Classic Chicken Tikka Masala Recipe

Tikka masala is one of the best dishes to spice up your chicken. If you've had it before, you can likely spot this dish a mile away thanks to its bright orange, spiced sauce. Tikka masala is bursting with warm flavors, from garam masala to chili powder, and there's definitely a reason why the dish remains so incredibly popular — it really is that good!

Recipe developer Catherine Brookes of Blue Sky Eating came up with this wonderful version of classic chicken tikka masala that you'll want to make over and over again. "I love making this delicious curry at home! The sauce is so creamy, flavorful and indulgent and is actually super easy to make using basic ingredients," Brookes raves. When asked why she likes her version better than takeout, Brookes hit the nail on the head: "This curry tastes just like takeout but with fresher ingredients and less sugar and salt. It really is packed with flavor!"

This recipe requires quite a few items you will need from the store. Pick up chicken breasts (which should be cubed before beginning the recipe), Greek yogurt, garlic cloves, ginger, lemon, garam masala, cumin, olive oil, onion, ground coriander, chili powder mix, turmeric, tomato puree, tomato sauce, heavy cream, and salt.

Once you have those things, you can make this classic chicken tikka masala.

Take out a mixing bowl and add your chicken breasts first. Then, begin adding the ingredients for the marinade. This includes the Greek yogurt, half of the ginger, the lemon juice, 2 teaspoons of garam masala, 1 teaspoon of paprika, 1 teaspoon of cumin, and a little bit of salt to taste.

Mix well to coat the chicken in the marinade, and then pop the bowl in the fridge for at least an hour to marinate. "Don't be tempted to skip the marinating. Leaving for at least one hour really allows the chicken to soak up those flavors," Brookes says. "The marinade is has plenty of garlic, warmth and spice with a little creaminess and tang from the yogurt and lemon juice."

Once you finish marinating the chicken, take out a high-sided frying pan and add a tablespoon of oil. Turn the heat to medium-high and add the chicken. Cook for about 6-8 minutes total until the chicken is fully cooked through and there's no pink in the middle. 

Remove the chicken from the pan and set it to the side for the time being. Add the remaining tablespoon of olive oil to the pan and toss in the onion. Continue cooking for about 5 minutes, until the onion has softened.

Then, add the remaining garlic and ginger and fry with the onion for another 2 minutes. Be sure to stir the mixture constantly so it doesn't stick to the bottom and burn. 

There are still a few more other things that need to go into the pan. This includes the garam masala, paprika, and cumin, as well as the turmeric, ground coriander, and chili powder mix. Stir the contents well and let the spices toast for 2-3 minutes, until aromatic.

Next, toss in the tomato puree and the tomato sauce. Be sure to mix well with the existing ingredients and cook for another 5 minutes.

Grab the chicken you set aside earlier and place it into the pan. Then, add the heavy cream and bring the mixture to a boil. Once bubbles reach the top of the surface, reduce the heat to a simmer for 10 minutes. This allows all the flavors to lock into the chicken. 

Add a little more salt to taste to complete this dish. If you want to thin out the sauce, you can add a few tablespoons of water at a time to achieve your desired consistency. Then, remove the dish from heat and serve with rice and fresh chopped cilantro if you wish. "You could also serve with naan bread and poppadoms, or other Indian side dishes," Brookes notes. 

If you have some left, be sure to keep it for another meal. "Leftovers should keep well in the fridge up to 3 days and can be reheated in the microwave," Brookes says. We hope this classic dish hits the spot!