Go Back
–+ servings
delicious creamy chicken curry

Chicken Tikka Masala

No ratings yet
This luxurious Chicken Tikka Masala features tender marinated chicken with caramelized edges in a velvety, richly spiced sauce. The ground cashews create an exceptionally smooth texture while the balanced blend of warm spices delivers authentic restaurant-quality flavor. Perfect for a special dinner that's even better as leftovers the next day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound chicken breast cut into 1-inch cubes
  • 1/2 cup plain yogurt
  • 3 ounces tikka paste
  • 1 large tomato cut into eight sections
  • 1 cup heavy cream
  • 15-20 cashews ground
  • 1 large onion chopped
  • 4 teaspoons vegetable oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt

Equipment

  • Skewers
  • Large pan
  • Broiler

Method
 

  1. Combine the chicken cubes with yogurt and tikka paste in a bowl, mixing thoroughly to coat all pieces. Cover and refrigerate for 4-6 hours or overnight for best flavor development.
  2. When ready to cook, thread the marinated chicken onto bamboo skewers. Reserve the remaining marinade.
  3. Broil the skewered chicken for 10-12 minutes, turning halfway through, until slightly charred on the edges but still tender inside. Set aside.
  4. Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened.
  5. Add garlic paste and ginger paste to the onions, stirring for about 30 seconds until fragrant.
  6. Sprinkle in the turmeric, ground coriander, cumin, chili powder, and garam masala. Stir continuously for 1 minute to toast the spices.
  7. Mix 1/2 cup of lukewarm water with the reserved marinade and add to the pan. Cook until about half the liquid evaporates, concentrating the flavors.
  8. Add the tomato sections and salt. Cook until the tomato begins to soften, about 2-3 minutes.
  9. Stir in the ground cashews and heavy cream, then add the broiled chicken pieces (removed from skewers).
  10. Cover and simmer on low heat for 10-15 minutes until the sauce thickens and all flavors meld together.
  11. Allow to rest for a few minutes before serving with basmati rice or naan bread.

Nutrition

Calories: 485kcal

Notes

For the most authentic flavor, don't substitute the heavy cream as it provides the signature richness this dish is known for. If you can't find pre-made garlic and ginger pastes, simply mince or grate fresh garlic and ginger very finely. This dish tastes even better the next day as the flavors continue to develop - store leftovers in an airtight container in the refrigerator for up to 3 days.
For a complete meal, serve with fluffy basmati rice, warm naan bread, and a cooling cucumber raita on the side. A touch of mango chutney also pairs beautifully with the rich, spiced sauce.

Tried this recipe?

Let us know how it was!