Summary: Chicken Tikka Masala – pieces of chicken marinated in spices and yoghurt, roasted and served in a rich tomato sauce with garlic, ginger and spices. Main ingredient: chicken breast and yoghurt, technique: marinating, roasting and simmering, preparation time: 75 minutes, number of portions: 6.
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Category: Main Dishes, Indian Cuisine
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Quick overview
- Dish: Chicken Tikka Masala
- Category: Main Dishes, Indian Cuisine
- Cuisine: British-Indian
- Main ingredient: Chicken breast, 900 g (high quality, fresh)
- Guide: 12 most popular Indian dishes: favourite recipes of Indian cuisine
- Total time: 75 minutes (45 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 420 g)
- Key technique: Marinating and roasting
- Preparation types: Pan-frying and simmering
- Dietary info & Allergens: Contains dairy, spices
- Suitable for: Lunch, dinner, festive occasions
- Nutritional values (per 1 portion): 520 kcal, Protein: 42 g, Fat: 24 g, Carbohydrates: 31 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Indian Pale Ale, Riesling, Mango Lassi
- In short: Tender chicken pieces in a creamy, spiced tomato sauce that captures the essence of British-Indian comfort food.
- Last updated: May 20, 2024
WAGUU says: “Marinating the chicken overnight ensures maximum flavor penetration and absolute tenderness.”
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 200 °C for roasting, medium heat for sauce |
| Number of portions: | 6 portions |
In a nutshell
Experience the rich, aromatic world of Chicken Tikka Masala, featuring perfectly charred chicken pieces bathed in a luscious, spiced tomato cream sauce.
Ingredients
Base portions: 6 portions • Portion weight: 420 g
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken breast | 900 g | Fresh, boneless |
| Plain yoghurt | 250 g | Full fat |
| Garlic | 25 g | Freshly minced |
| Ginger | 20 g | Freshly grated |
| Garam masala | 15 g | Authentic spice blend |
| Cumin powder | 10 g | Ground |
| Paprika | 20 g | Sweet red |
| Lemon juice | 30 ml | Freshly squeezed |
| Vegetable oil | 40 ml | Neutral cooking oil |
| Butter | 50 g | Unsalted |
| Onion | 200 g | Finely chopped |
| Canned crushed tomatoes | 800 g | High quality |
| Heavy cream | 150 ml | 33% fat |
| Salt | 15 g | Fine sea salt |
Why you will love this recipe
- Authentic taste: Perfectly balanced spices create a restaurant-quality meal at home.
- Tender meat: Yoghurt marination breaks down fibers, ensuring juicy chicken pieces.
- Rich sauce: A velvety tomato and cream base that pairs wonderfully with rice or naan.
Success guaranteed: Follow the precise temperatures and timings for foolproof results every single time.
Recipe overview
Prep: 45 min | Cooking: 30 min | Difficulty: Medium | Portions: 6 | Type: Main Dish | Origin: British-Indian
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and marinating the chicken – 20 min
Appliances: Cutting board, knife, mixing bowl
1. Cut 900 g of chicken breast into uniform bite-sized pieces (approx. 3 cm cubes). In a large mixing bowl, combine 250 g of plain yoghurt, 15 g of minced garlic, 20 g of grated ginger, 15 g of garam masala, 10 g of cumin powder, 20 g of sweet paprika, 30 ml of lemon juice, and 5 g of salt. Mix thoroughly until smooth. Add the chicken pieces and coat them completely in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
VKB (Visual Control Point): Chicken pieces are fully coated and submerged in the spiced yoghurt mixture.
Before moving to the next step:
Ensure the chicken has absorbed the spices and the oven is preheated properly.
Phase 2: Roasting the chicken tikka – 15 min
Appliances: Oven, baking sheet, baking paper
2. Preheat your oven to 200 °C. Line a baking sheet with parchment paper. Arrange the marinated chicken pieces in a single layer on the baking sheet, leaving space between pieces. Drizzle with 20 ml of vegetable oil. Roast in the oven for 15 minutes until the chicken is cooked through and slightly charred at the edges. Remove from the oven and set aside.
VKB (Visual Control Point): Chicken pieces have golden-brown spots and a slight char on the surface.
Before moving to the next step:
Check that the chicken is fully roasted before adding it to the sauce.
Phase 3: Preparing the aromatic base – 10 min
Appliances: Large saucepan or Dutch oven, wooden spoon
3. Heat a large saucepan over medium heat. Add 50 g of unsalted butter and 20 ml of vegetable oil. Once the butter is melted and foaming, add 200 g of finely chopped onions. Sauté the onions for 8 minutes, stirring frequently, until they become soft and translucent with a golden tint. Add an additional 10 g of minced garlic and 10 g of grated ginger, cooking for 2 minutes until fragrant.
VKB (Visual Control Point): Onions are soft and golden, releasing a rich aroma of garlic and ginger.
Before moving to the next step:
Ensure the onions are thoroughly softened so the sauce texture remains smooth.
Phase 4: Simmering the tomato sauce – 15 min
Appliances: Large saucepan, wooden spoon
4. Pour 800 g of canned crushed tomatoes into the saucepan with the onion mixture. Add another 5 g of salt and stir well. Reduce the heat to low, cover with a lid, and let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking. The sauce will thicken and deepen in color.
VKB (Visual Control Point): Sauce is rich, dark red, and reduced in volume.
Before moving to the next step:
Verify that the tomatoes have cooked down and lost their raw acidity.
Phase 5: Enrichening with cream – 5 min
Appliances: Saucepan, whisk
5. Pour 150 ml of heavy cream (33% fat) into the simmering tomato sauce. Whisk continuously over low heat for 5 minutes until the sauce transforms into a velvety, creamy orange-red consistency. Taste and adjust seasoning with a pinch of salt if needed.
VKB (Visual Control Point): Sauce is smooth, creamy, and uniform in a vibrant orange hue.
Before moving to the next step:
Ensure the cream is fully incorporated without curdling.
Phase 6: Combining and final resting – 10 min
Appliances: Saucepan, ladle
6. Add the roasted chicken pieces along with any resting juices into the creamy tomato sauce. Stir gently to coat every piece of chicken. Simmer on low heat for 5 minutes so the chicken absorbs the rich flavors of the sauce. Remove from heat and let rest for 5 minutes before serving.
VKB (Visual Control Point): Chicken pieces are fully enveloped in the thick, glossy sauce.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 3 litres | Large deep dish | Spilling marinade |
| Baking sheet | 40 x 30 cm | Ovenproof dish | Overcrowding chicken |
| Saucepan | 4 litres | Dutch oven | Splattering sauce |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 124 kcal | 520 kcal | 3120 kcal |
| Fat | 5.7 g | 24.0 g | 144.0 g |
| of which saturates | 2.8 g | 11.8 g | 70.8 g |
| Carbohydrates | 7.4 g | 31.0 g | 186.0 g |
| of which sugars | 3.5 g | 14.7 g | 88.2 g |
| Protein | 10.0 g | 42.0 g | 252.0 g |
| Salt | 0.6 g | 2.5 g | 15.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use high-fat Greek yoghurt in the marinade for a thicker coating that holds spices better during roasting.
- Tip 2: Toast whole cumin seeds before grinding for an intense, smoky aroma in the sauce.
- Tip 3: Simmer the tomato sauce slowly to remove excess water and concentrate the natural sweetness.
- Tip 4: Finish with a drizzle of heavy cream just before serving for a stunning restaurant-style presentation.
Scientific background
The lactic acid in yoghurt acts as a natural tenderizer by breaking down tough collagen fibers in poultry muscle tissue. When roasted, the natural sugars and proteins in the yoghurt undergo the Maillard reaction, creating complex savory notes and characteristic charred spots on the chicken surface.
Fine Dining – Professional techniques
- Plate composition: Place a neat stack of basmati rice in the center of a warm shallow bowl, drape chicken tikka pieces around it, and pool the glossy sauce evenly.
- Textural contrasts: Combine tender roasted chicken with crispy fried onion rings and fresh cilantro leaves.
- Temperature contrast: Serve piping hot curry alongside chilled cucumber raita for a refreshing balance.
- Aromatic garnishes: Finish with micro-greens, toasted cumin oil drops, and a swirl of infused cream.
Sensory radar
- Appearance: Vibrant orange-red glossy sauce with succulent charred chicken pieces.
- Aroma: Rich blend of warm garam masala, garlic, roasted spices, and buttery tomato.
- Taste: Harmonious balance of savory tomato acidity, creamy richness, and gentle spice warmth.
- Texture: Velvety smooth sauce coating tender, juicy chunks of chicken.
Pairing
- BEER: Indian Pale Ale with citrus notes to cut through the rich cream sauce.
- WINE: Off-dry German Riesling with vibrant acidity and subtle sweetness.
- NON-ALCOHOLIC: Traditional sweet mango lassi garnished with cardamom.
Various preparation variants
- Paneer Tikka Masala: Replace chicken with firm Indian paneer cheese cubes for a vegetarian delicacy.
- Coconut Tikka Masala: Substitute heavy cream with thick coconut milk for a dairy-free tropical twist.
Allergens and dietary information
Contains: Dairy, garlic, spices • Gluten: Naturally gluten-free • Not suitable for: Vegan diet due to yoghurt and cream
Suitable for
Lunch, dinner, festive gatherings, weekend cooking
Substitution catalog
- Chicken breast: Chicken thighs can be used for extra juiciness and flavor.
- Heavy cream: Full-fat coconut cream or cashew cream for plant-based richness.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay exceptionally juicy during roasting.
Is this dish very spicy?
No, it features aromatic warmth rather than intense chili heat, making it suitable for most palates.
How can I make the sauce smoother?
You can blend the tomato and onion base with an immersion blender before adding the cream.
Can I freeze the cooked curry?
Yes, it freezes well for up to 3 months without the cream separating significantly upon reheating.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and roast chicken in two separate batches to ensure proper caramelization. • 20+ people: Prepare the tomato sauce in a large stockpot and bake chicken in multiple trays in a commercial convection oven.
Sides and Serving
- Basmati rice – Fragrant steamed long-grain rice (not included in the recipe)
- Garlic naan – Warm tandoor-baked flatbread (not included in the recipe)
Serving: Serve hot garnished with fresh chopped cilantro leaves and a wedge of lemon.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally with a splash of water.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Skipping the marination: Not allowing the chicken enough time in the yoghurt marinade results in dry and bland meat.
- Overcrowding the baking sheet: Piling chicken pieces on top of each other prevents proper roasting and charring.
- Adding cream to boiling sauce: Pouring heavy cream into boiling liquid can cause it to curdle and ruin the silky texture.
- Rushing the onion sauté: Failing to properly soften and caramelize onions deprives the sauce of its essential sweet depth.