Chicken Tikka Masala Recipe
Roasted marinated tandoor chicken in spiced curry with creamy tomato sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Marinated Chicken
For the Curry Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin powder, paprika, turmeric powder, and salt. Mix until well blended.
- 2
Marinate the Chicken
Cut the chicken breast into bite-sized pieces and add them to the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Cooking the Chicken
- 3
Roast the Chicken
Preheat the oven to 200°C (400°F). Spread the marinated chicken pieces on a baking tray and roast for 20-25 minutes, or until fully cooked and slightly charred. Alternatively, grill the chicken on a tandoor or grill pan.
Making the Sauce
- 4
- 5
Add Garlic and Ginger
Stir in minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
- 6
Add Tomato Puree
Pour in the tomato puree and cook for about 10 minutes, stirring occasionally until the sauce thickens.
- 7
Add Spices and Coconut Milk
Mix in garam masala, cumin powder, coriander powder, and salt. Then add coconut milk or heavy cream, stirring until well combined. Let the sauce simmer for another 5 minutes.
Combining Chicken and Sauce
- 8
Combine and Simmer
Add the roasted chicken pieces to the sauce and simmer for 5-10 minutes, allowing the flavors to meld together.
- 9
Garnish and Serve
Serve hot, garnished with chopped cilantro. Enjoy with rice or naan.
