Chicken Tikka Masala is most often found at Indian restaurants where I have eaten. You will be amazed at how easy this meal is to prepare! This Chicken Tikka Masala features a rich seasoning mixture including ground turmeric, ginger root, and cumin seeds, combined with a luscious sauce made of crushed tomatoes and heavy cream.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Welcome to my kitchen! I am Tom the Chef, and today I am showing you that you do not need to head to a restaurant to enjoy a world-class Chicken Tikka Masala. This recipe is surprisingly simple to put together, focusing on a vibrant seasoning mixture and a velvety tomato-based sauce. By marinating chicken breasts in plain yogurt and spices, we ensure every bite of the Chicken Tikka Masala is tender and packed with flavor. Whether you choose to grill or sauté the protein, the result is a comforting, aromatic masterpiece. Let’s dive into the steps of this Chicken Tikka Masala and bring those incredible Indian flavors to your dinner table.
The soul of my Chicken Tikka Masala lies in the precise blend of spices. I start by combining 5 teaspoons of ground turmeric, 4 teaspoons of ground ginger, and a tablespoon each of ground cumin and ground coriander. I also include ground pepper, ground cinnamon, a pinch of ground cloves, and salt. To give it that fresh kick, I add 5 cloves of grated garlic. It is essential to stir these with a whisk for about 30 seconds until fully mixed. A vital part of this Chicken Tikka Masala process is dividing the mix: I use 1/3 for the protein and keep 2/3 in a food container in the refrigerator for the later sauce preparation. This ensures a consistent flavor profile throughout the entire Chicken Tikka Masala dish.
To ensure the chicken breasts are flavorful, I cut them into large pieces—about six per breast—after rinsing. I then fold them into the 1/3 portion of the seasoning mixture and add 1 cup of plain yogurt. In this Chicken Tikka Masala recipe, the yogurt serves as a natural tenderizer. I cover the bowl with plastic wrap and let it marinate for at least 30 minutes on the countertop, though I personally prefer leaving it overnight in the refrigerator. This step is non-negotiable for a truly authentic Chicken Tikka Masala experience, as it allows the ground turmeric and ginger root to penetrate deep into the meat.
When it comes to cooking the chicken, you have two great options: grilling or sautéing. If sautéing, I preheat a fry pan on medium-high heat with 2 tablespoons of frying oil. I add the marinated chicken and sear it for 3–4 minutes with occasional stirring. It is important to note that for this Chicken Tikka Masala, the protein should not be fully cooked yet—just enough to reach a nice sear. I then put the protein aside to be added back into the sauce later. This two-step cooking process ensures the chicken remains juicy in the final Chicken Tikka Masala rather than becoming overcooked and dry.
The sauce is where the Chicken Tikka Masala truly comes together. I begin by sautéing a finely chopped medium onion in frying oil until it is glossy. Then, I add 4 cups of crushed tomatoes, 2 tablespoons of ground cardamom, crushed pepper flakes, dried cilantro, salt, and 1 3/4 cups of heavy cream, along with the reserved seasoning mixture. I bring the whole mix to a simmer at approximately 195°F. For a smooth, restaurant-quality Chicken Tikka Masala, I use an immersion blender to process the sauce for about 30 to 60 seconds while it is still cooking. This creates that iconic, velvety texture that makes Chicken Tikka Masala so famous.
In the final stage, I add the seared chicken back into the sauce. I let the Chicken Tikka Masala simmer on medium heat for about 10 to 15 minutes. This allows all the ingredients to blend nicely and ensures the protein is fully cooked. As a professional tip for this Chicken Tikka Masala, I always check the meat with a food thermometer to ensure it reaches the USDA minimum safe internal temperature of 165°F. If the sauce thickens too much, I recommend adding water 1/4 cup at a time. Once the Chicken Tikka Masala is ready, I taste and add a final pinch of salt or pepper if needed before serving over rice with garlic naan.
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