How do I know when the chicken tikka is done before adding it to the gravy?

The edges should be lightly charred and the chicken should be just cooked through. Do not overcook it, because it will simmer again in the sauce.

Why does the recipe cook the chicken separately first?

Cooking it separately gives the pieces a smoky, charred tikka flavor that you will not get if raw chicken is only simmered directly in the gravy.

Can I make Chicken Tikka Masala ahead of time?

Yes. The curry reheats well, and the flavor often improves after resting. Reheat gently and add a splash of water if the sauce has thickened too much.

What if my tomato gravy tastes too sharp or raw?

Keep cooking the masala until it thickens and you see oil at the edges. That stage mellows the tomatoes and gives the sauce a fuller flavor.

Can I freeze this curry?

Yes, though the cream-finished sauce may separate slightly when thawed. Reheat slowly and stir well to bring the gravy back together.

Home / Recipes / north_indian / Chicken Tikka Masala

north_indianMediumnon vegetariangluten freenut freelow carb

Chicken Tikka Masala

RATING

4.6/5(215)

TASTE SCORE

10/10

Chunks of chicken are marinated with yogurt and spices, charred until lightly smoky, then folded into a silky tomato-onion gravy. It is rich, warmly spiced, and made for scooping up with naan or spooning over rice.

PREP

25m

COOK

35m

SERVES

1 KATORI

374 cal

SERVINGS

METHOD · 10 STEPS

mix · ~5 min
Mix the chicken marinade.
1.Add yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, 0.25 tsp salt, and 1 tbsp oil to a bowl.
2.Whisk until smooth and well combined.
3.Add the chicken pieces and coat them evenly.
TIPA thick marinade clings better to the chicken and gives a fuller tikka flavor.
rest · ~30 min
Marinate the chicken.
Cover and rest the chicken for 30 minutes so the spices and yogurt can season it well.
grill · ~15 min
Cook the chicken tikka.
1.Spread the marinated chicken in a single layer on a tray or grill pan.
2.Cook until lightly charred at the edges and the chicken is just done, about 12 to 15 minutes.
3.Set the chicken aside while you make the gravy.
TIPCook just until done; the chicken will simmer again in the sauce and stays juicier this way.
temper · ~1 min
Heat oil and crackle the cumin.
Heat the remaining 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
saute · ~8 min
Cook the onions and ginger-garlic paste.
1.Add the chopped onion and cook until soft and light golden, 6 to 7 minutes.
2.Add the remaining 1 tbsp ginger-garlic paste.
3.Cook for 1 minute until the raw smell disappears.
saute · ~10 min
Cook the tomato masala.
1.Add the tomato puree and stir well.
2.Add coriander powder, cumin powder, and the remaining 0.25 tsp salt.
3.Cook until the masala thickens and the oil starts to show at the edges, 8 to 10 minutes.
TIPLet the tomatoes cook down properly; this gives the gravy a deeper color and sweeter balance.
simmer · ~5 min
Simmer the gravy.
Pour in the water and bring the masala to a gentle simmer. Cook for 4 to 5 minutes so the gravy turns smooth and slightly thick.
simmer · ~6 min
Add the chicken and finish the curry.
1.Add the grilled chicken pieces to the gravy.
2.Stir in kasuri methi and fresh cream.
3.Simmer for 5 to 6 minutes until the chicken is fully coated and the gravy is rich and thick.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Chicken Tikka Masala hot with naan, roti, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before marinating so the yogurt mixture clings instead of sliding off.
2
If using a grill pan, avoid crowding; spaced pieces char better and release less moisture.
3
Pull the chicken once the edges are lightly charred but the center is just cooked, since it simmers again in the gravy.
4
Cook the onion-tomato masala until oil appears at the edges; that is the key cue that the gravy will taste rounded, not raw.
5
Crush the kasuri methi between your palms right before adding it to release its aroma into the sauce.
6
If the gravy thickens too much after adding the chicken, loosen it with a few tablespoons of hot water, not cold.
7
This curry tastes even better after 30 minutes of rest, when the smoky chicken and tomato gravy meld together.