Authentic Chicken Tikka Masala Recipe
Juicy marinated chicken in a rich, spiced tomato cream sauce that’s so good, you’ll want to lick the spoon (no judgment). Perfect with naan, rice, or straight from the pot. (14g Carbs/12g Net Carbs - without the rice and naan)
Equipment
- Large mixing bowl
- Large pot or Dutch oven
- Whisk or spoon (for mixing marinade)
- Sharp knife
- Cutting board
- Measuring spoons and cups
Ingredients
Chicken Marinade:
- 1 cup plain yogurt
- Juice of ½ lemon freshly squeezed
- 3 cloves garlic finely grated
- 1 tbsp fresh ginger finely grated
- 2 tsp garam masala
- ½ tsp salt
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
For the Sauce:
- 2 tbsp vegetable or canola oil
- 2 tbsp butter or ghee
- 2 medium onions finely diced
- 3 cloves garlic finely grated
- 1 tbsp fresh ginger finely grated
- ½ tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground red chili powder adjust for spice tolerance
- 2 cups strained tomato sauce
- 1 cup heavy cream
- 1 tbsp fenugreek leaves crushed
- Salt to taste
- Fresh coriander/cilantro chopped, for garnish
Instructions
- Marinate the Magic: Combine yogurt, lemon juice, garlic, ginger, garam masala, and salt in a mixing bowl. Add chicken, toss to coat, and cover. Pop it in the fridge for at least 1 hour. If you’ve got more time, longer marination = deeper flavor.
- Sear with Confidence: Heat your large pot or Dutch oven over medium-high heat, add a splash of oil, and work in batches! Sear the marinated chicken for 2–3 minutes per side until golden brown. Do not overcrowd the pot (the chicken deserves its space to shine). Set aside
- Sweet Onion Base: Turn the heat to medium and melt your butter. Add the diced onions and cook until they’re soft, golden, and smelling heavenly. Stir in the garlic and ginger, and cook for 30–45 seconds until your kitchen smells like magic.
- Spice It Up, Friend: Sprinkle turmeric, coriander, cumin, garam masala, and chili powder right into the pot. Cook for 15–20 seconds to “bloom” the spices (aka unlocking their flavor like a boss).
- Simmer for the Win: Pour in your strained tomato sauce, season with salt, and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and turns a deep, gorgeous reddish-brown. Pro tip? This step is where the sauce levels up, so don’t rush it!
- Bring It All Together: Return your seared chicken to the pot and stir. Slowly drizzle in the heavy cream and watch the sauce transform into the creamy, dreamy goodness we know and love. Simmer for 10 minutes until the chicken is fully cooked and the sauce hugs each piece like it means it.
- Garnish & Serve Like a Pro: Sprinkle on fresh coriander, then serve hot with fluffy basmati rice, warm naan, or both (because, why not?).
Notes
- Pro Tip: Don’t skimp on marination time. It’s like the pre-party that sets the tone for the whole dish.
- Adjust the chili powder to match your spice vibe. (Mild? Use less. Feeling wild? Add a pinch more!)
- Leftovers? Lucky you. This tastes even better the next day as the flavors settle and deepen. Heat gently to keep that sauce silky.