How to make chicken Tikka Masala

How to make Chicken Tikka Masala at home? Well, it is so easy to make right at home in one pan with simple ingredients!

This rich and smooth flavorsome Chicken Tikka Masala matches any Indian eatery! Why go out when you can improve it at home! With fragrant brilliant chicken pieces swimming in an amazing curry sauce, this Chicken Tikka Masala recipe is one of the most incredible you will attempt!

The best part about this recipe and very much like our Butter Chicken — you may as of now have these ingredients in your kitchen. If not, they are so natural to find in any supermarket, you won't have to go looking everywhere to track down them! Bonafide Chicken Tikka Masala is generally made with yogurt marinated chicken, speared and chargrilled for unbelievable bar-b-que flavors. For making this formula a lot more straightforward for us to make at home, we are utilizing a skillet or pot to cook everything in, while yet keeping those astounding flavors.

Chicken Tikka Masala

Chicken thighs or breasts

We are as yet covering and marinating our chicken with a fragrant flavored Tikka yogurt, utilizing chicken thighs rather than bosoms for delicious and delicious outcomes. Utilizing thighs additionally eliminates marinating time, requiring just at least 10 minutes to absorb those flavors!

You can utilize bosoms assuming you wish, however I recommend marinating them short-term for improved results. This gives the yogurt time to soften them, yielding an improved outcome while cooking over high intensity.

Pot or Skillet

For the best scorched results, utilize a very much prepared cast iron skillet assuming you have one. You can likewise utilize an ordinary nonstick dish over high intensity. Searing your chicken in clumps of a few to try not to pack the dish helps fry or scorch (not consume) your chicken pieces as opposed to stewing in juices. You need brilliant chicken pieces.

The chicken won't be cooked through now since you will complete them in the sauce later on, engrossing all of the kinds of the sauce directly into the meat for most extreme character.


The combination of spices going into this creamy, tomato based sauce is so perfect it makes your curry explode with flavour.

  • Garam Masala
  • Cumin
  • Ground Coriander
  • Turmeric

Chilli Option

In the event that you can track down Kashmiri Chili, use it! It's a mild chilli yet heightens the variety and adds a superb flavor to the masala sauce. On the off chance that you can't track down it, just relax. Any ground red bean stew powder or Cayenne powder will do! You can change the sum to suit your intensity inclination, or leave it out all together for a non-zesty Tikka.

To blend or not to blend the sauce

This is personal preference. Throughout the long term we've attempted both and made the two choices over the most recent few weeks with the end goal of this post. We mixed the sauce and afterward stressed it for a smooth knot free sauce.

We lean toward the non-mixed sauce. It's simpler, less wreck and excessive! Particularly when the most vital flavors are stressed right out. You want those flavors in your curry.

Chicken Tikka Masala


For the chicken marinade:
For the sauce:
  • 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
  • 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
  • 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

Steps: How to make Chicken Tikka Masala

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

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