cook · Cook
How to Make Tikka Masala from Scratch
Tikka masala starts with marinated chicken cooked in a tandoor-style method, then simmered in a creamy tomato-based sauce. The key is building layers of flavor through proper marination, high-heat cooking for the chicken, and slow development of the sauce base with aromatics, tomatoes, and cream.
- Total time: 2 hr 40 min
- Hands-on: 40 min
- Serves: 4
- Difficulty: Medium
Ingredients
- 2 pounds boneless chicken
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 3 garlic cloves
- 1 inch grated ginger
- salt salt
- 3 tablespoons ghee or oil
- 1 onion
- 4 garlic cloves
- 2 inches grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 28-ounce can crushed tomatoes
- 1 teaspoon tomato paste
- 1 teaspoon salt
- 1/2 cup heavy cream
- chopped cilantro
Step by step
- Marinate the chicken. Cut 2 pounds boneless chicken into bite-sized chunks. Mix with 1 cup plain yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 3 minced garlic cloves, 1 inch grated ginger, and salt. Marinate at least 2 hours, preferably overnight.
- Cook the chicken. Thread chicken onto skewers or spread on a sheet pan. Broil on high for 8-10 minutes, turning once, until charred in spots and just cooked through. The char gives you that tandoor flavor. Set aside.
- Build the sauce base. Heat 3 tablespoons ghee or oil in a heavy pot over medium heat. Add 1 diced onion and cook until golden, about 8 minutes. Add 4 minced garlic cloves, 2 inches grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon paprika. Cook until fragrant, 1 minute.
- Add tomatoes and simmer. Stir in one 28-ounce can crushed tomatoes, 1 teaspoon tomato paste, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer 15 minutes until thickened. The sauce should coat a spoon.
- Finish with cream and chicken. Stir in 1/2 cup heavy cream and the cooked chicken. Simmer 5 minutes to heat through and meld flavors. Taste and adjust salt. The sauce should be rich but not thick like paste.
- Garnish and serve. Finish with chopped cilantro and serve over basmati rice with naan on the side.
Tips & troubleshooting
- Marinate the chicken overnight for the best flavor penetration
- Don't skip the char on the chicken - that's what separates tikka masala from regular curry
- Cook the onions until properly golden, not just soft - this builds the sauce foundation
- If your sauce breaks when adding cream, remove from heat and whisk vigorously
- Make it a day ahead - the flavors improve overnight in the refrigerator
Variations
- Paneer Tikka Masala. Replace chicken with cubes of paneer cheese. Skip the marination and just lightly pan-fry the paneer until golden before adding to the sauce.
- Restaurant-Style Extra Creamy. Blend the finished sauce until smooth and stir in an extra 1/4 cup cream plus a tablespoon of butter for that glossy restaurant look.
- Smoky Version. After cooking, place a small bowl in the center of the pot, add a piece of charcoal, light it, and drizzle with ghee. Cover immediately and let smoke for 2 minutes.
Questions
- Can I use chicken thighs instead of breasts?
- Absolutely. Thighs stay more tender and have better flavor. Remove the skin and cut into similar-sized pieces.
- What if I don't have a broiler?
- Pan-fry the marinated chicken in batches over high heat until charred and cooked through. You want those caramelized edges.
- How long does this keep?
- Refrigerate up to 4 days or freeze up to 3 months. The flavors actually improve after a day or two.
- Can I make this dairy-free?
- Replace yogurt with coconut yogurt for marinating and use coconut milk instead of heavy cream. The flavor changes but it's still good.
- Why is my sauce too thick?
- Thin with a splash of water or chicken broth. The sauce should coat the chicken but not be pasty.