Why You’ll Love this Authentic Chicken Tikka Masala
Once you taste this authentic chicken tikka masala, you’ll understand why it’s one of the most beloved Indian dishes worldwide.
The tender chicken pieces, marinated in yogurt and tikka paste, develop incredible depth of flavor during their broil in the oven. Then there’s that velvety sauce, with its perfect balance of spices—turmeric, coriander, cumin, and garam masala—all swimming in creamy goodness.
What makes this version special? It’s the ground cashews for richness, the proper marination time, and that essential broiling step that gives the chicken its distinctive char.
Trust me, your kitchen will smell like an Indian restaurant, minus the plane ticket.
What Ingredients are in Authentic Chicken Tikka Masala?
To create authentic chicken tikka masala, you’ll need a thoughtful combination of proteins, spices, and dairy elements that work together to create those complex, aromatic flavors we all love. This dish breaks down into two main components: the marinated chicken that gets that beautiful char, and the creamy, spiced sauce that brings everything together. Let me walk you through what you’ll need to gather before you start cooking.
- 1 pound chicken breast, cut into 1-inch cubes
- 3 ounces tikka paste
- 1/2 cup plain yogurt
- 4 teaspoons vegetable oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 large onion, chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1 large tomato, cut into eight sections
- 1 cup heavy cream
- 15-20 cashews, ground
When shopping for these ingredients, quality matters, especially for the tikka paste and garam masala, which provide the signature flavors. Can’t find garlic or ginger paste? You can substitute freshly minced instead, about 3 cloves of garlic and a 1-inch piece of ginger. The ground cashews might seem unusual if you’re new to Indian cooking, but they’re what gives this sauce its distinctive richness and body. Don’t skip them! And while heavy cream makes the dish luxuriously rich, you could substitute half-and-half if you’re looking for a slightly lighter version, though the sauce won’t be quite as velvety.
How to Make this Authentic Chicken Tikka Masala
Creating this restaurant-worthy chicken tikka masala happens in two key steps: marinating the chicken for that signature tandoori flavor, then crafting the creamy, aromatic sauce. Start by cutting 1 pound of chicken breast into 1-inch cubes and mixing it with 1/2 cup of plain yogurt and 3 ounces of tikka paste.
This marinade needs time to work its magic—at least 4-6 hours in the refrigerator, so plan ahead. When you’re ready to cook, thread those juicy chicken pieces onto bamboo skewers and broil them for 10-12 minutes until they’re almost cooked through with those beautiful charred edges we’re looking for. Remember to rotate the pan halfway through for even cooking. Set aside the chicken and any remaining marinade—trust me, that flavorful liquid is gold for the next step.
Now for the sauce, which is where all those complex flavors develop. Heat 4 teaspoons of vegetable oil in a pan over medium heat and add your chopped large onion, cooking for 3-5 minutes until translucent. Add 1 teaspoon each of garlic paste and ginger paste, stirring for another 2 minutes as those aromas bloom.
Then comes the spice parade: 1/4 teaspoon of turmeric for color, followed by 1/2 teaspoon each of ground coriander, cumin, chili powder, and garam masala—these need to cook for 2-3 minutes to wake up their flavors. Mix that reserved marinade with 1/2 cup of lukewarm water and gradually add it to the pan, letting about half evaporate.
Toss in your large tomato cut into eight sections, along with 1 teaspoon of salt, and cook just until the tomato begins to soften.
The finishing touches transform this dish into something truly special. Stir in the ground cashews (15-20 of them, finely ground) and 1 cup of heavy cream—this is what creates that luxurious texture that makes tikka masala so craveable.
Add your broiled chicken pieces, then cover and let everything simmer on low heat for 10-15 minutes. The flavors meld, the sauce thickens, and the chicken finishes cooking to tender perfection. Give it a few minutes to cool slightly before serving, which allows the sauce to set up just a bit more.
Ladle generously over fluffy basmati rice or serve alongside warm naan bread for sopping up every last drop of that glorious sauce. Could dinner possibly get any better?
Authentic Chicken Tikka Masala Substitutions and Variations
While authenticity has its place in cooking traditions, the beauty of chicken tikka masala lies in its adaptability to your pantry and preferences.
Can’t find tikka paste? Mix tomato paste with garam masala and lemon juice. Yogurt can be swapped with coconut milk for a dairy-free version, though the tanginess will differ slightly.
For a healthier twist, replace heavy cream with Greek yogurt or cashew cream. Vegetarians might substitute paneer or tofu for chicken.
And don’t fret about those cashews—almonds work beautifully too.
The spice level is entirely in your hands. More chili for heat seekers, less for sensitive palates.
What to Serve with Authentic Chicken Tikka Masala
No chicken tikka masala experience is complete without the perfect accompaniments to balance its rich, spicy profile.
I always recommend serving it with basmati rice, which soaks up that creamy sauce beautifully. Naan bread is another must-have, ideal for scooping up every last drop.
For a complete meal, try adding a cooling cucumber raita or a simple kachumber salad with diced cucumbers, tomatoes, and onions.
A side of pickled vegetables offers that tangy contrast that cuts through the richness.
Need a beverage? A mango lassi works wonders, or if you’re feeling indulgent, a light beer complements those complex spices perfectly.
Final Thoughts
After mastering this authentic chicken tikka masala recipe, you’ll never need to order takeout again.
I’m convinced this dish represents the perfect balance of spicy, creamy, and savory flavors that make Indian cuisine so beloved worldwide.
What I love most about this recipe is its versatility.
Don’t have cashews? Almonds work well too.
Need to make it dairy-free? Coconut cream is a wonderful substitute for heavy cream.
You can also serve this rich curry alongside scalloped potatoes for an unexpected but delicious fusion dinner option.
If you enjoy this recipe, you might also try making a simple penne carbonara where residual heat cooks the egg mixture into a creamy sauce without curdling.
