If you have a craving for something comfortingly rich, packed with aromatic spices, and utterly satisfying, this Creamy Chicken Tikka Masala Recipe will quickly become your go-to dish. This recipe takes tender chicken thighs marinated in a luxurious blend of yogurt and spices, seared to perfection, then simmered in a luscious tomato and coconut milk sauce that is both creamy and bursting with robust flavor. Whether you’re cooking for family or impressing friends, this dish promises warmth, depth, and the kind of taste that feels like a big, spicy hug on a plate.
Ingredients You’ll Need
Though the ingredient list might look adventurous, each component is straightforward and plays a crucial role in layering the flavors, texture, and color of this Creamy Chicken Tikka Masala Recipe. From the spices that give it its characteristic warmth to the creamy coconut milk that balances the heat, every element is essential.
- 2 lb boneless, skinless chicken thighs: Perfectly tender and juicy, they soak up the marinade beautifully.
- 1/2 cup plain non-fat Greek yogurt: Acts as the marinade base that tenderizes chicken and adds tangy creaminess.
- 5 cloves garlic, minced: Delivers its pungent, savory punch both in the marinade and the sauce.
- 1 tbsp ginger paste: Adds fresh, zesty warmth that lifts the flavors.
- 1 tsp each garam masala, cumin, turmeric, red chili powder, and salt: A classic spice mix that defines the dish’s signature flavor and color.
- 13.5 oz can light coconut milk: Provides the creamy richness that mellows the spices.
- 13.5 oz can no salt added tomato puree: Brings acidity and body to the sauce.
- 1 large onion, finely chopped (about 280 grams): Forms the flavor base when sautéed until sweet and translucent.
- 4 extra cloves garlic, minced: Infuses the curry base with extra depth.
- 2 tbsp ghee and 1 tbsp olive or vegetable oil: Combines richness and high-heat cooking capability for searing and sautéing.
- 2 tsp arrowroot flour: Natural thickener that ensures the sauce gently clings to the chicken.
- Additional spices (1/2 tbsp garam masala, 1/2 tbsp cumin, 1/2 tbsp red chili powder, 1 tsp turmeric, 1 tsp coriander, 1 tsp salt): These elevate the sauce’s complexity in the cooking process.
How to Make Creamy Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken
First things first, mix the yogurt, garlic, ginger paste, and the first round of spices together to create a fragrant marinade. Coat the chicken thighs thoroughly and let them sit refrigerated for at least 3 hours, though overnight is best. This step is crucial as it tenderizes the chicken and builds the foundational flavor of your dish.
Step 2: Sear the Chicken
Get your skillet screaming hot with olive oil, then sear the marinated chicken pieces until they develop a beautiful browned and slightly charred crust—about 2-3 minutes on each side. This searing locks in juices and enhances flavor through caramelization. Don’t worry that they aren’t fully cooked yet; the chicken will finish cooking in the sauce.
Step 3: Start the Curry Base
In the same skillet, melt the ghee and toss in the finely chopped onions. Let them cook until soft and translucent, releasing their natural sweetness for about 3-4 minutes. Add the garlic and ginger paste, stirring just a minute longer until fragrant. Then sprinkle in the arrowroot flour and remaining spices, stirring constantly to toast them and awaken their aroma without burning.
Step 4: Build the Sauce
Pour in the tomato puree and add salt, using your utensil to scrape up all those golden browned bits stuck to the skillet’s bottom. Lower the heat and simmer the sauce for 5 to 10 minutes, allowing it to thicken slightly and for all the flavors to meld into one irresistible base.
Step 5: Finish the Curry
Next, stir in the coconut milk, which transforms the sauce into a rich, velvety mixture. For a silky, restaurant-quality texture, you can blend the sauce to smoothness right in the pan. Return the seared chicken pieces to the skillet, fully submerging them in the sauce. Cover and let everything simmer for 10-15 minutes, ensuring each bite becomes tender and perfectly cooked.
Step 6: Serve
Once cooked, cut the chicken into bite-sized chunks and fold back into the luscious sauce. Serve immediately to savor the dish at its best.
How to Serve Creamy Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro leaves sprinkled on top add a lively pop of green and a fresh herbal brightness that balances the depth of spices perfectly. A wedge of lemon on the side also pairs wonderfully if you want to add a hint of tang when serving.
Side Dishes
Basmati rice is the classic companion, soaking up every drop of the creamy masala sauce. Alternatively, cauliflower rice offers a low-carb option that still captures the essence of the dish. Soft, warm naan bread also pairs beautifully, perfect for scooping and dipping.
Creative Ways to Present
Serve the Creamy Chicken Tikka Masala Recipe layered over saffron-infused rice topped with toasted slivered almonds for an elegant touch. For a fun twist, spoon it into warm pita pockets with a dollop of cooling raita for a handheld meal that bursts with flavor.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Tikka Masala Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days, making it an excellent option for meal prep or next-day indulgence.
Freezing
You can freeze the cooked curry in a sealed container for up to 2 months. Be sure to let the dish cool completely before freezing, and divide into portions for easy thawing and reheating later.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through to prevent the coconut milk from separating. Adding a splash of water or cream during reheating can help maintain the sauce’s creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be less juicy when cooked. To keep them tender, marinate a bit longer and avoid overcooking during the simmering step.
What if I don’t have arrowroot flour?
Arrowroot is a great thickener, but cornstarch or all-purpose flour can be a substitute. If using flour, add it carefully to avoid clumps and cook a bit longer to remove raw flavor.
Is it necessary to use yogurt in the marinade?
Yes, yogurt not only adds flavor but also tenderizes the chicken by breaking down proteins. If you don’t have Greek yogurt, opt for plain yogurt without added sugar or flavors.
Can I make this dish spicy or milder?
Definitely. Adjust the red chili powder amount to your heat preference. You can also add fresh green chilies for extra kick or reduce the spice for a milder, family-friendly version.
What is the best way to serve leftovers?
Leftovers taste fantastic when served with freshly steamed rice or mixed into warmed naan. Adding a fresh squeeze of lemon and chopped cilantro during serving can brighten flavors and refresh the dish.
Final Thoughts
There is something irresistibly comforting about the Creamy Chicken Tikka Masala Recipe that brings people together around the dinner table. From its fragrant spices to its rich and indulgent sauce, every spoonful delivers warmth and satisfaction. Give this recipe a try, and you might just find yourself making it a regular favorite in your home, delighting both family and friends with its vibrant flavor and creamy goodness.
Print
Creamy Chicken Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This Chicken Tikka Masala recipe offers a rich, creamy, and flavorful Indian-inspired curry featuring marinated and seared chicken thighs simmered in a spiced tomato and coconut milk sauce. Perfectly balanced with traditional spices and a luscious sauce, it’s a comforting dish that is sure to impress for dinner or entertaining guests.
Ingredients
For the Chicken Marinade
- 2 lb boneless, skinless chicken thighs, excess fat trimmed
- 1/2 cup Chobani plain, non-fat Greek yogurt
- 5 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
For the Curry Sauce
- 13.5 oz can light coconut milk
- 13.5 oz can no salt added tomato puree
- 1 large onion, finely chopped (280 grams)
- 4 cloves garlic, minced
- 2 tbsp ghee (1 oz)
- 1 tbsp olive oil or vegetable oil (1/2 oz)
- 1 tbsp ginger paste
- 2 tsp arrowroot flour
- 1/2 tbsp garam masala
- 1/2 tbsp cumin
- 1/2 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
Instructions
- Marinate the Chicken: Whisk together yogurt, garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl. Add chicken thighs and massage marinade into the meat until fully coated. Refrigerate in an airtight container for at least 3 hours or overnight for best flavor infusion.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. Add marinated chicken pieces and pan-fry each side for 2-3 minutes until nicely browned and slightly charred. Remove and set aside; chicken will finish cooking in the sauce.
- Start the Curry Base: Reduce heat to medium-high and add ghee to the skillet. Once melted, sauté finely chopped onions until translucent and fragrant (3-4 minutes), scraping browned bits from the skillet. Add ginger paste and minced garlic, cooking for an additional minute.
- Toast Spices: Stir in arrowroot flour and all spices except salt, cooking continuously for about one minute to toast and release flavors.
- Build the Sauce: Add tomato puree and salt, scraping up browned bits to incorporate flavor. Lower heat to medium-low and simmer sauce gently for 5-10 minutes until thickened and flavors meld.
- Finish the Curry: Stir in coconut milk and combine well. Use a hand blender if desired to puree the sauce until smooth. Return chicken to the skillet, coat well with sauce, cover, and simmer for 10-15 minutes until chicken is fully cooked and tender.
- Serve: Cut the cooked chicken into bite-sized chunks and stir back into the sauce. Serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro for added color and flavor.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- You can substitute arrowroot flour with cornstarch if unavailable.
- Adjust red chili powder to taste for preferred heat level.
- For a creamier sauce, blend the curry base thoroughly before adding the chicken.
- Serve with fresh cilantro garnish for an authentic touch.
