How to Make Chicken Tikka Masala

Ahhh, Chicken Tikka Masala. Beloved by fans of Indian food globally, but a true staple in Britain. Its origins are debated—some claim it hails from India, while others believe it was created in a London Indian restaurant. Regardless, its popularity in England has made it nearly synonymous with British cuisine.

The dish consists of chunks of chicken marinated in yogurt and spices, then baked in a tandoor oven. The yogurt tenderizes the meat, creating a flavorful and succulent dish. For those without a tandoor, grilling the skewered meat on a BBQ is a great alternative.

Over the past couple of years, my family has worked to perfect our Chicken Tikka Masala recipe. Traditionally made with heavy cream, we aimed to create a lighter version while still achieving the creamy texture and rich flavor found in restaurants. We’ve experimented with full cream, fat-free “half and half,” and regular “half and half.” The full cream version is indulgent and delicious but too rich for every-day cooking (although we still do it when we want to be a little extra fancy). The fat-free version is too watery and lacks depth. Our favorite for a weeknight meal is the regular “half and half,” which strikes the perfect balance of texture and taste.

One of the best things about this dish is that my 2 1/2-year-old son can’t get enough of it, even when we make it extra spicy. It’s been one of his favorite meals ever since he started eating solid foods. And what’s not to love about a toddler licking his plate clean, especially when the meal involves tomatoes, peppers, garlic, and a blend of fragrant spices?

How to Make Chicken Tikka Masala at Home

1. Prepare the Marinade:

In a large mixing bowl, combine the yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, black pepper, minced ginger, and salt. Stir until well mixed. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for 4-5 hours, or preferably overnight, to allow the flavors to fully develop.

2. Grill the Chicken:

When ready to cook, preheat your grill or BBQ. Thread the marinated chicken pieces onto metal skewers. Grill the chicken over medium-high heat for 15-20 minutes, turning the skewers every 5 minutes to ensure even cooking on all sides. The chicken should be lightly charred, and the yogurt marinade will become translucent. Note that the chicken does not need to be fully cooked at this point as it will finish cooking in the sauce.

3. Make the Sauce:

In a large pan, melt the butter over medium heat. Add the minced garlic and chopped jalapeño pepper, sautéing them for about 1 minute until fragrant. Stir in the ground cumin, paprika, and salt, cooking for another minute to release the spices’ flavors. Pour in the tomato sauce and bring it to a simmer. Cook the sauce for about 20 minutes, allowing it to thicken and the flavors to meld.

4. Combine Chicken and Sauce:

Slide the grilled chicken pieces off the skewers and add them to the simmering sauce. Stir to coat the chicken evenly. Continue simmering for an additional 10 minutes or until the chicken is fully cooked and tender. Stir in the “half and half” (or heavy cream) and simmer for another 2-3 minutes. Adjust seasoning with additional salt, if needed.

5. Serve:

Garnish the Chicken Tikka Masala with chopped fresh cilantro and serve hot over steamed rice with naan on the side.

Recipe Notes

• Chicken Thighs vs. Breasts: While chicken breasts are leaner, thighs offer more flavor and remain juicier after cooking, making them a preferred choice for this dish.
• Cinnamon Usage: The amount of cinnamon in the marinade is higher than traditional recipes. If you prefer a more authentic taste, reduce the cinnamon to 1/2 tsp.
• Creaminess: For a richer sauce, use heavy cream instead of “half and half.”
• Marinating: For best results, marinate the chicken overnight. This allows the yogurt and spices to deeply penetrate the meat.

Chicken Tikka Masala

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• Author: Kelsey Hilts
• Total Time: 65 minutes
• Yield: Serves 4-6 1x
• Diet: Omnivore

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Description

Classic British-Indian flavors made easy. Yogurt-marinated chicken grilled to perfection, then simmered in a fragrant, spiced sauce.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (480 ml) plain, low-fat yogurt
• 2 Tbsp (30 ml) lemon juice
• 1 tsp (2.5 g) ground cumin
• 2 tsp (5 g) ground cinnamon
• 1-2 tsp (2.5-5 g) cayenne pepper
• 1/4 tsp (0.6 g) black pepper
• 2 Tbsp (28 g) minced fresh ginger
• 1 tsp (5 g) salt
• 4-5 chicken breasts or 7-8 chicken thighs, cut into bite-sized cubes
• 5-6 metal skewers
• 1 Tbsp (14 g) unsalted butter
• 4-5 garlic cloves, minced
• 1-2 jalapeño peppers, finely chopped
• 1 Tbsp (7 g) paprika
• 1 lbs (453 g) can of tomato sauce
• 1 cup (240 ml) “half and half”
• 1/2 cup (20 g) chopped fresh cilantro

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Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, black pepper, minced ginger, and salt. Stir until well mixed. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for 4-5 hours, or preferably overnight.
2. Grill the Chicken: Preheat your grill or BBQ to medium-high heat (approximately 375°F (190°C)). Thread the marinated chicken pieces onto metal skewers. Grill for 15-20 minutes, turning every 5 minutes, until lightly charred.
3. Make the Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and chopped jalapeño pepper, sautéing for about 1 minute until fragrant. Stir in the ground cumin, paprika, and salt, cooking for another minute. Pour in the tomato sauce and simmer for 20 minutes, allowing it to thicken.
4. Combine Chicken and Sauce: Slide the grilled chicken pieces off the skewers and add them to the simmering sauce. Stir to coat the chicken evenly and simmer for an additional 10 minutes, or until the chicken is fully cooked and tender. Stir in the half and half (or heavy cream) and simmer for another 2-3 minutes. Adjust seasoning with additional salt, if needed.
5. Serve: Garnish with chopped fresh cilantro and serve hot over steamed rice with naan.

Notes

• For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless breasts.
• If you don’t have metal skewers, you can bake the chicken in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

• Prep Time: 20 minutes
• Marinating Time: 4 hours
• Cook Time: 45 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: British-Indian

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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