Chicken Tikka Masala pairs smoky grilled chicken chunks with a rich, creamy tomato gravy. One of the most popular Indian curries worldwide, it’s built on the same technique as butter chicken but with its own distinct spice profile.
Chicken Tikka Masala at a Glance
| Cuisine | North Indian (British-Indian) |
|---|---|
| Country | India |
| Meal | Dinner |
| Course | Main / Curry |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 35 minutes |
| Total time | About 1 hour 55 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Chicken Tikka Masala Ingredients
- 600g boneless chicken, cubed; 1/2 cup curd; 1 tbsp ginger-garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric; 1 tsp garam masala; salt to taste (marinade). For gravy: 4 tomatoes, chopped; 1 onion, chopped; 1 tbsp ginger-garlic paste; 1 tsp paprika or Kashmiri chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1/2 cup cream; 2 tbsp butter; salt to taste; coriander leaves to garnish.
How to Make Chicken Tikka Masala
- Marinate chicken with curd, ginger-garlic paste, red chilli powder, turmeric, garam masala and salt for at least 1 hour.
- Grill, pan-sear or bake the marinated chicken until just cooked through and lightly charred; set aside.
- Heat butter in a pan; add onion and sauté until golden.
- Add ginger-garlic paste and cook briefly, then add tomato; cook until softened.
- Blend the tomato-onion mixture into a smooth puree, then return to the pan.
- Add paprika, cumin, coriander and garam masala; simmer for 8-10 minutes until thickened.
- Add the cooked chicken and simmer for 8-10 minutes to absorb the gravy.
- Stir in cream, adjust salt, and garnish with coriander leaves before serving.
Cooking Tips
Cooking the chicken separately first (grilled or pan-seared) before adding to the gravy is essential for the dish’s signature smoky depth. Blend the tomato-onion base completely smooth for a restaurant-style texture. Add cream on low heat towards the end and avoid a hard boil afterward to prevent separation.
Variations
Add a pinch of dried fenugreek leaves (kasuri methi) for extra aroma. Some versions add a touch of honey for a subtle sweetness balancing the tomato’s acidity.
Substitutions
Tofu or paneer can replace chicken for a vegetarian adaptation.
What to Serve With Chicken Tikka Masala
Naan, roti, or steamed rice.
Storage & Reheating
Storage: Keeps refrigerated for up to 3 days; freezes reasonably well.
Reheating: Reheat gently on the stovetop with a splash of water or cream.
Chicken Tikka Masala Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 400 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 12 g |
| Fat | 27 g |
| Fiber | 2 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich curry, though rich in cream and butter, so best enjoyed as an occasional treat rather than an everyday dish.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward, shredded small, with mild spicing and cream reduced.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (curd, cream, butter).
Ensure chicken is cooked through fully with no pink remaining before adding to the gravy.
Chicken Tikka Masala FAQs
What’s the difference between chicken tikka masala and butter chicken?
They’re closely related; tikka masala often has a slightly spicier, less sweet gravy compared to butter chicken’s richer, more buttery finish.
Why is my gravy not smooth?
The tomato-onion base needs to be blended thoroughly; strain through a sieve for an extra-silky texture if needed.
Can I skip marinating the chicken?
Marination adds significant flavour and tenderness; even a short 20-30 minute marinate helps if you’re short on time.
Why did my cream curdle in the gravy?
Adding cream to a very hot, boiling gravy and then boiling vigorously afterward can cause separation; add on low heat and avoid a hard boil after.
Can I make this dish ahead of time?
Yes, it often tastes even better the next day as the flavours develop further.
Can I make a vegetarian version?
Yes, paneer or tofu can replace chicken, using the same gravy technique.
Is chicken tikka masala very spicy?
It has a moderate heat, adjustable through the chilli powder and paprika used.
What can I serve with chicken tikka masala?
Naan, roti, or steamed rice are the classic pairings.
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