Chicken Tikka Masala

This chicken tikka masala recipe has been a favorite since childhood. Tender marinated chicken is charred, then simmered in a creamy tomato-cashew sauce with warming spices and a touch of fenugreek. Served over basmati rice with naan and pappadum, it’s comforting for weeknights yet impressive for special occasions.

Ingredients and Notes

• Chicken & Marinade
  • Yogurt – Plain yogurt (Greek or regular) tenderizes the chicken and carries the seasonings.
  • Ginger-Garlic Paste – Adds tangy, savory depth; blend fresh ginger and garlic with water if needed.
  • Seasonings – Kashmiri chili powder (color, mild heat), garam masala, cumin, coriander, turmeric, and fenugreek leaves create the signature warmth.
  • Chicken – Boneless, skinless thighs (recommended for flavor and moisture) or breasts.
  • Veggies – Onion and bell peppers add sweetness and texture.
  • Lime – Juice and zest tenderize and brighten the marinade.
• Tikka Masala Sauce
  • Raw Cashews – Soaked and blended for a creamy, dairy-free sauce base.
  • Neutral Oil – Avocado, canola, or vegetable oil for sautéing aromatics.
  • Whole Spices – Bay leaf, cardamom, cloves, and cinnamon for depth.
  • Ground Spices – Cumin, coriander, garam masala, turmeric, and Kashmiri chili powder.
  • Tomato Sauce – Forms the base; crushed tomatoes work too.
  • Sugar – Optional, to balance acidity.
• For Serving – Basmati rice, naan, pappadum, cilantro, lime, and cream.

How to Make Chicken Tikka Masala

Marinate and Cook the Chicken

• Combine marinade ingredients (yogurt, ginger-garlic paste, spices, lime, salt) in a bowl.
• Coat chicken and marinate for at least 2 hours (overnight ideal).
• Thread chicken and veggies onto soaked wooden skewers. Char on a grill pan or skillet over medium-high heat until seared (doesn’t need to cook through).

Prepare the Tikka Masala Sauce

• Soak cashews in boiling water for 20+ minutes, then blend with water until smooth.
• Toast whole spices (bay leaf, cardamom, cloves, cinnamon) in oil until fragrant.
• Sauté shallots with salt until golden. Add green chili and ginger-garlic paste; cook 1 minute.
• Stir in ground spices, then tomatoes. Simmer until thickened and darkened.
• Blend cashews with water, add to sauce, and season with sugar/salt.

Finish and Serve

• Add charred chicken, veggies, and fenugreek to the sauce. Simmer until chicken is cooked (165°F/74°C).
• Serve with rice, naan, pappadum, and garnishes (cilantro, lime, cream).

Tips for Success

• Marinate Overnight – Maximizes flavor and tenderness (but no longer than 24 hours to avoid mushiness).
• Soak Skewers – Prevents burning if using wood.
• Balance the Sauce – Adjust with sugar (for acidity), lime (brightness), or chili (heat).
• Don’t Rush the Chicken – Flip skewers only when they release from the pan; increase heat if sticking.

Recipe Details

Servings: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Marinating Time: 2+ hours | Total Time: ~3 hours