Chicken Tikka Masala
Tender charred chicken simmers in a rich, spiced tomato and onion gravy finished with cream and fragrant kasuri methi. A classic restaurant-style curry made simple at home.
Equipment
- Skewers
- Baking tray or cast iron skillet
- Heavy bottom pot
- Blender (optional)
Ingredients
For the chicken marinade:
- 1½ lbs. chicken boneless (Preferably thighs, or breasts) 700 grams
- ½ cup Greek yogurt (hung curd) 120 ml
- ½ to 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste
- 1 tablespoon oil
For the tikka masala:
- 3 tablespoons oil (or ghee)
- 1½ cups onions (fine chopped, 1 large or 2 medium) 180 grams
- 1 green chilli (optional)
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste
- ½ to 1 teaspoon Kashmiri red chili powder
- 2 teaspoons garam masala
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar
- 1 lb. tomatoes (pureed or chopped) 450 grams
- 1 cup hot water
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream/whipping cream
For Garnish:
- 3 tablespoons heavy cream
- 3 tablespoons coriander leaves (fine chopped)
Instructions
Chicken Marinade
- Cut the chicken into 1 to 1½ inch pieces, pat it dry, then combine it with the red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt, and kasuri methi. Cover and refrigerate for 8 to 48 hours, or at least 3 hours, until the marinade looks thick and well attached to the chicken.
Make Tikka Sauce
- Warm the oil or ghee in a heavy pot, add the onions and salt, and cook over medium heat for 10 to 12 minutes before adding the ginger garlic paste and optional green chilli for 40 to 60 seconds. The onions should turn deep golden and smell sweet rather than raw before you continue.
- Lower the heat, add the red chilli powder, coriander powder, garam masala, and cumin powder, and stir them through the onion mixture briefly. The spices should smell fragrant almost immediately, with no dark spots or burnt bitterness.
- Add the pureed or chopped tomatoes and cook over medium-high heat until the masala becomes thick. Look for a light sheen of oil separating around the edges, which shows the tomato-onion mixture has cooked down properly.
- Pour in the hot water, bring the sauce to a rolling boil, then cover and simmer over low heat for 12 to 14 minutes. The gravy should become thick, fragrant, and less sharp; blend it smooth now if you want a silkier texture and gentler canned-tomato flavor.
Grill Chicken and Assemble
- Cook the marinated chicken using one method: grill on skewers in a 460 °F (240 °C) oven for 18 to 20 minutes, turning halfway and broiling for 2 minutes; sear in batches in a hot oiled skillet for 3 minutes per side; or air fry at 400 °F (200 °C) for 12 minutes. Stop when the chicken has browned, blistered dark spots, and is nearly cooked through, since it finishes gently in the sauce.
- Stir the cream and sugar into the simmering masala and cook for 2 to 3 minutes. The sauce should look glossy, creamy, and unified rather than oily or grainy.
- Fold in the charred chicken and crushed kasuri methi, then simmer gently for 2 to 3 minutes before finishing with cream and coriander leaves. The chicken should be tender, and the gravy should cling softly to each piece without becoming thick like paste.
Notes
Marinade tip: Use thick Greek yogurt or hung curd and pat the chicken dry before mixing so the spiced marinade clings firmly instead of turning watery.
Sauce balance: If the gravy tastes overly tart, simmer uncovered to concentrate the tomatoes, then balance with a pinch of sugar or an extra splash of cream.
Storage: Keep refrigerated in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of water to keep the sauce velvety and smooth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.