Chicken Tikka Masala
About the recipe
This Chicken Tikka Masala is packed with smoky, restaurant-style flavours featuring juicy marinated chicken simmered in a rich onion and tomato masala. Served with soft homemade garlic naan, it’s an easy Pakistani dinner that’s perfect for family meals or special occasions.
Chicken Tikka Masala
Ingredients
For Chicken Marinade:
- 750 g chicken (boneless, pieces)
- 2.5 tbsp Chicken tikka masala spice mix
- 2 tbsp Yogurt
- 1 tbsp Ginger-garlic paste
- 2 tbsp Lemon juice
- Sauce
- 2 tbsp Oil
- 2 Medium diced onions
- 3 Medium sliced tomatoes
- ½ cup Yogurt
- 2 tbsp Chicken tikka masala spice mix
For Finishing:
- Fresh chopped coriander
- 2 Green chilies (slit or chopped)
- Drizzle of lemon juice
- 1 Small piece coal + oil (for smoking)
For Garlic Naan:
- 1 cup Flour
- 1 tsp Instant dry yeast
- 1 tsp Sugar
- Pinch of salt
- Warm water (for kneading)
- Garlic butter (melted butter + chopped garlic + coriander)
Instructions
- Marinate the chicken with chicken tikka masala spice mix, yogurt, ginger-garlic paste, and lemon juice. Cover and let it rest for 30 minutes so the flavors fully penetrate the chicken.
- Heat oil in a karahi or heavy-bottomed pan and cook the marinated chicken until lightly charred and fully cooked, about 8–10 minutes. Remove and set aside.
- In the same pan, sauté the onions until golden, then add the tomatoes and cook until soft. Blend the mixture into a smooth paste before returning it to the pan.
- Stir in the yogurt and additional chicken tikka masala spice mix, then simmer until the masala becomes thick and the oil separates around the edges.
- Add the cooked chicken back into the pan and simmer for 5–7 minutes, allowing the chicken to absorb the rich, flavorful sauce.
- For authentic smoky flavor, place hot charcoal in a small foil bowl inside the pan, drizzle it with a little oil, cover immediately, and let the chicken smoke for 3–5 minutes before removing the coal.
- Garnish with chopped coriander, green chilies, and a squeeze of fresh lemon juice. Serve hot with freshly made garlic naan.
- For the naan, prepare a soft yeast dough, let it rise until doubled, shape into naans, cook on a hot cast-iron pan until puffed and lightly charred, then brush generously with garlic butter and coriander before serving.
Tips & Tricks
Blend the Sauce: Blending the onions and tomatoes creates a silky, restaurant-style karahi texture.
Don’t Skip the Coal Smoke: The dhungar (coal smoking) method gives the dish its signature smoky aroma.
Use Fresh Lemon Juice:A squeeze of lemon at the end brightens the rich flavors beautifully.
Cook Naan on Cast Iron: A very hot cast-iron pan gives homemade naan the best blistered texture.
Brush with Garlic Butter Immediately: Brushing the naan while it’s hot keeps it soft and adds incredible flavor.
FAQs
Can I use bone-in chicken?
Absolutely. Bone-in chicken adds even more flavour, but it may require a slightly longer cooking time.
Can I prepare the Chicken Tikka Masala ahead of time?
Yes. The flavours develop even more after a few hours, making it perfect for meal prep.
Can I freeze Chicken Tikka Masala?
Yes. Freeze in an airtight container for up to 2 months, then thaw overnight before reheating.
What can I serve with Chicken Tikka Masala?
It pairs perfectly with homemade garlic naan, tandoori roti, chapati, or steamed basmati rice.
Can I make the garlic naan in advance?
Yes. Cook the naan ahead of time and reheat briefly on a hot pan before serving. Brush with fresh garlic butter just before serving for the best flavour.
