Chicken Tikka Masala

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Chicken Marinade

  • 1 pound chicken thighs/breast cut in cube size
  • 2 tbsp ginger & garlic paste
  • 1 tbsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder
  • 1 tbsp kasuri methi (Fenugreek )
  • 2 tbsp lemon juice
  • 1 cup yogurt
  • salt as taste

In a bowl, combine all ingredients and marinate for at least 6 hours. We let it marinate overnight.


  • 1 tbsp ghee
  • 1 cup diced onions
  • 2 tbsp ginger & garlic paste
  • 1 tbsp kashmiri chili powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tbsp turmeric powder
  • 1 tbsp garam masala
  • 5 tomato slices
  • 2 green chili
  • water

We will have to blend the ingredients for the sauce to get a smooth and creamy texture.

We are also going to add Bay leaf, cardamom pod, and cinnamon stick.

Chicken Tikka Masala


  • In a large pot, heat oil on Medium-High. When hot, add chicken pieces, ensuring not to crowd the pan. Cook for 2-3 minutes a side, until browned. Set aside.
  • In the same pan, add ghee and Onions, and cook until soft and translucent. Add Ginger and Garlic, and saute for 30-45 seconds. Then add Kashmiri chili, Turmeric, Coriander Powder, Cumin, Garam Masala. Fry until fragrant (15-20 seconds). (Note: add a little bit of water so it doesn’t get sticky)
  • Add Tomato Slices, green chili, water and season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally until Tomato Sauce thickens, and takes on a deep reddish-brown color. Then we are going to take the mixture out and blend them. We will strain the mixture to get the perfect smooth texture.
  • On the same pan, we are going to add vegetable oil, Bay leaf, cardamom pod, cinnamon stick, and onions. Let it get brown.
  • Add Chicken and Heavy Cream, and cook for an additional 10 minutes until mixture is bubbling, glossy, and thick.

Garnish with fresh Coriander and serve with hot Basmati Rice, and/or Naan/Rotis.

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