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Chicken Tikka Masala

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Published under: Chicken
Boneless chicken breast marinated with spices, grilled or fried in oil and cooked in a creamy tomato sauce

Chicken Tikka Masala is a dish that originated in the Indian subcontinent. It consists of grilled chunks of chicken cooked in a tomato-based sauce.

The dish can be found in Indian restaurants the world over and is now often found on Western tables.

It has been claimed to have originated from Britain as an adaptation of a traditional Pakistani recipe called Kari Chicken which was brought to Britain by Pakistani immigrants in the 1960s and 1970s.

The British version was invented at the Shish Mahal restaurant in Glasgow, Scotland by a Punjabi chef named Ali Ahmed Aslam. It is believed that chicken tikka was created by accident one night, after too much tomato sauce at the restaurant and not enough lamb tikka to put on top of the chicken curry.

Chicken Tikka Masala

Chicken Tikka Masala with rice


Chicken Tikka Masala
5 from 6 votes

Chicken Tikka Masala

Boneless chicken breast marinated with spices, grilled or fried in oil and cooked in a creamy tomato sauce
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: British, Indian, North Indian, Pakistani
Keyword: Murgh Tikka Masala


  • 800 g Chicken Breasts boneless, skinless
  • 3 tsp Ginger chopped
  • 1 to 1 1/2 tsp Garam Masala Powder
  • 2 Garlic Cloves chopped
  • 1/4 tsp Red Chilli Powder
  • 1/2 cup Plain Yogurt
  • 1/2 tbsp Vegetable Oil
  • 1 Onion medium, finely sliced
  • 125 g Tomatoes peeled
  • 2 to 3 tbsp Thick Cream
  • 2 tbsp Coriander Leaves chopped
  • as per taste Salt


  • Add the ginger, garlic, garam masala powder, red chilli powder and salt in a bowl. Mix well.
  • Add 1/2 cup of yogurt and 1 tblsp of the ginger garlic masala mixture (from previou step) in a large bowl.
  • Add the chicken pieces and mix well to coat. Keep aside for 5 minutes.
  • Heat a non-stick pan over medium flame.
  • Fry the chicken pieces for 3 to 4 minutes each side and remove.
  • Add oil to the pan.
  • Add the onions and saute for 2 minutes.
  • Add the remaining ginger garlic mixture and tomatoes.
  • Stir well.
  • Add cream and the remaining yogurt.
  • Cover the pan with a lid and simmer for 10 minutes.
  • Add the chicken pieces and cook, covered, for 5 to 10 minutes.
  • Garnish with the coriander leaves.
  • Serve hot with jeera rice or naan.


If desired, instead of frying the chicken pieces, you can also grill them in an oven or tandoor.

Frequently Asked Questions for Chicken Tikka Masala:

What is the difference between chicken tikka and chicken tikka masala? 

Chicken tikka is marinated and grilled, while chicken tikka masala is a curry made with chicken tikka, onions, tomatoes, and spices. The flavours of the two dishes are quite different, with chicken tikka being smoky and spicy. In contrast, chicken tikka masala is creamier and sweeter.

Can I make chicken tikka masala with boneless chicken? 

Yes, you can use boneless chicken for chicken tikka masala. However, a bone-in chicken will add more flavour to the dish.

What spices are used in chicken tikka masala? 

The spices used in chicken tikka masala include cumin, coriander, turmeric, garam masala, and chilli powder. Some recipes may also include cinnamon, cardamom, or cloves.

Can I make chicken tikka masala in advance? 

Chicken tikka masala can be made in advance and stored in the refrigerator or freezer. It is an excellent dish for meal prep or batch cooking.

What can I serve with chicken tikka masala? 

 Chicken tikka masala is typically served with basmati rice and naan bread. You can also do it with other Indian side dishes, such as samosas, raita, or chutney.


1 comment

Avatar of md f rahaman
md f rahaman September 13, 2009 - 6:30 am


5 from 6 votes (6 ratings without comment)

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