Most Delicious and Flavourful Chicken Tikka Masala Recipe! (Spicy&Creamy)

This Chicken Tikka Masala is spicy, creamy, flavorful and crazy delicious! You won’t want to stop with one serving! My perfected & time-tested recipe helps you make it better than the restaurants. I also share plenty of options to grill the chicken – in Oven, air fryer, on a griddle or skillet. Cooking this flavor-packed curry is easier than you think. Serve it over fluffy Basmati Rice, Cumin Rice or with Butter Naan, Roti, Chapati, Paratha or any flatbread of choice.


Chicken Marinade

1. Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe. (1kg) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:

½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat)
1 teaspoon garam masala
½ teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon turmeric
½ teaspoon salt

Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.

Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).

Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas.

Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 2 hours but longer the better as they really become juicy and soak up all the flavors well.

For the tikka masala
▢ 3 tablespoons oil (or ghee)
▢ 1½ cups (150 grams) onions (fine chopped, 1x – 1 large or 2 medium)
▢ 1 green chilli (optional)
▢ 1 teaspoon salt
▢ 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
▢ 1.1 lbs. (500 grams) tomatoes (pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)
▢ 1 cup hot water (double if using cashews)
▢ 1 tablespoon kasuri methi (dried fenugreek leaves)
▢ ½ cup single cream/whipping cream (or 1x – ⅓ cup whole raw cashews, 30, refer notes)

Garnish with
3 tablespoons coriander leaves (fine chopped)

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