Easy Homemade Chicken Tikka Masala
This Chicken Tikka Masala recipe is one of my favorites; it’s like a warm hug in a bowl, with its tender chicken pieces and a creamy, spice-kissed sauce that’s just right. Each bite is a delightful journey through the best of Indian flavors, and I’ve simplified the steps to make it super approachable for you. Trust me, it’s a crowd-pleaser that brings a little adventure to your dinner table without any fuss.
Chicken Thighs: I prefer using chicken thighs because they’re tender and juicy but chicken breasts will work just as well. Plain Yogurt: Helps to tenderize the chicken and adds creaminess to the marinade. I prefer using Greek yogurt but any plain yogurt will work. Lemon Juice: Adds a fresh, tangy flavor to the marinade. You can substitute with fresh lime juice. Ground Cumin: Offers a warm, earthy spice. Ground Cinnamon: Gives a sweet and warm note. Allspice is a great substitute. Kashmiri Chili Powder: This chili powder is known for its vibrant red color and mild heat. If you don’t have Kashmiri chili powder you can substitute it with regular chili powder, just be careful to use a milder version. Tandoori Masala: Brings a traditional Indian flavor. If you don’t have any, you can substitute with Garam masala mixed with paprika. Black Pepper: Adds a sharp, spicy touch. Fresh Ginger: Imparts a zesty, pungent taste. Feel free to substitute with ground ginger, though fresh is always best. Garlic: Adds a strong, aromatic flavor. Use as much or as little as you like. Salt: Enhances all the flavors in the marinade.
Butter: Adds richness to the sauce. You can substitute with ghee or oil. Garlic: Contributes to the aromatic base of the sauce. You can sub with garlic powder. Paprika: Offers sweetness and color. Smoked paprika can add a smoky twist. Garam Masala: A key spice blend that gives the sauce its signature Indian flavor. If you don’t have garam masala you can make your own using my recipe here. Tomato Sauce or Passata: Forms the base of the sauce. You can also use crushed tomatoes or tomato paste diluted with water. Heavy Cream: Provides a creamy, rich texture. Use coconut milk for a dairy-free alternative. Salt: Balances and enhances the flavors.
If you’ve made my Instant Pot Chicken Tikka Masala, then you know I love simple recipes so with this recipe I’ve tried to make it as authentic but just as simple as possible. So let me show you how to make this. First up, let’s marinate that chicken. Grab a large bowl and toss in the yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic, and a pinch of salt. Mix it all up until it’s well combined. Then, add your chicken pieces, making sure they’re completely coated in this yummy marinade. Cover the bowl and pop it in the fridge. Letting it sit for an hour works, but if you’ve got time, leave it overnight – the flavors really soak in! Alright, now for some grilling action. Heat up your grill or broiler. I broiled mine because we’re in the middle of a very cold winter here and I’m not about to go out in -40°F and turn on my grill. So take the chicken out of the fridge and thread the pieces onto skewers. Remember, we don’t need the leftover marinade. Grill or broil the chicken, turning it occasionally, until it’s nicely cooked through. This usually takes about 10-15 minutes. You’re looking for some nice charred bits on the chicken. Time for the sauce! Grab a large skillet and melt the butter over medium heat. Throw in the minced garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Let these spices cook for a minute – it smells amazing, right? Now, stir in the tomato sauce and cook it for a couple of minutes, stirring often. Next, pour in the cream and let it simmer. You want the sauce to thicken up nicely, so give it about 20 minutes on low heat. We’re almost there! Add your grilled chicken to the sauce and let it simmer together for about 10 more minutes. This lets the chicken soak up all those incredible flavors. Taste it and add a bit more salt if you think it needs it. Now, all you have left to do is garnish it with some fresh cilantro, serve it with some rice and naan and dinner is served.
Storage
After cooking, allow the chicken tikka masala to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh in the fridge for up to 3-4 days or in the freezer for up to 2-3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently on the stove or in the microwave.
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