A warm, savory, spicy Indian delight!
When I get a craving for Indian food, which is often, my go-to dish is this Chicken Tikka Masala. The flavor from that mix of spices permeates the sauce, made from tomato and heavy cream, and it smothers the tender chicken in something that is at once supremely comforting yet at the same time exotically delicious (so it’s perfect for a weeknight family meal or to serve to guests).
Would it surprise you to know that Chicken Tikka Masala, a favorite on Indian restaurant menus all over the world, was most likely invented in the U.K. (and is their unofficial ‘national’ dish)? I say ‘most likely’ because there is an ongoing debate regarding the actual origin of Chicken Tikka Masala (though there is no debate about how beloved it is in England: one poll had it surpassing Fish & Chips as the country’s favorite). A story many seem to agree on is that of Bengali chef Ali Ahmed Aslam, known as Mr. Ali, who is widely credited with inventing the dish in his restaurant in Glasgow, Scotland, in the early 1970s in response to a customer complaining that the chicken curry he ordered was too dry; Mr. Ali apparently used what he happened to have on hand—tomato soup—to remedy the problem, and Chicken Tikka Masala was born. While there are multiple variants of this story, too (that he had tomato soup simmering on the stove, that he used a can of condensed tomato soup), when Mr. Ali passed away in 2022, nearly all of his obituaries described him similarly to the way CNN did: “Inventor of the UK’s ‘true national’ dish dies…”
No matter where Chicken Tikka Masala came from, it’s going to find a home in your regular menu rotation because it will become a family favorite in no time. Just look at that list of spices! Don’t let the number of ingredients daunt you: there may be a lot more spices than you’re used to, but the process for making the marinade is very simple (all the spices go into the yogurt, then you add the chicken and pop it in the fridge to marinate). When you’re ready to cook, brown your chicken in a pan, remove it to create the sauce, add the chicken back in, and presto: you have the most exquisitely flavored dish.
Traditionally, Chicken Tikka Masala would be served alongside basmati rice (try this technique for Baked Rice) and some naan bread; if you don’t have any naan (I always keep some in the freezer), use any kind of bread you like and then whip up some Yogurt Herb Dipping Sauce for…well, for dipping!
Tikka vs Curry: It’s Mostly About the Spice
Sometimes, people confuse curry with tikka masala; after all, tikka means “pieces,” and masala means “spices.” Both dishes contain small pieces of meat or vegetables (or tofu or chickpeas) in a rich sauce flavored with spices. And both dishes begin with ginger and garlic, essential to Indian cooking. So, yes, tikka masalas and curries do share some similarities, but each has a distinctive flavor, mostly due to the spice blends in them. Let’s explore!
Our recipe for Chicken Tikka Masala calls for garam masala, which translates to hot (garam) spices; however, this mixture is not really hot. Generally, garam masala is a combination of ground spices including cloves, cinnamon, cardamom, cumin, coriander, nutmeg, mace, and black pepper; curry powder, on the other hand, typically contains turmeric and then generally a mix of cumin, coriander, ginger, and fenugreek. In terms of taste, masala is often described as bringing warm flavors, while curry powder has a more earthy taste. As you can see from our recipe, we are using garam masala in addition to spices found in curry powder, and we’ve added some paprika, too, so you’re going to get the warmth and the earthiness in this delicious dish.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro, chopped for garnish
How to Make Chicken Tikka Masala
Step 1: In a mixing bowl, combine the chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, paprika, and salt. Mix well and marinate for at least 1 hour, preferably overnight, in the refrigerator.
Step 2: Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
Step 3: In the same skillet, add the onions and cook until soft and translucent, about 3 minutes.
Step 4: Stir in the tomato puree and bring to a simmer. Add the browned chicken back to the skillet. Let it simmer for 15 minutes, stirring occasionally.
Step 5: Reduce heat to low and stir in the heavy cream and sugar. Simmer for another 10 minutes, or until the sauce thickens.
Step 6: Season with additional salt to taste. Garnish with chopped cilantro before serving.
Step 7: Serve hot with basmati rice or naan bread.
FAQs & Tips
How to Make Ahead and Store?
Complete Step 1 of this recipe and leave the marinating chicken in the refrigerator anywhere from 1 hour to overnight. Cooked and cooled Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
What is a good way to make this Chicken Tikka Masala a bit spicier?
You can add some cayenne pepper if you want more heat; just be careful because a little goes a long way!
Can you make a dairy-free version of Chicken Tikka Masala?
Absolutely! Use any plain, unsweetened, non-dairy yogurt in place of the yogurt in the marinade, and then substitute coconut cream for the heavy cream!
Serving Suggestions
The ultra-creamy nature of Chicken Tikka Masala means it will go really well with a crunchy side, like this Savory Vegetable Crisp or these Cauliflower Hash Browns. But green vegetables are also wonderful paired with the rich flavors of Chicken Tikka Masala, particularly Grilled Green Beans or Asparagus.
I also like to serve Chicken Tikka Masala with Spiced Tomatoes and Chickpeas on Homemade Flatbread or even just a side of Roasted Chickpeas (by the way, if you love the flavors in this dish but don’t love chicken, try this Chickpea Tikka Masala).
Chicken Tikka Masala
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion finely diced
- 1 can 14 oz tomato puree
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro chopped for garnish
Instructions
- In a mixing bowl, combine the chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, paprika, and salt. Mix well and marinate for at least 1 hour, preferably overnight, in the refrigerator.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- In the same skillet, add the onions and cook until soft and translucent, about 3 minutes.
- Stir in the tomato puree and bring to a simmer. Add the browned chicken back to the skillet. Let it simmer for 15 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and sugar. Simmer for another 10 minutes, or until the sauce thickens.
- Season with additional salt to taste. Garnish with chopped cilantro before serving.
- Serve hot with basmati rice or naan bread.
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