Chicken Tikka Masala

eTry this simple Chicken Tikka Masala recipe and amaze you guests! This always gets high marks from everyone. Even our Indian friends say it’s one the best they ever had! Better than many restaurants! Chicken Tikka Masala is a popular first time Indian meal, and many get hooked right away. Give this a try today!

What Is Tikka Masala?

Tikka Masala is a popular British Indian dish. It is a creamy tomato base curry usually with chunks of chicken. Occasionally, people substitute other items such as Paneer, which is a simple cheese. The chicken is typically marinated in spices and yogurt.

Although Tikka Masala is a common introductory dish into Indian cuisine, it actually has its origins in Britain. It can often be found served in pubs. Regardless of it’s origins, this is a simple and delicious dish to make. While it often has a bite from the serrano peppers commonly used, that heat can be adjusted, as in this recipe.

Chicken Tikka Masala

I have always loved to cook with curry. But I was limited to store bought curry powder until I was taught how to make my own. It was then that I was introduced to Garam Masala, a staple in a lot of Indian cooking.

Marinade. It is crucial to marinade the chicken. Yogurt, in my opinion, is the ultimate base for a chicken marinade. It is a natural tenderizer. It also holds the flavors of the other ingredients well.

Tomatoes. I use a combination of canned and fresh tomatoes. I have found this combination has the best flavor verses just canned or just fresh.

What Ingredients Are in Chicken Tikka Masala?

Marinade

• Plain Yogurt
• Garlic Paste*
• Ginger Paste*
• Kosher Salt
• Black Pepper
• Boneless Skinless Chicken Thighs

Curry Sauce

• Olive Oil
• Butter
• Garlic Paste
• Ginger Paste
• Jalapeño
• Tomato Paste
• Garam Masala
• Paprika
• Tomatoes
• Canned Diced Tomatoes
• Water
• Salt and Pepper to taste
• Plain Yogurt
• Heavy Cream
• Fresh Cilantro

Fresh Made Garlic Ginger Paste

• 1 Cup Fresh Ginger, peeled and chopped
• 1 Cup Garlic
• 1/2 Cup Canola Oil

Ingredient Notes and Substitutions

Plain Yogurt – I use plain, store brand yogurt. It works the best. Greek yogurt is too powerful and alters the flavor too much.

Boneless Skinless Chicken Thighs – I often use chicken breast for this recipe, but it can tend to dry out if you aren’t careful.

Garlic & Ginger Paste – My local grocery store, and even Walmart, carry these tubes of garlic and ginger paste (they are separate tubes). They are super simple to use. I do, however, like making my own when I have time – fresh is best, usually. I have a recipe for a homemade version below.

Jalapeño – you will find most recipes call for serrano peppers. Basically 2 jalapeños equals 1 serrano in heat. I make this meal for my family and guests, so I go less on the heat. I love the flavor of the meal by itself. You can either leave out the jalapeño or sub a serrano. That’s up to you and your heat tolerance.

How Is Chicken Tikka Masala?

Marinade

1. Mix all the ingredients for the marinade in a mixing bowl and refrigerate for at least 30 minutes.

Sauce

1. Heat the olive oil and butter in a stock pot over medium heat. Add the garlic paste, ginger paste, and jalapenos. Season with salt and pepper and saute until it starts to turn light brown, about 3-5 minutes.
2. Add the tomato paste, garam masala, paprika, and tomatoes and season with salt and pepper and cook until the tomato paste and tomatoes are soft, about 3 minutes.
3. Next add the can of diced tomatoes.  Use your spoon to scrape the bottom of the pot as the cooked bits will add lots of flavor.
4. Add the water and bring to a boil.  Then reduce to a simmer and cook until the sauce thickens, about 20 minutes.
5. CHICKEN: (You can cook the chicken in the oven at 350 for 40 minutes or cut it in bite size pieces and cook them on the stove top. But we have found the best flavor comes from grilling the chicken)
6. Turn on the grill. Once the grill is hot, shake off the excess marinade and place the chicken pieces on the grill. Cook until the pieces are slightly charred, about 5 minutes or less per side depending on the temperature of the grill.
   1. NOTE: The chicken may not be fully cooked, but it will continue to cook in the sauce. So don’t worry!
7. While the chicken is cooking, blend the sauce.  You can use a blender, a food processor, or we use an immersion blender. Blend until smooth and all the large chucks are gone. (If you used a blender or food processor, return the sauce to the pan.) Stir in the yogurt.
8. Once the chicken has been taken off the grill, cut it into bite size pieces and add to the sauce.
9. Cook for another 10 minutes.
10. Add the heavy cream and butter and heat through.
11. Garnish with fresh chopped cilantro if desired.  Goes perfect with long grain white rice and Naan.

Fresh Made Garlic Ginger Paste

1. Place all the ingredients in a small food processor and  blend until smooth.  You can store the extra in a glass jar for up to 3 week.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. To reheat, I recommend using a skillet on the stove.

Can I Freeze Chicken Tikka Masala?

Yes, absolutely. However, there is a caution. The cream will seperate. It won’t change the flavor, but the cream will be in small curds.

If you know you will want to freeze some, add the cream only to the portion you are planning on eating right away. Or, if you know you will be freezing the entire batch, add the cream only after defrosting it and only during the reheating process.

Useful Kitchen Tools

I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.

Other Amazing Recipes That You’ll Love!

Shrimp Masala

Curry Chicken and Broccoli with Quinoa

Coconut Cilantro Rice

Thai Basil Chili Chicken

Thai Cashew Chicken

5 from 1 vote

Print

Chicken Tikka Masala

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 40 minutes

Marinating 30 minutes

Total Time 1 hour

Servings 8

Ingredients

Marinade

• 1 Cup Plain Yogurt
• 2 Tablespoons Garlic Paste*
• 2 Tablespoons Ginger Paste*
• * Substitution: 1/4 Cup Garlic Ginger Paste, fresh made recipe follows
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1.5-2 pounds Boneless Skinless Chicken Thighs

Curry Sauce

• 1 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/4 Cup Garlic Paste*
• 1/4 Cup Ginger Paste*
• * Substitution: 1/2 Cup Garlic Ginger Paste, fresh made recipe follows
• 1 Jalapeno, diced
• 3 Tablespoons Tomato Paste
• 2 teaspoons Garam Masala
• 1 Tablespoons Paprika
• 2 Cups Tomatoes, chuncked
• 1 14.5 ounce Can Diced Tomatoes
• 1 Cup Water
• Salt and Pepper to taste
• 1 Cup Plain Yogurt
• 1/2 Cup Heavy Cream
• 2 Tablespoons Butter
• Fresh Chopped Cilantro to Granish

Fresh Made Garlic Ginger Paste

• 1 Cup Fresh Ginger, pealed and chopped
• 1 Cup Garlic
• 1/2 Cup Canola Oil

Instructions

Marinade

1. Mix all the ingredients for the marinade in a mixing bowl and refrigerate for at least 30 minutes.

Sauce

1. Heat the olive oil and butter in a stock pot over medium heat. Add the garlic paste, ginger paste, and jalapenos. Season with salt and pepper and saute until it starts to turn light brown, about 3-5 minutes.

2. Add the tomato paste, garam masala, paprika, and tomatoes and season with salt and pepper and cook until the tomato paste and tomatoes are soft, about 3 minutes.

3. Next add the can of diced tomatoes.  Use your spoon to scrape the bottom of the pot as the cooked bits will add lots of flavor. 

4. Add the water and bring to a boil.  Then reduce to a simmer and cook until the sauce thickens, about 20 minutes.

5. CHICKEN: (You can cook the chicken in the oven at 350 for 40 minutes or cut it in bite size pieces and cook them on the stove top. But we have found the best flavor comes from grilling the chicken)

6. Turn on the grill. Once the grill is hot, shake off the excess marinade and place the chicken pieces on the grill. Cook until the pieces are slightly charred, about 5 minutes or less per side depending on the temperature of the grill.

   NOTE: The chicken may not be fully cooked, but it will continue to cook in the sauce. So don't worry!
   

7. While the chicken is cooking, blend the sauce.  You can use a blender, a food processor, or we use an immersion blender. Blend until smooth and all the large chucks are gone. (If you used a blender or food processor, return the sauce to the pan.) Stir in the yogurt.

8. Once the chicken has been taken off the grill, cut it into bite size pieces and add to the sauce.

9. Cook for another 10 minutes.

10. Add the heavy cream and butter and heat through.

11. Garnish with fresh chopped cilantro if desired.  Goes perfect with long grain white rice and Naan.

Fresh Made Garlic Ginger Paste

1. Place all the ingredients in a small food processor and  blend until smooth.  You can store the extra in a glass jar for up to 3 week.