Smoky Chicken Tikka Masala Recipe – Authentic Indian Curry

Last Updated on 4 months by Neha Deshmukh

Smoky Chicken Tikka Masala Recipe – Authentic Indian Curry

Hey everyone! If you’re anything like me, the aroma of a good curry instantly transports you to a happy place. Today, I’m sharing my go-to recipe for Chicken Tikka Masala – a dish that’s become a family favorite, and one I’ve perfected over many cozy weekend cooking sessions. It’s creamy, flavorful, and has the most amazing smoky depth. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This isn’t just any Tikka Masala. We’re taking it up a notch with a traditional smoky finish that truly elevates the flavor. It’s a little extra effort, but honestly, it’s SO worth it. Plus, I’ll share all my tips and tricks to make it approachable, even if you’re new to Indian cooking. You’ll be amazed at how easily you can create restaurant-quality curry right in your own kitchen!

Ingredients

Here’s what you’ll need to make this dreamy Chicken Tikka Masala:

• 1 lb chicken breasts or thighs (about 450g)
• 1 cup plain full-fat yogurt (240ml)
• 1 tablespoon lemon juice (15ml)
• 2 teaspoons ginger paste (10ml)
• 2 teaspoons garlic paste (10ml)
• 1 ½ teaspoons kosher salt (7.5g)
• ½ teaspoon ground turmeric (2.5g)
• 2 teaspoons Kashmiri red chili powder (10g)
• 1 teaspoon garam masala (5g)
• 2 teaspoons dried fenugreek leaves (kasoori methi) (10g)
• 2 tablespoons oil (30ml)
• 2 cups diced yellow onions (240g)
• 1 teaspoon ginger paste (5ml)
• 1 teaspoon garlic paste (5ml)
• 3 plum tomatoes
• ½ cup heavy cream or cashews (120ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my little secrets:

• Kashmiri Chili Powder: Don’t skip this! It gives the dish that beautiful vibrant red color and a mild, fruity heat. It’s different from regular chili powder.
• Kasoori Methi: These dried fenugreek leaves are essential for that authentic Tikka Masala flavor. They have a slightly bitter, hay-like aroma that adds incredible depth.
• Heavy Cream vs. Cashew Paste: Traditionally, cashew paste is used for a richer, more complex flavor. If you’re using cashews, soak about ½ cup (60g) in warm water for at least 30 minutes, then blend into a smooth paste. Heavy cream is a quicker, easier option, and still tastes fantastic!
• Regional Variations: Tikka Masala isn’t one-size-fits-all! You’ll find variations across India, with some regions favoring more tomatoes, others more cream, and different spice blends. Feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a mixing bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste, salt, turmeric, Kashmiri chili powder, garam masala, and kasoori methi. Add the chicken pieces and make sure they’re completely coated. Cover and refrigerate for at least 4 hours, or even better, overnight. This is where the magic happens!
2. Bake the Chicken: Preheat your oven to 400°F (200°C). Thread the marinated chicken onto skewers. Bake for about 15 minutes, then broil for 2-3 minutes to get those lovely charred edges.
3. Start the Sauce: While the chicken is baking, heat the oil in a large pan over medium heat. Add the diced onions and sauté until golden brown – this takes patience, but it’s worth it! Then, add the ginger and garlic paste and cook until fragrant, about a minute.
4. Build the Flavor: Stir in the chopped tomatoes, turmeric, salt, Kashmiri chili powder, and garam masala. Cook until the tomatoes break down and the sauce thickens, about 10-15 minutes.
5. Smooth it Out: Carefully blend the sauce until it’s super smooth. Return it to the pan. Add the baked chicken and simmer for a few minutes to let the flavors meld.
6. Creamy Dreamy: Pour in the heavy cream or cashew paste. Sprinkle in a little more kasoori methi and stir well. Simmer for another 5 minutes.
7. Smoky Magic: This is the fun part! Place a small piece of aluminum foil over the curry. Put a hot charcoal piece on the foil, drizzle with a teaspoon of ghee, and immediately cover the pan tightly. Let it infuse for 2 minutes. Be careful handling hot charcoal!
8. Garnish & Serve: Garnish with fresh cilantro and serve hot with naan bread or fluffy basmati rice.

Expert Tips

• Don’t be afraid to adjust the spice level! Add more Kashmiri chili powder for extra heat, or a pinch of cayenne pepper.
• For a thicker sauce, simmer uncovered for a longer period.
• Marinating the chicken is key for tenderness and flavor. Don’t rush this step!

Variations

• Vegan Adaptation: Use plant-based yogurt and cashew cream instead of dairy. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This is a fantastic dish to make for special occasions like Diwali or Eid. It’s always a crowd-pleaser!

Serving Suggestions

This Chicken Tikka Masala is amazing with:

• Naan bread (for soaking up all that delicious sauce!)
• Basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

1. What cut of chicken is best for Tikka Masala?

Chicken thighs are my preference! They stay incredibly tender and juicy during cooking. However, chicken breasts work well too, just be careful not to overcook them.

2. Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavorful and tender chicken.

3. What is Kasoori Methi and can I substitute it?

Kasoori Methi are dried fenugreek leaves. It’s hard to substitute perfectly, but if you absolutely can’t find it, you can try a pinch of dried oregano, though the flavor won’t be quite the same.

4. How can I achieve a smokier flavor without using charcoal?

You can use a few drops of liquid smoke, but it won’t be quite as authentic. Alternatively, you can briefly grill the chicken on a grill pan before adding it to the sauce.

5. Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, cook on high pressure for 10 minutes, followed by a natural pressure release.

6. What is the difference between Tikka and Tikka Masala?

Tikka refers to the marinated and grilled chicken pieces. Tikka Masala is the creamy, tomato-based curry sauce that the tikka chicken is cooked in.

Enjoy! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!