This Chicken Tikka Masala is packed with flavors and spices, featuring tender, smoky chicken in a creamy, spiced curry sauce. It’s perfect for a hearty meal and pairs wonderfully with chapatti or rice.

Ingredients

For the Chicken Tikka Marinade:

• 750 grams boneless chicken thighs
• 2 tbsp Greek yogurt
• 1 tbsp tikka masala
• 2 tsp salt
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tbsp ginger garlic paste
• 1 lemon juice
• 1 tbsp fenugreek leaves (kasuri methi)
• Oil for frying (or air-frying/grilling)
• Coal for smoky flavor

For the Curry:

• 1 bay leaf
• 1 cinnamon stick
• 2-3 black peppercorns
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 2 tsp salt
• 2 tsp red chili powder
• 2 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tbsp tikka masala
• 2 tomatoes, blended
• 200 ml heavy cream
• 1 tsp garam masala
• 1 tbsp fenugreek leaves (kasuri methi)

Instructions

Marinate the Chicken:

• Cut the chicken thighs into bite-sized pieces.
• In a large bowl, combine Greek yogurt, tikka masala, salt, red chili powder, turmeric, coriander powder, cumin powder, garam masala, ginger garlic paste, lemon juice, and fenugreek leaves.
• Add the chicken pieces and mix well. Marinate for 20-30 minutes.

Cook the Chicken:

• Pan fry the marinated chicken in some oil for 5-6 minutes on each side until golden brown.
• Alternatively, air fry or grill the chicken.
• Once the chicken is cooked, place hot charcoal in a dish, drizzle oil for a smoky effect, and cover to infuse the smoke for a few minutes.

Prepare the Curry:

• In a deep pan, heat oil and add bay leaf, cinnamon stick, and black peppercorns.
• Add chopped onions and sauté until golden brown.
• Stir in all the spices (salt, red chili powder, turmeric, coriander powder, cumin powder) and the tomato paste. Cook for 2-3 minutes, adding a splash of water if necessary.

Make the Curry Sauce:

• Add the blended tomatoes and bring the mixture to a boil.
• Reduce heat and let it simmer on low for 10-12 minutes, or until the sauce thickens.
• Stir in heavy cream and cook for an additional 5-10 minutes until the sauce is creamy.

Combine Chicken & Curry:

• Add the smoked chicken tikka into the curry sauce.
• Stir everything together and let it cook for a few minutes to combine the flavors.
• Adjust salt and spices to taste, adding more garam masala and fenugreek leaves for extra flavor.

Serve:

• Serve the Chicken Tikka Masala hot with chapatti, naan, or rice. Enjoy! 😋

Pro Tips for Perfect Chicken Tikka Masala

Smoky Flavor: The coal smoking step is essential to getting that authentic, smoky flavor. Don’t skip it!
Make Ahead: Prepare the chicken and curry sauce ahead of time for an even richer flavor the next day.
Add Veggies: Feel free to add bell peppers or peas to the curry for extra texture and nutrition.

Chicken Tikka Masala

This Chicken Tikka Masala is packed with flavors and spices, featuring tender, smoky chicken in a creamy, spiced curry sauce. It’s perfect for a hearty meal and pairs wonderfully with chapatti or rice.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

For the Chicken Tikka Marinade:

• 750 grams boneless chicken thighs
• 2 tbsp greek yogurt
• 1 tbsp tikka masala
• 2 tsp salt
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tbsp ginger garlic paste
• 1 lemon juice
• 1 tbsp fenugreek leaves kasuri methi
• oil for frying or air-frying/grilling
• coal for smoky flavor

For the Curry:

• 1 bay leaf
• 1 cinnamon stick
• 2-3 black peppercorns
• 1 medium onion chopped
• 1 tbsp tomato paste
• 2 tsp salt
• 2 tsp red chili powder
• 2 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tbsp tikka masala
• 2 tomatoes blended
• 200 ml heavy cream
• 1 tsp garam masala
• 1 tbsp fenugreek leaves kasuri methi

Instructions

 

• Cut the chicken thighs into bite-sized pieces.
• Mix all the marinade ingredients with the chicken and let it marinate for 20-30 minutes.
• Pan fry, grill, or air fry the marinated chicken until golden brown.
• Infuse smoky flavor by placing hot charcoal in a dish and drizzling oil over it.
• In a pan, sauté the whole spices and onions. Add the tomato paste, spices, and cook.
• Add blended tomatoes, bring to a boil, then simmer for 10-12 minutes.
• Stir in heavy cream and cook until creamy.
• Add the smoked chicken and fenugreek leaves.
• Serve with chapatti, naan, or rice.

Keyword chicken, recipes

FAQs

Can I use chicken breast instead of thighs?
Yes, but chicken thighs are juicier and more tender. Chicken breast may result in a slightly drier texture.

What if I don’t have tikka masala?
You can replace it with extra garam masala and red chili powder for a similar flavor profile.

Can I make this recipe in advance?
Yes, it can be stored in the refrigerator for 2-3 days and reheated when needed.