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Chicken Tikka Masala

This Chicken Tikka Masala combines juicy tikka-marinated chicken with a rich, flavourful onion and tomato masala, finished with a smoky coal infusion. Paired with soft homemade garlic naan, it's a delicious restaurant-style Pakistani meal you can easily make at home.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes

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.