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Tikka Masala

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Indian
Servings 4

Equipment

  • Mixing bowls
  • Measuring spoons and cups
  • Knife and cutting board
  • Blender or food processor (for tomato puree, optional)
  • Large skillet or frying pan
  • Spatula or wooden spoon
  • Grill, broiler, or oven (for chicken, optional)
  • Serving dish

Ingredients
  

For the Marinade:

  • 500 g boneless chicken cut into cubes
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp ginger-garlic paste
  • Salt to taste

For the Masala Sauce:

  • 2 tbsp butter or oil
  • 1 large onion finely chopped
  • 2 medium tomatoes pureed
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 cup heavy cream or coconut cream
  • Fresh coriander leaves for garnish

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, combine the yogurt, lemon juice, and spices. Add the chicken cubes and mix well. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 2: Cook the Chicken

  • Grill or pan-fry the marinated chicken pieces until golden and slightly charred. Set aside.

Step 3: Prepare the Masala Sauce

  • In a pan, heat butter and sauté onions until golden brown. Add ginger-garlic paste and cook for another minute. Stir in the tomato puree, tomato paste, and spices. Let the sauce simmer for 10–12 minutes until it thickens.

Step 4: Combine and Finish

  • Add the cooked chicken into the sauce, pour in the cream, and stir gently. Simmer for another 5 minutes until everything is well-coated and creamy. Garnish with fresh coriander.

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