Chicken tikka masala has been a beloved comfort food around the world for quite some time. With its roots in Indian cuisine, this particular recipe has been tailored to suit kids and those who enjoy milder flavours. The creamy, tangy sauce complements the tender chicken perfectly, making it a favourite at family dinners. Unlike the traditional recipe, this one avoids heavy spices while still keeping the flavours rich and aromatic.
The key to a good chicken tikka masala is marinating the chicken in yoghurt, lemon, and gentle spices like smoked paprika and cinnamon. This step not only tenderises the meat but also infuses it with subtle flavour. Moreover, cooking the chicken in batches ensures a perfect sear without overcrowding the pan, which keeps the texture juicy and delicious.
After the chicken is cooked, making the sauce is simple and fast. Onions and garlic are sautéed with fragrant spices, and then combined with creamy coconut milk, to form a rich and silky sauce that clings to every piece of chicken. A sprinkle of fresh cilantro on top adds a bright, fresh finish. Serve it with fluffy rice, warm naan, or steamed veggies. Garnish with a drizzle of yoghurt for an inviting presentation that kids will love.
Ingredients
UNITSIngredients
For the Marinade:
1 cupPlain yoghurt
2 lemonsLemon zest and juice
2 teaspoonsCumin
½ teaspoonCinnamon
2 teaspoonsSmoked paprika
4 clovesGarlic, minced
1 tablespoonFresh ginger, minced
1 teaspoonSalt
6-8 piecesBoneless, skinless chicken thighs, cut into bite-size pieces
Start by cutting the chicken thighs into bite-sized pieces. In a large bowl, mix the yoghurt, lemon zest and juice, cumin, cinnamon, smoked paprika, garlic, ginger, and salt. Add the chicken and coat each piece thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Description - Step 2
Cook the Chicken
Heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Cook the chicken in batches to avoid overcrowding, allowing each piece to lightly brown on the edges. Once cooked, transfer the chicken to a platter and set aside. Cooking in batches ensures even searing and prevents the chicken from becoming soggy.
Description - Step 3
Make the Sauce
In the same pan, add the remaining tablespoon of butter over medium heat. Sauté the chopped onion for about 4 to 5 minutes until softened. Add the minced garlic and cook for another 1–2 minutes until fragrant. Stir in the smoked paprika, garam masala, and tomato paste. Let the spices bloom for a minute, then pour in the coconut milk. Cook on medium-low heat for about 20 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper as needed.
Description - Step 4
Combine Chicken and Sauce
Add the cooked chicken back into the sauce and stir gently to coat each piece. Allow it to simmer together for 3–5 minutes so the chicken absorbs the creamy sauce.
Description - Step 5
Serve hot
Enjoy immediately while warm alongside your choice of accompaniments for the best flavour and texture.
Chicken tikka masala has Indian roots but is thought to have been created in Britain, blending Indian spices with a creamy sauce to suit British tastes.
Absolutely! Chicken breasts work fine, but cook carefully to avoid drying them out. Thighs stay juicier and more tender.
Yes! Marinate the chicken overnight for extra flavour, and prepare the sauce ahead. Reheat gently, add the chicken, and simmer briefly before serving.
Yes! Use coconut yoghurt for the marinade instead of plain yoghurt to make the dish completely dairy-free while keeping it creamy.
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