⏤ The Recipe
Easy Chicken Tikka Masala.
Thischicken tikka masalarecipeis rich, comforting, and full of bold flavor. Tender marinated chicken is charred, then simmered in a creamy tomato-cashew sauce with warming spices and a touch of fenugreek. Served over basmati rice, it’s an easy, flavorful dish that’s better than t…
Prep
20m
Cook
40m
Total
3h
Serves
6
⏤ The Story
Thischicken tikka masalarecipeis rich, comforting, and full of bold flavor. Tender marinated chicken is charred, then simmered in a creamy tomato-cashew sauce with warming spices and a touch of fenugreek. Served over basmati rice, it’s an easy, flavorful dish that’s better than takeout and always a favorite with family and friends.
Most kids enjoybrioche French toastorbuttermilk pancakesin the morning, but I used to eat chicken tikka masala for breakfast. One bite, and you’ll be craving it all hours of the day, too. That said, if you’re unfamiliar with the meal, chicken tikka masala is a popular Indian dish made with marinated chicken that’s grilled or charred, then simmered in a creamy, spiced tomato-based sauce.
The name breaks down into “tikka,” meaning pieces or chunks of marinated meat, and “masala,” which refers to the blend of spices that give the dish its distinctive warmth and incredible depth. The origins of the dish remain debated. Some claim that it’s a traditional Indian dish, while others believe it was invented in Indian restaurants in the U.K. Regardless of where it came from, chicken tikka masala is one of the most popular curries in the world and is surprisingly easy to make!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Chicken Marinade
- 1
In a large mixing bowl or resealable bag, add all marinade ingredients, except for the chicken. Stir to combine, then add the chicken. Marinate for at least two hours, and preferably overnight.
- 2
Soak wooden skewers in water for 30 minutes.
- 3
Once the chicken is marinated, thread the chicken, onion and bell pepper onto wooden skewers.
- 4
Heat a grill or grill pan to high, cook skewers (in batches if necessary) until charred on the exterior. Flip and repeat to deeply char on both sides. Use a chef press to help encourage even charring. Chicken does not need to be cooked through.
- 5
Place on a sheet tray and set aside or chill until ready to cook in sauce.
For the Tikka Masala
- 1
In a small mixing bowl, add the cashews and boiling water. Cover and let the cashews soften for at least 20 minutes.
- 2
In a large Dutch oven over medium-low heat, add the oil. Once lightly shimmering, add the bay leaf, green and black cardamom, cloves, and cinnamon stick. Toast the whole spices, stirring frequently, for one to two minutes, or until fragrant.
- 3
Add the shallot, plus ½ teaspoon salt. Stir to combine and cook the onions for eight to ten minutes, or until softened in the middle and golden brown around the edges.
- 4
Add the green chili and ginger garlic paste and cook for one minute, stirring constantly to prevent burning. Reduce the heat to low, then add the chili powder, coriander, cumin, turmeric, and garam masala. Cook for one minute, stirring constantly, until fragrant. Add the tomatoes and stir. Return the heat to medium-low and cook until the tomato thickens slightly, reduces, and is darker in color. About eight to ten minutes.
- 5
While the tomatoes are cooking, blend the cashews. Drain the cashews of their soaking liquid and add the nuts and one cup of water to a high-powered blender. Blend until a smooth puree forms.
- 6
Add the cashew puree and ½ cup water to the tikka masala and stir to combine. Taste and season with sugar and salt, if needed.
- 7
Add the chicken, vegetables, and Fenugreek to the mixture and stir to combine. Cook for five to seven minutes, or until the chicken is cooked through and has absorbed a bit of the sauce.
- 8
Serve with rice, pappadum, and/or naan. Garnish with cilantro, lime, and cream. Serve with a green chili.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:–Refrigerator:Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce thickens too much to loosen it back up.– Freezer:Once cool, transfer leftovers to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.– Make-Ahead:You can marinate the chicken up to 24 hours in advance (do not exceed this, or the yogurt will break down the chicken too much). The sauce can also be made ahead and stored in the fridge for two to three days before combining with the chicken.
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