Chicken Tikka Masala Recipe

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  • 500g boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons tikka masala spice mix
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro leaves, chopped (for garnish)
  • Naan bread or steamed rice (for serving)


  1. In a bowl, combine the plain yogurt and tikka masala spice mix. Mix well to form a smooth marinade.
  2. Add the chicken pieces to the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

Cooking Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Arrange the marinated chicken pieces on the prepared baking sheet. Bake for 15-20 minutes or until the chicken is cooked through and slightly charred. Set aside.


  1. Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it turns translucent.
  2. Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
  3. Stir in the tomato puree and cook for a few minutes until the raw flavor dissipates.
  4. Add the paprika, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato mixture.
  5. Pour in the heavy cream and stir until the sauce is smooth and well blended. Simmer for a few minutes to allow the flavors to meld together.
  6. Add the baked chicken tikka pieces to the sauce. Stir gently to coat the chicken with the creamy tomato sauce. Simmer for an additional 5-7 minutes, allowing the flavors to infuse.
  7. Taste and adjust the seasoning if needed.
  8. Garnish with fresh cilantro leaves.


Serve the Chicken Tikka Masala hot with naan bread or steamed rice. Accompany with a side of cucumber raita or pickled onions for a refreshing contrast.

Note: You can adjust the spice levels according to your preference by adding more or less red chili powder. For a milder version, you can also substitute some of the heavy cream with yogurt.

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