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Classic Restaurant-Style Chicken Tikka Masala

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 25 minsscheduleTotal: 55 minsoutdoor_grillBraisedlocal_fire_departmentMedium
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

  • circleChicken needs to be marinated in advance for 30 minutes.30min
01
Preparation
00:00:10
warningStay safe

Handle raw chicken carefully and wash hands thoroughly after preparation to avoid cross-contamination; raw chicken carries bacteria that can contaminate other surfaces.

In a bowl, combine 600g chicken, 1 tbsp lemon juice, 1 tsp salt, 1 tbsp ginger garlic paste, 0.33 cup yogurt, 1 tbsp red chilli powder, 0.5 tsp garam masala, 1 tsp crushed cumin, and 2 tbsp oil. Mix thoroughly until the chicken pieces are fully coated with the red marinade paste.

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Watch out

Mix thoroughly so all pieces are coated evenly, otherwise some pieces will lack flavor.

Ingredients:chicken (600 g)lemon juice (1 tbsp)Salt (1 tsp)Ginger Garlic Paste (1 tbsp)yogurt (0.33 cup)red chilli (1 tbsp)garam masala (0.5 tsp)crushed cumin (1 tsp)oil (2 tbsp)
Tools:mixing bowl
02
Active Cooking
00:01:06
warningStay safe

Hot oil may splash when adding chicken pieces; place them carefully away from you.

Heat 2 tbsp oil in a pan, add the marinated chicken pieces using tongs, and fry on both sides for 8 to 10 minutes until browned and cooked on both sides, then set aside.

local_fire_departmentMedium heat, about 8 to 10 minutes
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Watch out

Do not overcrowd the pan, otherwise chicken will steam instead of frying.

Ingredients:oil (2 tbsp)chicken
Tools:Frying panTongs
03
Active Cooking
00:01:55

Heat 3 tbsp oil in a pan, add 1 cup chopped onion, and fry until golden brown while stirring.

local_fire_departmentMedium heat, about 6 to 8 minutes
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Watch out

Stir frequently to prevent onions from burning at the edges.

Ingredients:oil (3 tbsp)Onion (1 cup)
Tools:Frying panwooden spoon
04
Active Cooking
00:02:43

Add 2 tsp ginger garlic paste to the golden brown onions and sauté well until fragrant.

local_fire_departmentLow-medium heat, about 2 minutes
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Watch out

Sauté on low-medium heat so the paste does not stick and burn at the bottom.

Ingredients:Ginger Garlic Paste (2 tsp)Onion
Tools:Frying panwooden spoon
05
Active Cooking
00:02:58

Pour in 1 cup tomato purée and cook for 5 to 6 minutes, stirring occasionally until cooked and thickened.

local_fire_departmentMedium heat, 5 to 6 minutes
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Watch out

Stir occasionally to prevent splattering and burning at the bottom.

Ingredients:tomato puree (1 cup)
Tools:Frying panwooden spoon
06
Active Cooking
00:03:26

Add 0.5 tsp turmeric powder, 1 tsp coriander powder, 1 tsp crushed cumin, salt, and 2 tsp red chilli powder to the tomato mixture, then sauté for 1 minute until well combined and aromatic.

local_fire_departmentMedium heat, 1 minute
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Watch out

Stir continuously so powdered spices do not burn in the pan.

Ingredients:ground turmeric (0.5 tsp)ground coriander seed (1 tsp)crushed cumin (1 tsp)Saltred chilli (2 tsp)
Tools:Frying panwooden spoon
07
Active Cooking
00:03:52

Add the previously fried chicken pieces into the masala mixture, pour in 1 cup water, mix well, cover with a lid, and cook on low heat for 10 minutes until the gravy has simmered and thickened, coating the chicken.

local_fire_departmentLow heat, 10 minutes
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Watch out

Check occasionally and stir to prevent sticking on low heat.

Ingredients:chickenwater (1 cup)
Tools:lidFrying panwooden spoon
08
Active Cooking
00:04:30

Pour in 125ml thick cream, mix thoroughly, and cook on low heat for 2 minutes until the gravy becomes creamy, glossy, and heated through.

local_fire_departmentLow heat, 2 minutes
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Watch out

Keep heat low so the cream does not separate or curdle.

Ingredients:thick cream (125 ml)
Tools:Frying panwooden spoon
09
Active Cooking
00:04:54

Sprinkle 0.5 tsp garam masala and 1 tbsp dried fenugreek leaves over the curry, stir well to combine, and it is ready to serve.

local_fire_departmentLow heat, 1 minute
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Watch out

Crush the fenugreek leaves slightly between your palms before adding to release their full aroma.

Ingredients:garam masala (0.5 tsp)dried fenugreek leaves (1 tbsp)
Tools:Frying panwooden spoon

groceryAll Ingredients

chicken600 g
lemon juice1 tbsp
Salt1 tsp
Ginger Garlic Paste1 tbsp
yogurt0.33 cup
red chilli1 tbsp
garam masala1 tsp
crushed cumin2 tsp
oil7 tbsp
Onion1 cup
tomato puree1 cup
ground turmeric0.5 tsp
ground coriander seed1 tsp
water1 cup
thick cream125 ml
dried fenugreek leaves1 tbsp

blenderAll Tools Needed

mixing bowlFrying panTongswooden spoonlid