
This authentic chicken tikka masala recipe is simple for you to make in your own home. It’s a good excuse to not get a takeaway, especially when you can make your family this healthy, simple meal. Also, it happens to be a super popular curry as it’s not too hot but has loads of flavor. Just like this Harissa Chicken recipe, it has a good kick of spices to entertain your palate.
Moreover, if you are looking for a family favorite that sneaks in vegetables then this is perfect. Generally there are not a lot of vegetables in a curry but you could add in diced carrots, peppers and mushrooms to give it greater texture.
Tips for the Perfect Chicken Tikka Masala
- Use fresh herbs and spices that are not too old.
- Use chicken thighs for a better flavor. You can use chicken breasts if you want it slightly healthier.
- Marinate the chicken for as longs as possible. The longer it marinates, the more tender it will be.
- Grilling the chicken under a high heat will give it a greater flavor. The char on the chicken is similar to cooking the chicken in a tandoor oven.
- Depending on how hot your family wants it, you can add in extra chili or leave it out completely.
- If you happen to find Kashmiri chili powder, it will help give your curry a greater deep red color. It’s a chili powder that is prized for it’s color and moderate heat. It also has a slightly smoky flavor that lends it help to an authentic chicken tikka masala flavor.

Easy Chicken Tikka Masala
Ingredients
Chicken Tikka Marinade
- 675 g Chicken Thighs or Breasts boneless, skinless-cut into bite size pieces
- 1 teaspoon Salt
- 3 tablespoons Lemon Juice
- 1 tablespoon Root Ginger peeled, finely grated
- 2 cloves Garlic finely grated & minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 4 tablespoons Plain Yogurt
- ½ teaspoon Garam Masala
Masala
- 2 tablespoons Vegetable Oil
- 1 large White Onion halved & finely diced
- 1 teaspoon Root Ginger peeled, finely grated
- 2 cloves Garlic finely diced
- 2 teaspoons Ground Coriander
- ½ teaspoon Turmeric Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoons Ground Cumin
- 1 teaspoon Paprika
- 4 tablespoons Plain Yogurt
- 2 medium Tomatoes peeled, finely chopped
- 4 tablespoons Passata
- 1 tablespoon Tomato Puree
- ½ teaspoon Salt
- 2 tablespoons Coriander (Cilantro) Leaves roughly chopped
- ½ cup Water if needed
Instructions
Chicken Marinade
- Put the chicken in a bowl with the salt and lemon juice. Rub it in well. Leave for 15 minutes.
- Mix all the rest of the ingredients in with the chicken and combine well. Cover and refrigerate for one hour or preferably overnight.
To Cook the Chicken
- Turn on the grill to a high heat. Put the marinated chicken on the grill rack and space them out.
- Grill until nearly charred, about 3/4 minutes on each side. You will finish the cooking of the chicken in the masala. Set aside.
To Make the Masala Sauce
- To make the masala mixture, pour 2 tablespoons of oil into a large non-stick pan on a medium heat.
- When the oil is hot, fry the onions until translucent.
- Add the ginger and garlic and continue to fry, stirring for a minute.
- Add the ground coriander, turmeric powder, chili powder, garam masala, cumin and paprika. Stir and cook for 2 minutes to release the aroma of the spices. Be careful not to burn the garlic mixture.
- Add a tablespoon of yoghurt and stir until it is absorbed. Continue with the remaining yoghurt with the same process.
- Stir in the tomatoes, passata and puree and cook for four or five minutes, or until the tomatoes soften.
- Taste and season with salt if needed.
- Add in the partially cooked chicken and juices from the plate.
- Reduce the heat to low and simmer for 15- 20 minutes with the lid on.
- Stir every few minutes to make sure the sauce isn't sticking to the bottom of the pan.
- Once the chicken is cooked and the sauce has thickened a little, remove the pot from the heat. If the sauce is too thick then add a little bit of water to loosen the mixture.
- Spoon some rice into a bowl and ladle a a good helping of the chicken tikka masala over it. Garnish with coriander and serve with naan bread and raita. Enjoy!