Easy Chicken Tikka Masala Recipe
This chicken tikka masala recipe has been a favorite of mine since I was a kid. The marinated chicken gets a smoky char before simmering in a creamy tomato-cashew sauce flavored with ginger, garlic, and just the right amount of heat. Served over fluffy basmati rice with a side of naan and pappadum, it’s one of those recipes that feels comforting enough for a weeknight but is impressive enough for special occasions.
Servings: 6 servings
Equipment
- 1 Large Mixing Bowl
- 1 Grill Pan or Large Skillet
- 1 Chef Press
- 1 Blender or Food Processor
- 1 Wooden Skewers (If Grilling)
- 1 Large Dutch Oven
- 1 Chef’s Knife
- 1 Cutting Board
Ingredients
For the Chicken & Marinade
- ½ cup plain yogurt
- 2 tablespoon ginger-garlic paste
- 2 teaspoon kosher salt
- 1 ½ teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 tablespoon dried fenugreek leaves (methi) crushed
- 2 pound boneless, skinless chicken thigh cut into 2 inch (5 centimeter) pieces
- 1 red bell pepper cut into 2-inch (5-centimeter) pieces
- 1 orange bell pepper cut into 2-inch (5-centimeter) pieces
- 1 yellow onion cut into 2-inch (5-centimeter) pieces
- juice and zest of 1 lime
For the Tikka Masala Sauce
- 1 cup raw cashews
- boiling water as needed (to soak cashews)
- ¼ cup neutral oil avocado, canola, or vegetable
- 1 bay leaf
- 3 green cardamom pod
- 1 black cardamom pod
- 2 whole clove
- 1 cinnamon stick
- 3 large shallots finely diced
- kosher salt as needed
- 1 green chili split
- 1 ½ tablespoon ginger-garlic paste
- 1 ½ teaspoon Kashmiri chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 tomato sauce or crushed tomatoes
- 1 tablespoon dried fenugreek leaves (methi) crushed
- sugar as needed
For Serving
- cilantro
- lime
- basmati rice
- pappadum
- naan
- cream
Instructions
For the Chicken Marinade
- In a large mixing bowl or resealable bag, add all marinade ingredients, except for the chicken. Stir to combine, then add the chicken. Marinate for at least two hours, and preferably overnight.½ cup plain yogurt, 2 tablespoon ginger-garlic paste, 2 teaspoon kosher salt, 1 ½ teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, 1 tablespoon dried fenugreek leaves (methi), 2 pound boneless, skinless chicken thigh, juice and zest of 1 lime
- Soak wooden skewers in water for 30 minutes.
- Once the chicken is marinated, thread the chicken, onion and bell pepper onto wooden skewers.1 red bell pepper, 1 orange bell pepper, 1 yellow onion
- Heat a grill or grill pan to high, cook skewers (in batches if necessary) until charred on the exterior. Flip and repeat to deeply char on both sides. Use a chef press to help encourage even charring. Chicken does not need to be cooked through.
- Place on a sheet tray and set aside or chill until ready to cook in sauce.
For the Tikka Masala
- In a small mixing bowl, add the cashews and boiling water. Cover and let the cashews soften for at least 20 minutes.1 cup raw cashews, boiling water
- In a large Dutch oven over medium-low heat, add the oil. Once lightly shimmering, add the bay leaf, green and black cardamom, cloves, and cinnamon stick. Toast the whole spices, stirring frequently, for one to two minutes, or until fragrant.¼ cup neutral oil, 1 bay leaf, 3 green cardamom pod, 1 black cardamom pod, 2 whole clove, 1 cinnamon stick
- Add the shallot, plus ½ teaspoon salt. Stir to combine and cook the onions for eight to ten minutes, or until softened in the middle and golden brown around the edges.3 large shallots, kosher salt
- Add the green chili and ginger garlic paste and cook for one minute, stirring constantly to prevent burning. Reduce the heat to low, then add the chili powder, coriander, cumin, turmeric, and garam masala. Cook for one minute, stirring constantly, until fragrant. Add the tomatoes and stir. Return the heat to medium-low and cook until the tomato thickens slightly, reduces, and is darker in color. About eight to ten minutes.1 green chili, 1 ½ tablespoon ginger-garlic paste, 1 ½ teaspoon Kashmiri chili powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 tomato sauce or crushed tomatoes
- While the tomatoes are cooking, blend the cashews. Drain the cashews of their soaking liquid and add the nuts and one cup of water to a high-powered blender. Blend until a smooth puree forms.
- Add the cashew puree and ½ cup water to the tikka masala and stir to combine. Taste and season with sugar and salt, if needed.
- Add the chicken, vegetables, and Fenugreek to the mixture and stir to combine. Cook for five to seven minutes, or until the chicken is cooked through and has absorbed a bit of the sauce.1 tablespoon dried fenugreek leaves (methi), sugar
- Serve with rice, pappadum, and/or naan. Garnish with cilantro, lime, and cream. Serve with a green chili.cilantro, lime, basmati rice, pappadum, cream, naan
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce thickens too much to loosen it back up.
- Freezer: Once cool, transfer leftovers to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
- Make-Ahead: You can marinate the chicken up to 24 hours in advance (do not exceed this, or the yogurt will break down the chicken too much). The sauce can also be made ahead and stored in the fridge for two to three days before combining with the chicken.
- Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce thickens too much to loosen it back up.
- Freezer: Once cool, transfer leftovers to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
- Make-Ahead: You can marinate the chicken up to 24 hours in advance (do not exceed this, or the yogurt will break down the chicken too much). The sauce can also be made ahead and stored in the fridge for two to three days before combining with the chicken.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 20g | Protein: 32g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1555mg | Potassium: 987mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1027IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 5mg