Chicken Tikka Masala
Chicken Tikka Masala is a medium Indian recipe that serves 4. 460 calories per serving. Recipe by Vijaya Selvaraju on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $13.55 total, $3.39 per serving
Ingredients
- 1 kg Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 200 g Plain Yogurt (full‑fat, no added flavors)
- 1 Lemon (juice only, zest optional)
- 4 cloves Garlic (minced (about 1 tsp))
- 2 inches Fresh Ginger (peeled and minced (about 2 tsp))
- 2 tsp Garam Masala (store‑bought or homemade)
- 1 tsp Salt (or to taste)
- 2 tbsp Vegetable Oil (high smoke point oil)
- 1 tbsp Ghee (clarified butter)
- 2 Onion (large, sliced)
- 1 tsp Turmeric Powder (ground)
- 1 tsp Ground Coriander (ground)
- 1 tsp Ground Cumin (ground)
- 1 tsp Chili Powder (adjust for heat)
- 400 g Tomatoes (fresh diced or canned crushed)
- 100 ml Heavy Cream (adds richness at the end)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Make the Marinade
In a mixing bowl combine the plain yogurt, lemon juice, minced garlic, minced ginger, garam masala, and salt. Add the chicken thigh pieces and coat them thoroughly using your hands or a spoon.
Time: PT10M
Marinate
Cover the bowl and refrigerate for at least 15 minutes, or up to overnight for deeper flavor.
Time: PT15M
Brown the Chicken
Heat the skillet over medium‑high heat, add a splash of vegetable oil, and brown the chicken pieces for 2–3 minutes per side until they develop a deep golden crust. Do not crowd the pan.
Time: PT6M
Temperature: 375°F
Set Chicken Aside
Transfer the browned chicken to a plate and set aside while you build the sauce.
Time: PT1M
Sauté Onions
Add the remaining oil and the tablespoon of ghee to the same skillet. Add sliced onions and cook, stirring occasionally, until they become soft, golden, and start to caramelize, about 7 minutes. Scrape the browned bits from the bottom of the pan.
Time: PT7M
Temperature: 350°F
Add Garlic and Ginger
Stir in the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Time: PT30S
Temperature: 350°F
Toast the Spices
Add turmeric, ground coriander, ground cumin, garam masala, and chili powder. Stir constantly for 15–20 seconds until the spices release their aroma.
Time: PT20S
Temperature: 350°F
Cook the Tomato Base
Add the diced tomatoes and a pinch of salt. Reduce heat to low‑medium and simmer, stirring occasionally, for 15–20 minutes until the tomatoes break down, thicken, and turn a deep burnt‑orange color.
Time: PT18M
Temperature: 300°F
Finish the Curry
Return the browned chicken to the pan, pour in the heavy cream, and stir to combine. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce is creamy.
Time: PT5M
Temperature: 250°F
Garnish and Serve
Sprinkle chopped fresh cilantro over the curry. Serve hot with basmati rice, naan, or roti.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 30g
- Fiber
- 3g
Dietary info: Gluten-Free, High-Protein, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Plain Yogurt: Greek yogurt, Buttermilk
- Instead of Lemon: Lime juice
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger
- Instead of Garam Masala: Curry powder
- Instead of Vegetable Oil: Canola oil
- Instead of Ghee: Unsalted butter
- Instead of Onion: Shallots
- Instead of Chili Powder: Paprika
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Heavy Cream: Half‑and‑half, Coconut milk
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Large Skillet or Frying Pan
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Marinating the chicken for at least 15 minutes
- Not overcrowding the pan when browning the chicken
- Scraping up the browned bits (fond) after sautéing onions
- Cooking the tomato base until it caramelizes and thickens
- Adding cream at the end and keeping the sauce at a gentle simmer
Chef Tips from the Video
- Using bone‑in thighs adds extra richness, but boneless works fine.
- A cast‑iron skillet retains heat better for browning and caramelizing.
- Taste and adjust salt and chili powder before the final simmer.
Troubleshooting
Chicken turns out dry.
Do not over‑brown the chicken; keep it only partially cooked before adding to the sauce, and finish cooking in the simmering sauce.
Sauce is too thin.
Continue simmering the tomato base longer to reduce, or add a teaspoon of tomato paste.
Cream curdles.
Add the cream at low heat and avoid boiling after it’s incorporated.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- The sauce can be made a day ahead; reheat gently and add fresh cream before serving.
- Portion and freeze leftovers for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tikka Masala in British‑Indian cuisine?
Chicken Tikka Masala is often called Britain’s national dish. It originated in the UK in the 1960s‑70s when Indian chefs adapted traditional tandoori chicken by adding a creamy tomato sauce to suit British palates, creating a fusion that symbolizes the multicultural food scene of Britain.
What are the traditional regional variations of Chicken Tikka Masala in Indian cuisine?
While the classic version uses a tomato‑cream base, some regions add cashew paste (North India), coconut milk (South India), or smoked paprika for a smoky twist. In Punjab, a richer butter‑laden version called butter chicken is common, whereas in Kolkata a lighter, mustard‑seed‑infused sauce may appear.
How is Chicken Tikka Masala traditionally served in India and the UK?
In India it is typically served with basmati rice, naan, or roti, often accompanied by a side of raita. In the UK it is a staple of Indian restaurant menus, frequently paired with fluffy rice, naan, and sometimes a side of peas or salad.
What occasions or celebrations is Chicken Tikka Masala traditionally associated with in Indian culture?
Chicken Tikka Masala is a popular dish for family gatherings, weekend meals, and festive occasions like Diwali or Eid when a rich, comforting curry is desired. Its popularity in the UK also makes it a go‑to dish for dinner parties and casual get‑togethers.
What authentic traditional ingredients are used in Chicken Tikka Masala versus acceptable substitutes?
Authentic ingredients include plain yogurt, ghee, garam masala, fresh ginger, garlic, and tomatoes. Acceptable substitutes are Greek yogurt for thicker marination, butter instead of ghee, and heavy cream can be swapped with coconut milk for a dairy‑free version.
What other Indian dishes pair well with Chicken Tikka Masala?
Chicken Tikka Masala pairs beautifully with basmati rice, garlic naan, butter naan, or simple roti. Side dishes like aloo gobi, dal makhani, or a fresh cucumber raita balance the richness of the curry.
What are the most common mistakes to avoid when making Chicken Tikka Masala at home?
Common mistakes include overcrowding the pan when browning the chicken, over‑cooking the chicken before it reaches the sauce, burning the spices, and boiling the sauce after adding cream which can cause curdling. Follow the timing steps and keep the heat moderate.
Why does this Chicken Tikka Masala recipe use ghee in addition to oil instead of using only one fat?
Ghee adds a deep, nutty flavor and a higher smoke point, while a little oil prevents the ghee from burning. The combination gives a richer taste and ensures the onions and spices sauté evenly without scorching.
How do I know when the tomato base is properly caramelized in Chicken Tikka Masala?
The tomato mixture will change from bright red to a deep burnt‑orange hue, thicken noticeably, and develop a sweet, slightly smoky aroma. If you can see the oil separating from the sauce, it’s a sign the tomatoes are fully caramelized.
What does the YouTube channel Vijaya Selvaraju specialize in?
The YouTube channel Vijaya Selvaraju focuses on Indian home‑cooking tutorials, offering step‑by‑step videos of classic and modern Indian dishes, with an emphasis on practical tips for everyday cooks.
How does the YouTube channel Vijaya Selvaraju's approach to Indian cooking differ from other Indian cooking channels?
Vijaya Selvaraju emphasizes simplicity, using readily available ingredients and clear visual cues, while also sharing personal shortcuts and cultural anecdotes. The channel often highlights the balance of flavors and encourages home cooks to experiment with spice levels.
Last updated: August 20, 2026
