Authentic Spicy Chicken Tikka Masala
A restaurant-quality Indian curry with tender chicken in a rich, aromatic tomato-cream sauce
Key Information
Prep Time: 30 minutes (plus marinating)
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 5-6
Difficulty: Moderate
Dietary: Contains dairy, can be made gluten-free
Equipment Needed
- Large mixing bowl
- Heavy-bottomed skillet or cast iron pan
- Sharp knife and cutting board
- Measuring spoons and cups
- Wooden spoon
- Alternative: Dutch oven or deep sauté pan
Ingredients
For the Marinade
- 1.5 lbs (680g) chicken thighs, cut into 1-inch pieces
- 1 cup (240ml) plain yogurt
- 1.5 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1-1.5 tsp Kashmiri chili powder
- 1 tsp salt
For the Sauce
- 2 tbsp vegetable oil or ghee
- 2 tbsp butter
- 2 onions, finely diced
- 1.5 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1.5 tsp ground cumin
- 1 tsp turmeric
- 14 oz (400g) tomato puree
- 1.25 cups (300ml) heavy cream
- Salt to taste
Method
1. Marinate the Chicken
– Combine all marinade ingredients in a large bowl
– Mix thoroughly with chicken
– Cover and refrigerate (30 mins minimum, 24 hours ideal)
2. Prepare the Base
– Heat oil in skillet over medium-high heat
– Sear chicken in batches until golden (about 3 mins per side)
– Remove chicken and set aside
3. Make the Sauce
– Reduce heat to medium
– Add butter and onions, cook until golden (5-7 mins)
– Add garlic and ginger, sauté 1 minute
– Add spices, cook 30 seconds until fragrant
4. Complete the Dish
– Add tomato puree, simmer 10-15 mins until thickened
– Stir in cream
– Return chicken to pan
– Simmer 8-10 minutes until chicken is cooked through
Crucial Tips
- Never overcrowd the pan when searing chicken
- Toast the spices until fragrant but not burnt
- Let sauce simmer until oil separates from the tomatoes
- Adjust heat level by varying chili powder amount
Storage & Reheating
– Keeps 3 days refrigerated
– Freezes well for up to 3 months
– Reheat gently, adding water if needed
Common Mistakes
- Rushing the onion cooking process
- Not letting spices bloom in the oil
- Adding cream too early
- Skipping the marination step
Serve hot with naan bread and basmati rice
