chicken tikka masala recipe

Chicken Tikka Masala Recipe

Chicken tikka masala is a rich, aromatic dish featuring tender chicken cooked in a creamy, spiced tomato sauce. Using coconut milk instead of cream gives it a subtle sweetness while keeping the sauce silky, making it perfect for serving with steamed rice or naan for a comforting, flavorful meal.

Ingredients

  • 1 ½ pounds skinless, boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cardamom
  • 2 tablespoons clarified butter (ghee), or more as needed

Tikka Masala Sauce:

  • 1 onion, chopped
  • ¼ cup tomato paste
  • 4 cloves garlic, finely grated
  • 1 tablespoon finely grated ginger
  • 1 cup crushed tomatoes
  • 1 (13 ounce) can coconut milk
  • ½ cup chicken broth, or as needed
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon red pepper flakes
  • Salt and ground black pepper to taste

Directions

  • Place chicken in a bowl and drizzle with vegetable oil. Toss to coat evenly.
  • In a small bowl, mix salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne, and cardamom. Sprinkle over the chicken and turn to coat.
  • Melt clarified butter in a large skillet over high heat. Cook chicken thighs until browned on all sides, about 5–10 minutes. Transfer to a plate and cut into bite-sized pieces when cool enough to handle.
  • For the sauce, place the skillet with chicken drippings over medium-high heat. Add onion and sauté until translucent, about 5–6 minutes.
  • Stir in tomato paste and cook until caramelized, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
  • Pour in crushed tomatoes, scraping up any browned bits. Add coconut milk and chicken broth, bring to a simmer, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally until slightly reduced.
  • Return chicken and any accumulated juices to the skillet. Add cilantro and red pepper flakes. Simmer over medium-low heat until chicken is fully cooked and tender, 10–15 minutes. Season with salt and black pepper.
  • Serve hot with steamed rice, naan, or your favorite sides.

Preparation Details

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Yield: 1 ½ pounds cooked chicken in sauce