Flavorful Tikka Masala

Flavorful Tikka Masala plated

Recipe Information

Time 1 hour
Servings 4 People

Tikka Masala is a popular Indian dish that has gained worldwide recognition for its rich flavors and creamy tomato sauce. It's believed to have originated in the UK, where it quickly became a favorite among locals.

This recipe has been passed down through generations in my family, and it never fails to impress guests at dinner parties. The secret lies in marinating the chicken and using a blend of aromatic spices to create a truly unforgettable taste experience.

While there are many variations of Tikka Masala, this version stays true to its roots, combining traditional ingredients with modern cooking techniques for a perfect balance of flavors.


  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 14-oz can crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro


  1. In a medium bowl, combine yogurt, lemon juice, cumin, paprika, coriander, garam masala, turmeric, cayenne pepper, salt, and black pepper. Mix well.
  2. Add the cubed chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of oil and sauté the onions until they become translucent, about 5 minutes. Add the garlic and ginger, and cook for an additional 1-2 minutes.
  5. Stir in the crushed tomatoes and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
  6. Add the cooked chicken back into the skillet, along with the heavy cream. Simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. Garnish with chopped cilantro and serve with basmati rice or naan bread.


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