If there’s one dish that brings restaurant-style richness into your home kitchen, it’s Chicken Tikka Masala. Tender pieces of grilled chicken simmered in a creamy, spiced tomato sauce — this dish is comfort in a bowl. It’s bold, satisfying, and surprisingly easy to recreate at home. Whether you’re making it for a cozy family dinner or to impress guests, this homestyle version delivers all the flavors you love — no reservations needed.

PREP TIME	COOK TIME
25 MIN	35 MIN

Ingredients:

📍For Chicken Marinade:

500g boneless chicken (preferably thighs), cut into chunks

1/2 cup plain yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp garam masala

Salt to taste

📍For Masala Sauce:

2 tbsp oil or ghee

1 tbsp butter (for richness)

1 large onion, finely chopped

1 tbsp ginger-garlic paste

2 medium tomatoes, pureed

1/2 cup tomato puree (store-bought or homemade)

1 tsp red chili powder (adjust to taste)

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

Salt to taste

3/4 cup heavy cream or fresh cream

1 tsp sugar (balances acidity)

Fresh coriander leaves for garnish

Equipments:

Mixing bowls (for marination and sauce prep)

Sharp knife and cutting board

Grill pan or skillet (for searing chicken)

Heavy-bottomed saucepan or deep pan

Blender or immersion blender (optional, for smoother sauce)

Wooden spoon or spatula

Measuring spoons and cups

Tongs (for flipping chicken)

Step-by-Step Guide

Step 1: Marinate the Chicken

• In a large bowl, add 500g boneless chicken pieces.
• Mix in 1/2 cup yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and salt to taste.
• Combine thoroughly so the chicken is well-coated.
• Cover and let it marinate for at least 30 minutes. For best results, refrigerate for 2–4 hours.

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Step 2: Sear or Grill the Chicken

• Heat a grill pan or skillet over medium-high heat and drizzle with a little oil.
• Add the marinated chicken pieces in batches.
• Sear each side for 3–4 minutes, until charred spots appear and the chicken is 80–90% cooked.
• Remove and set aside. Don’t overcook — the chicken will finish cooking in the sauce.

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Step 3: Start the Masala Sauce

• In a deep saucepan, heat 2 tbsp oil + 1 tbsp butter over medium heat.
• Add 1 finely chopped onion and sauté until golden brown — about 7–8 minutes.
• Add 1 tbsp ginger-garlic paste and cook for another 1–2 minutes until the raw smell fades.

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Step 4: Add Tomatoes & Spices

• Stir in 2 pureed tomatoes and 1/2 cup store-bought tomato puree.
• Add 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, and salt to taste.
• Let the sauce simmer for 10–12 minutes, stirring occasionally, until thick and oil begins to separate.

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Step 5: Blend (Optional for Smoothness)

• If you prefer a silky-smooth sauce, let it cool slightly and use an immersion blender (or regular blender) to puree the masala base.
• Return it to the pan and bring back to a gentle simmer.

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Step 6: Finish the Tikka Masala

• Add the seared chicken into the sauce and mix gently.
• Pour in 3/4 cup heavy cream and stir to combine.
• Add 1 tsp sugar to balance the flavors.
• Simmer for 8–10 minutes on low heat, allowing the chicken to cook through and absorb the masala flavors.

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Step 7: Garnish and Rest

• Once the chicken is tender and coated in rich, creamy gravy, turn off the heat.
• Garnish with fresh coriander leaves.
• Let it rest for 5 minutes before serving to enhance flavor depth.

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Chef’s Notes & Cooking Tips

• Chicken thighs are best: They stay juicy and tender, even after searing and simmering. Breasts can dry out if overcooked.
• Yogurt tenderizes: The acidity in the marinade helps soften the meat. Don’t skip it.
• Char for flavor: Searing the chicken until it gets golden-brown or slightly charred adds authentic tandoori flavor.
• Cream alternatives: You can use cashew cream or coconut milk for a dairy-free version without losing richness.
• Make it spicier: Add green chilies or extra red chili powder if you like heat.
• Resting is key: Letting the finished curry sit for 5–10 mins allows flavors to deepen beautifully.

Serving Suggestions

• 🫓 With Naan or Garlic Naan: Soft, buttery naan is the perfect vessel to scoop up that creamy, spiced sauce.
• 🍚 Basmati Rice: A fluffy bed of steamed basmati rice lets the rich tikka masala sauce shine.
• 🥗 With Kachumber Salad: A fresh cucumber, onion, and tomato salad adds a crunchy, cooling contrast.
• 🧊 Mint Raita on the Side: Yogurt with mint, salt, and cumin powder balances the spice and richness.
• 🍽️ Serve in a copper or clay pot: For that traditional restaurant-style presentation and wow factor.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	600 kcal
Protein	32 g
Carbohydrates	18 g
Sugars	6 g
Fat	40 g
Saturated Fat	15 g
Fiber	3 g
Sodium	780 mg
Cholesterol	120 mg