Chicken Tikka Masala Curry

Introduction

Chicken Tikka Masala Curry is one of the most beloved Indian-inspired dishes worldwide. It features juicy, marinated pieces of chicken cooked in a creamy, spiced tomato-based curry sauce. The dish is rich, aromatic, and deeply flavorful, combining smoky grilled chicken with a silky, mildly spiced gravy. Its perfect balance of tang, spice, and creaminess makes it a crowd-pleaser, whether served with rice, naan, or roti.

Why I Love This Recipe

I love this recipe because it has the perfect harmony of textures and flavors. The chicken is tender and flavorful thanks to the yogurt-spice marinade, while the curry sauce is velvety and infused with fragrant spices like cumin, garam masala, and coriander. It feels indulgent yet comforting—a dish that can turn an ordinary dinner into something truly special. Plus, it’s versatile: you can make it mild for kids or dial up the heat for spice lovers.

Why This is a Must-Try Dish

This dish is a must-try because it embodies the essence of Indian cuisine—bold spices, layers of flavor, and comforting warmth. It’s also one of the most popular curry dishes in the world, often called the “national dish of Britain” because of its universal appeal. If you’ve ever wanted to experience restaurant-style curry at home, this is the recipe that proves you can. Not only is it delicious, but it’s also freezer-friendly and even tastes better the next day.

Recipe Information

• Preparation Time: 20 minutes (plus marinating time: 1 hour or overnight for best results)
• Cooking Time: 40 minutes
• Total Time: 1 hour (active) + marination time
• Servings: 4–6 servings
• Calories per Serving: ~420–480 kcal (depending on cream/oil used)

Cuisine & Course

• Cuisine: Indian / British-Indian Fusion
• Course: Main Course, Dinner

Ingredients

For the Chicken Marinade:

• 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ¾ cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the Curry Sauce:

• 3 tablespoons butter or ghee (or oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1–2 teaspoons chili powder (adjust to taste)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup heavy cream (or coconut cream for dairy-free option)
• 1 cup chicken stock (or water)
• Salt to taste
• Fresh cilantro for garnish

Simple Cooking Directions

1. Marinate the chicken in yogurt and spices.
2. Grill, broil, or pan-fry chicken until charred.
3. Prepare curry sauce with onion, garlic, ginger, spices, and tomatoes.
4. Simmer sauce, then stir in cream.
5. Add cooked chicken to sauce and simmer until flavors meld.
6. Serve hot with rice or naan.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

• In a large bowl, combine yogurt, lemon juice, garlic, ginger, and spices.
• Add chicken pieces and coat well.
• Cover and refrigerate for at least 1 hour (overnight gives best flavor).

Step 2: Cook the Chicken

• Preheat grill, broiler, or skillet.
• Cook chicken until lightly charred and cooked through (about 6–8 minutes).
• Set aside.

Step 3: Make the Curry Base

• In a large pan, heat butter/ghee.
• Sauté onions until golden brown (8–10 minutes).
• Add garlic and ginger, cooking for 1 minute.
• Stir in cumin, paprika, coriander, turmeric, garam masala, and chili powder.
• Cook spices for 30 seconds to release aroma.

Step 4: Add Tomatoes and Simmer

• Stir in crushed tomatoes.
• Cook for 10–12 minutes until sauce thickens and deepens in color.

Step 5: Make it Creamy

• Add chicken stock and bring to a simmer.
• Stir in heavy cream and mix well.

Step 6: Add the Chicken

• Add cooked chicken pieces to the sauce.
• Simmer for 10–15 minutes until chicken is tender and infused with sauce.

Step 7: Final Touch

• Taste and adjust seasoning.
• Garnish with fresh cilantro.

How to Serve

• Serve hot with basmati rice, naan, or roti.
• Garnish with a swirl of cream and fresh cilantro leaves.
• Add lemon wedges on the side for brightness.

Additional Recipe Tips

• Marinating overnight gives the best flavor.
• Use chicken thighs instead of breasts for juicier meat.
• Toasting spices in hot fat before adding liquid enhances flavor.
• If you prefer a smoother sauce, blend the onion-tomato mixture before adding cream.

Variations

• Dairy-Free: Use coconut cream instead of heavy cream.
• Vegetarian: Replace chicken with paneer or roasted vegetables.
• Low-Calorie: Use light cream or Greek yogurt in place of heavy cream.
• Extra Spicy: Add fresh green chilies or more chili powder.

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for 3–4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months.
• Reheating: Reheat gently on stovetop or in the microwave. Add a splash of cream or water if sauce thickens.

Special Equipment Needed

• Mixing bowls (for marination)
• Grill pan, broiler, or skillet (for cooking chicken)
• Large pot or deep pan (for curry)
• Blender (optional, for smooth sauce)

Conclusion

Chicken Tikka Masala Curry is more than just a dish—it’s a celebration of flavor. With its smoky chicken, rich tomato-based sauce, and creamy finish, it’s a dish that wins hearts everywhere. It’s versatile, freezer-friendly, and perfect for both weeknight meals and special occasions. Once you try this recipe at home, you’ll see why it’s one of the most iconic curries in the world.

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Chicken Tikka Masala Curry

Author: admin Cuisine: Indian Courses: Dinner

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 480 kcal

Description

Chicken Tikka Masala Curry is one of the most beloved Indian-inspired dishes worldwide. It features juicy, marinated pieces of chicken cooked in a creamy, spiced tomato-based curry sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Marinade:

• 1 ½ lbs (700 g)
• ¾ cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the Curry Sauce:

• 3 tablespoons butter or ghee (or oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 teaspoons 1–2 chili powder (adjust to taste)
• 1 can (14 oz / 400 g)
• 1 cup heavy cream (or coconut cream for dairy-free option)
• 1 cup chicken stock (or water)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Step 1: Marinate the Chicken : In a large bowl, combine yogurt, lemon juice, garlic, ginger, and spices. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight gives best flavor).
2. Step 2: Cook the Chicken : Preheat grill, broiler, or skillet. Cook chicken until lightly charred and cooked through (about 6–8 minutes). Set aside.
3. Step 3: Make the Curry Base : In a large pan, heat butter/ghee. Sauté onions until golden brown (8–10 minutes). Add garlic and ginger, cooking for 1 minute. Stir in cumin, paprika, coriander, turmeric, garam masala, and chili powder. Cook spices for 30 seconds to release aroma.
4. Step 4: Add Tomatoes and Simmer : Stir in crushed tomatoes. Cook for 10–12 minutes until sauce thickens and deepens in color.
5. Step 5: Make it Creamy : Add chicken stock and bring to a simmer. Stir in heavy cream and mix well.
6. Step 6: Add the Chicken : Add cooked chicken pieces to the sauce. Simmer for 10–15 minutes until chicken is tender and infused with sauce.
7. Step 7: Final Touch : Taste and adjust seasoning. Garnish with fresh cilantro.

Keywords: Chicken Tikka Masala Curry