Better Than Takeout Chicken Tikka Masala Recipe
This Better Than Takeout Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish featuring tender chicken thighs marinated in yogurt and spices, then simmered in a creamy tomato sauce. Perfectly spiced and creamy, it’s an easy stovetop meal ready in under an hour, great for a comforting dinner served with rice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs, cut into 1” pieces
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
For Cooking
- 1/4 cup vegetable oil
- 2 tablespoons unsalted butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, shredded
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 20 oz tomato puree
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 cup water
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, minced garlic, grated ginger, garam masala, cumin, paprika, chili powder, and salt. Mix thoroughly to coat the chicken evenly. Cover the bowl and marinate for at least 30 minutes, or up to overnight in the refrigerator, to allow flavors to develop.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook for 4-5 minutes, stirring regularly until the chicken is lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Onions and Spices: In the same skillet, add butter and chopped onions. Cook for 2-3 minutes until the onions are softened. Add minced garlic, shredded ginger, garam masala, cumin, paprika, and coriander. Stir and cook for an additional 1 minute to release the spices’ aromas.
- Add Tomato Puree and Simmer: Reduce heat to low, pour in tomato puree, chili powder, and salt. Stir to combine all ingredients thoroughly.
- Incorporate Cream and Sugar: Stir in heavy cream, granulated sugar, and water to the skillet mixture. Combine well to create a rich and creamy sauce.
- Finish Cooking the Chicken: Return the chicken pieces to the skillet. Simmer on low, stirring occasionally, for 7-8 minutes or until the sauce thickens and the chicken is fully cooked through.
- Serve: Plate the chicken tikka masala with cooked rice and garnish with fresh cilantro if desired. Enjoy your flavorful homemade takeout-inspired meal!
Notes
- For deeper flavor, marinate the chicken overnight.
- You can substitute heavy cream with coconut milk for a dairy-free version, but the flavor will differ slightly.
- Use skinless chicken thighs for juicier, more tender meat compared to chicken breasts.
- Adjust the chili powder quantity if you prefer less heat.
- Serve with basmati rice or naan bread for an authentic experience.
Keywords: Chicken Tikka Masala, Indian Chicken Recipe, Creamy Chicken Curry, Homemade Tikka Masala, Easy Indian Dinner