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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:

500g chicken breast, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

1 tablespoon ginger-garlic paste

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for desired spice level)

Salt to taste

For the Masala Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 tablespoons ginger-garlic paste

2 green chilies, slit (optional)

1 teaspoon ground turmeric

1 teaspoon ground coriander

2 teaspoons garam masala

1 can (400g) crushed tomatoes

1 cup heavy cream

Fresh coriander leaves, for garnish

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, ground cumin, smoked paprika, cayenne pepper, and salt. Add chicken pieces, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 1 hour or, preferably, overnight.

    Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Cook marinated chicken pieces for about 10-12 minutes until fully cooked and slightly charred. Set aside.

      Prepare the Masala Sauce: In a large pan, heat the vegetable oil over medium heat. Add chopped onions and sauté until golden and soft, about 5-7 minutes.

        Add Aromatics and Spices: Stir in ginger-garlic paste and green chilies. Cook for another 2-3 minutes, then add turmeric, ground coriander, and garam masala. Cook for 1-2 minutes until fragrant.

          Incorporate Tomatoes: Add the crushed tomatoes and season with salt. Simmer the mixture for about 10 minutes, stirring occasionally until it thickens.

            Combine Chicken with Sauce: Add the grilled chicken pieces to the sauce. Stir well, ensuring the chicken is thoroughly coated. Simmer for an additional 5 minutes.

              Finish with Cream: Pour in the heavy cream, stirring to combine. Cook for another 2-3 minutes until heated through. Adjust seasoning as needed.

                Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan or steamed basmati rice.

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 4