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Tasty Chicken Tikka Masala Recipe

What is chicken tikka masala?

Chicken tikka masala is traditionally made with yogurt marinated chicken that is skewered and grilled for excellent barbeque flavor. The sauce is enhanced with paprika, tomato puree, and red tandoori chicken pieces, and some people may add a little red food coloring to give the chicken tikka masala a bright red, vibrant, and very delectable curry. As a result, chicken tikka masala is a curry dish made with roasted marinated chicken chunks

The tomato base of chicken tikka masala is thick and creamy. It has a slightly earthy flavor due to the rich undertones of garlic and ginger, as well as a dash of exotic spiciness.

What to use for chicken tikka masala

Chicken breasts or chicken thighs can be used to prepare chicken tikka masala. Chicken thighs are favored over chicken breasts while marinating because they produce more succulent and juicy results. The marinating period is significantly reduced by using chicken thighs, which only require a minimum of 10 minutes to absorb all of the spices. If you're using chicken breasts, marinating them overnight improves the flavor. Coat and marinate your chicken pieces in a flavorful spiced tikka yogurt, then set aside to absorb the flavors. This will allow the yogurt to tenderize the chicken, leading to a better result when cooked over high heat.


800g chicken thighs cut into bite-sized pieces (boneless and skinless)

For the marinade:

1 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground red chili powder

Salt to taste

For the sauce:

2 tablespoons of vegetable oil

2 tablespoons butter

1 large onion finely diced

1 1/2 tablespoons garlic finely grated

1 tablespoon ginger finely grated

400g tomato puree

1 teaspoon ground red chili powder

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon salt

1 1/4 cups of thickened cream (use evaporated milk for lower calories)

1 teaspoon brown sugar

1/4 cup water if needed


Combine the chicken and all of the marinade ingredients in a bowl; marinate for 10 minutes to an hour, or overnight if time allows.

In a large skillet or pot, heat the oil over medium-high heat. When the pan is hot, add the chicken pieces in two or three batches, being careful not to crowd the pan.

Cook for about 3 minutes on each side until golden. Remove from the oven and keep warm. In the sauce, the chicken will finish cooking.

In the same pan, melt the butter and cook the onions until tender, scraping away any browned bits clinging to the bottom of the pan.

Sauté for 1 minute, or until garlic and ginger are aromatic, then add garam masala, cumin, turmeric, and coriander. Sauté for about 20 seconds, stirring occasionally, until aromatic.

Combine the tomato puree, chili powders, and salt in a mixing bowl. Allow for 10-15 minutes of simmering time, stirring regularly, until the sauce thickens and turns a rich brown-red color.

In a large mixing bowl, combine the cream and sugar. Return the chicken to the pan with its juices and simmer for another 8-10 minutes, or until the chicken is cooked through and the sauce is rich and boiling. If the sauce has to be thinned, add the water.

Serve with hot garlic rice, fresh naan bread, or flatbread, garnished with fresh coriander.


To retain the most crucial flavors in your curry, do not blend the sauce. Kashmiri chili, a mild chili that increases the color and provides a delicious flavor to the masala sauce, can be used in place of red grounded chili powder.



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