Authentic Homemade Chicken Tikka Masala Recipe

Homemade Chicken Tikka Masala

Chicken tikka masala is one of the most beloved Indian dishes worldwide, known for its creamy texture, aromatic spices, and tender pieces of chicken. This homemade version rivals any restaurant offering, allowing you to create this classic comfort food in your own kitchen. The dish features marinated chicken pieces bathed in a rich, aromatic tomato-cream sauce that’s perfectly spiced to deliver an authentic taste experience.

What makes this recipe special is the balance of spices and the two-step cooking process that ensures maximum flavor development. First, we’ll marinate and cook the chicken, then create a luxurious sauce to bring everything together. Whether you’re new to Indian cooking or a seasoned home chef, this recipe will guide you through creating a memorable meal that’s perfect for family dinners or entertaining guests.

Preparation Time

Before diving into the cooking process, it’s helpful to understand the time commitment involved:

• Prep Time: 30 minutes
• Marinating Time: 1-4 hours (or overnight for best results)
• Cook Time: 45 minutes
• Total Time: 2-5 hours (including marinating)
• Servings: 4-6 people

Ingredients

The ingredients for this chicken tikka masala recipe are divided into two main components: the chicken marinade and the masala sauce.

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 1½ tablespoons minced garlic (about 4-5 cloves)
• 1 tablespoon freshly grated ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili powder (or ½ teaspoon regular chili powder for less heat)
• 1 teaspoon salt
• Juice of half a lemon

For the Masala Sauce:

• 2 tablespoons vegetable oil or ghee
• 2 tablespoons butter
• 2 medium onions, finely diced
• 1½ tablespoons finely grated garlic
• 1 tablespoon finely grated ginger
• 1½ teaspoons garam masala
• 1½ teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 ounces tomato puree or passata
• 1 teaspoon Kashmiri chili powder (optional, for color and flavor)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (or to taste)
• 1¼ cups heavy cream (or use coconut milk for a dairy-free version)
• 1 teaspoon brown sugar
• ¼ cup water (if needed to adjust consistency)
• 4 tablespoons fresh cilantro, chopped (for garnish)

For Serving:

• 2 cups basmati rice, cooked according to package instructions
• Naan bread (optional)

Equipment Needed

Having the right tools on hand will make the cooking process much smoother:

• Large mixing bowl for marinating
• Sharp knife and cutting board
• Measuring cups and spoons
• Large skillet or frying pan with lid
• Wooden spoon or spatula
• Grater for garlic and ginger (or food processor)
• Pot for cooking rice

Step-by-Step Instructions

Marinating the Chicken:

1. In a large bowl, combine all the marinade ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, salt, and lemon juice.
2. Add the chicken pieces to the marinade and mix thoroughly, ensuring each piece is well-coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours, or overnight for the best flavor development.

Cooking the Chicken:

1. When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade, shaking off excess. Reserve any remaining marinade.
3. Add chicken pieces to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook for 3-4 minutes per side until the chicken develops a golden color with slightly charred edges.
5. Remove the chicken from the pan and set aside. Note that the chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce.

Preparing the Masala Sauce:

1. In the same pan, add the remaining oil and butter.
2. Add the finely diced onions and sauté for 5-6 minutes until soft and translucent.
3. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Stir in all the ground spices: garam masala, cumin, turmeric, coriander, and chili powders. Cook for 20-30 seconds until aromatic, being careful not to burn the spices.
5. Add the tomato puree and salt, then simmer for 10-15 minutes on medium-low heat, stirring occasionally until the sauce thickens and the oil begins to separate around the edges.
6. Stir in the brown sugar and simmer for another minute.

Combining Everything:

1. Add the partially cooked chicken pieces and any accumulated juices to the sauce.
2. Pour in the heavy cream and gently stir to combine.
3. If the sauce is too thick, add the ¼ cup of water to reach your desired consistency.
4. Cover and simmer on low heat for 8-10 minutes, until the chicken is fully cooked and tender.
5. Taste and adjust seasoning if necessary, adding more salt or chili powder according to your preference.
6. Garnish with fresh chopped cilantro just before serving.

Serving Suggestions

Chicken tikka masala is traditionally served with basmati rice and naan bread. Here are some perfect accompaniments to complete your meal:

• Fluffy Basmati Rice: The ideal canvas for soaking up the flavorful sauce
• Warm Naan Bread: Perfect for scooping up every last bit of the delicious masala sauce
• Cucumber Raita: A cooling yogurt-based side dish that balances the spices in the main course
• Simple Kachumber Salad: A refreshing mix of diced cucumbers, tomatoes, and onions with a squeeze of lemon juice
• Mango Chutney: A sweet contrast to the savory curry

Storage and Reheating

One of the benefits of chicken tikka masala is that it often tastes even better the next day, as the flavors have more time to meld together.

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well for up to 3 months. Freeze without garnish in a freezer-safe container.
• Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of water or cream if needed to restore the consistency. Alternatively, microwave until heated through, stirring occasionally.

Recipe Variations

While this recipe aims for authenticity, there are several ways to customize it to your preferences or dietary needs:

• Vegetarian Option: Replace chicken with paneer (Indian cottage cheese) or firm tofu, and adjust cooking time accordingly
• Dairy-Free: Use coconut milk instead of heavy cream and coconut oil instead of butter
• Extra Spicy: Increase the amount of chili powder or add fresh green chilies to the sauce
• Milder Version: Reduce or omit the chili powder, focusing on the aromatic spices instead
• Added Vegetables: Incorporate bell peppers, peas, or spinach for additional nutrition and color

Frequently Asked Questions

Q: What is the difference between chicken tikka masala and butter chicken?

A: While both dishes feature marinated chicken in a creamy tomato sauce, chicken tikka masala typically has a more complex spice profile and a slightly tangier taste from the tomatoes. Butter chicken (murgh makhani) is generally sweeter and more buttery, as the name suggests.

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can substitute chicken breasts for thighs. Just be careful not to overcook them, as breasts can dry out more quickly. Reduce the initial cooking time by 1-2 minutes per side.

Q: Is it necessary to marinate the chicken overnight?

A: While marinating overnight yields the most flavorful results, a minimum of 1 hour will still impart good flavor. If you’re short on time, even 30 minutes will help the spices penetrate the chicken.

Q: What can I substitute for garam masala if I don’t have it?

A: You can make a simplified version by combining 1 part cumin, 1 part coriander, ¼ part cinnamon, and ¼ part cardamom (if available). While not identical to traditional garam masala, this will still create a flavorful dish.

Q: How can I make this dish less spicy?

A: To reduce the heat, decrease or omit the red chili powder and Kashmiri chili powder. You can also serve with extra yogurt or raita on the side to balance the spice.

This homemade chicken tikka masala recipe brings the flavors of your favorite Indian restaurant right to your kitchen. The combination of aromatic spices, tender chicken, and rich, creamy sauce creates a dish that’s sure to impress family and friends. By following these detailed steps and tips, you’ll master this classic curry and perhaps even develop your own signature version over time. Enjoy the process of creating this beloved dish, and savor each flavorful bite!

Author

Anjali Sayee

 

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

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