Homemade Chicken Tikka Masala Recipe

Chicken Tikka Masala


  • Prep: 30 mins
  • Cook: 20 mins
  • Total: 50 mins
  • Yield: 5 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Indian


  • 800grams boneless skinless chicken thighs
  • 1cup probiotic yoghurt
  • 7cloves garlic
  • 2tablespoons ginger
  • 3 1/2 teaspoonsgaram masala
  • 2teaspoonsturmeric
  • 1teaspoonground cumin
  • 2teaspoonsKashmiri chili
  • 2teaspoonssalt
  • 2tablespoonsvegetable oil
  • 2tablespoonsbutter
  • 2Onion
  • 1teaspoonground coriander
  • 400 grams tomato puree
  • 1teaspoonground red chili powder
  • 1 1/4 cup heavy cream
  • 1teaspoonbrown sugar
  • water (if needed)
  • fresh cilantro/corianderto garnish

Who is ready for a rich and creamy-flavored meal? This insanely delicious chicken tikka masala will give you the best one you ever had with higher quality, even better than what you had in an Indian restaurant.

Bring India home with this exceptional, easy, and simple recipe. With crispy golden chicken pieces drowned in an amazing curry sauce, this recipe is the best option for remarkable comfort food.

Marinating the chicken with probiotic yogurt and tangy spices will add extra deliciousness to it with a juicy and succulent result. Try this fantastic Indian chicken tikka masala for a special dinner and enjoy the tempting flavors.


Step 1

Cut the skinless, boneless chicken thighs into bite-size pieces. Choose a large bowl, combine probiotic yogurt, 4 cloves of minced garlic, 1 tablespoon of minced ginger, 2 teaspoons of garam masala, 1 teaspoon of turmeric, ground cumin, chopped chili, and 1 teaspoon of salt.

Add in the chicken pieces and give them a nice mix. Make sure they are coated thoroughly. Let the chicken rest in the marinade for at least 10 minutes to one hour in the fridge.

Step 2

Heat a large skillet over medium-high heat. Add in the oil. When sizzling, put the marinated chicken pieces in the skillet in two or three batches. Fry the pieces until browned on both sides for about three to four minutes. Set aside and cover to keep them warm. The chicken will be cooked in the sauce later.

Step 3

Once the chicken is done, melt the butter in the skillet. Chop the onions and add them to the skillet. Cook until soft and translucent for about 4 minutes. Scrape the browned bits on the bottom of the pan. Add the 3 cloves of minced garlic and 1 tablespoon of ginger. Cook for one minute until fragrant. Stir in the 1 and 1/2 teaspoon of garam masala, 1 and 1/2 teaspoon of cumin, 1 teaspoon of turmeric, and coriander. Fry the mixture for 20 minutes on low heat and stir occasionally. Then pour in the tomato puree. You can use tomato paste as well. Stir in the 1 teaspoon of salt and chili powder. Mix well. Let the mixture simmer for 15 minutes, stirring occasionally. Continue cooking until the sauce looks thickened and has a dark red color.

Stir in the heavy cream and brown sugar. Now add the cooked chicken pieces to the sauce. If there is any juice, add it to the sauce. Cook for about 10 minutes more until the chicken is cooked through and the sauce is bubbling. If you want the sauce to be thin, add in the water and mix.

Step 4

Serve the delicious chicken tikka masala in a bowl and garnish with chopped fresh coriander (cilantro). You can side this dish with some hot garlic butter rice or fresh naan. Bon Appetit!


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