I’ve been making chicken tikka masala for years, and it’s always a hit with my family. The dish originated in the Indian subcontinent, where it was adapted from traditional Mughlai cuisine.
The name ‘tikka masala’ roughly translates to ‘shredded meat in a rich sauce.’ When I make this recipe, I use boneless chicken breast or thighs, marinated in yogurt and spices before being grilled or baked.
The resulting flavor is tender, juicy, and full of the warm spices that define Indian cuisine. My kids love helping me mix the sauce ingredients together – we call it a ‘spice storm’!
The aroma of cumin, coriander, and cinnamon wafting through the kitchen is like a hug from my childhood. I’ve made this recipe countless times, but it never fails to put a smile on everyone’s face.
It’s perfect for special occasions or just a Tuesday dinner. My husband swears it’s the healthiest Indian food he’s ever had (he’s biased because he loves it too much).
I’m so glad I stumbled upon this recipe – it’s become a staple in our household.
Authentic Chicken Tikka Masala
4.8 from 1812 votes
Chicken Tikka Masala is a rich and aromatic dish featuring tender chicken in a creamy tomato-based sauce. This recipe captures the authentic flavors of Indian cuisine, with a balance of spices and a velvety sauce.
500g boneless, skinless chicken breast, cut into cubes
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp salt
For the Sauce
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp red chili powder
1 tsp garam masala
1 can (14 oz) tomato sauce
1 cup heavy cream
salt to taste
For Garnish
Fresh cilantro, chopped
1/2 cup Greek yogurt
1/2 cup cashews, chopped
👨🍳Directions
1In a large mixing bowl, combine chicken cubes, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, garam masala, ground cumin, ground coriander, paprika, and salt.
2Mix well to ensure the chicken is evenly coated.
3Cover the bowl and refrigerate for at least 30 minutes.
4Preheat the oven to 400°F (200°C).
5Place the marinated chicken on a baking sheet lined with parchment paper, ensuring the pieces are in a single layer.
6Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
7In a large saucepan, melt the butter over medium heat.
8Add the chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
9Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
10Stir in the ground cumin, ground coriander, paprika, red chili powder, and garam masala.
11Cook for 1-2 minutes, stirring constantly to prevent burning.
12Add the tomato sauce and bring the mixture to a simmer.
13Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
14Add the heavy cream and stir well to combine.
15Season with salt to taste.
16Add the baked chicken to the sauce and stir gently to coat the chicken evenly.
17Simmer for an additional 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.
18Transfer the chicken tikka masala to a serving dish.
19Garnish with chopped cilantro, Greek yogurt, and chopped cashews.
20Serve hot with naan bread or steamed basmati rice.
You can adjust the spice level by increasing or decreasing the amount of red chili powder. For a creamier sauce, add more heavy cream. Serve with naan bread or steamed basmati rice for a complete meal.
Watch Video Of How Authentic Chicken Tikka Masala Works
This authentic chicken tikka masala recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. My family loves how flavorful and tender the dish turns out every time.
We like to store leftovers in an airtight container in the fridge for up to three days, reheating them in the oven until hot and bubbly. It’s also great served over rice or naan bread for dipping into that luscious sauce.
❓ Frequently Asked Questions About Chicken Tikka Masala
1. What type of chicken should I use?
You can use boneless chicken breast or thighs for this recipe. Boneless chicken breast is leaner and will cook faster, while bone-in chicken thighs have more flavor and texture.
2. Can I make this recipe without yogurt?
While traditional recipes call for yogurt as a marinade, you can substitute Greek yogurt with regular yogurt or even omit it altogether if you’re lactose intolerant or prefer a lighter sauce.
3. How do I prevent the sauce from becoming too thick?
Make sure to stir the sauce frequently while it’s cooking to prevent it from sticking to the bottom of the pan and becoming too thick. If you find the sauce has thickened too much, you can thin it out with a little water or cream.
4. Can I serve this recipe with rice?
Yes! Chicken tikka masala pairs perfectly with basmati rice or naan bread for sopping up all that delicious sauce.
5. Is this recipe suitable for vegetarians?
While traditional chicken tikka masala recipes use chicken, you can easily substitute it with paneer (Indian cheese) or portobello mushrooms for a vegetarian version.
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