The Ultimate Guide to Indian Food Chicken Tikka Masala: Recipe, History, and Expert Tips

Chicken Tikka Masala. The name itself conjures images of vibrant colors, intoxicating aromas, and a symphony of flavors that dance on your palate. This globally adored dish, a cornerstone of Indian cuisine, holds a special place in the hearts (and stomachs) of food lovers worldwide. Are you ready to embark on a culinary journey to create a Chicken Tikka Masala that rivals, or even surpasses, your favorite restaurant’s offering? Look no further! This comprehensive guide will equip you with a time-tested recipe, delve into the fascinating history of this iconic dish, and provide expert tips to ensure your homemade Chicken Tikka Masala is nothing short of perfection. Get ready to master this creamy, spicy, and utterly irresistible Indian Food Chicken Tikka masala – you’ll be hooked from the very first bite.

What is Chicken Tikka Masala?

At its essence, Chicken Tikka Masala is a captivating curry dish featuring succulent, tender pieces of char-grilled chicken, gently simmered in a luscious and profoundly aromatic sauce. To truly appreciate its complexity, it’s helpful to understand the two core components that make up this culinary masterpiece: Tikka and Masala.

“Tikka,” in its literal translation, signifies “a piece or chunk.” In this context, it refers to precisely that – perfectly portioned chunks of chicken that undergo a transformative journey. First, they are lovingly marinated in a blend of spiced and herbed yogurt, allowing the flavors to penetrate deeply. Then, they are char-grilled to smoky perfection, whether in a traditional tandoor, oven, air fryer, or skillet. These tender, flavor-infused chicken tikkas are then introduced to the second crucial element: the Masala.

The Tikka Masala is the soul of the dish – a creamy, rich, and intensely flavorful onion and tomato-based gravy. It’s in this luxurious masala that the grilled chicken tikkas are gently simmered, melding together to create the harmonious dish we know and love. The final creation is an experience that is truly addictive. The smoky notes from the grilled chicken, combined with the creamy, aromatic masala, results in a taste sensation that is both comforting and exhilarating. It’s no wonder that Chicken Tikka Masala has become a global phenomenon, a testament to the magic that happens when Indian culinary traditions meet global palates.

A Taste of History: Unraveling the Origins of Chicken Tikka Masala

The origin story of Chicken Tikka Masala is as flavorful and debated as the dish itself. While its global popularity firmly plants it in the realm of Indian food, the precise birthplace remains a topic of culinary discussion. Many food historians trace the roots back to the Indian subcontinent, where the concept of “tikka” – marinated and grilled meat – has existed for centuries. Tikka kebabs, traditionally cooked in a tandoor oven fueled by charcoal or wood fire, were a staple appetizer, often served with refreshing coriander (cilantro) and mint chutneys.

However, the creamy tomato-based sauce, the “masala” element, is widely believed to be a more recent addition, with a strong narrative pointing towards a fusion of Indian flavors and British preferences. One popular story suggests that Chicken Tikka Masala was born in a Glasgow, Scotland restaurant in the 1970s. As the tale goes, a customer found his chicken tikka too dry and requested a sauce. An inventive chef, drawing upon readily available ingredients like tomato soup and spices, concocted a creamy gravy to accompany the tikka. This improvisation, born out of a customer request, is said to have inadvertently created the iconic Chicken Tikka Masala.

Another theory posits that Indian chefs working in Britain in the mid-20th century, seeking to cater to the British palate, developed the dish. They adapted traditional Indian cooking techniques and spice profiles, incorporating cream and tomato-based sauces to create a milder, richer curry that resonated with British tastes. Regardless of the exact origin, what’s undeniable is that Chicken Tikka Masala represents a beautiful marriage of Indian spices and cooking styles with a Western influence, resulting in a dish that transcends geographical boundaries and cultural preferences. Its enduring appeal lies in its ability to deliver a comforting yet exciting flavor experience, making it a true testament to culinary innovation and adaptation.

Chicken Tikka Masala vs. Butter Chicken: Decoding the Differences

Often, Chicken Tikka Masala is mentioned in the same breath as Butter Chicken, and while both are beloved creamy tomato-based Indian chicken curries, they are distinctly different dishes. Understanding these nuances will help you appreciate the unique character of each.

One of the primary distinctions lies in the spice profile. Chicken Tikka Masala typically boasts a bolder, spicier flavor profile. This is often achieved through a generous use of spices like chili powder and garam masala, and sometimes the inclusion of green chilies. Butter Chicken, on the other hand, tends to be milder and subtly sweeter. While it also incorporates aromatic spices, the emphasis is on creating a rich, buttery, and less fiery flavor.

Another key difference is in the ingredients and texture of the sauce. Chicken Tikka Masala often features chopped onions in the gravy, which contribute to a slightly chunkier sauce. It is traditionally cooked in oil, although some recipes may incorporate a touch of butter for richness. Butter Chicken, in its authentic form, typically omits onions altogether. The signature smooth, silky sauce of Butter Chicken is achieved through the generous use of butter and cream, creating a luxurious and velvety texture. Traditionally, Butter Chicken can also be made with bone-in chicken, while Chicken Tikka Masala usually calls for boneless chicken pieces.

While both dishes share a creamy tomato base, the cooking methods also contribute to their distinct characteristics. Chicken Tikka Masala involves grilling or charring the chicken tikka separately before adding it to the masala sauce. This grilling process imparts a smoky flavor that is characteristic of Tikka Masala. Butter Chicken, while sometimes featuring tandoori-cooked chicken, doesn’t always emphasize this smoky element as prominently.

In essence, think of Chicken Tikka Masala as the spicier, more robust cousin to the milder, richer, and smoother Butter Chicken. While both are undeniably delicious examples of Indian culinary artistry, choosing between them often comes down to personal preference – do you crave a fiery, chunky curry, or a mellow, buttery indulgence? And while we’re on the topic of creamy tomato-based chicken curries, it’s worth briefly mentioning Chicken Jalfrezi. While it shares some similarities, Chicken Jalfrezi typically incorporates bell peppers and onions in the curry itself, and often has a tangier, less creamy sauce, further highlighting the diverse and nuanced world of Indian chicken curries.

Perfecting Your Chicken Tikka Masala: Indian vs. British Styles

As Chicken Tikka Masala evolved and gained popularity across the globe, particularly in Britain, variations emerged, leading to what we can broadly categorize as “Indian-style” and “British-style” Chicken Tikka Masala. While both deliver the essence of the dish, subtle yet significant differences in ingredients and techniques contribute to unique flavor profiles.

The “Indian-style” Chicken Tikka Masala often emphasizes fresh, vibrant flavors. This is achieved through the use of fresh tomatoes, either chopped or pureed, in the sauce. To build depth and complexity, whole spices like bay leaves, cinnamon sticks, cloves, and cardamom pods are often tempered in oil or ghee at the beginning of the cooking process. Interestingly, some authentic Indian versions even incorporate bell peppers and onions into the tikka marinade itself, adding another layer of flavor and texture. For creaminess, Indian-style Tikka Masala often relies on ground cashews, which lend a natural sweetness and richness without making the dish feel heavy. Cream is used more sparingly, primarily as a garnish or to subtly adjust the final flavors.

In contrast, the “British-style” Chicken Tikka Masala often leans towards deeper, more umami-rich flavors. This is frequently achieved through the use of passata (bottled tomato puree) or canned tomatoes, which contribute a concentrated tomato flavor. Whole spices are typically omitted in the British version, simplifying the spice profile. To achieve the signature creamy texture, British-style Tikka Masala often incorporates a generous amount of heavy cream. Cashews are generally not used. Some recipes might even call for condensed tomato soup or tomato paste to further enhance the tomato flavor and richness.

In summary, the Indian version prioritizes fresh, balanced flavors, relying on fresh tomatoes and cashews for a lighter creaminess, while the British version emphasizes deep, umami notes from tomato passata and achieves its richness through a more liberal use of cream. Both styles are delicious in their own right, and the recipe provided here is versatile enough to be adapted to create either version. Whether you prefer the bright vibrancy of the Indian style or the deep richness of the British style, understanding these nuances allows you to tailor your Chicken Tikka Masala to your precise taste preferences.

Step-by-Step Recipe: Cooking the Best Chicken Tikka Masala at Home

This recipe is designed to be approachable for home cooks of all skill levels, guiding you through each step to create a Chicken Tikka Masala that will impress even the most discerning palates. Get ready to experience the joy of homemade Indian food at its finest!

Yields: 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Marinating time: 8 hours (minimum, up to 48 hours recommended)

Ingredients: (US cup = 240ml)

For the Chicken Marinade:

• 1½ lbs (700 grams) boneless chicken, thighs or breasts, cut into 1 to 1½ inch pieces
• ½ cup (120 ml) Greek yogurt or hung curd (thick yogurt)
• ½ to 1 teaspoon Kashmiri red chili powder (adjust to spice preference)
• 1 teaspoon garam masala
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon ginger garlic paste
• 1 tablespoon oil (mustard oil preferred for authentic flavor, but any cooking oil works)

For the Tikka Masala Sauce:

• 3 tablespoons oil or ghee, or a mix of both
• 1½ cups (150 grams) onions, finely chopped (1 large or 2 medium)
• 1 green chili, chopped (optional, adjust to spice preference)
• 1 teaspoon salt
• 1 tablespoon ginger garlic paste
• ½ to 1 teaspoon Kashmiri red chili powder (adjust to spice preference, up to 1 tablespoon for extra heat)
• 2 teaspoons garam masala (adjust to taste)
• 1 tablespoon coriander powder
• 1 to 1½ teaspoons cumin powder
• 1 to 2 teaspoons sugar (adjust to taste, balances tomato acidity)
• 1.1 lbs (500 grams) ripe red tomatoes, pureed or finely chopped, or 1¼ cup (10 oz) tomato puree/passata, or 14 oz can peeled tomatoes (see notes for best tomato choices)
• 1 cup hot water (or 2 cups if using cashew cream)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ½ cup heavy cream or whipping cream, or ⅓ cup whole raw cashews (for cashew cream, see notes)

For Garnish:

• 3 tablespoons heavy cream or any cream
• 3 tablespoons fresh coriander leaves, finely chopped

Equipment:

• Large mixing bowl
• Pot or pan for sauce
• Skewers (metal or bamboo) for grilling (optional, for oven/air fryer)
• Oven, air fryer, or skillet for cooking tikka

Instructions:

Chicken Marinade:

1. Prepare the Chicken: Cut the boneless chicken into 1 to 1½ inch pieces and place them in a large mixing bowl. Pat the chicken pieces dry with paper towels to remove excess moisture – this helps the marinade adhere better.

2. Combine Dry Spices: Add Kashmiri red chili powder, garam masala, turmeric powder, coriander powder, cumin powder, and salt to the bowl with the chicken.

3. Add Wet Ingredients and Aromatics: Pour in lemon juice and oil. Then, add ginger garlic paste and kasuri methi.

4. Incorporate Yogurt: Add Greek yogurt or hung curd to the mixture. Ensure you are using thick yogurt, not runny yogurt with whey, as runny yogurt will release moisture and dilute the marinade.

5. Mix and Marinate: Mix all the ingredients thoroughly, ensuring the chicken pieces are evenly coated with the marinade. Cover the bowl with cling wrap and refrigerate for a minimum of 8 hours, and ideally up to 48 hours. Longer marination times result in more tender and flavorful chicken. If you’re short on time, marinating for at least 3 hours is acceptable.

Make the Tikka Masala Sauce:

6. Sauté Onions: Heat oil or ghee (or a mix) in a pot or deep pan over medium heat. Add finely chopped onions and sprinkle with 1 teaspoon of salt. Sauté the onions until they turn deep golden brown. Caramelizing the onions properly is key to a flavorful sauce.

7. Add Aromatics: Add chopped green chili (if using) and ginger garlic paste to the sautéed onions. Sauté for another 40 to 60 seconds until you can smell the fragrant aroma of ginger and garlic.

8. Bloom the Spices: Reduce the heat to low. Add Kashmiri red chili powder, coriander powder, garam masala, and cumin powder. Stir quickly for a few seconds to bloom the spices in the warm oil. Be careful not to burn them.

9. Add Tomatoes: Immediately add pureed or chopped tomatoes (or tomato puree/passata).

10. Cook the Masala: Increase the heat to medium-high and cook the tomato-onion masala, stirring frequently, until it thickens and the oil starts to separate from the sides. This step takes time, so be patient and allow the tomatoes to cook down properly, as this is crucial for developing the rich flavor of the curry.

11. Add Hot Water and Simmer: In a separate pot, bring 1 to 2 cups of water to a rolling boil. Pour 1 cup of hot water into the masala (use 2 cups if you plan to use cashew cream later). Mix well.

12. Simmer the Sauce: Cover the pot and reduce the heat to low. Simmer the sauce for 10 to 12 minutes, or until it becomes fragrant and thickens slightly.

13. Optional Blending: For a smoother gravy, especially if using canned tomatoes which can be more acidic, allow the sauce to cool slightly and then blend it to a smooth puree using an immersion blender or regular blender. Return the blended gravy to the pot and heat it up.

Grill the Chicken Tikka:

14. Prepare for Grilling: While the masala sauce is simmering, prepare to grill the chicken tikka. Thread the marinated chicken pieces onto metal skewers or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes to prevent burning). Place the skewered chicken on a baking tray lined with parchment paper or foil.

15. Oven Grill: Preheat your oven to 460°F (240°C). Place the baking tray with chicken skewers in the middle rack of the preheated oven and bake for 9 to 10 minutes.

16. Flip and Grill Again: Remove the tray from the oven and use tongs to carefully turn the chicken skewers. Bake for another 9 to 10 minutes, or until the chicken is cooked through. For a slightly charred effect, broil for the last 2 minutes, keeping a close watch to prevent burning. If the chicken looks dry during grilling, you can baste it with some of the marinade.

17. Air Fryer: Alternatively, air fry the chicken tikka. Place the skewered chicken in the air fryer basket or tray. Air fry at 400°F (200°C) for 6 minutes. Flip the skewers and air fry for another 6 minutes, or until cooked through and slightly charred.

18. Skillet/Pan Cook: To cook the tikka in a skillet or pan, heat 1 tablespoon of oil in a heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, place the chicken tikka pieces in the pan, ensuring they are spaced apart. Cook for 3 to 4 minutes on one side, then flip and cook for another 3 to 4 minutes, or until the chicken is almost fully cooked and has char marks. Cook in batches if needed.

Make Chicken Tikka Masala (Final Steps):

19. Add Cream and Sugar: Pour heavy cream or whipping cream (or cashew cream – see notes for cashew cream instructions) into the simmering tikka masala sauce. Add sugar and mix well.

20. Simmer to Thicken: Let the sauce simmer for a few more minutes, until it thickens to your desired consistency and becomes aromatic.

21. Add Grilled Chicken Tikka: Add all the grilled chicken tikka pieces and kasuri methi to the masala sauce. Ensure your gravy has reached a thick, serving consistency before adding the chicken.

22. Final Simmer: Gently mix the chicken tikka with the masala sauce. Cover and cook for another 2 to 3 minutes, or until the chicken is heated through and tender, allowing the flavors to meld together. Taste and adjust seasoning – add more salt, garam masala, or sugar if needed to balance the flavors.

23. Garnish and Serve: Turn off the heat and garnish with a swirl of heavy cream and freshly chopped coriander leaves. Serve hot.

Serving Suggestions: Complete Your Indian Feast

Chicken Tikka Masala is incredibly versatile and pairs beautifully with a variety of Indian breads and rice dishes. For a classic pairing, serve it with warm Butter Naan, Tandoori Roti, Paratha, Roti, or Chapati. It’s also delicious served over fluffy Basmati Rice or Jeera Rice (cumin rice).

To complement the richness of the curry, consider serving it alongside refreshing side dishes like Kachumber Salad (a chopped salad of cucumbers, tomatoes, and onions) or Onion Salad. Cool and creamy Lassi, either sweet or salted, or Mango Lassi, makes a perfect drink to accompany this flavorful meal.

For a complete Indian feast, you can also serve Chicken Tikka Masala with vegetarian dishes like Aloo Gobi (potato and cauliflower curry), Cabbage Stir Fry, or Bombay Potatoes. This combination of dishes offers a balanced and satisfying Indian dining experience.

Expert Tips for Chicken Tikka Masala Success

• Blend or Don’t Blend? If you are using canned tomatoes or tomato puree, blending the sauce after cooking can significantly reduce any potential acidity and create a smoother texture. If using fresh, ripe tomatoes, you can choose to leave the sauce slightly chunky for a more rustic texture, or blend it for a smoother gravy.
• Yogurt is Key: Using thick Greek yogurt or hung curd in the marinade is crucial. Runny yogurt will make the marinade thin, causing it to drip off the chicken during grilling, and the chicken won’t absorb the flavors properly. Thick yogurt ensures the marinade coats the chicken well, tenderizes it, and keeps it moist during grilling.
• Choosing Chilli Powder: Kashmiri red chili powder is recommended for its vibrant color and mild heat. If you prefer a spicier dish, you can use Indian chili powder or add a pinch of cayenne pepper. Paprika, especially smoked paprika, can also be used for a slightly different flavor profile. Adjust the quantity of chili powder to suit your spice preference.
• Chicken Thighs vs. Breasts: Chicken thighs are generally more forgiving and remain moist during grilling, even with shorter marinating times. Chicken breasts tend to be leaner and can dry out if overcooked. If using chicken breasts, marinating for a minimum of 8 hours is highly recommended to keep them tender. If you are short on time, marinate chicken breasts for at least 3 hours.
• Skillet Tikka Tips: When cooking tikka in a skillet or pan, ensure your marinade is thick. A runny marinade will release moisture and prevent the tikka from charring properly.
• Authentic Indian Twist: For a more authentic Indian restaurant-style Chicken Tikka Masala, consider adding whole spices like bay leaf, cardamom, cloves, and cinnamon to the hot oil at the start of making the sauce. You can also add bell peppers and onions to the chicken marinade for grilling, threading them on separate skewers or grilling them separately from the chicken. Using mustard oil for the tikka marinade also enhances the authentic flavor.
• Make-Ahead Magic: Chicken Tikka Masala is a great make-ahead dish. You can marinate the chicken and prepare the tikka masala sauce a day in advance. The next day, simply grill the tikka, heat the sauce, add cream, simmer, and combine with the grilled chicken. This makes it perfect for entertaining.
• Smoky Tandoor Flavor: To mimic the smoky flavor of a tandoor oven, you can “smoke” your finished Chicken Tikka Masala. Place a small piece of foil or a steel cup in the center of the cooked curry. Heat a small piece of natural wood charcoal until red hot. Place the hot charcoal on the foil or in the steel cup. Quickly pour ¼ teaspoon of ghee or oil over the hot charcoal – it will release smoke. Immediately cover the pot tightly for 4-5 minutes to infuse the curry with smoky flavor. Be cautious not to over-smoke, as it can become too intense.
• Scaling Up or Down: To make more servings, simply increase the ingredient quantities proportionally. When scaling up, start with 2 cups of hot water for the sauce (if using cashew cream) or 1 cup (if using heavy cream) and add more hot water as needed to achieve the desired consistency. Taste and adjust seasoning accordingly. Ensure onions are cooked until completely tender, not crunchy, for the best flavor.
• Onion Cooking Time: Caramelizing the onions properly is crucial for the depth of flavor in your Tikka Masala. Sauté them until they are deep golden brown, taking your time to develop their sweetness and richness.

Recipe Card

## Chicken Tikka Masala Recipe



**Chicken Tikka Masala Recipe**
**Rating:** 4.99 from 544 votes

Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic gravy. This recipe will give you the best! Serve it with Butter naan or with Basmati rice.

[Print Recipe](https://www.indianhealthyrecipes.com/wprm_print/chicken-tikka-masala-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.indianhealthyrecipes.com%2Fchicken-tikka-masala%2F&media=https%3A%2F%2Fwww.indianhealthyrecipes.com%2Fwp-content%2Fuploads%2F2022%2F06%2Fchicken-tikka-masala-recipe.jpg&description=Chicken+tikka+masala+is+a+classic+Indian%2FBritish+dish+with+soft+tender+chunks+of+grilled+chicken+in+a+delicious+%26amp%3B+super+aromatic+gravy.+This+recipe+will+give+you+the+best%21+Serve+it+with+Butter+naan+or+with+Basmati+rice.&is_video=false)

**Prep Time:** 20 minutes
**Cook Time:** 40 minutes
**Resting Time:** 8 hours
**Total Time:** 1 hour
**Servings:** 6
**Author:** [Swasthi](https://www.indianhealthyrecipes.com/about/)

### Ingredients

**(US cup = 240ml )**

**Chicken Marinade:**
* 1½ lbs (700 grams) chicken boneless (Preferably thighs, or breasts)
* ½ cup (120 ml) Greek yogurt (hung curd)
* ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat, use 1½ teaspoons for extra heat)
* 1 teaspoon [garam masala](https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/)
* ¼ teaspoon turmeric
* 1 teaspoon coriander powder
* ½ teaspoon [cumin powder](https://www.indianhealthyrecipes.com/cumin-powder/)
* ½ teaspoon salt
* 1 tablespoon lemon juice
* 1 tablespoon kasuri methi
* 1 tablespoon [ginger garlic paste](https://www.indianhealthyrecipes.com/ginger-garlic-paste-recipe/)
* 1 tablespoon oil (mustard oil if you have)

**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](https://www.indianhealthyrecipes.com/ginger-garlic-paste-recipe/)
* ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
* 2 teaspoons [garam masala](https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/) (adjust to taste)
* 1 tablespoon coriander powder
* 1 to 1½ teaspoon [cumin powder](https://www.indianhealthyrecipes.com/cumin-powder/)
* 1 to 2 teaspoons sugar (adjust to taste)
* 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 heavy cream/whipping cream (or 1x – ⅓ cup whole raw cashews, 30, refer notes)

**For Garnish:**
* 3 tablespoons heavy cream (or any cream)
* 3 tablespoons coriander leaves (fine chopped)

### Instructions

**Chicken Marinade**
* Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
* Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
* Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.

**Make Tikka Sauce**
* Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
* Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
* Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
* Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
* Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.
* **Optional** – Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.

**How to Make Chicken Tikka Masala**
* **Grill in Oven :** While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
* **Or In a Skillet:** Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
* **Or In the Air fryer:** Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
* After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
* Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
* Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.

### Notes
1. You can start with chopped tomatoes if you intend to puree the sauce/gravy.
2. Avoid using Canned tomatoes with citric acid added to it.
3. Avoid using sour yogurt. If it is even slightly sour, avoid using lemon juice.
4. To make the cashew cream, powder cashews finely in a grinder jar and pour ⅓ cup water to it. Grind to a smooth thick creamy paste. You will get half cup cashew cream. Later pour 3 tbsps water and swirl the jar and pour that as well to the gravy. If you do not have a powerful grinder, you may soak the cashews in ⅓ cup hot water for 15 mins, grind them with the same water to a smooth puree. I have tried and both work equally well.
5. If cooking tikkas on the pan, they don’t need to be fully cooked but must be almost there. If you try to fully cook, they may dry out, turn hard and chewy.
6. To make this authentic Indian, add 1 bay leaf, 3 to 4 cardamoms, cloves, 2 inch cinnamon to the hot oil before sautéing the onions. Also add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
7. Make this ahead by splitting the recipe. Marinate chicken the previous night. Also make the gravy till the tikka sauce the previous day. The next day grill the tikkas and heat the gravy, add the cream and simmer. Later add the tikkas.
8. To mimic the smoky flavor of the Tandoor, you may smoke your chicken tikka masala. For that, Place a small piece of foil or a tall steel cup on the finished chicken tikka masala. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Later place it on the foil kept over the curry or in the steel cup. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and smoke for 4 to 5 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking. If you overdo this, it will have very strong smoky flavors, so be cautious. You may check my [Dal Makhani video](https://www.indianhealthyrecipes.com/dal-makhani-recipe/) to see how I actually do it.
9. **To make more servings**, start with 2 cups of water if using cashews, (or 1 cup water if using only heavy cream). As you cook, add half cup more at a time only if required (for 2x & 3x). Taste test the gravy after cooking, onions should be tender and soft but not crunchy or partially cooked. If they are undercooked, pour more hot water and simmer until well cooked.
10. For 2x and 3x, double and triple the quantity of cashews and water for cashew cream. Cashews have a thickening property, if you reduce the quantity of water your curry won’t turn thick.

Conclusion

Chicken Tikka Masala is more than just a dish; it’s a culinary journey that brings together smoky grilled chicken and a symphony of aromatic spices in a creamy, comforting embrace. Whether you’re a seasoned cook or a kitchen novice, this recipe empowers you to create a restaurant-quality Indian food chicken tikka masala in your own home. From understanding its debated origins to mastering the step-by-step cooking process and exploring expert tips, you now have all the tools to perfect this global favorite. So, gather your ingredients, embrace the aromatic spices, and embark on a flavorful adventure. Prepare to be transported to the heart of Indian cuisine with every spoonful of your homemade Chicken Tikka Masala. Don’t hesitate to experiment with variations, adjust spice levels to your liking, and most importantly, savor the delicious results of your culinary efforts. Enjoy and share your Chicken Tikka Masala masterpiece with family and friends – they’ll be asking for seconds, and the recipe!