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Chicken Tikka Masala's origins are somewhat shrouded in mystery, with its roots traced to Indian cuisine. While many believe the dish was created in India, others argue that it was developed by Indian chefs in the United Kingdom to cater to British tastes. The story goes that a customer in a British curry house asked for a sauce to accompany his dry chicken tikka; the chef improvised with a rich tomato gravy, and thus, Chicken Tikka Masala was born.

Spicy Chicken Tikka Masala Recipe

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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless chicken thighs, cut into cubes

1 cup plain yogurt

2 tablespoons ginger-garlic paste

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon vegetable oil

For the Masala Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 green chilies, slit (adjust for spice level)

2 teaspoons ginger-garlic paste

1 can (14 oz.) crushed tomatoes

1 cup heavy cream

1 tablespoon sugar (optional)

2 teaspoons garam masala

1 teaspoon ground cumin

Salt to taste

Fresh cilantro, chopped (for garnishing)

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and vegetable oil. Mix well.

      - Add the chicken cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, or preferably overnight for more flavor.

        Cook the Chicken:

          - Preheat your grill, oven, or stovetop skillet over medium-high heat.

            - Thread the marinated chicken onto skewers or cook directly in the skillet. Grill or sauté for about 10-15 minutes until the chicken is cooked through and slightly charred. This adds a nice smoky flavor.

              Prepare the Masala Sauce:

                - In a large pan over medium heat, add the vegetable oil and heat.

                  - Add the chopped onions and sauté until golden brown, about 5-7 minutes.

                    - Stir in the slit green chilies and ginger-garlic paste. Cook for another 2-3 minutes until fragrant.

                      - Add the crushed tomatoes and simmer for 10 minutes, allowing the mixture to thicken.

                        - Stir in the heavy cream and sugar (if using). Season with garam masala, cumin, and salt to taste. Cook for an additional 5 minutes, stirring to combine.

                          Combine Chicken and Sauce:

                            - Add the grilled chicken pieces to the masala sauce, stirring gently to coat. Let it simmer on low heat for another 5-10 minutes to meld the flavors together.

                              Serve:

                                - Garnish with freshly chopped cilantro. Serve hot with basmati rice or naan.

                                  Prep Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 4-6