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Homemade Chicken Tikka Masala photo

Chicken Tikka Masala

Indulging in a plate of Chicken Tikka Masala is like…
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 5 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbsboneless skinless chicken thighs or breasts, chopped into pieces
  • 1/2 cupplain Greek yogurt
  • 2 tablespoonsolive oil
  • 4 clovesgarlic minced
  • 1 teaspoonfreshly grated ginger
  • 1 tablespoonlime juice
  • 1/2 teaspooncayenne pepper
  • 1 1/2 teaspoonsgaram masala
  • 1/2 teaspoonsmoked paprika
  • 1 teaspoonsalt
  • 2 Tablespoonscanola oil
  • 4 whole peppercorns
  • 1 bay leaf Indian bay leaf if you have one
  • 2 whole cloves or 1/4 teaspoon ground cloves
  • 1 cinnamon stick
  • 1 yellow onion chopped (about 1 1/2 cups)
  • 1 inchfresh ginger grated
  • 3 clovesgarlic minced
  • 1 Bird's eye chili , or a small piece of jalapeño, chopped, (optional for spicy)
  • 114 ounce candiced tomatoes or 3 roma tomatoes, chopped
  • 1/2 cuptomato sauce
  • 1/4 teaspooncayenne pepper or more, for extra spicy
  • 1/2 teaspoonground cumin
  • 1/2 teaspoonturmeric
  • 1 teaspoonground coriander
  • 1/2 teaspoonsalt
  • 2 teaspoonsgaram masala
  • 1 cupcoconut milk or heavy cream
  • 1/2 cupfresh chopped cilantro
  • Hot cooked Basmati rice
  • Naan chapati, or rotis

Equipment

  • Blender

Method
 

Instructions
  1. Prepare the chicken: Chop 2 lbs boneless skinless chicken thighs or breasts into bite-sized pieces and set aside.
  2. Make the marinade: In a mixing bowl combine ½ cup plain Greek yogurt, 2 tablespoons olive oil, 4 cloves garlic (minced), 1 teaspoon freshly grated ginger, 1 tablespoon lime juice, ½ teaspoon cayenne pepper, 1½ teaspoons garam masala, ½ teaspoon smoked paprika, and 1 teaspoon salt. Whisk until smooth.
  3. Marinate the chicken: Add the chopped chicken to the bowl with the marinade, toss to coat evenly, cover, and let sit at room temperature for 30 minutes or refrigerate up to 1 day.
  4. Heat pan and sear the chicken: Heat 1 tablespoon of the 2 tablespoons canola oil in a grill pan or cast-iron skillet over medium-high heat until hot. Working in a single layer and in batches (do not overcrowd the pan), add marinated chicken and sear a few minutes per side until cooked through and lightly browned. Use the remaining 1 tablespoon canola oil for additional batches if needed. Transfer cooked chicken to a plate and keep warm.
  5. Toast whole spices: In a medium saucepan, heat the remaining canola oil (if any left from step 4; otherwise use the reserved oil) over medium heat. Add 4 whole peppercorns, 1 bay leaf, 2 whole cloves (or ¼ teaspoon ground cloves), and 1 cinnamon stick. Sauté for about 20 seconds, stirring, until fragrant—be careful not to burn them.
  6. Sauté aromatics: Add 1 yellow onion (chopped, about 1½ cups), 1 inch fresh ginger (grated), 3 cloves garlic (minced), and 1 Bird's eye chili or a small piece of chopped jalapeño (optional). Sauté for 2–3 minutes, until the onions are softened and translucent.
  7. Add tomatoes, sauce, and spices: Stir in 1 (14-ounce) can diced tomatoes or 3 roma tomatoes (chopped), ½ cup tomato sauce, ¼ teaspoon cayenne pepper, ½ teaspoon ground cumin, ½ teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon salt, and 2 teaspoons garam masala. Mix to combine.
  8. Simmer the sauce: Cover the pan and simmer the sauce over low to medium-low heat for 10–15 minutes, stirring occasionally.
  9. Blend the sauce: Remove and discard the bay leaf, cinnamon stick, and whole cloves. Use an immersion blender in the saucepan or transfer the sauce to a blender and puree until smooth. Return the blended sauce to the saucepan if you used a blender.
  10. Finish the sauce: Stir in 1 cup coconut milk (or heavy cream) into the pureed sauce and heat gently until warmed through.
  11. Combine chicken and sauce: Return the cooked chicken pieces to the sauce and simmer for 5 minutes more so the chicken is heated through and the flavors meld. Taste and adjust seasoning if needed (using only the listed ingredients).
  12. Garnish and serve: Stir in or sprinkle ½ cup fresh chopped cilantro. Serve the Chicken Tikka Masala over hot cooked Basmati rice with naan, chapati, or rotis on the side.

Notes

Notes
Make Ahead Instructions:
The chicken tikka marinade and chicken can be prepared up to one day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving.
Freezing Instructions:
Store prepared Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Slow Cooker:
Here’s my simplified
Slow Cooker Chicken Tikka Masala
that tastes great with less prep time involved.
Instant Pot:
Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed. Turn IP off. Return chicken to the pot. Secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove and remove chicken to a plate. Use an immersion blender to blend sauce. Stir in coconut milk.
Kashmiri Chilies:
If you can find Kashmiri chilies, they are also authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce.
Lamb Tikka Masala:
Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.