Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp fennel seed; 1/2 tsp cardamom powder; 1/4 tsp cayenne powder; 1 tsp salt; 1 tsp garam masala; 1 cup plain yogurt; 2 tbsp olive oil; 2 garlic cloves minced; 1 tbsp ginger grated; 2 lbs boneless skinless thighs, each cut into 6 chunks; Curry:; 3 tbsp olive oil; 1 medium onion diced; 4 garlic cloves minced; 2 tsp ginger grated; 1 serrano chili pepper chopped; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp tumeric powder; 1/2 tsp cardamom powder; cayenne powder to taste optional; 2 tsp sugar; 1 tsp salt; 2 ripe tomatoes chopped; 1/4 cup cilantro chopped; 2/3 cup cream or 1/2 can coconut milk

Servings: persons

Marinade:
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp fennel seed
1/2 tsp cardamom powder
1/4 tsp cayenne powder
1 tsp salt
1 tsp garam masala
1 cup plain yogurt
2 tbsp olive oil
2 garlic cloves minced
1 tbsp ginger grated
2 lbs boneless skinless thighs, each cut into 6 chunks
Curry:
3 tbsp olive oil
1 medium onion diced
4 garlic cloves minced
2 tsp ginger grated
1 serrano chili pepper chopped
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp tumeric powder
1/2 tsp cardamom powder
cayenne powder to taste optional
2 tsp sugar
1 tsp salt
2 ripe tomatoes chopped
1/4 cup cilantro chopped
2/3 cup cream or 1/2 can coconut milk
1/4 - 1/2 cup water

1
To make the chicken:
2
1. Combine all the marinade ingredients, mix the chicken chunks into it, and marinade overnight.
3
2. Arrange chicken on a foil-lined cookie sheet in a single layer. Roast at 400 deg F for 30 minutes turning once in the middle, or broil until lightly browned on each side. Set aside.
4
To make the curry:
5
3. Fry onion, garlic, ginger, and chili pepper in oil until onion is golden.
6
4. Add the spices and fry for 1 minute.
7
5. Add the tomatoes and fry until tomatoes break down, about 5 minutes.
8
6. Add cilantro and fry 1 minute.
9
7. Scrape it all into a blender and pour the coconut milk or cream in. Blend until smooth.
10
8. Pour the curry back into the pot. Put 1/4 to 1/2 cup water into the blender, cover it, shake it to get the excess sauce, and add that water into the pot.
11
9. Add the chicken and any juices to the pot.
12
10. Simmer for 20 minutes or so.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Marinade:, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp fennel seed, and more.

Yes, Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tikka Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions