Chicken Tikka Masala is an Indian favourite along with Butter Chicken and Biryani, served with Naan or Basmati Rice. Chicken Tikka Masala, with its most delicious looks and flavour-packed gravy, is a perfect treat at a weekend dinner, potluck or get-together. It is an easy curry recipe of succulent roasted chicken pieces dunked in a rich tomato base creamy gravy. Here is how to make chicken tikka masala at home and enjoy the applause it brings to you from your family and friends.

Table of Contents:

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

Chicken Tikka Masala is one of the most cherished dishes worldwide, especially in the UK and needs no introduction to an ardent enthusiast of non-veg food. In short, it’s a complete gourmet favourite and heartwarming delicacy. This recipe flaunts a decent fan base and is served in all Indian restaurants worldwide.

Chicken Tikka Masala is also known as Murgh Tikka Masala. It is a rich dish where chunks of tandoori/grilled chicken pieces are cooked in tomato-based creamy gravy subtly spiced with the choicest flavours. Firstly the chicken pieces need a yoghurt base Marination and then roast or grill the chicken pieces to get tandoori chicken tikka. Now these chicken tikka pieces are combined with tomato base gravy ( tikka masala gravy). This Restaurant Style Chicken Tikka Masala Recipe helps you achieve that restaurant-like taste in a few simple steps. You will get the same smokey flavour that you get in the restaurant in the comfort of your home. Here is my Chicken Tikka Masala recipe below.

Reasons you will love this Chicken Tikka Masala ❤️

• Although Marination calls for patience, the dish itself is quick, easy to prepare and satisfying to delve into.
• It is a make-ahead dish, you can cook the gravy, grill the chicken in advance and store it. When it’s time to serve, combine them all cook for a few minutes, and come up with the most delicious surprise for your family.
• This dish has a thick and creamy sauce, perfect with Naan or Basmati Rice.
• It is a comforting dish that brings absolute solace to any meal.

  Let’s start cooking!

  Serving Suggestions: 4 to 5

  Marination time: 2 to 3 hours 

  Preparation time: 20 minutes 

  Cooking time:  40  minutes 

2. Ingredients 

      Chicken Tikka Marinade 

• 500 gm boneless chicken ( cut into bite-size pieces)
• 3 tablespoons of thick yoghurt 
• 1 teaspoon of ginger paste 
• 1  teaspoon of garlic paste 
• ½  tablespoon of Kashmiri red chilli powder 
• ½ teaspoon of turmeric powder 
• 1 teaspoon of garam masala powder 
• ½ teaspoon of black pepper powder 
• 1 teaspoon of kasoori methi 
• 1 tablespoon of lemon juice 
• Salt 
• 1 tablespoon of butter or ghee 
• A pinch of Red food colour optional 

  For Chicken Tikka Masala Gravy 

• 1 medium-sized onion chopped 
• 5 big size tomatoes finely chopped 
• ½ tablespoon ginger paste 
• ½ tablespoon of garlic paste 
• 2 green chillies chopped 
• 1 tablespoon of Kashmiri red chilli powder 
• ½  teaspoon of turmeric powder 
• 1 teaspoon of garam masala powder 
• 1 teaspoon of cumin powder 
• 1 teaspoon of coriander powder 
• 1 teaspoon of kasoori methi (Fenugreek leaves)
• 2 tablespoons of cream
• 1 teaspoon of honey 
• 1 tablespoon of vegetable oil 
• 3 tablespoons of butter 
• Salt 

 For Smokey Chicken Tikka Masala 

• 1 piece of coal 
• 1 teaspoon of ghee or vegetable oil 

3. Step by Step method 

• First, let’s start with the Marination of Chicken pieces. In a medium-sized mixing bowl add chicken pieces and all the ingredients mentioned for tikka marinade. Boneless chicken works best for this recipe, however, you can use curry-cut chicken too.

• Once the marinade is done, cover and refrigerate it for 2 to 3 hours or overnight. The longer chicken marinates the better they taste.
• Skewer the marinated chicken pieces. For Grilling, I am using wooden skewers. Soaked wooden skewers in normal water for 1 hour or at least 30 minutes before using.
• On a hot grill pan or normal nonstick pan, put a little ghee or butter and place the skewers on it. Baste with oil or butter at regular intervals. Turn over and repeat. The kababs should be cooked through and slightly charred on the surface. Roast all the skewers on medium to high flame and rotate once or twice. It should take 15 to 20 minutes.
• Brush the kebabs with butter or ghee and roast over the stove.

  Preparation of Tikka Masala Gravy

• Heat butter and oil together in a deep pan or kadhai.
• Add chopped onion and chopped green chillies.
• Fry until onions are translucent.
• Add ginger garlic paste and mix. Saute for a few seconds.
• Now add chopped tomatoes, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, black pepper powder and salt.
• Cook on medium flame until tomatoes get soft and their water dries up.
• Add ¾ cup of water and cook on a medium flame for 3 to 4 minutes.
• Add chicken pieces, cream, honey, kasoori methi and a little garam masala powder.
• Cook for 2 to 3 minutes on medium flame.

    For Restaurants like Smokey Chicken Tikka Masala Effect 

• Heat the piece of coal over a direct flame until it is red hot.
• Keep the steel bowl in the centre of the pan or kadhai with the chicken gravy and keep the hot coal piece in the bowl.
• Pour a little ghee or vegetable oil on the charcoal piece and immediately cover the kadhai with the lid.
• Leave it for 5 to 10 minutes for the smoke to incorporate into the masala. Remove the bowl and discard the charcoal piece.
• Dish out the Chicken Tikka Masala.
• Serve with steamed rice, Kulcha, Paratha or Naan.

4. Tips

• Soak the chicken breast pieces in salty water for 10 minutes. They will be juicier when cooked.
• Use ghee or butter for making chicken tikka masala gravy, it enhances the dish’s overall flavour and takes it to another level.
• Marination of Chicken is very important. Each piece needs to be coated with the marinade to work upon them and turn them into most juiciest and flavoursome pieces.
• Lemon juice is added to the chicken pieces as it is known to tenderise the meat. You can also use raw papaya paste in place of lemon juice.
• Adding red chilli powder to the gravy may turn it overly hot. Using Kashmiri red chilli powder for beautiful red colour the gravy with the required hotness to make it irresistible.
• To make this dish dairy-free you can replace cream with coconut milk and yoghurt with plant-based yoghurt.
• Quintessentially this recipe is subtly spicy and warming but you can adjust the spice level according to your preference.