If you love creamy, flavorful, and mildly spiced curries, then this Chicken Tikka Masala will be a hit in your kitchen! I planned this dish for Saturday night, but a last-minute visit to my mum’s meant I had to cook it today to use up the chicken—no regrets! The flavors are rich, the sauce is smooth, and you can easily adjust the spice level to suit your taste. If you like a milder version, just go easy on the chili powder. Let’s dive in!
Method
Marinate the Chicken
To start, dice the chicken thighs into bite-sized pieces, ensuring they are evenly sized for uniform cooking. In a mixing bowl, combine the chicken with fat-free yogurt, tikka powder, garlic granules, garam masala, turmeric, ground coriander, garlic paste, ginger paste, and the juice of half a lemon. These ingredients not only infuse the chicken with rich flavor but also help tenderize it. Use a spoon or your hands to mix everything thoroughly, ensuring each piece is coated in the marinade. Cover the bowl and let the chicken rest for at least 30 minutes. If you have more time, marinating it longer (even overnight) will enhance the taste even further.
Cook the Chicken
Once the chicken has had time to absorb the flavors, it’s time to cook it. Heat a large frying pan over medium-high heat and lightly coat it with spray oil. Once the pan is hot, add the marinated chicken pieces, spreading them out so they cook evenly. Let them sear for about 2 minutes on each side, just until they develop a light golden crust. You don’t need to cook them all the way through at this stage, as they will continue cooking later in the sauce. Once done, remove the chicken from the pan and set it aside on a plate.
Make the Sauce
Using the same pan (without washing it, as the leftover bits add extra flavor), add the diced red onion and red pepper. Cook them over medium heat, stirring occasionally, until the onions become soft and translucent. This usually takes around 3 to 4 minutes. Once the vegetables are softened, add the cumin, garam masala, chili powder, garlic, and a pinch of ginger. Stir everything together and let the spices toast for about 30 seconds. This step is important because toasting the spices helps release their natural oils, giving the sauce a deeper and more aromatic flavor.
Next, pour in the chopped tomatoes and tomato purée. Stir well to combine everything, making sure the tomatoes fully blend with the spices and vegetables. Allow the sauce to simmer for 15 minutes, stirring occasionally. During this time, the sauce will thicken and develop a more concentrated flavor. If it starts to stick to the pan, lower the heat slightly and add a splash of water if needed.
Blend for Smoothness
Once the sauce has thickened nicely, transfer it to a blender or food processor. Blend until you achieve a smooth and creamy consistency. This step is optional—if you prefer a chunkier sauce, you can skip it. If blending, be careful, as hot liquids can create pressure in the blender. To prevent any accidents, allow the sauce to cool slightly before blending, and if your blender has a steam vent, leave it slightly open to release heat. Once blended, pour the sauce back into the pan.
Bring it All Together
Now that the sauce is back in the pan, return the cooked chicken to it. Stir well to coat the chicken in the rich, flavorful sauce. Let it simmer gently for a few more minutes, allowing the chicken to cook through and absorb the flavors of the sauce fully. Keep an eye on it, ensuring the sauce doesn’t thicken too much—if it does, add a splash of water to loosen it up.
Finally, remove the pan from the heat and stir in the Elmlea light double cream and fat-free yogurt. This final step adds a luxurious creaminess to the dish. Be sure to do this off the heat, as high temperatures can cause the dairy to curdle. Stir everything together until the sauce turns smooth and silky. Now, your Chicken Tikka Masala is ready to be served!
Chicken Tikka Masala
Equipment
- Mixing bowl
- Sharp knife
- Chopping board
- Measuring spoons
- Large frying pan
- Blender or food processor
- Cooking spoon
Ingredients
- For the Chicken:
- 350 g diced chicken thighs
- 3 tbsp fat-free yogurt
- 1 tbsp tikka powder
- 1 tsp garlic granules
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garlic paste
- 1 tsp ginger paste
- Juice of half a lemon
- For the Sauce:
- 1 red onion diced
- 1 red pepper diced
- 5 tbsp fat-free yogurt
- 2 tbsp Elmlea light double cream
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp cumin
- 1 tsp garam masala
- Pinch of chili powder adjust to taste
- 1 tsp lazy garlic
- Pinch of ginger
Instructions
- Marinate the ChickenStart by dicing the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with yogurt, tikka powder, garlic granules, garam masala, turmeric, ground coriander, garlic paste, ginger paste, and lemon juice. Stir everything well to coat the chicken evenly. Let it marinate for at least 30 minutes (or longer for extra flavor!).
- Cook the ChickenHeat some spray oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken and cook for a couple of minutes on each side until slightly browned. Remove the chicken from the pan and set it aside.
- Make the SauceIn the same pan, add the diced onion and red pepper. Cook for a few minutes until the onion softens. Next, stir in the cumin, garam masala, chili powder, garlic, and a pinch of ginger. Let the spices toast for about 30 seconds—this brings out their flavors.Now, pour in the chopped tomatoes and tomato purée, stirring well. Let the sauce simmer for 15 minutes, allowing it to thicken.
- Blend for SmoothnessFor that signature creamy texture, transfer the sauce to a blender and blitz until smooth. If you prefer a chunkier sauce, you can skip this step!
- Bring it All TogetherReturn the sauce to the pan, add the cooked chicken, and let everything simmer together for a few more minutes. Remove from heat, then stir in the Elmlea light double cream and yogurt for a rich, velvety finish.
Notes
- Marination Matters: Don’t skip the marination time! The longer the chicken sits in the marinade, the more flavorful and tender it becomes.
- Don’t Overcook the Chicken: Since the chicken will cook further in the sauce, avoid overcooking it in the pan. Just a quick sear is enough.
- Blend Carefully: If blending the sauce, let it cool slightly before blending to avoid splattering.
- Add Dairy Off Heat: Stir in the yogurt and cream after removing the pan from heat to prevent curdling.
Serving Suggestions
- With Rice: Serve your Chicken Tikka Masala over fluffy basmati or jasmine rice.
- With Naan: A warm naan or chapati is perfect for scooping up that creamy sauce.
- With Salad: A side of fresh cucumber and tomato salad adds a nice, cool contrast.
Fun Fact
Did you know that Chicken Tikka Masala is believed to have been created in the UK rather than India? It’s said that a British chef once added tomato soup and cream to a traditional Indian chicken dish to satisfy a customer’s request for a creamier meal!
Conclusion
There you have it—homemade Chicken Tikka Masala that’s rich, creamy, and bursting with flavor! Whether you like it spicy or mild, this dish is easy to customize. It’s the perfect comfort meal and pairs wonderfully with rice or naan. Give it a try, and let me know how it turns out! Happy cooking!