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Homemade Chicken Tikka Masala photo

Chicken Tikka Masala

This Chicken Tikka Masala is a creamy, spicy delight that brings the flavors of India right to your table!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 pieces boneless, skinless chicken breasts cubed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon Garam Masala
  • 1-2 teaspoons granulated sugar optional, to taste
  • ½ cup plain Greek yogurt
  • 2 tablespoons vegetable oil
For the Sauce:
  • 1 piece sweet yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼-½ teaspoon cayenne pepper more or less to taste
  • 1 teaspoon Garam Masala
  • 2 teaspoons ground paprika
  • 15 ounces tomato sauce (1 can)
  • 1 cup heavy whipping cream or coconut cream
  • 4 teaspoons granulated sugar
  • Chopped fresh cilantro optional, for garnish

Equipment

  • Large mixing bowl
  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Meat Thermometer
  • Chopping board
  • Knife

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the cubed chicken breasts with kosher salt, black pepper, curry powder, Garam Masala, and granulated sugar (if using). Add the plain Greek yogurt and mix until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces, shaking off any excess yogurt. Sear the chicken until browned on all sides, about 5-7 minutes. It’s okay if the chicken isn’t fully cooked through at this stage; it will finish cooking in the sauce.
  3. Remove the chicken from the pot and set it aside. In the same pot, melt the unsalted butter and olive oil over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic, ground cumin, kosher salt, ground ginger, ground cinnamon, ground turmeric, and cayenne pepper. Cook for another 2-3 minutes until fragrant.
  4. Pour in the tomato sauce and stir well to combine. Bring the mixture to a simmer and allow it to cook for about 10 minutes, stirring occasionally. This will help deepen the flavors and thicken the sauce slightly.
  5. Stir in the heavy whipping cream (or coconut cream) and the additional Garam Masala and paprika. Return the seared chicken to the pot and simmer for another 10-15 minutes, or until the chicken is cooked through and tender. Taste and adjust the seasoning if needed, adding more salt or sugar to balance the acidity of the tomatoes.
  6. Once the chicken is cooked, remove the pot from heat. Serve your Chicken Tikka Masala over a bed of fluffy rice or with warm naan. Garnish with chopped fresh cilantro for a pop of color and flavor!

Notes

  • Allow the Chicken Tikka Masala to cool completely before transferring it to an airtight container.
  • It can be stored in the refrigerator for up to 3-4 days.
  • For longer storage, consider freezing portions in freezer-safe containers for up to 2 months.