Best Chicken Tikka Masala Recipe


Chicken Tikka Masala is always a favorite with its marinated grilled chicken in a creamy spice-infused tomato gravy. Don’t be afraid to make this dish at home, it’s pretty simple to do. This recipe will be enough to feed about 4 but it freezes perfectly and is delicious. Before starting the recipe you should have some basic ingredients in your kitchen like cumin, paprika, graham masala, and chili powder. For Chicken Tikka Masala, Thai Green Curry, Coconut, and Chickpea, there are so many different options all with completely different flavors.


  • Curry Bowls  
  • Chopping Board  
  • Chefs Knife  
  • Glass Bowl  
  • Cast Iron Skillet 
  • Microplane  


  • 4 Chicken Thighs
  • 1 tsp Salt
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Grated Ginger
  • 2 Garlic Cloves
  • 1 tsp Cumin
  • 1 tsp Paprika
  • ½ tsp Chilli Powder
  • ½ tsp Garam Masala
  • ¼ Cup Natural Unsweetened Yoghurt
  • 1 Tbsp Oil
  • 1 Small Onion
  • 1 Tbsp Grated Ginger
  • 2 Garlic Cloves
  • 3 tsp Ground Coriander
  • 2 tsp Paprika
  • ½ tsp Turmeric
  • ½ tsp Chilli Powder
  • 3 Medium Tomatoes
  • ½ tsp Salt
  • 1¼ Cups Water
  • ¼ Cup Cream
  • Coriander Leaves to serve


  • 1 teaspoon of each cumin and paprika and 1/2 teaspoon of chili powder and graham masala unless you like a bit of heat add a little more chili.

  • Finally, for this marinade, you’ll need 2 cloves of garlic and about a thumb-size piece of fresh ginger. Use a spoon to mix everything together until well combined. Cover and place in the fridge for a minimum of 30 mins.
  • When you are ready to make the curry heat a large heavy-based frypan over medium-high heat for a few minutes. Add about a tablespoon of oil and start to add your chicken.
  • Cook the chicken for about 3-4 minutes on each side, check a few times to make sure it’s not browning too quickly, or turn the heat down a little. While the chicken is cooking start to dice a medium-sized onion. By this point, your chicken should be ready to turn.
  • Use tongs to turn each piece over and cook for a further few minutes on the other side. If your chicken is getting a little too dark in color turn the heat down a little. As well as the chicken is full of flavor, you are also going to add a few different spices to the curry sauce.
  • In a small bowl measure out your spices. You’ll need turmeric, chili powder, coriander powder, and paprika. You’ll need 3 teaspoons of coriander powder, 2 teaspoons of paprika, and 1/2 teaspoon of both chili powder and turmeric.
  • Remove your cooked chicken from the frypan into a bowl and set it to the side while we make the curry sauce. This will be fine sitting covered at room temperature for 30 minutes while we make the sauce. Add a few teaspoons of oil to the same frypan. 
  • Add your onions into the frypan and cook on medium heat for about 4 minutes or so to brown the onion stirring occasionally. While the onions are cooking slice up your tomatoes. Use your knife to dice up the tomatoes, they don’t need to be uniform shape here as they will cook down in the sauce.
  • When your onions have got a good color to them use a Microplane to grate in the ginger and a few cloves of garlic. Stir these through, they don’t need too much heat as they will burn quickly. Sprinkle the spices you measured out earlier over the onion, garlic, and ginger and stir to combine.
  • Turn the heat to low and cook for about 30 seconds or so just until you start to really strongly smell the spices. Add your chopped tomatoes to the pan and stir through, turning the heat back up to medium. Cook for a few minutes, breaking the tomatoes down to produce a thick paste.
  • Season well with salt, about half a teaspoons worth and pour in your water. Stir until combined, letting the sauce come up to a simmer before turning it down to low and cover. Cook for about 30 minutes, stirring occasionally until the sauce has started to thicken.
  • To finish your sauce off add about 1/4 cup of cream or yogurt if you would prefer. Mix well with a spoon and finally add about half a teaspoon of garam masala. Add your chicken back in, heat through and your chicken tikka masala is ready. Serve your chicken tikka masala with freshly cooked rice, naan, and maybe a side of yogurt. 

Best chicken tikka masala recipe


(Visited 2 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

This div height required for enabling the sticky sidebar