Chicken Tikka Masala
Chicken tikka masala is a popular curried dish made with boneless chicken, ground spices, onions, tomatoes, cream and herbs
- Total time
- 1 hr
- Active time
- 20 min
- Yield
- 6
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints9 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Ginger Garlic Paste
1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
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Source: Chicken Tikka Masala Recipe
Onion
1½ cups (180 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
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Source: Chicken Tikka Masala Recipe
Green Chilies
1 green chilli ((optional))
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Source: Chicken Tikka Masala Recipe
Ginger Garlic Paste
1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
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Source: Chicken Tikka Masala Recipe
Garam Masala
2 teaspoons garam masala ((adjust to taste))
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Source: Chicken Tikka Masala Recipe
Sugar
1 to 2 teaspoons sugar ((adjust to taste))
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Source: Chicken Tikka Masala Recipe
Tomatoes
1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
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Source: Chicken Tikka Masala Recipe
Hot Water
1 cup hot water
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Source: Chicken Tikka Masala Recipe
Coriander Leaves
3 tablespoons coriander leaves ((fine chopped))
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Source: Chicken Tikka Masala Recipe
Additional ingredient notes
Required setup
Equipment
preheated oven at 240 C or 460 F
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Chicken Tikka Masala Vs Butter Chicken
A lot of people think Chicken tikka masala and Butter Chicken and Chicken Jalfrezi are same but in fact they are not.
While tikka masala is on the spicier side, is made with boneless chicken and has a chunky sauce due to the usage of chopped onions. It is also cooked in oil and sometimes a small amount of butter is used. But authentic Indian Butter chicken has no onions and can be made with bone-in chicken and is essentially cooked in butter. The main characteristic of an authentic Butter chicken is its smooth silky sauce and is low on the spice levels, with sweet notes but not prominently sweet tasting.
Method Overview
Structured method notes that are separate from the step timeline.
My Recipe
is easy enough for beginners and gives you the best chicken tikka masala that actually tastes better than in any restaurant.
You can easily tweak the spice levels by following my notes and tips below. Here are the key differences between the Indian and the British Chicken Tikka Masala: My recipe works well for both the versions The Indian version has whole spices like bay leaf, cinnamon, cloves and cardamoms. 2 interesting ingredients you always find is the bell pepper & onions in the tikka skewers. However I have not added them here just to keep the recipe simple. You won’t find any of these in the British curry.
Source video
Source video
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following: ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat) 1 teaspoon garam masala ½ teaspoon cumin powder 1 teaspoon coriander powder ¼ teaspoon turmeric ½ teaspoon salt
Image detailsspices for marinadeSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools13
Uses
- ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat))
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 green chilli ((optional))
- 1 teaspoon salt
- ½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat))
- 2 teaspoons garam masala ((adjust to taste))
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts))
Step 2
Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.
Image detailsoil and lemon juiceSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools3
Uses
- 1 tablespoon lemon juice
- 1 tablespoon oil ((mustard oil if you have))
- 3 tablespoons oil ((or ghee))
Step 3
Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).
Image detailsginger garlic and kasuri methi in the chicken tikka marinadeSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools5
Uses
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- 1 tablespoon kasuri methi ((dried fenugreek leaves))
- 3 tablespoons coriander leaves ((fine chopped))
Step 4
Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas. If you do not have it, you can make your own from my post here – Strained yogurt or Hung Curd. But note that you have to make this 12 hours in advance because this takes time.
Image detailsadd thick curd or Greek curdSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Checks1
TimingInfoTiming12 hours
Target: 720 minute
Expected state: But note that you have to make this 12 hours in advance because this takes time.
Inputs and tools1
Uses
- ½ cup (120 ml) Greek yogurt ((hung curd))
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 5
Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.
Image detailsresting chicken marinadeSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Checks2
TimingInfoTiming8 hours
Target: 480 minute
Expected state: Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator.
HoldingMain recipeSource holding instruction
Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 6
Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hot, add 1½ cups onions (180 grams, 1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep golden, for 10 to 12 mins. We don’t want the onions to be half cooked here.
medium heat
Image detailssaute onionsSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until they turn deep golden, for 10 to 12 mins.
Checks2
Visual cueInfoVisualuntil they turn deep golden, for 10 to 12 mins.
Expected state: until they turn deep golden, for 10 to 12 mins.
TimingInfoTimingfor 10 to 12 mins
Target: 10-12 minute
Expected state: Saute on a medium heat until they turn deep golden, for 10 to 12 mins.
Inputs and tools1
Uses
- 1½ cups (180 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 7
Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic). If you don’t have it, you can make your own by following this Ginger garlic paste recipe. Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.
Image detailsadd ginger garlicSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until you begin to smell the ginger garlic.
Checks2
Visual cueInfoVisualuntil you begin to smell the ginger garlic.
Expected state: until you begin to smell the ginger garlic.
TimingInfoTimingabout 40 to 60 seconds
Target: 1 minute
Expected state: Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 8
Turn the heat to low, add 1 teaspoon Kashmiri red chilli powder (may use up to 1 tablespoon for extra heat or use tikhalal chili powder) 1 tablespoon coriander powder 2 teaspoons garam masala 1 teaspoon cumin powder
Step 9
Stir well quickly. We don’t want to burn the spices.
Step 10
Immediately add the tomatoes. If using fresh tomatoes, you will chop or puree 450 grams (1 pound) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata. Tip: If you want a smooth gravy, you may use chopped tomatoes here and puree it later in the next steps.
Image detailspour tomato pureeSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools1
Uses
- 1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
Step 11
Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency.
medium high heat
Image detailscooking tikka masala in a panSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until the masala thickens as shown in the picture.
Checks1
Visual cueInfoVisualuntil the masala thickens as shown in the picture.
Expected state: until the masala thickens as shown in the picture.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 12
Bring 1 cup water to a rolling boil in another pot and pour it here.
Image detailspour hot waterSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools1
Uses
- 1 cup hot water
Step 13
Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoes, cool down and blend it to a smooth puree and return the gravy to the pot.
low heat
Image detailssimmering tikka masala in a panSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until the sauce becomes fragrant and thick, for 10 to 12 mins.
Checks3
TextureInfoTextureuntil the sauce becomes fragrant and thick, for 10 to 12 mins.
Expected state: until the sauce becomes fragrant and thick, for 10 to 12 mins.
TimingInfoTimingfor 10 to 12 mins
Target: 10-12 minute
Expected state: Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins.
HoldingMain recipeSource holding instruction
Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoes, cool down and blend it to a smooth puree and return the gravy to the pot.
low heatWhy and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 14
While the tikka masala cooks, grill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.
Oven
Image detailsgrill chicken tikka in ovenSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Checks2
TemperatureInfoTemperature460 F
Target: 460 degree-fahrenheit
Expected state: Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.
TimingInfoTimingfor 9 to 10 mins
Target: 9-10 minute
Expected state: Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.
Inputs and tools1
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 15
Later turn them with the help of a tong and bake for another 9 to 10 mins. If they look dry in between you can baste the tikkas with the marinade. To char your chicken, broil for 2 mins or until slightly charred. To Air fry, place the tikkas in your tray or basket. Air fry for 6 mins at 200 C or 400 F. Turn them to the other side and air fry for another 6 mins. To Cook them on the skillet/ pan, Pour 1 tablespoon oil to a heavy bottom skillet or cast iron pan. When the pan is hot, you will place the tikkas in the pan one by one, spacing them apart. Cook for 3 to 4 mins on a medium high heat and turn them to the other side. Cook on the other side until your chicken is almost cooked and charred. I have a picture of this at the end of this step by step photo section.
medium high heat
Image detailsgrilled chicken tikka in air fryerSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until slightly charred.
Checks3
TemperatureInfoTemperature400 F
Target: 400 degree-fahrenheit
Expected state: Air fry for 6 mins at 200 C or 400 F.
Visual cueInfoVisualuntil slightly charred.
Expected state: until slightly charred.
TimingInfoTiminganother 9 to 10 mins
Target: 9-10 minute
Expected state: Later turn them with the help of a tong and bake for another 9 to 10 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 16
Pour ½ to ¾ cup heavy cream or thickened cream. Or make your own cashew cream. For this, make a fine powder of 30 whole cashews in a grinder, then pour 1/3 cup water and grind to smooth puree. You will get ½ cup thick cream similar to thickened cream. Pour ¼ cup water to the blender and swirl gently and pour that to the tikka masala. If you do not have a powerful grinder, read my tips below.
Image detailspour cream to the chicken tikka masalaSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools2
Uses
- ½ cup heavy cream/whipping cream ((or 1x - ⅓ cup whole raw cashews, 30, refer notes))
- 3 tablespoons heavy cream ((or any cream))
Step 17
Add 1 to 2 teaspoons of sugar and give a good mix.
Image detailsadd sugarSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Inputs and tools1
Uses
- 1 to 2 teaspoons sugar ((adjust to taste))
Step 18
Let it simmer until thick and aromatic.
Image detailssimmering tikka masala gravy before adding grilled chickenSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until thick and aromatic.
Checks1
TextureInfoTextureuntil thick and aromatic.
Expected state: until thick and aromatic.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 19
Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. (If it is too thick, pour some hot water only as required.) Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more salt, garam masala or sugar if required to balance the flavors.
Image detailsadd grilled chicken tikka and kasuri methi to the masala gravySwasthis Recipes · Chicken Tikka Masala RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. (If it is too thick, pour some hot water only as required.) Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more salt, garam masala or sugar if required to balance the flavors.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 20
Mix and cook covered, until the chicken is soft and tender, for 2 to 3 mins.
Image detailsperfectly cooked chicken tikka masalaSwasthis Recipes · Chicken Tikka Masala RecipeDev reference Visual cue
until the chicken is soft and tender, for 2 to 3 mins.
Checks2
TextureInfoTextureuntil the chicken is soft and tender, for 2 to 3 mins.
Expected state: until the chicken is soft and tender, for 2 to 3 mins.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Mix and cook covered, until the chicken is soft and tender, for 2 to 3 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Tikka Masala Recipe
Step 21
Garnish with 2 to 3 tablespoons of heavy cream or thickened cream and 3 tablespoons of chopped coriander leaves.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Serving Suggestions
Serve chicken tikka masala with Tandoori Roti, Butter Naan, paratha, roti or over Jeera rice or plain Basmati Rice.
This meal goes well with kachumber salad, onion salad and Sweet and salt lassi or Mango Lassi. Vegetarian dishes like Aloo Gobi, Cabbage stir fry and Bombay potatoes go well.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Expert Tips
Blend vs no blend: If using canned tomatoes I highly recommend blending the sauce as it really tones down the acidic flavor of the canned tomatoes.
But if using fresh tomatoes, you may simply blend the tomatoes and use. This way your gravy turns out slightly chunky. Yogurt: Use Greek yogurt or strained yogurt also known as Hung curd in Indian cuisine. Using runny yogurt makes your marinade runny and will drain all of the spicy marinade to the pan when you grill them. The chicken won’t have any flavors. So make sure your marinade is thick. Yogurt is the key ingredient here. It tenderizes, prevents the chicken from drying out while grilling at high temperatures and adds a unique flavor. Red Chilli Powder: Use Kashmiri red chilli powder as it is low on heat levels.
Notes
You can start with chopped tomatoes if you intend to puree the sauce/gravy.
Avoid using Canned tomatoes with citric acid added to it. Avoid using sour yogurt.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6
Garnish
Source step 21 creates or uses garnish.
Marinade
Source step 15 creates or uses marinade.
Paste
Source step 3 creates or uses paste.
Sauce
Source step 13 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You can start with chopped tomatoes if you intend to puree the sauce/gravy.
You can start with chopped tomatoes if you intend to puree the sauce/gravy.
Avoid using Canned tomatoes with citric acid added to it.
Avoid using Canned tomatoes with citric acid added to it.
Avoid using sour yogurt. If it is even slightly sour, avoid using lemon juice.
Avoid using sour yogurt. If it is even slightly sour, avoid using lemon juice.
To make the cashew cream, powder cashews finely in a grinder jar and pour ⅓ cup water to it.
To make the cashew cream, powder cashews finely in a grinder jar and pour ⅓ cup water to it. Grind to a smooth thick creamy paste. You will get half cup cashew cream. Later pour ¼ cup water and swirl the jar and pour that as well to the gravy. If you do not have a powerful grinder, you may soak the cashews overnight in ⅓ cup hot water, grind them with the same water to a smooth puree. I have tried and both work equally well.
If cooking tikkas on the pan, they don’t need to be fully cooked but must be almost there.
If cooking tikkas on the pan, they don’t need to be fully cooked but must be almost there. If you try to fully cook, they may dry out, turn hard and chewy.
To make this authentic Indian, add 1 Indian bay leaf, 3 to 4 green cardamoms, cloves, 2 inch cinnamon piece (not stick) to the hot oil before sautéing the onions.
To make this authentic Indian, add 1 Indian bay leaf, 3 to 4 green cardamoms, cloves, 2 inch cinnamon piece (not stick) to the hot oil before sautéing the onions. Discard the bay leaf and cinnamon before blending.
For the authentic traditional Indian flavors, also add bell peppers and onions to the marinade before grilling them.
For the authentic traditional Indian flavors, also add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
Make this ahead by splitting the recipe. Marinate chicken the previous night.
Make this ahead by splitting the recipe. Marinate chicken the previous night. Also make the gravy till the tikka sauce the previous day. The next day grill the tikkas and heat the gravy, add the cream and simmer. Later add the tikkas.
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Chicken Tikka Masala Recipe
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