Chicken Tikka Masala – Eid Special

20 mins Cook
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I love to combine this simple Indian recipe with my classic naan and fluffy basmati rice to make a complete meal!

Ramsha Baig

This super creamy chicken tikka masala recipe is full of tender chicken thighs marinated in yoghurt and dipped in with a rich, flavorful tomato sauce.

This classic Indian food is our go-to choice when ordering takeaway, but it’s actually very easy to make at home. One ingredient you may not have in your pantry yet is Garam masala. It’s basically the Indian version of Chinese five-spice powder.

What Is Chicken Tikka Masala?

If you’re new to Tikka Masala, this is a traditional Indian dish of meat (usually chicken, lamb, shrimp) cooked in a hot clay oven (tandoor oven) and coated with a rich, creamy sauce (or curry). With lots of spices.

The main spice that gives the dish its name is Garam masala.

Garam masala is a blend of various spices such as coriander, peppercorn, cumin, cardamom and cinnamon. It has a slightly nutty sweet taste. Very unique!

 Creamy Chicken Tikka Masala Recipe

Tikka masala is traditionally cooked in Tandoor that can reach 900 degrees Fahrenheit! As we are making Tikka Masala at home, obviously we don’t have tandoor, so here’s how to quickly and easily prepare chicken tikka masala in the oven.

Ingredients Needed For Tikka Masala

Here’s a list of the ingredients you’ll need to makeTikka Masala at home.

  • Boneless/Skinless Chicken Thighs: You could also use boneless skinless chicken breasts
  • Plain Yoghourt: Helps to tenderise the chicken
  • Garlic
  • Ginger
  • Garam Masala
  • Turmeric
  • Cumin
  • Chilli Powder
  • Onion
  • Ground Coriander
  • Paprika
  • Cayenne Pepper
  • Tomato Puree: You can also use crushed tomatoes. Try to stay away from tomato sauce, because that has other seasonings in it.
  • Heavy Cream: Try using half and half for a lower-fat version

How To Make Chicken Tikka Masala

MARINATE: Mix yoghurt with chicken thighs, garlic, ginger and other spices. Marinate chicken for at least 1 hour, up to 24 hours, covered in the fridge.

SKEWER: Line a 9×13″ baking pan with foil, then thread the chicken pieces onto skewers and prop up both ends of the skewers in the sides of the pan, so the chicken is elevated above the bottom of the pan.

BAKE: Heat the oven on 500 degrees F. and bake for just 15 minutes, until the chicken is tender through, and golden brown.

MAKE THE SAUCE: While the chicken is cooking, make the creamy sauce by sautéing some onion, garlic and ginger along with more spices. Stir in tomato puree and heavy cream and add in the cooked chicken pieces.

PRO TIP: You can also cook the chicken on a hot grill to avoid heating up the kitchen.

Is Chicken Tikka Masala Spicy?

The main level of spice (heat) comes from the cayenne pepper.

I’m most effective adding in 1/4 tsp, which gives it a bit of a kick of heat, however even my 2 yr old likes it, and eats it without criticism.

That being stated, if you don’t want heat, move in advance and leave out the cayenne pepper. if you would love it spicier, try upping it to 1/2 tsp!

Chicken Tikka Masala

Chicken Tikka Masala

This super creamy chicken tikka masala recipe is full of tender chicken thighs marinated in yoghurt and dipped in with a rich, flavorful tomato sauce.
prep time
1hr 15 mins
cooking time
20 mins
total time
1hr 35 mins



  • 1 tbsp. extra-virgin olive oil

  • 1 lb. boneless skinless chicken breasts, cut into 1" cubes

  • 1 onion, chopped

  • 5 cloves garlic, minced

  • 1 tbsp. freshly minced ginger

  • 1/2 tsp. ground turmeric

  • 2 tsp. ground cumin

  • 2 tsp. paprika

  • 2 tsp. garam masala

  • 1 tsp. cayenne pepper

  • 1 (28-oz.) can crushed tomatoes

  • 1/2 c. plus 2 tbsp. heavy cream

  • Kosher salt

  • Freshly chopped cilantro, for garnish

  • Rice or naan, for serving



Step 1

Combine the yoghurt and spices to create a paste in a large bowl. add inside the cut chicken thighs and stir to coat. cover and refrigerate for at the least 1 hour, up to 24 hours.

Step 2

Preheat the oven to 500 degrees F. Line a 9x13" baking pan with foil and soak wooden skewers in water (if the use of) or use metal skewers.

Step 3

Thread the marinated chicken pieces onto the skewers till they're filled, then prop every end of the skewer on the baking pan, so the chicken is increased and does not touch the bottom.

Step 4

Bake in the oven for 15 mins, or until chicken is cooked through and browned.

For the sauce:

Even as the chicken is cooking, put together the sauce. start by including olive oil and butter to a huge pan over medium-high warmness. Sauté onion for about three to 5 minutes, until gentle and translucent.

Step 6

Add in garlic and ginger, alongside the garam masala, cumin, turmeric, floor coriander, paprika, salt and cayenne pepper. Cook about 3o to forty five seconds, till fragrant.

Step 7

Pour inside the tomato puree and water and produce to a simmer for 3 minutes. upload within the heavy cream and stir till lightly mixed, then add within the cooked chicken. Serve with rice, naan bread and a sprinkle of freshly chopped cilantro. Enjoy!
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