Indian Chicken Tikka Masala Recipe: 5 Easy Steps at Home
This Indian chicken tikka masala recipe is creamy and easy. It's a gluten free dinner entree ready in simple steps at home.
RUKAIYA KADIWAL 
This Indian chicken tikka masala recipe is a favorite for good reason. It is creamy, comforting, and full of bold flavor. Tender chicken is marinated in warm spices. It gets roasted for a perfect char. Then it simmers in a rich tomato and cream sauce. This dish makes a great dinner entree. It is also naturally gluten free. You can make it at home with simple, everyday ingredients. No special equipment is needed.
An Indian Classic Perfected Over Years
The author first taught this Indian recipe in cooking classes back in 2016. It was one of her most requested dishes. She has made this chicken entree hundreds of times since then. It remains a top pick for hosting dinner. Friends and family always say the same thing. They say it tastes better than restaurant Indian food. They also say it feels lighter and fresher. Over the years she also shared a Slow Cooker Chicken Tikka Masala. She shared an Instant Pot Chicken Tikka Masala too. Both became reader favorites. But this classic stovetop version was the most requested. That is why she is finally sharing it now.
About the Ingredients in This Indian Dinner Recipe
This Indian curry uses the same warm spices in both the marinade and the sauce. Garam masala, Kashmiri chili, turmeric, and kasoori methi build a rich, layered flavor. The ingredient list stays simple and pantry friendly. The recipe uses boneless chicken cut into even two inch pieces. This helps the chicken cook evenly for this dinner entree. Thighs stay juicier, while chicken breast is a leaner choice. Plain full fat yogurt tenderizes the chicken in the marinade. Lemon juice adds tang to balance the spices. Avoid Greek yogurt here, as it is too thick. Fresh ginger and garlic paste form the aromatic base. Turmeric gives a golden hue. Kashmiri red chili powder adds color and mild heat. Garam masala brings warming spice. Kasoori methi adds a nutty, bittersweet note. Diced onions are cooked low and slow for a sweet base. Fresh tomatoes or tomato puree both work well. Heavy cream adds richness to the sauce. A cashew and water blend works as a dairy free option, keeping this gluten free entree flexible for more diets.
Serving Suggestions for This Indian Dinner
Serve this chicken entree with warm naan or parathas. Fragrant jeera rice is another great pairing. Add cucumber raita or kachumber salad for a full Indian dinner. Spoon it over basmati rice, scoop it up with naan, or enjoy both together.
Storing and Reheating This Chicken Entree
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave. Add a splash of water to loosen the sauce if needed.
For more authentic Indian recipes straight from the source, check out Ministry of Curry's full recipe collection.
If you enjoyed this Indian chicken dinner, you'll also love our Tandoori Chicken appetizer recipe, another smoky, spice marinated favorite from Indian cuisine.
Ingredients
- ▢1½ lbs chicken breasts or thighs cut into 2-inch pieces
- ▢¼ cup plain full-fat yogurt
- ▢1 tablespoon lemon juice
- ▢2 teaspoon ginger paste
- ▢2 teaspoon garlic paste
- ▢1½ teaspoon kosher salt
- ▢¼ teaspoon ground turmeric
- ▢2 teaspoon Kashmiri red chili powder
- ▢1 teaspoon garam masala
- ▢2 teaspoon dried fenugreek leaves kasoori methi
- ▢1 tablespoon oil for basting
- ▢2 tablespoon oil
- ▢2 medium yellow onions diced (about 2 cups)
- ▢1 teaspoon ginger paste
- ▢1 teaspoon garlic paste
- ▢3 plum tomatoes chopped (or 1½ cups tomato puree)
- ▢¼ teaspoon ground turmeric
- ▢2 teaspoon kosher salt
- ▢1 to 2 teaspoon Kashmiri red chili powder adjust to taste
- ▢1 teaspoon garam masala
- ▢¾ cup water
- ▢½ cup heavy cream or ½ cup cashews blended with ½ cup water
- ▢1 tablespoon dried fenugreek leaves kasoori methi
- ▢1 piece charcoal
- ▢¼ teaspoon ghee
- ▢½ cup chopped cilantro
Nutritional Information
- Calories: 299kcal
- Carbohydrates: 8g
- Protein: 26g
- Fat: 18g
- Saturated Fat: 6g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7g
- Trans Fat: 0.04g
- Cholesterol: 97mg
- Sodium: 1518mg
- Potassium: 619mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 888IU
- Vitamin C: 11mg
- Calcium: 54mg
- Iron: 1mg
Directions
How to Make Authentic Chicken Tikka Masala Step by Step
Marinate and Cook the Chicken
In a mixing bowl, combine all marinade ingredients. Add chicken and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Cook the Chicken
Thread the marinated chicken onto skewers or place on a grill rack. Bake in a preheated oven at 400°F for 15 minutes, then broil for 2-3 minutes to get charred edges. Alternatively, cook in the air fryer at 380°F for 10-15 minutes. Let the chicken rest for 5 minutes.
Make the Sauce
In a large skillet or Dutch oven, heat oil over medium heat. Add onions and sauté for about 10 minutes, stirring every couple of minutes. Cover after each stir to retain moisture and avoid browning. Add ginger and garlic paste, sauté for 30 seconds. Stir in tomatoes (or puree), turmeric, salt, chili powder, and garam masala. Add the water, cover, and cook for 15 minutes. Blend the mixture into a smooth sauce using an immersion blender or in a deep bowl.
Combine Chicken and Sauce
Return the sauce to the pan. Add cooked chicken, cream (or cashew blend), and fenugreek leaves. Mix well and simmer until everything is heated through.
Add Optional Smoky Flavor (Dhungar)
For a tandoori-style aroma, place a small steel bowl over the curry. Using tongs, heat a charcoal piece over an open flame until red-hot. Place the charcoal in the bowl, drizzle ghee on top, and immediately cover the pan to trap the smoke. Let it infuse for 5 minutes, then discard the charcoal and stir the curry.
Garnish and Serve
Sprinkle with chopped cilantro and serve hot with naan, paratha, or steamed basmati rice.
Rate this Recipe
User Reviews
No reviews yet. Be the first to share your thoughts!
