Spicy Chicken Tikka Masala
Spicy Chicken Tikka Masala is a medium Indian recipe that serves 4. 1125 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 40 min | Cook: 52 min | Total: 1 hr 47 min
Cost: $30.87 total, $7.72 per serving
Ingredients
- 1 tablespoon Coriander Seeds (toasted)
- 0.5 teaspoon Cumin Seeds (toasted)
- 7 cloves Garlic (peeled)
- 2 inch Fresh Ginger (peeled, roughly chopped)
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 2 Fresno Chili (stems removed)
- 0.25 cup Water
- 2 tablespoons Canola Oil
- 2 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 1 cup Whole Milk Yogurt
- 2 teaspoons Kosher Salt
- 1 cup Basmati Rice (dry, rinsed 2‑3 times)
- 3 Cardamom Pods (optional, lightly crushed)
- 28 ounce can Whole Peeled Tomatoes (pureed and sieved)
- 4 tablespoons Unsalted Butter
- 1 large Sweet Onion (diced)
- 1 tablespoon Paprika
- 1 teaspoon Kashmiri Chili Powder
- 1.25 cup Heavy Cream
- 0.25 cup Fresh Cilantro (chopped for garnish)
Instructions
Toast Whole Spices
Heat a small pan over medium heat. Add 1 tbsp coriander seeds and 0.5 tsp cumin seeds. Toss frequently until fragrant and lightly toasted, about 2 minutes.
Time: PT2M
Make Curry Paste
Transfer the toasted spices to a blender. Add 7 garlic cloves, 2‑inch piece of ginger, 1 tbsp garam masala, 1 tsp turmeric, 2 Fresno chilies (stems removed), and 0.25 cup water. Blend until as fine as possible. With the blender running, drizzle in 2 tbsp canola oil until the mixture is smooth and emulsified.
Time: PT7M
Marinate the Chicken
Cut 2 lb boneless skinless chicken thighs into bite‑size pieces. In a bowl combine 1 cup whole‑milk yogurt, 2 tbsp of the freshly made tikka masala paste, and 2 tsp kosher salt. Add the chicken, toss to coat, cover with plastic wrap, and refrigerate for at least 20 minutes (or overnight for more flavor).
Time: PT7M
Rinse the Rice
Place 1 cup basmati rice in a fine‑mesh strainer. Rinse under cold running water, stirring with your hand, until the water runs clear (2‑3 rinses). Drain well.
Time: PT2M
Cook the Rice
Add the rinsed rice, 1 cup water, a pinch of salt, and optional 3‑4 crushed cardamom pods to the pressure cooker. Seal and bring to high pressure. Cook 6 minutes, then allow a natural release for 8 minutes. Fluff with a fork.
Time: PT14M
Sear the Chicken
Heat a large sauté pan over medium‑high heat with enough oil to coat the bottom. Working in batches, add chicken pieces and sear until browned on both sides, about 3‑4 minutes per side. Transfer seared chicken to a plate; keep the fond in the pan.
Time: PT8M
Sauté Onion in Butter
Reduce heat to medium. Add 4 tbsp unsalted butter to the same pan. Once melted and bubbling, add the diced sweet onion. Cook, stirring occasionally, until the onion turns translucent, about 5 minutes.
Time: PT5M
Add Remaining Paste and Spices
Stir in the remaining tikka masala paste (the amount not used for marinating), 1 tbsp paprika, and 1 tsp Kashmiri chili powder. Cook, stirring frequently, until the mixture sticks lightly to the bottom of the pan, about 2 minutes.
Time: PT2M
Incorporate Tomatoes
Pour the sieved pureed tomatoes into the pan, stir to combine, and bring to a gentle simmer over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
Time: PT10M
Finish with Cream
Stir in 1.25 cup heavy cream until fully incorporated. Heat just until the sauce returns to a gentle simmer (1 minute).
Time: PT1M
Return Chicken and Simmer
Add the seared chicken (including any juices) back to the sauce. Simmer gently for 10‑15 minutes, or until the chicken is cooked through and the sauce is velvety and thick.
Time: PT12M
Plate and Garnish
Serve the chicken tikka masala over the steamed basmati rice. Garnish with chopped fresh cilantro.
Time: PT2M
Nutrition Facts
- Calories
- 1125
- Protein
- 19 g
- Carbohydrates
- 30 g
- Fat
- 29 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly (moderate carbs), Contains Dairy
Allergens: Dairy, Egg (if using butter that contains trace eggs), None (gluten‑free)
Ingredient Substitutions
- Instead of Coriander Seeds: Cumin Seeds
- Instead of Cumin Seeds: Coriander Seeds
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger
- Instead of Garam Masala: Homemade garam masala
- Instead of Turmeric Powder: Fresh turmeric
- Instead of Fresno Chili: Bird's Eye Chili, Jalapeño
- Instead of Canola Oil: Vegetable oil
- Instead of Boneless Skinless Chicken Thighs: Chicken breast
- Instead of Whole Milk Yogurt: Greek yogurt
- Instead of Kosher Salt: Table salt
- Instead of Basmati Rice: Jasmine rice
- Instead of Cardamom Pods: Ground cardamom
- Instead of Whole Peeled Tomatoes: Crushed tomatoes
- Instead of Unsalted Butter: Ghee
- Instead of Sweet Onion: Yellow onion
- Instead of Paprika: Smoked paprika
- Instead of Kashmiri Chili Powder: Regular chili powder
- Instead of Heavy Cream: Coconut cream
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Small Pan
- Blender
- Knife
- Cutting Board
- Mixing Bowl
- Plastic Wrap
- Large Sauté Pan or Medium Pot
- Pressure Cooker
- Spatula or Wooden Spoon
- Fine Sieve
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Toast whole spices until fragrant.
- Blend curry paste to a completely smooth consistency.
- Marinate chicken in yogurt and paste for at least 20 minutes.
- Sear chicken to develop fond.
- Simmer tomato sauce until thickened.
- Cook chicken in sauce until fully done and sauce is velvety.
Chef Tips from the Video
- Toast whole spices until they pop and become aromatic – this is the flavor foundation.
- Use a high‑speed blender for the paste; a smooth paste prevents grainy sauce.
- Reserve the fond left after searing chicken; it adds depth to the gravy.
- Add heavy cream off the heat if the sauce looks like it might separate.
- Finish with a handful of fresh cilantro for brightness.
Troubleshooting
Sauce is too thin after adding tomatoes.
Continue simmering uncovered to reduce, or stir in a teaspoon of tomato paste.
Chicken is dry.
Do not over‑cook; ensure the chicken is removed from the pan once it reaches 165°F and finish cooking in the sauce.
Paste is gritty.
Blend longer and add a little more oil or water to achieve a smooth texture.
Rice is mushy.
Rinse the rice thoroughly and use the correct water‑to‑rice ratio; avoid over‑cooking in the pressure cooker.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The curry paste can be prepared up to 3 days ahead and kept refrigerated.
- Marinating the chicken overnight deepens flavor and tenderizes the meat.
- Sauce can be made in advance; reheat gently and add fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tikka Masala in Indian cuisine?
Chicken Tikka Masala is often described as a British‑Indian hybrid that emerged in the UK during the 1960s‑70s, blending traditional Indian tandoori‑style chicken (tikka) with a creamy tomato‑based sauce to suit Western palates. It has become a symbol of the diaspora’s culinary adaptation and is now a staple in Indian restaurants worldwide.
What are the traditional regional variations of Chicken Tikka Masala in Indian cuisine?
While the classic version uses a tomato‑cream base, some northern Indian cooks add cashew paste or almond butter for extra richness. In the Punjab region, the sauce may be spicier with extra Kashmiri chilies, whereas in the south, coconut milk sometimes replaces cream for a different flavor profile.
How is authentic Chicken Tikka Masala traditionally served in Indian restaurants?
Traditionally, the dish is served hot in a shallow bowl, accompanied by steamed basmati rice or naan, and garnished with fresh cilantro. A side of sliced onions, lemon wedges, and a dollop of yogurt are common accompaniments.
What occasions or celebrations is Chicken Tikka Masala traditionally associated with in Indian culture?
Chicken Tikka Masala is a popular choice for family gatherings, weekend meals, and festive occasions like Diwali or Eid when a rich, comforting dish is desired. Its mild heat makes it suitable for guests of all ages.
What are the authentic traditional ingredients for Chicken Tikka Masala versus acceptable substitutes?
Traditional ingredients include boneless chicken thighs, plain yogurt, ghee or butter, fresh ginger, garlic, garam masala, and canned whole tomatoes. Acceptable substitutes are chicken breast for thighs, Greek yogurt for regular yogurt, vegetable oil for canola, and coconut cream for heavy cream.
What other Indian dishes pair well with Chicken Tikka Masala?
Chicken Tikka Masala pairs beautifully with basmati rice, garlic naan, roti, or a side of cucumber raita. For a complete meal, serve with a fresh salad like kachumber or a lentil dal.
What are the most common mistakes to avoid when making Chicken Tikka Masala at home?
Common mistakes include over‑toasting the spices (causing bitterness), using a chunky paste, over‑cooking the chicken (making it dry), and boiling the sauce after adding cream which can cause curdling. Also, neglecting to rinse the rice leads to gummy texture.
Why does this Chicken Tikka Masala recipe use a blended curry paste instead of a pre‑made spice mix?
Blending a fresh paste releases essential oils from garlic, ginger, and toasted spices, creating a brighter, more aromatic base than a dry mix. It also allows precise control over heat and texture, resulting in a smoother sauce.
Can I make Chicken Tikka Masala ahead of time and how should I store it?
Yes. The curry paste can be made up to three days ahead and refrigerated. After cooking, let the dish cool, then store in an airtight container in the refrigerator for 3‑4 days or freeze for up to two months. Reheat gently and stir in a splash of cream before serving.
What texture and appearance should I look for when making Chicken Tikka Masala?
The sauce should be thick enough to coat the back of a spoon, with a glossy, orange‑red hue. The chicken pieces should be tender, slightly pink in the center, and coated in the velvety sauce. A final garnish of bright green cilantro adds contrast.
How do I know when the Chicken Tikka Masala is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink. The sauce should have reduced to a thick, silky consistency and should cling to the chicken without pooling.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials, often recreating classic dishes with a modern, ingredient‑focused twist. Joshua emphasizes mastering fundamentals and encourages viewers to cook from scratch.
How does the YouTube channel Joshua Weissman's approach to Indian cooking differ from other Indian cooking channels?
Joshua Weissman blends rigorous culinary fundamentals—like precise spice toasting and sauce emulsification—with a casual, approachable style. Unlike many Indian channels that rely on pre‑made spice mixes, he builds flavor from whole spices and fresh pastes, highlighting technique over shortcuts.
Last updated: August 20, 2026
