Scratch-Cook Chicken Tikka Masala Recipe

Dietary Info: Gluten-Free (see note at end for vegetarian option)

Make Chicken Tikka Masala from scratch with this authentic recipe! Marinate tender chicken in yogurt and spices, then grill and simmer it in a rich, creamy tomato-based sauce, infused with aromatic spices like garam masala, cumin, and coriander. This flavorful, homemade version of Chicken Tikka Masala brings the perfect balance of smoky, savory, and creamy elements, offering a true taste of Indian cuisine. Serve with basmati rice or naan for a satisfying and comforting meal.

Prep time: 15 mins; Cook time: 20-30 mins; Serves 4-6

INGREDIENTS FOR MARINATING CHICKEN TIKKA MASALA:

  • Boneless skinless chicken breasts (cut in 1" cubes) - 1 LB
  • Plain whole milk yogurt - 1/3 cup
  • Cooking oil - 2 Tbsp
  • Lime juice - 1 1/2 Tbsp
  • Peeled and chopped garlic - 2-3 cloves
  • Salt (as per taste) - 1/2 to 1 tsp
  • Water (enough to make thick sauce) - 3/4 cup
  • Flavor Temptations Chicken Tikka Masala Spice Mix (contains 5 flavor blends) - 1

STEPS TO MARINATE TRADITIONAL CHICKEN TIKKA MASALA:

  1. In a small bowl, mix together oil, yogurt, garlic, salt, lime juice and Blend #5 (Marinade mix)
  2. Add chicken cubes, coating chicken pieces evenly
  3. Cover and marinate for 2-3 hours at room temperature or refrigerate overnight

INGREDIENTS TO MAKE FLAVORFUL CHICKEN TIKKA MASALA SAUCE:

  • Canola oil - 3 Tbsp
  • Finely chopped onions - 1 cup
  • Canned tomato puree - 2 cups
  • Peeled and chopped Ginger - 2"
  • Heavy cream / half & half (optional) - 2/3 cup
  • Salt to taste -1- 1.5 tsp
  • Chopped cilantro (optional) - 6-8 stems 

STEPS TO MAKE CHICKEN TIKKA MASALA SAUCE:

  1. In a pan, heat oil, add Blend #1 (Seeds) and step back to allow seeds to burst and sputter, releasing their flavors
  2. Add onions and cook for 2-3 mins on medium heat until soft and transparent
  3. Add ginger, and Blend #2 (Powders) and cook until well blended
  4. Stir in tomato puree
  5. Mix in Blend #3 (Cayenne) adjusting to preferred spice level: (Hot: add all of it; Medium: add half of it; Mild: do not add any)
  1. Cover and cook sauce on medium heat until oil starts to separate
  2. Add water, salt and heavy cream (optional) and bring sauce to a boil
  3. Reduce heat to gently simmer the sauce uncovered, until thickened slightly, stirring occasionally

WHILE TIKKA MASALA SAUCE IS SIMMERING, COOK CHICKEN TIKKA PIECES:

  1. Heat a heavy 12" griddle or skillet over moderately high heat until very hot
  2. Add 1/2 Tbsp of oil
  3. Working in batches, cook chicken cubes turning them a few times until just cooked through and browned well on all sides
  4. Add cooked chicken cubes to simmering sauce and continue to gently simmer, stirring occasionally for 5 minutes. Add a little water if sauce becomes too thick
  5. Stir in Blend #4 (Garam Masala) and simmer 2-3 minutes
  6. Garnish with chopped cilantro(optional)

 SERVING SUGGESTIONS FOR CHICKEN TIKKA MASALA:

      Serve hot over bed of long-grained rice or naan bread.

NOTE: For a vegetarian option, substitute chicken with paneer or tofu.