Chicken Tikka Masala doesn’t have to be complicated to taste amazing. This recipe has all the amazing flavors of Chicken Tikka Masala and can easily be made at home.
Hello my friends.
I’m excited to be here today to share this amazing chicken tikka masala recipe with you.
If you’re a fan, you might know that I have another chicken tikka masala recipe on my blog. It’s a great choice if you’ve never had Indian food before and wondering if you’d even like the flavor. That chicken tikka is more mild in flavor and very family friendly.
And then there’s this recipe. I call it best chicken tikka masala because out of the two, this is hands down my favorite.
The flavors are bold. Not really hot – just bold. That punch of flavor is one thing we love about this recipe. And the fact that it’s delightfully simple and straightforward.
If you enjoy the flavors of Indian food like we do, and if you’ve been looking for a good recipe to start, today is your lucky day.
How to make this chicken tikka masala
The Marinade
A good chicken tikka masala recipe starts with a good marinade. I use chicken thighs in this recipe because they are so much more tender. But you can definitely sub for chicken breasts if you prefer.
Fresh ingredients and spices will always make a difference to taste. I try to use fresh ginger and lemon juice if I’ve got them.
This recipe calls for Tikka Masala spice mix. I buy my on Amazon: this one or this one are both great.
I like to mix up the marinade. Then, I pour it into a gallon ziplock bag over the chopped up chicken. I let it marinate overnight.
Broil the Chicken
Throwing the recipe together the next day is simple and fast. Preheat the broiler. Then broil the chicken, along with the excess marinade, on both sides for a couple of minutes until brown.
The Gravy
Sautéing the spices in a little oil is optional when making the gravy. But I really like the flavor it adds. For the cardamom pods, I buy them on amazon.
Add all the ingredients according to the recipe. Then let the gravy simmer for a couple of minutes. Combine it with the broiled chicken and excess marinade and it’s ready to serve.
Serving the Chicken Tikka Masala
This dish can be served with freshly steamed or basmati rice and naan bread. We love to add a little butter, rosemary, and salt on our naan bread. Then, we broil it for a couple of minutes. Yum!
Chicken Tikka Masala also can be made ahead of time, refrigerated or frozen and reheated. In some ways, the flavors enhance even more the next day. So delicious.
When you take a bite, get ready for an explosion of flavor. Then you’ll understand what I mean by “Best”.
So good.
Best Chicken Tikka Masala
Chicken Tikka Masala doesn't have to be complicated to taste amazing. This recipe has all the amazing flavors of Chicken Tikka Masala and can easily be made at home.
Ingredients
For Marinating:
- 3 pounds chicken thighs
- 1/4 cup yogurt or kefir milk see note
- 2 teaspoons ginger paste
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 2 tablespoons Tikka Masala spice mix see note
- 2 teaspoons salt
- 2 tablespoons canola or avocado oil
For the gravy:
- 2 tablespoons butter
- 2 tablespoons canola or avocado oil
- 2-3 pods cardamon or
- 4 whole cloves or
- 1 inch cinnamon stick
- 3-4 whole black peppercorns
- 1/2 cup white onion finely chopped
- 1 teaspoon ginger paste
- 1 clove garlic, minced
- 1 cup tomato finely chopped
- 1 teaspoon canned green chilis
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 2 tablespoons Tikka Masala spice mix see note
- salt to taste
- 1 cup cream
- 1 teaspoon honey
Instructions
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Trim the fat from the chicken and cut into one inch pieces. Place in gallon ziplock bag and set aside.
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In a large bowl, combine the yogurt or kefir, ginger paste, minced garlic, lemon juice, 2 tablespoons Tikka Masala Spice Mix, 2 teaspoons salt, and 2 tablespoons of canola or avocado oil for the marinade. Mix together and pour over the chicken in the ziplock bag. Refrigerate for 10 to 24 hours.
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Preheat oven broiler and transfer chicken and marinade onto a 11×17-inch half baking sheet. Broil about 4-inches from broiler for 5 minutes, remove from oven and flip chicken then another 4-5 minutes until chicken is at least 165 degrees F. Set aside.
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In a large deep skillet or sauce pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat until rippling. Slightly crush the cardamom, cloves, cinnamon stick and black peppercorns and add them to the hot oil. Let them crackle a few seconds.
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Add finely chopped onion and cook 3-4 minutes until it turns translucent.
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Add ginger and garlic and stir for a minute.
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Next add chopped tomato and cook for 3-4 minutes until tomatoes soften.
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Add green chilis, tomato sauce, chili powder, turmeric powder, cumin powder, 2 tablespoons Tikka Masala Spice mix and salt to taste and cook for 3-4 minutes.
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Stir in broiled chicken along with the marinade and juices from the pan. Add the cream and honey and cook for 2-3 minutes until heated through.
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This dish can be served immediately with freshly steamed or basmati rice and naan bread. It also can be made ahead of time, refrigerated or frozen and reheated.
Recipe Source: Heather @ The Cook’s Treat, adapted this recipe @ Whisk Affair
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
