Chicken Tikka Masala

This rich, creamy curry is so good, it could easily rival any Indian restaurant. Why go out when you can make it better at home? With aromatic, golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try.

HOW TO MAKE CHICKEN TIKKA MASALA

One of the best things about this recipe is that the ingredients are likely, already in your fridge or pantry. If not, they are easy to find in any grocery store! Just like Butter Chicken, authentic Chicken Tikka Masala is usually made with yogurt marinated chicken. The chicken is then skewered and chargrilled, giving the meat an incredible charred flavour. To make it easier, I have put this entire dish together using one pot or pan/skillet.

CHICKEN BREAST OR THIGH

We are coating and marinating our chicken with an aromatic, spiced Tikka Masala yogurt using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak up all of the flavours. Similarly to our Thai Chicken Satay, you can use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.

POT AND PAN

For the best charred results, use a well seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Sear your chicken in batches of two or three to avoid over crowding the pan. This helps to fry or char your chicken pieces instead of simmering them in pan juices. The chicken will not be cooked through at this point because you are going to finish them in the sauce later on. This will allow the chicken to absorb all of the flavours from the Tikka Masala spices.

WHAT IS TIKKA MASALA SAUCE?

Chicken Tikka Masala is comprised of a tomato puree base with a handful of traditional Indian spices:

Garam Masala Cumin Ground Coriander Turmeric

IS CHICKEN TIKKA MASALA SPICY?

If you can find Kashmiri Chili, use it! It’s a mild chili but intensifies the colour and adds a wonderful flavour to the Masala sauce. If you can’t find it, don’t worry. Any ground red chili powder or cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out all together for a less spicy curry.

DO I BLEND TIKKA MASALA SAUCE?

This is personal preference. Over the years, I’ve tried and made both options. In the image above, we blended the sauce and then strained it for a smooth lump free sauce like our Coconut Shrimp Curry. I prefer the non-blended sauce. It’s easier and leaves you with less mess! Blending means the most crucial flavours are strained right out. You want to keep as much of that classic Tikka Masala flavour in your curry as possible.

WHAT TO SERVE WITH CHICKEN TIKKA MASALA

What is a curry without a steaming bowl of basmati rice? We can also recommend pairing your Chicken Tikka Masala with garlic butter rice and fresh homemade Naan bread or flatbread.