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Homemade Creamy Chicken Tikka Masala Recipe photo

Creamy Chicken Tikka Masala Recipe

This Creamy Chicken Tikka Masala is pure comfort food! Marinated chicken in a spiced tomato sauce, served warm over rice or naan.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 1.5 lbs boneless skinless chicken thighs cut into bite-size pieces
  • 1 cup plain yogurt
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp butter
For the Sauce:
  • 1 large onion finely diced
  • 2 tbsp minced garlic extra for flavor boost
  • 1 tbsp minced ginger more for brightness
  • 2 tsp garam masala double for deeper flavor
  • 2 tsp cumin to round out spice profile
  • 1 tsp turmeric for richness
  • 1 tsp ground coriander adds a unique element
  • 1 tsp paprika for color and sweetness
  • 1 tsp salt to taste
  • ½ tsp cayenne pepper adjust to liking
  • 14 oz tomato puree base of the sauce
  • ½ cup water to adjust consistency
  • 1 cup heavy cream for creamy texture
  • 2 tbsp cilantro freshly chopped for garnish

Equipment

  • Large mixing bowl
  • Skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving dishes

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the chicken thighs, plain yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well and marinate for at least 30 minutes.
  2. Heat olive oil and butter in a large skillet over medium heat. Sauté the onion for 5-7 minutes until translucent, then add garlic and ginger for an additional minute.
  3. Stir in the spices (garam masala, cumin, turmeric, coriander, paprika, salt, and cayenne) and cook for 30 seconds to bloom the flavors.
  4. Add tomato puree and water, stirring to combine. Simmer for about 10 minutes.
  5. Add marinated chicken to the pot, stirring to coat. Cover and cook for 15-20 minutes until chicken is cooked through.
  6. Reduce heat to low, stir in heavy cream, and mix until creamy. Adjust seasoning if necessary.
  7. Garnish with cilantro and serve warm over basmati rice or with naan.

Notes

  • Marinate chicken longer for enhanced flavor.
  • Cook spices before adding liquids for deeper flavor.
  • Substitute half of the cream with coconut milk for a tropical twist.