Chicken Tikka Masala

Homemade chicken tikka masala is a revelation that every home cook should experience. This iconic dish, with roots in both Indian and British culinary traditions, transforms simple ingredients into something utterly extraordinary. The magic lies in the slow simmering of tender chicken in a velvety, spice-laden sauce that’s both complex and comforting. It’s the kind of meal that fills your kitchen with irresistible aromas and brings everyone to the table with anticipation. By crafting this chicken tikka masala recipe at home, you’re not just recreating a takeout favorite—you’re celebrating it, savoring every nuanced flavor that comes from using fresh, vibrant spices and quality ingredients.

Chicken Tikka Masala Ingredients

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• Tomato puree: This pantry staple provides a rich, tangy base for the sauce, balancing the spices and giving the dish its characteristic color.
• Plain yogurt: Yogurt tenderizes the chicken and adds a creamy tang that mellows the heat of the spices.
• Onion: Finely chopped onion imparts sweetness, savoriness and depth of flavor to the sauce as it slowly cooks.
• Olive oil: Oil helps to saute the onions and spices, releasing their flavors and ensuring the chicken stays moist. Feel free to substitute any neutral oil.
• Gingerroot and garlic: Minced fresh ginger brings a warm, spicy undertone that complements the garam masala and other spices, while the minced garlic infuses the dish with a pungent, aromatic richness that permeates the sauce.
• Garam masala: The spice blend garam masala adds a complex, earthy warmth that defines the flavor profile of chicken tikka masala.
• Cumin, paprika, cayenne pepper and cinnamon: Cumin introduces a subtle smoky flavor, deepening the savory notes of the dish, and paprika contributes a mild sweetness and vibrant color to the sauce, complementing the other spices. The cayenne pepper provides a sharp, spicy kick, elevating the dish’s heat level, and a small amount of ground cinnamon adds a hint of warmth and sweetness, rounding out the spice blend.
• Chicken breasts: Boneless skinless chicken breasts provide protein and absorb the flavors of the sauce as they cook, becoming tender and juicy.
• Jalapeno pepper: The halved and seeded jalapeno adds a controlled, mild heat, infusing the dish with subtle spice.
• Bay leaf: The bay leaf imparts a subtle herbal note that enhances the complexity of the sauce as it simmers.
• Cornstarch: Mixed with cream, cornstarch thickens the sauce, giving it a rich, silky texture.
• Heavy whipping cream: The cream adds luxurious richness to the sauce, balancing the spices and creating a smooth finish.
• Basmati rice: The basmati rice serves as a fragrant and fluffy base that soaks up the flavorful sauce.
• Fresh cilantro: A sprinkle of cilantro adds a fresh, herbaceous brightness that contrasts with the rich, spiced sauce.

Directions

Step 1: Prepare the sauce

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In a 5-quart slow cooker, combine the tomato puree, yogurt, chopped onion, olive oil, ginger, garlic, garam masala, salt, cumin, paprika, pepper, cayenne pepper and cinnamon. Stir the mixture well to ensure the spices and ingredients are evenly distributed.

Step 2: Cook the chicken

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Add the cubed chicken, jalapeno and bay leaf, nestling them into the sauce. Cook, covered, on low for four hours, or until the chicken is tender and fully cooked through. After cooking, carefully remove the jalapeno and bay leaf and discard them.

Step 3: Thicken the sauce

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In a small bowl, mix the cornstarch and the whipping cream until the mixture is smooth. Gradually stir this into the sauce in the slow cooker, ensuring that it’s evenly combined. Increase the heat to high, and cook, covered, for an additional 15 to 20 minutes, or until the sauce has thickened to your desired consistency. Serve the chicken tikka masala over cooked basmati rice, garnished with chopped fresh cilantro, if desired.

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Chicken Tikka Masala Variations

• Use chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs for a juicier and more flavorful dish.
• Add vegetables: Include diced bell peppers, carrots or peas for a heartier meal with added nutrition.
• Make it dairy-free: Replace the yogurt and cream with coconut milk to create a rich, dairy-free version of the sauce.
• Spice it up: Increase the amount of cayenne pepper or add a diced fresh chile pepper for a spicier kick.
• Try a different protein: Substitute the chicken with shrimp or paneer, a soft Indian cheese, for an interesting twist on the classic recipe.

How to Store Chicken Tikka Masala

To store leftover chicken tikka masala, let it cool to room temperature before transferring it to an airtight container. You can refrigerate it for three to four days, making sure to reheat it thoroughly on the stovetop or in the microwave before serving.

Can you freeze chicken tikka masala?

Yes, you can freeze chicken tikka masala. After the dish has cooled to room temperature, transfer it to a freezer-safe container or a resealable plastic bag, making sure to leave some space at the top for expansion. You can store it in the freezer for up to three months. When you’re ready to enjoy it, thaw the chicken tikka masala overnight in the refrigerator, then reheat it on the stovetop or in the microwave until it’s piping hot.

Chicken Tikka Masala Tips

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What other dishes go well with chicken tikka masala?

Chicken tikka masala works as the centerpiece of an Indian-inspired meal that includes other dishes like samosas, chickpea wraps and lentil dal. Whether you’re dipping garlic naan into the creamy sauce or balancing the spices with a cool cucumber raita, these accompaniments take the meal to the next level.

Can I make chicken tikka masala in an Instant Pot?

Yes, you can make chicken tikka masala in an Instant Pot! Start by using the saute function to cook the onions, garlic and ginger in olive oil until softened. Then add the spices and cook for another minute to release their flavors. Add the chicken, tomato puree, yogurt and any additional ingredients, then close the lid and set the Instant Pot to manual pressure cook on high for about 10 minutes. Once the cooking time is up, allow the pressure to naturally release for 10 minutes before performing a quick release. Finally, stir in the cream and cornstarch mixture, and use the saute function again to thicken the sauce before serving.

Can I make a vegetarian version of chicken tikka masala?

You can try cooking chicken tikka masala using only chickpeas for protein. Replace the chicken with two 15-ounce cans of drained and rinsed chickpeas. Follow the same steps as the original recipe, adding the chickpeas directly into the sauce in the slow cooker. Since chickpeas are already cooked, you can reduce the cooking time to about two hours on low, just enough for the flavors to meld together. The chickpeas will absorb the spices and sauce, making for a hearty and flavorful vegetarian dish.