The classic chicken tikka masala is a traditional Indian curry dish made with chicken and a special blend of spices in a creamy yogurt sauce. I have the simplest and easiest recipe you will make over and over again.
To most of my non-Indian friends, Indian food means chicken tikka, tandoori chicken, biryani, and butter chicken. But, they presume these are difficult to make. But, the truth is that Indian cooking, while time-consuming, is simple and easy to make. So, don’t let anyone scare you from trying your favorite Indian recipes.
Similar to butter chicken, the chicken tikka masala is the most popular recipe in most Indian restaurants. This is my favorite and possibly the easiest recipe you will get.
Depending on which curry you are preparing, there can be different substitutes.In some recipes you can completely omit yogurt.If you are dairy allergic then soya curd, coconut milk, almond milk curd are god substitutes.In certain curries you can use tomato paste with some cashew paste for sourness and creaminess.
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Depending on which curry you are preparing, there can be different substitutes.
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In some recipes you can completely omit yogurt.
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If you are dairy allergic then soya curd, coconut milk, almond milk curd are god substitutes.
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In certain curries you can use tomato paste with some cashew paste for sourness and creaminess.
Chicken tikka masala recipe
- Chicken – Thaw the chicken at least an hour before cooking. Cut chicken pieces into 2-inch cubes. Pat dry with a paper towel.Pro tip – The wet chicken will prevent the marinade from sticking to the chicken so pat the chicken dry.
- Marinate chicken – In a glass or ceramic bowl, marinate the chicken with salt, pepper, and all the spices. Add the lemon juice and Greek yogurt. Combine well. Leave to marinate for an hour on the counter or up to 12 hours in the fridge.Pro tip – Do not use metal bowls to marinate the chicken as it causes the acid in the marinade to react with the metal.
- Pan fry chicken – Heat 2 tbsp of oil in a large skillet or saute pan on medium-high heat. Using a tong, layer the chicken pieces one at a time around the pan. Cook on high for two minutes. Then, turn the pieces over and cook for 2 minutes more.Pro tip – Stir gently. The chicken does not need to cook right now, it’s all about that color. So, cook on high adjusting to medium-high as necessary.
- Saute – To the same saute pan, add the remaining oil and add the chopped onion. Saute until translucent then add the ginger and garlic. Saute for 30 seconds more.
- Gravy – Add the spices followed by the tomato paste. Saute for 2 to 3 minutes until fragrant. Add the Greek yogurt, and lemon juice, followed by the chicken broth or water.
- Chicken – Return the chicken back to the pan along with the juices. Combine well. Bring to a boil. Then, cover the pan and simmer for 15 minutes or until the chicken is tender.
- Garnish – Taste and adjust seasoning or lemon juice. Garnish with chopped cilantro.
Chicken tikka masala is a delicious and popular Indian dish. Here are some tips to help you make the perfect chicken tikka masala:
- Marinate the chicken: Marinating the chicken in a yogurt-based marinade helps tenderize the meat and infuse it with flavor. Use a combination of yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, paprika, and garam masala for a well-rounded marinade. Allow the chicken to marinate for at least 2 hours or overnight for best results.
- Grill, broil, or pan-fry the chicken: Traditionally, chicken tikka is grilled in a tandoor, but you can achieve similar results by grilling or broiling the chicken. Cook the marinated chicken on high heat until it’s slightly charred and cooked through. This adds a smoky flavor to the dish.
- Prepare a flavorful sauce: The tikka masala sauce is the heart of this dish. Start by sautéing onions, ginger, and garlic in ghee or oil until they turn golden brown. Add spices like cumin, coriander, turmeric, paprika, and garam masala to build layers of flavor. Then, add tomato puree or diced tomatoes along with a little water or chicken broth. Simmer the sauce until it thickens and the flavors meld together.
- Smooth sauce: You can blend the sauce using a blender or an immersion blender for a smooth and creamy texture. This step is optional, but it gives the sauce a restaurant-style consistency.
- Add yogurt, sour cream, or heavy cream: To give the tikka masala sauce a rich and creamy taste, add a splash of heavy cream or plain yogurt. This adds a luxurious texture and balances the spices.
- Adjust the seasoning: Taste the sauce and adjust the seasoning according to your preference. You can add more salt, garam masala, or a touch of sugar to balance the flavors. Remember that the chicken tikka already has spices, so adjust the sauce accordingly.
- Return the chicken: Once the sauce is ready, add the cooked chicken tikka to the sauce and simmer for a few more minutes. This allows the chicken to absorb the flavors of the sauce but prevents the chicken from overcooking.
- Garnish and serve: Garnish the chicken tikka masala with fresh cilantro leaves and serve it hot with naan bread or steamed rice. The flavors will continue to develop if you let the dish rest for a few minutes before serving.
Remember that cooking times and spice levels may vary, so adjust the recipe to suit your taste preferences. Enjoy your homemade chicken tikka masala!
If you encounter any issues or need troubleshooting tips while making chicken tikka masala, here are some common problems and their solutions:
- Dry chicken tikka: If your chicken tikka turns out dry, it may be due to overcooking. To prevent this, marinate the chicken for a longer period to tenderize it and retain moisture. Additionally, make sure not to overcook the chicken during grilling, broiling, or pan frying. Monitor the cooking time and remove the chicken from the heat when it’s just cooked through and still juicy.
- Bland tikka masala sauce: If your tikka masala sauce lacks flavor, it may be because the spices needed to be adequately balanced or the sauce was under-seasoned. To fix this, taste the sauce and adjust the seasoning. Adding more salt, garam masala, or spices like cumin, coriander, or paprika enhances the flavors. Simmer the sauce for a little longer to allow the spices to infuse and develop their taste.
- Watery tikka Masala Sauce: If your tikka masala sauce is too watery or thin, it may be because you added too much liquid or didn’t simmer it for long enough. To thicken the sauce, continue simmering it on low heat uncovered, allowing the excess moisture to evaporate. You can also add a thickening agent like tomato paste, cashew paste, or a tablespoon of cream or yogurt to achieve the desired consistency.
- Too spicy: If your chicken tikka masala turns out too spicy, it can overpower the flavors. To reduce the heat, add a tablespoon of yogurt or cream to mellow down the spice level. You can also balance the spice with sweetness by adding a pinch of sugar or a teaspoon of honey.
- Lumpy sauce: If your tikka masala sauce becomes lumpy, it may be due to inadequate blending or mixing. To fix this, use a blender or immersion blender to blend the sauce until it becomes smooth and creamy. If you don’t have a blender, you can strain the sauce through a fine-mesh sieve to remove any lumps.
- Sauce separation: If your tikka masala sauce separates, with a layer of oil floating on top, it may be because the cream or yogurt was added at too high a temperature or stirred vigorously. To prevent this, reduce the heat when adding dairy products and stir gently. If separation occurs, remove the sauce from heat and whisk it vigorously to bring it back together.
Remember, cooking is an art, and it may take a few attempts to achieve the perfect chicken tikka masala. Don’t be discouraged by setbacks, and use them as learning opportunities to improve your cooking skills.
Why make this chicken
- The recipe is simple, easy, and very straightforward with lots of room to customize.
- Unlike most Indian food, which is often assumed to be spicy and hot, this one is fairly mild. It has a rich and creamy taste. The yogurt-based marinade cooks the tikkas (pieces) to fork-tender.
- Most of the ingredients used are simple and easy to find or pantry staples for Indian cooking.
- It is already gluten-free and can be served with rice. You can also make it dairy-free by using coconut milk instead of yogurt.
- Leftovers will keep in an airtight container for 3 to 4 days. You can even freeze it in freezer-safe bags for up to a month.
- Also, cold chicken leftovers make great additions to sandwiches and wrap.
- Today, I served these with steamed basmati rice. But, you can also serve it with homemade naan bread, chapati, roti, or turmeric rice but for a light lunch, serve it over a large bowl of salad.
- Chicken – It is best to use boneless skinless chicken thighs and legs because we cook the chicken on medium-high heat. High heat will overcook chicken breast making it dry and touch. If you must, use boneless skinless chicken breast. And the best is not to overcook it. So, I like to drop the raw chicken breast pieces into the sauce and cook for 15 minutes.
- Yogurt – It is best to use Greek yogurt because low-fat yogurt can cause dairy to split. You can also use sour cream or heavy cream for a richer gravy. To make this dairy-free, use coconut milk instead.
- Spice mix – Simple spices such as paprika, cayenne pepper, chili, coriander, cumin, etc. We use the same spices twice. Once, to marinate the chicken and also to make the masala/gravy.
- Garam masala – Is made with warm spices such as cardamom, cinnamon, cloves, bay leaves, etc.
- Tomato paste – We use thick tomato paste to make the tomato sauce gravy.
$2 Chicken Tikka Masala | But Cheaper
FAQ
What is a substitute for yogurt in Indian food?
What can I use instead of yogurt for tandoori chicken?
Can I use milk instead of yogurt in chicken curry?
What can I use instead of heavy cream in tikka masala?
Leftover sauce can be used in Lasagna Soup and Hamburger Casserole. Heavy Cream: Provides the luxurious, creamy texture characteristic of a good tikka masala. For a lighter sauce, full-fat canned coconut milk or yogurt can substitute for heavy cream. We use heavy cream in many of our single serving and small batch recipes.
What is the best substitute for yogurt?
If you are looking to substitute yogurt in a recipe, there are a lot of options. The best option might be buttermilk if you are using it in baking since it has the most similar taste profile. Sour cream is another great option because it is similar in taste and also in consistency. You could also use mayo, cottage cheese, or heavy cream. If you are substituting yogurt just to eat, you might want to try a plant-based yogurt.
What can I substitute for tandoori masala?
Tandoori Masala: Brings a traditional Indian flavor. If you don’t have any, you can substitute with Garam masala mixed with paprika. Black Pepper: Adds a sharp, spicy touch. Fresh Ginger: Imparts a zesty, pungent taste. Feel free to substitute with ground ginger, though fresh is always best.
What to eat with chicken tikka masala?
Tikka Masala Tacos: Fill soft tortillas with chicken tikka masala, and garnish with shredded lettuce, diced tomatoes, and a squeeze of lime juice. You can also add a dollop of yogurt or a drizzle of mint chutney for a cool contrast.