginger, grated – 1 tablespoon
- Garlic, minced – 1 tablespoon
- Lemon juice – 1 tablespoon
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Paprika – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – ½ teaspoon
- Red chili powder (optional, for spice) – ¼ teaspoon
Creamy Tomato Sauce
- Onion, finely chopped – 1 medium (about 120 grams)
- Garlic, minced – 1 teaspoon
- Fresh ginger, grated – 1 teaspoon
- Tomato puree – 1 cup (250 ml)
- Cream (or yogurt) – ½ cup (120 ml)
- Turmeric – ½ teaspoon
- Paprika – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – ½ teaspoon
- Oil or ghee – 2 tablespoons
Herbs & Finishing Touches
- Fresh coriander (cilantro), chopped – 2 tablespoons
- Dried fenugreek leaves (kasuri methi) – 1 teaspoon
How to Cook Chicken tikka masalaat Home: Steps
1. Marinate the Chicken
- In a large bowl, combine ½ cup yogurt, 1 tablespoon lemon juice, 1 tablespoon grated ginger, 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon garam masala, ¼ teaspoon red chili powder (optional), and ½ teaspoon salt.
- Add 500 grams of boneless chicken pieces and mix well until every piece is coated evenly.
- Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor and tender meat.
Tip: For extra smoky flavor, you can grill the chicken briefly on a stovetop grill pan before adding it to the sauce.
2. Cook the Chicken
- Preheat your oven to 200°C (390°F), or heat a skillet over medium-high flame.
- If using the oven: Place marinated chicken pieces on a baking tray lined with foil or parchment and bake for 12–15 minutes, flipping halfway through, until lightly charred and cooked through.
- If using a skillet: Heat 1 tablespoon oil and cook the chicken pieces in batches, turning occasionally until golden brown and fully cooked.
Tip: The chicken should be cooked but not dry—slightly undercooked is fine since it will finish cooking in the sauce.
3. Prepare the Creamy Tomato Sauce
- Heat 2 tablespoons oil or ghee in a pan over medium heat.
- Add 1 finely chopped onion and sauté until golden and soft.
- Stir in 1 teaspoon grated ginger, 1 teaspoon minced garlic, ½ teaspoon turmeric, 1 teaspoon paprika, and 1 teaspoon garam masala, cooking for 1–2 minutes until aromatic.
- Add 1 cup tomato puree and simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat and slowly stir in ½ cup cream or yogurt. Mix well to create a smooth, velvety sauce.
Tip: Avoid boiling the cream; keep the sauce on low to prevent curdling.
4. Combine the Chicken and Sauce
- Add the cooked chicken pieces to the sauce and stir gently to coat them completely.
- Simmer on low heat for 10–15 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
- Finish by sprinkling 1 teaspoon dried fenugreek leaves and 2 tablespoons chopped fresh coriander for aroma and freshness.
Serving & Pairing Ideas
It is a rich and flavorful curry, and pairing it with the right sides can elevate your meal. Here are some delicious options:
- Basmati Rice: Light, fluffy, and fragrant, basmati rice soaks up the creamy tomato sauce beautifully, ensuring every bite is full of flavour.
- Naan or Roti: Soft, warm Indian breads are perfect for scooping up the curry and enjoying every last drop of sauce.
- Cooling Sides: Cucumber raita, yogurt dips, or fresh salads provide a refreshing contrast to the rich, spiced curry.
- Refreshing Drinks: Lassi, buttermilk, or a chilled lemon soda helps balance the flavors and cleanse the palate.
Serving your Chicken tikka with these sides creates a well-rounded, satisfying meal that is both comforting and memorable.
Tips to Make Your Curry Extra Delicious
To get the most out of your homemade chicken tikka masala:
- Don’t Rush the Marination: Allowing the spices and yogurt to work longer ensures juicier, more flavourful chicken.
- Add Cream at the End: Stir in cream just before finishing to prevent splitting.
- Adjust Spice Levels: Depending on your taste, vary amounts of paprika, garam masala, or chili to tailor heat and aroma.
These small adjustments help you personalise the dish while keeping it balanced and aromatic.
Health & Nutritional Notes
This dish offers protein from chicken and antioxidants from spices like turmeric and cumin, which are common in many curry preparations. However, traditional versions can be high in calories and saturated fat because of cream or yogurt used in the sauce. To make a lighter version, consider using lower‑fat dairy or even coconut milk as a substitute.
Enjoying chicken tikka masala with plenty of vegetables, lean protein, and balanced sides like rice and salad can help you savour its flavours without overindulging.
Conclusion
Chicken tikka masala is a classic curry that brings together tender, marinated chicken and a creamy, spiced tomato sauce, creating a dish full of flavor and comfort. Cooking it at home lets you adjust the spices and creaminess to your taste, ensuring every bite is perfectly balanced.
Serve it with fluffy basmati rice, warm naan, or cooling sides like cucumber raita to make the meal complete. This dish not only satisfies the palate but also brings the warmth and richness of Indian cuisine to your table, making it a favorite for family dinners, gatherings, or special occasions.
Frequently Asked Questions (FAQs)
Q1. Is Chicken Tikka Masala originally from India?
While chicken tikka is a traditional Indian dish, the creamy tomato-based version known as tikka masala was popularized in the United Kingdom. It combines Indian spices with a sauce adapted to British tastes, making it a beloved dish worldwide.
Q2. Can I make Chicken Tikka Masala at home without cream?
Yes! You can substitute cream with yogurt or coconut milk for a lighter, yet still creamy, version of the sauce. This also reduces calories while keeping the curry rich and flavorful.
Q3. How long should I marinate the chicken?
For the best results, marinate the chicken for at least 1 hour. For deeper flavor and more tender meat, marinate for up to 6 hours. Avoid marinating overnight if using yogurt, as it can make the chicken too soft.
Q4. What can I serve with Chicken Tikka Masala?
This curry pairs perfectly with basmati rice, naan, or roti. You can also add cooling sides like cucumber raita, fresh salads, or lightly spiced vegetables to balance the richness of the sauce.
Q5. Can Chicken Tikka Masala be made vegetarian?
Yes! Paneer (Indian cottage cheese), tofu, or mixed vegetables can replace chicken. Cook the paneer or vegetables in the sauce just like the chicken for a satisfying vegetarian alternative.
