Chicken Tikka Masala

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
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If you’ve ever savored the rich, creamy goodness of Chicken Tikka Masala at your favorite Indian restaurant, you’ll love making it at home. This recipe brings together the warmth of aromatic spices and the comforting richness of a creamy tomato sauce, perfect for a cozy night in.

Ingredients for Chicken Tikka Masala

The key to a great Chicken Tikka Masala is in the marinade. Yogurt tenderizes the chicken while lending a subtle tanginess. Lemon juice adds brightness that cuts through the richness of the sauce. Garlic and ginger are must-haves for their aromatic depth. The blend of ground cumin, coriander, paprika, turmeric, garam masala, and cayenne pepper creates a symphony of flavors that make this dish stand out. Salt enhances all these spices. Vegetable oil is ideal for sautéing the onions, which provide a sweet, caramelized base for the sauce. Tomato puree gives the dish its vibrant color and a slight sweetness. Heavy cream enriches the sauce, making it lusciously smooth. Finally, fresh cilantro adds a pop of freshness to each serving.

Tips & Tricks

  • If you're short on time, marinate the chicken the night before.
  • For added complexity, toast the spices lightly before mixing them into the marinade.
  • Using chicken thighs instead of breasts ensures the meat stays juicy through the slow cooking.

Serving Suggestions

This dish is best served over a bed of steaming **basmati rice**, which absorbs the sauce beautifully. For a complete meal, pair it with a side of **naan bread** and a simple **cucumber raita** to cool down the spice.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but they may not be as juicy. Reduce the cooking time slightly to avoid drying them out.
Is there a dairy-free option for this recipe?
You can substitute coconut milk for the heavy cream and use a plant-based yogurt for the marinade.

Chicken Tikka Masala Recipe Walkthrough

Start by whisking together yogurt, lemon juice, minced garlic and ginger, and all the spices in a large bowl. Once fully combined, toss in the chicken pieces. Let this marinate for at least an hour in the fridge, though longer is even better for deeper flavor.

While your chicken is soaking up all those wonderful spices, heat some vegetable oil in a skillet over medium-high heat. Add the onions and sauté them until they're golden brown and fragrant. This shouldn’t take long — about 5 to 7 minutes. Once done, transfer them to your slow cooker.

Next, sear the marinated chicken in the same skillet. You’re looking to brown the chicken lightly on all sides; this helps lock in the flavors. Once browned, move the chicken into the slow cooker on top of the onions.

Pour the tomato puree over the chicken in the slow cooker, ensuring everything is well-covered. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. This slow-cooking process is what makes the chicken so tender.

About 30 minutes before serving, stir in the heavy cream. Let it heat through, then taste and adjust the seasoning with extra salt if needed. Just before serving, sprinkle with cilantro to brighten the dish.

Why You'll Love This Recipe

  • The balance of spices creates a flavor explosion with every bite.
  • Slow cooking makes the chicken unbelievably tender and juicy.
  • Easy to make ahead, perfect for meal prep.
  • Pairs wonderfully with fluffy basmati rice, soaking up all that delicious sauce.

Ingredients

2 lbs boneless, skinless chicken thighs, cubed
1 cup plain yogurt
3 tbsp lemon juice
4 cloves garlic, minced
1 inch ginger, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp ground turmeric
1 tsp garam masala
1 tsp cayenne pepper
Salt to taste
2 tbsp vegetable oil
1 large onion, chopped
2 cups canned tomato puree
1 cup heavy cream
1/2 cup fresh cilantro, chopped
Cooked basmati rice for serving

Step-by-step Instructions

1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt. Add chicken pieces and mix until coated. Marinate for at least 1 hour.
2. Heat oil in a skillet over medium-high heat. Add onions and sauté until golden brown. Remove from heat and transfer to the slow cooker.
3. Add marinated chicken to the skillet and sear until lightly browned on all sides. Transfer chicken to the slow cooker.
4. Pour tomato puree over the chicken in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Stir in heavy cream and allow to heat through. Adjust seasoning with salt if needed.
6. Garnish with chopped cilantro before serving over a bed of basmati rice.

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