Creamy Chicken Tikka Masala: A Spicy British-Indian Classic Recipe
Get ready to fall in love with this bold and creamy chicken tikka masala, Chef John’s take on the beloved British-Indian classic.
Chef John’s Chicken Tikka Masala
Category: Dinner | Cuisine: English | Servings: 4
Prep Time: 25 m | Total Time: 1 h 10 m | Rating: 4.8 (609 reviews)
What You’ll Need for Chicken Tikka Masala
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder (optional for extra heat)
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 cup coconut milk
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped, for garnish
Step-by-Step Instructions for Chicken Tikka Masala
- Prep the Chicken: Place chicken pieces in a large bowl. Drizzle with vegetable oil, season with salt and pepper, and toss to coat.
- Sauté the Aromatics: In a heavy skillet over medium heat, melt butter. Add chopped onion and cook until translucent, about 5 minutes.
- Add Garlic & Ginger: Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
- Toast the Spices: Sprinkle in garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly for 30 seconds to bloom the spices.
- Build the Sauce: Mix in the tomato paste and cook 2 minutes. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Finish with Coconut Milk: Pour coconut milk into the sauce, stirring to combine. Bring to a gentle simmer.
- Cook the Chicken: Add the coated chicken pieces to the sauce. Cover and cook 15–20 minutes, or until chicken is fully cooked through.
- Garnish & Serve: Sprinkle fresh cilantro over the curry. Serve hot with basmati rice or warm naan bread.
Tips & Tricks for Perfect Tikka Masala
- Marinate Ahead: For deeper flavor, marinate chicken in yogurt with spices for 1–2 hours.
- Balance Heat: Adjust chili powder to suit your spice preference.
- Richness Factor: Swap butter for ghee for a nutty aroma.
- Storage: Refrigerate leftovers for up to 3 days or freeze for 1 month.
Nutrition Facts (per serving)
- Calories: 625 kcal
- Protein: 34 g
- Carbohydrates: 19 g
- Fat: 48 g
- Saturated Fat: 27 g
- Cholesterol: 122 mg
- Sodium: 1325 mg
- Fiber: 5 g
- Sugar: 5 g
Original recipe credit: Allrecipes
Enjoy your homemade chicken tikka masala and share the rich flavors with friends and family.
Chef John's Chicken Tikka Masala
This chicken tikka masala recipe is Chef John's version of the popular British-Indian dish of spicy chicken cooked in a creamy coconut-tomato sauce.
Ingredients
Method
- Place the chicken pieces in a bowl and drizzle with vegetable oil. Season with salt and pepper, then toss gently to coat.
- In a large skillet over medium heat, melt butter. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add garam masala, cumin, coriander, turmeric, and chili powder. Stir to combine and toast spices for 30 seconds.
- Mix in the tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
- Stir in the coconut milk and bring the sauce to a gentle simmer.
- Add the chicken pieces to the sauce. Cover and cook for 15–20 minutes, until the chicken is cooked through.
- Garnish with fresh cilantro and serve hot over basmati rice or with naan.
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