Chicken Tikka Masala
Easy Way to Make Homemade Authentic Chicken Tikka Masala

0 0

Share it on your social network:

Or you can just copy and share this url


For the Chicken Marinade
28 Oz. (800g) Boneless and Skinless Chicken Thighs Cut into bite-sized pieces
1 Cup Plain Yogurt
1 ½ Tbsps. Minced Garlic
1 Tbsp. Minced Ginger
2 Tsps. Garam Masala
1 Tsp. Turmeric
1 Tsp. Ground Cumin
1 Tsp. Kashmiri Red Chilli Powder or ½ Tsp. Ground Red Chili Powder
1 Tsp. Salt
For the Sauce
2 Tbsps. Vegetable/Canola Oil
2 Tbsps. Butter
2 Small Onions or 1 large onion, finely diced
1 ½ Tbsps. Finely-grated Garlic
1 Tbsp. Finely-grated Ginger
1 ½ Tsps. Garam Masala
1 ½ Tsps. Ground Cumin
1 Tsp. Turmeric Powder
1 Tsp. Ground Coriander
14 Oz. (400g) Tomato Puree Tomato Sauce/Passata
1 Tsp. Kashmiri Chilli optional for colour and flavour
1 Tsp. Ground Red Chilli Powder As per need
1 Tsp. Salt
1 ¼ Cups of Heavy or Thickened Cream Use evaporated milk for lower calories
1 Tsp. Brown Sugar
1/4 Cup Water If needed
4 Tbsps. Fresh Cilantro or Coriander Leaves To garnish

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Non Vegetarian
  • Spicy
  • Medium


  • For the Chicken Marinade

  • For the Sauce



Author- Cafe Delites

(Visited 467 times, 2 visits today)



To begin with the marination process, take a bowl of chicken and add in yogurt, garlic, ginger, garam masala, turmeric powder, ground cumin, Kashmiri red chilli powder and salt to taste. Combine the chicken well and then refrigerate it covered for 30 minutes to 1 hour. This completes the marination process.


Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add in the marinade chicken in batches and fry until golden brown in colour. Turn over the chicken pieces and cook for only 3 minutes for each side. Once cooked, transfer the chicken to a separate dish for later.


Now, melt 2 tablespoons of butter in the same skillet and then sauté the sliced onions for about 3 minutes until tenderized. Then, add in the ginger and garlic pastes and cook until fragrant.


Later, add the garam masala, cumin, turmeric and coriander and then continue cooking for about 20 seconds until aromatic. Stir the mixture occasionally to avoid sticking or burning.


At this point of time, add in the tomato puree, red chilli powder and salt. Bring it to a simmer for about 10-15 minutes, while stirring from time to time until the sauce thickens and changes its colour to dark reddish-brown.


Later, add in the cream and a tiny pinch of sugar to the sauce. Mix it well. Now, add the chicken pieces back into the skillet and cook for another 8-10 minutes. If the sauce becomes thick, add in some water to thin it out, if required. Cook for another couple of minutes and then turn off the heat. Garnish it with chopped cilantro or coriander leaves and serve it hot with basmati rice or naan.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Afghani Chapli Kabab
Russian Potato Salad – Traditional Olivier Salad
Afghani Chapli Kabab
Russian Potato Salad – Traditional Olivier Salad

One Comment Hide Comments

Add Your Comment