Authentic Chicken Tikka Masala Recipe (Pakistani Style)
This Pakistani Chicken Tikka Masala is a creamy, flavorful curry made with smoky grilled chicken tikka simmered in a spiced tomato yogurt gravy. It’s a restaurant-style one pot dish you can easily recreate at home — rich, aromatic, and perfect for pairing with naan or steamed basmati rice. This easy and authentic homemade version gives you that same delicious flavor you love from your favorite desi restaurants!
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Servings: 3 Persons
Calories: 489kcal
Equipment
- Pan
Ingredients
Chicken Marinade
- 550 g Chicken Skinless and boneless, 2 inches cut
- 1 cup Yogurt
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
Masala Curry
- 1 tablespoon Oil
- Onion chopped – 1 Medium Size
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 cup Tomato Paste
- 2 teaspoon Butter
- 1 cup Fresh Cream
- Cilantro / Fresh Coriander For garnishing
Instructions
Marinate Chicken Pieces
- In a mixing bowl, add the chicken chunks along with ginger garlic paste and yogurt.
- Season the chicken marinade with, Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala Powder, and Black Pepper Powder.
- Combine all the ingredients thoroughly and cover the bowl with plastic wrap. For optimal flavor, marinate overnight, but a minimum of 30 minutes is fine.
Roast the Marinated Chicken
- Heat oil in a pan and roast the marinated chicken pieces until they achieve a uniform roasted brown color. Then, take out all the pieces of chicken from the pan and keep aside.
- In the same pan, add sliced onions and sauté until they turn light brown. Then, add ginger and garlic and cook for a few minutes.
- Add all the spices (salt, red chili, turmeric, and coriander powder) and cook on medium heat to eliminate any raw spice aroma. Add a splash of water if necessary.
- Next, pour in the freshly made tomato paste and mix well over high heat.
- Once the tomato paste is well integrated into the curry and has a consistent texture, lower the heat and add fresh cream. Stir quickly to prevent curdling, cooking for about 4 to 5 minutes until the curry reaches a smooth consistency.
Assemble Tikka Chicken in Masala
- Add the roasted chicken tikka pieces to the masala curry and mix thoroughly.
- Cover the pan and let the chicken simmer on low heat for 5 to 10 minutes.12.
- After 10 minutes, check the chicken's tenderness with a spoon or fork. If it's tender, add butter and mix well over high heat.
- Finish the recipe with a garnish of freshly chopped cilantro.
- Now the chicken tikka masala is ready to serve!
Video
Notes
- For the best flavor, marinate the chicken in tikka masala the night before. This allows the spices to soak in, making the chicken tastier, more tender, and juicier.
- Roast the chicken over high heat to achieve a nice color, ensuring it doesn’t release water while cooking. You can also BBQ the chicken or roast it in the oven.
- Using homemade garam masala is recommended for better taste.
- Blend the onion well in the curry, and remember to remove the tomato skin when making the paste for a smoother texture.
- Avoid adding cream over high heat. Once you add the cream, whisk it well to create a creamy, uniform curry.
- Choose the right pot or skillet for cooking the masala, as it can greatly enhance the appearance and flavor.
- If you prefer a spicier chicken tikka masala, increase the red chili powder in both the marinade and the curry.
Nutrition
Serving: 1g | Calories: 489kcal
