Chicken Tikka Masala

Looking on the bright side, the weather here has been blessing us with lots of sunshine and mild temperatures. Going out for walks has never been nicer or more therapeutic. And for me, the lovely weather also means that grilling season has begun and boy it couldn’t come at a better time.

The grill is fantastic for making this chicken tikka quickly which mimics the hot-as-blazes tandoor ovens traditionally used to cook tikka. If you don’t have access to a grill you can also make it in the oven and I will provide instructions in the recipe notes.

Inspiration for this chicken tikka masala

If you have ever watched the Mind of A Chef episode with Madjur Jaffrey and April Bloomfield making Chicken Tikka, you likely ran the next day to an Indian store to grab all the ingredients needed. I certainly did. Very little changes to Jaffrey’s exquisite recipe were made.

If you want to learn more about Indian cuisine, or cook more Indian dishes, this is another website I often turn to.

Chicken tikka, chicken tikka masala, and chicken curry explained

The word tikka refers to pieces, or chunks, of a boneless protein– traditionally on skewers– that are marinated in spices and yogurt (or cream), then baked in an Indian clay oven or a tandoor. In a home kitchen, an oven or a grill can be used.

The most commonly used ingredients and spices to marinate the meat pieces are garlic, ginger, cumin, coriander, paprika, turmeric, chili, and garam masala. The ingredients used will vary depending on the region where it is cooked.

Chicken is the most popular protein used to make tikka which is a delicious dish in and of itself. To make chicken tikka masala, which is actually a very British dish, the charred chicken tikka is then added to a creamy tomato gravy that is flavoured with additional spices. This sauce is referred to as a masala sauce.

To make a chicken curry, which is often confused with chicken tikka masala due to similarities in the sauce, you do not need to first cook the chicken separately before adding it to a sauce.

Ingredients to make chicken tikka masala

The ingredient list may seem a little long but you will find you have most, if not all, already on hand.

• Chicken: I like to use boneless chicken thighs for this dish. When grilled, or baked in the oven, they remain much juicier than boneless chicken breast. Use whichever you prefer and adjust to less cooking time if using breast meat.
• Lemon juice: This helps add freshness and brightness to the dish but not a deal breaker if you don’t have any fresh lemons. If you have limes, go ahead and use them in place of lemons. If you have neither, just leave it out.
• Yogurt and cream: In this recipe, the chicken is marinated in yogurt to help tenderize it. Later, for the masala sauce, heavy cream is used to add creaminess and tang to the sauce. You can use the cream and yogurt interchangeably for both the marinade and the sauce.
• The spices: Cumin, paprika (not smoked), turmeric, ground coriander, and garam masala are the spices typically used to make chicken tikka masala. This is not a dish that is heavy in curry flavour or heat, so less is more when it comes to the spices. If you don’t have garam masala, you can certainly make your own version. I like this one which seems pantry-friendly enough to make.
• Chili powder: Chicken tikka masala is more of a warming rather than spicy dish. Kashmiri Chili powder adds a little heat but mostly a lovely red colour. If you have some use it here, otherwise use a little cayenne or more paprika for colour. Important to note, Mexican chili powder is not the ingredient you want to use here.
• Ginger and garlic: Both essential to this masala dish. If you don’t have fresh ginger you can use powdered ginger in a pinch.
• Tomatoes: In Indian cooking, fresh tomatoes are always preferred over canned. Even when they are out of season, tomatoes add a fresh brightness to Indian dishes that canned tomatoes do not. However, due to the quarantine constraints, go ahead and use canned, or jarred, tomato sauce, if that is all you have.
• Cilantro: This is just to add a little pretty fragrance to the finished dish. Again, if you don’t have any on hand, simply leave it out.

Chicken tikka masala how-to

Chicken tikka masala is a deceptively simple and quick dish to make.

Here is a step-by-step:

Marinate the chicken with lemon juice, yogurt, and spices.

Sauté the diced onion until soft then add the garlic, ginger and spices.

Add the tomatoes and cook until soft and pulpy.

Meanwhile, skewer and grill the chicken. Alternatively, see recipe notes to bake in the oven.

Next, add the cream and water to the masala sauce and mix well. Add the chicken pieces to the sauce, adding more water and/or cream if needed, cook for 8-10 minutes until sauce has thickened a little and the chicken is cooked through.

What to serve with chicken tikka masala

To me, serving chicken tikka masala alongside basmati rice is slightly non-negotiable. I have finally nailed making a lovely homemade naan but if you aren’t up for the task, a good store-bought naan will be just as good.

As we continue to bravely navigate this low time in our lives, I hope you are finding a little solace in cooking up some simple delicious food. And if you need a little cheering up, this viral little clip from Ina made my day. Stay well, dear friends.

Other similar recipes you might like:

• Moroccan Sheet Pan Chicken
• Grilled Moroccan Chicken Kebabs 

Print Recipe Pin Recipe

Chicken Tikka Masala

Author: Sandra Valvassori

One of the most beloved masala dishes on the planet, this Chicken Tikka Masala is incredibly flavourful and easy to prepare with ingredients you likely already have in your pantry. Hot basmati rice and naan are essential to soak up the lovely sauce.

Prep Time 20 mins

Cook Time 25 mins

Marinate time: 15 mins

Total Time 1 hr

Servings 4

Ingredients  

1x2x3x

For the chicken tikka marinade

• 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
• 2-3 Tablespoons lemon juice
• 2 garlic cloves, grated or finely minced
• 1 Tablespoon ginger, grated or finely minced
• 1 teaspoon ground cumin
• 1 Tablespoon paprika (not smoked)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon Kashmiri chili or 1/2 teaspoon cayenne pepper, or red chili flakes
• 1 teaspoon kosher salt
• 2 Tablespoons extra-virgin olive oil, or neutral oil
• 1/2 cup full-fat yogurt or heavy cream

For the masala sauce

• 3 Tablespoons ghee, or neutral oil (I use avocado), or olive oil
• 1 large onion, finely diced
• 2 garlic cloves, grated or finely minced
• 1 Tablespoon fresh ginger, grated or finely minced
• 2 teaspoons cumin
• 1 Tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 Tablespoon paprika (not smoked)
• 2 teaspoons garam masala
• 2 teaspoons kosher salt
• 2 roma tomatoes, diced or 2 cups canned whole tomatoes, crushed by hand, or 1 cup passata
• 1/3 cup heavy cream plus more if needed
• 1/2 cup water plus more if needed

Instructions 

• In a medium bowl, combine chicken with all of the ingredients for the chicken tikka marinade. Marinate for 15 minutes to an hour or overnight in refrigerator. If using wooden skewers, soak for 10 minutes in water.
• Heat ghee or oil in a large heavy pot over medium heat. Add onion and cook until soft, about 5 minutes.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add cumin, coriander, turmeric, paprika, and garam masala. Fry for about 20 seconds until fragrant, while stirring occasionally.
• Stir in the tomatoes and salt. Let simmer for about 15 minutes, stirring occasionally until sauce thickens and the tomatoes become pulpy and a deep brown red colour.
• Meanwhile, cook the chicken. Thread chicken onto skewers. Oil and heat your grill to very high. Place chicken skewers on the grill and grill approximately 3 minutes on each side, or until chicken pieces have nice grill/char markss. Remove the chiken to a platter (it does not be fully cooked yet).
• Add the cream and water to the sauce followed by the chicken pieces and its juices and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in a splash more water to thin out the sauce if needed, and an extra dollop of yogurt or cream if desired.
• Garnish with cilantro leaves and serve with basmati rice and naan.

Notes

Recipe slightly adapted from Mind Of A Chef

Cook the chicken tikka in the oven:

Preheat broiler. Line a rimmed baking sheet with foil. Arrange chicken in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Keywords: Masala, Tikka

Cuisine Indian

Tried this recipe?Tag @sandra_valvassori on Instagram or hashtag #sandravalvassori!