cooking/recipes/indian/chicken-tikka-masala/chicken-tikka-masala.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Chicken Tikka Masala	chicken-tikka-masala	2026-02-10	2026-02-10	indian	indian curry	60	30	10	jake	A classic chicken recipe with a rich, tomato-based gravy.	false	true	./assets/chicken-tikka-masala.jpg

:::photos :::

:::ingredients

Chicken Marinade

• 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
• 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 teaspoon kashmiri chili
• 1 teaspoon of salt

Gravy

• 2 tablespoons vegetable/canola oil
• 2 tablespoons butter
• 2 small diced onions
• 1 1/2 tablespoons finely grated garlic
• 1 tablespoon finely grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz tomato puree
• 1 teaspoon kashmiri chili (optional)
• 1 teaspoon ground red chili powder (to taste)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons fresh cilantro or coriander to garnish :::

:::instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add marinated chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve. :::

:::notes

Diet

• Switch cream for low fat milk to make this a bit healthier.

Prep Early

• Let chicken marinate for overnight if possible. :::

:::references

• Reference Recipe HERE :::

::card