Authentic Chicken Tikka Masala Recipe

Ingredients

• 680 g (1½ lb)chicken breasts or thighs, cut into 5 cm (2-inch) pieces
• 60 g (¼ cup)plain full-fat yoghurt
• 15 ml (1 tablespoon)lemon juice
• 10 ml (2 teaspoons)ginger paste
• 10 ml (2 teaspoons)garlic paste
• 7.5 ml (1½ teaspoons)kosher salt
• 1.25 ml (¼ teaspoon)ground turmeric
• 10 ml (2 teaspoons)Kashmiri red chilli powder
• 5 ml (1 teaspoon)garam masala
• 10 ml (2 teaspoons)dried fenugreek leaves (kasoori methi)
• 15 ml (1 tablespoon)oil, for basting
• 30 ml (2 tablespoons)oil
• 2 medium (about 300 g; about 2 cups diced)yellow onions, diced
• 5 ml (1 teaspoon)ginger paste
• 5 ml (1 teaspoon)garlic paste
• 3 (or 360 ml/1½ cups tomato purée)plum tomatoes, chopped
• 1.25 ml (¼ teaspoon)ground turmeric
• 10 ml (2 teaspoons)kosher salt
• 5–10 ml (1–2 teaspoons)Kashmiri red chilli powder, to taste
• 5 ml (1 teaspoon)garam masala
• 180 ml (¾ cup)water
• 120 ml (½ cup), or 65 g cashews blended with 120 ml water (½ cup)double cream or cashews
• 15 ml (1 tablespoon)dried fenugreek leaves (kasoori methi)
• 1 piececharcoal
• 1.25 ml (¼ teaspoon)ghee
• About 8 g (½ cup chopped)fresh coriander

Instructions

1. 1

   Marinate the chicken

   In a bowl, combine all the marinade ingredients. Add the chicken and coat it well. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.

2. 2

   Cook the chicken

   Thread the chicken onto skewers or set it on a grill rack. Bake in an oven preheated to 200°C (400°F) for 15 minutes, then grill for 2–3 minutes until the edges char. Alternatively, cook it in an air fryer at 190°C (380°F) for 10–15 minutes. Leave the chicken to rest for 5 minutes.

3. 3

   Sauté the onions

   Heat the oil in a large frying pan or Dutch oven over a medium heat. Add the onions and sauté for about 10 minutes, stirring every couple of minutes. Cover the pan after each stir to retain moisture and prevent browning.

4. 4

   Cook the tomatoes

   Add the ginger and garlic pastes and sauté for 30 seconds. Stir in the tomatoes or purée, turmeric, salt, chilli powder and garam masala. Add the water, cover and cook for 15 minutes.

5. 5

   Blend the sauce

   Blend the mixture until smooth, using an immersion blender or transferring it to a deep bowl.

6. 6

   Simmer the curry

   Return the sauce to the pan. Add the cooked chicken, cream or cashew blend, and fenugreek leaves. Mix well and simmer until everything is heated through.

7. 7

   Infuse with smoke

   For a tandoori-style aroma, place a small steel bowl on top of the curry. Using tongs, heat the charcoal over an open flame until red-hot, then put it in the bowl and drizzle the ghee over it. Immediately cover the pan to trap the smoke. Infuse for 5 minutes, then discard the charcoal and stir the curry.

8. 8

   Garnish and serve

   Sprinkle with chopped coriander and serve hot with naan, paratha or steamed basmati rice.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced tomato sauce, often enriched with cream. Its precise origins are debated, and it is now a familiar restaurant-style dish in Britain and beyond.

This version cooks the chicken separately until its edges char, then finishes it in a blended sauce. That keeps the chicken's grilled character while bringing the spices and tomatoes together in a smooth curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 26g protein, 8g carbs, 18g fat.

Chicken supplies most of the protein, while the tomatoes, onions and any rice or bread served alongside contribute carbohydrates. The oil, full-fat yoghurt and cream carry much of the fat; cashews also add fat if you use that alternative. Pair a serving with steamed vegetables and a modest portion of rice or flatbread for a balanced plate.

The marinade and its spices

Yoghurt and lemon: These form the tangy base of the marinade, while ginger, garlic, salt and turmeric season the chicken. The long, chilled marinating time gives the flavours time to settle into the pieces.

Chilli and fenugreek: Kashmiri chilli adds colour and adjustable heat, and garam masala brings a warm spice note. Fenugreek appears in both the marinade and sauce, giving the finished curry its characteristic savoury fragrance.

Getting char on the chicken

Dry edges: Arrange the chicken on skewers or a grill rack so it cooks with space around it. The brief grill at the end of the oven method is what adds the charred edges.

Resting: Leave the cooked chicken for 5 minutes before adding it to the sauce. This gives it a short pause after the high heat; it will warm through again as the curry simmers.

Building a smooth sauce

Soft onions: Keep the heat moderate and cover the pan after stirring, as directed, to retain moisture and avoid browning the onions. This gives the sauce a mellow base.

Blending: Cook the tomatoes with the spices and water for the full 15 minutes before blending. Blend carefully in a deep bowl if transferring the hot mixture from the pan.

Cream, cashews and consistency

Cream: Double cream makes the sauce rich and gives it a rounded finish. Stir it in with the chicken and simmer just until everything is heated through.

Cashew option: Blend the cashews with the stated water to make the alternative to cream. Once either option is added, gentle simmering is enough; the method does not call for a long reduction.

Serving the curry

Rice: Steamed basmati rice is a mild accompaniment that catches the tomato sauce. Naan or paratha offer a soft, tearable alternative.

Fresh finish: Add the chopped coriander just before serving so its fresh flavour stays distinct from the cooked spices. Serve the curry hot.

Recipe notes & tips

• Marinate the chicken in the refrigerator for at least 4 hours, or overnight.
• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Keep the onions covered between stirs to help them soften without browning.
• Use an immersion blender in the pan, or transfer the hot sauce to a deep bowl before blending.
• Adjust the sauce chilli between 1 and 2 teaspoons to suit your preference.
• If making the smoky finish, have the steel bowl and pan lid ready before heating the charcoal.

Variations

• Use thighs: Choose chicken thighs instead of breasts for the recipe's alternative cut.
• Choose cashews: Blend 65 g cashews with 120 ml water in place of the double cream.
• Adjust the heat: Use 1 teaspoon of sauce chilli for a milder curry, or up to 2 teaspoons.
• Skip the smoke: Leave out the charcoal and ghee for a curry without the optional smoky infusion.
• Pick a side: Serve with naan, paratha or steamed basmati rice.

Common mistakes to avoid

• Short marinating: The recipe needs at least 4 hours; refrigerate the chicken overnight if you want the longer marinating option.
• Crowded chicken: Leave room around the pieces on the skewers or grill rack so they can char rather than steam.
• Browned onions: Keep the heat at medium and cover the pan after each stir to retain moisture.
• Rushed tomato cooking: Cover and cook the sauce base for the full 15 minutes before blending.
• Overcooked finish: Once the chicken and cream or cashew blend are added, simmer only until everything is heated through.
• Uncovered smoke infusion: Cover the pan immediately after adding the ghee to the hot charcoal so the smoke stays trapped.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot throughout, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions