Description
Enjoy restaurant-style Chicken Tikka Masala at home with this rich and creamy curry! Juicy, spiced grilled chicken is simmered in a velvety, aromatic tomato-based masala sauce, infused with bold Indian flavors. Perfect with naan or basmati rice, this dish is a must-try for all curry lovers!
Ingredients
Units
Scale
For the Chicken Marinade:
- 500g boneless chicken (cubed)
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Masala Sauce:
- 2 tablespoons butter or oil
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 cup heavy cream
- 1/4 cup cashew paste (optional for extra creaminess)
- Salt to taste
- Fresh cilantro for garnish
Instructions
-
Marinate the Chicken:
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and oil with the chicken.
- Let it marinate for at least 1 hour (overnight for best flavor).
-
Cook the Chicken:
- Heat a grill pan or skillet, add a little oil, and cook the marinated chicken until slightly charred and fully cooked.
- Set aside.
-
Prepare the Masala:
- In a pan, heat butter or oil, and sauté chopped onions until golden brown.
- Add ginger-garlic paste and cook until aromatic.
-
Add Tomatoes & Spices:
- Pour in tomato puree and cook until oil separates.
- Stir in red chili powder, turmeric, cumin, coriander, and garam masala.
-
Simmer the Curry:
- Add the grilled chicken, mix well, and simmer for 10 minutes.
- Stir in heavy cream and cashew paste for extra richness.
-
Garnish & Serve:
- Sprinkle fresh cilantro on top.
- Serve hot with naan, roti, or basmati rice.
Notes
- For extra smoky flavor, place a hot coal in a small bowl inside the curry, drizzle with oil, cover, and let it sit for 2 minutes.
- Substitute cashew paste with almond paste or skip for a lighter version.
- Adjust spice levels by increasing or reducing chili powder.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilled
- Cuisine: Indian
