Chicken Tikka Masala

Course Indian
Cuisine Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Anushree Shetty



  • 1/2 cup thick plain yogurt (hung for 30 minutes to remove whey)
  • 4 cloves garlic minced or 1 tablespoon Garlic paste
  • 1 inch ginger piece finerly grated or 1 teaspoon ginger paste
  • 1 teaspoon salt
  • 1-2 teaspoon chili powder
  • 2 teaspoons garam masala
  • 2 pounds boneless skinless chicken thighs, cut into pieces of desired size


  • 2 teaspoons olive oil
  • 5-6 cloves garlic minced or 1.5 tablespoon Garlic paste
  • 2 inch ginger piece finely grated or 1.5 teaspoon ginger paste
  • 6 medium sized tomatoes finely chopped
  • 1 green chili finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons sugar my secret ingredient!
  • 2 teaspoons chilli powder
  • salt to taste
  • 1/2 cup heavy cream
  • 1/2 cup finely chopped cilantro / coriander leaves for garnishing finely cut
  • 1 tablespoon dried fenugreek leaves (kasoori methi) optional
  • 1 tablespoon of mozzarella cheese for garnishing optional


  • Whisk together all the marinade ingredient to create a smooth paste. Toss the chicken pieces and rub the marinade in the chicken to make sure it is well coated. (Though it is advisable to leave the marinated chicken refrigerated overnight to get the flavor in, I usually don't and it turns out okay).
  • Over medium-heat, add 2 tablespoons of oil to a wok or a kadhai. Add ginger garlic paste, green chillies.Let it sizzle for 20-30 seconds. Add tomatoes and fry them well till the oil starts to separate (10 - 15 minutes).Once the gravy has thickened,blend it in a food processor / blender (if you like a smooth texture)
  • Meanwhile, place the marinated chicken in a broiler pan,broil on High for 5 - 10 minutes (Timing depends on your oven). Watch it carefully, remove from oven when the chicken begins to char.
  • Add the gravy back to your wok on medium heat.Add 1/2 cup water and bring the mixture to boil.
  • Add the chicken, salt, chilli powder, garam masala and sugar and let it cook on medium heat for another 10 minutes or so till the chicken is done.
  • Reduce heat down to a simmer and add the cream and fenugreek leaves and mix them in. Let it simmer for another 5 minutes.
  • Take it off heat. Add coriander leaves and mozzarella cheese and serve hot with Rotis, Naan or Rice.