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Restaurant-Style Chicken Tikka Masala

A close-up overhead view of tender chicken tikka masala in a rich, creamy orange sauce, garnished with fresh cilantro.
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Make authentic chicken tikka masala at home with this easy recipe. Features tender marinated chicken in a rich, creamy tomato sauce, finished with kasuri methi. Includes an Instant Pot option.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (or to taste)
  • 1 tsp salt
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp kasuri methi (dried fenuglower leaves), crushed

Instructions

  1. In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, turmeric, cayenne, and salt. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Heat oil or ghee in a large skillet or Dutch oven over medium-high heat. Add marinated chicken in batches, searing until browned on all sides. Remove chicken and set aside.
  3. Add chopped onion to the same skillet and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, heavy cream (or coconut milk), sugar, and salt. Bring to a simmer.
  5. Return the seared chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened.
  6. Stir in fresh cilantro and crushed kasuri methi. Serve hot with naan or rice.
  7. Instant Pot Option:
  8. Add all marinade ingredients and chicken to the Instant Pot. Stir to combine.
  9. Add onion, garlic, ginger, crushed tomatoes, heavy cream, sugar, and salt. Stir gently.
  10. Secure the lid and set the vent to sealing. Cook on High Pressure for 8 minutes.
  11. Allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
  12. Open the lid, stir in cilantro and kasuri methi.

Notes

  • For a smoky flavor, grill or broil the marinated chicken before adding it to the sauce.
  • If your sauce looks split, whisk in a tablespoon of cornstarch mixed with a little water and simmer gently until thickened.
  • Serve with basmati rice or warm naan bread.
  • Consider this recipe for your next Indian dinner night or for curry meal prep.

Nutrition

Find it online: https://blissbatter.com/chicken-tikka-masala-instant-pot/