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Authentic Chicken Tikka Masala Recipe (Easy & Creamy)

Authentic Chicken Tikka Masala

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken thighs Cut into bite-sized pieces
  • 1/2 cup Plain whole milk yogurt For marinade
  • 1 tbsp Fresh lime juice For marinade
  • 2 tbsp Ginger garlic paste Divided use
  • 2 tbsp Garam masala Divided use
  • 2 tbsp Vegetable oil Divided use
  • 1 large Yellow onion Finely chopped
  • 1 whole Star anise
  • 3 whole Green cardamom pods Lightly crushed
  • 1/2 tsp Whole black peppercorns
  • 1.5 cups Tomato puree Or crushed tomatoes
  • 1/2 cup Heavy whipping cream
  • 1 tbsp Kasoori methi Dried fenugreek leaves, lightly crushed
  • 1/4 cup Fresh cilantro Chopped, for garnish

Instructions
 

  • In a large bowl, whisk together the yogurt, lime juice, 1 tablespoon of ginger garlic paste, 1 tablespoon of garam masala, and 1 tablespoon of vegetable oil.
  • Add the chicken pieces to the marinade, stirring to coat completely. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Add the marinated chicken pieces in a single layer, shaking off excess marinade. Cook for 5 to 6 minutes, turning occasionally, until nicely charred and cooked through. Transfer the chicken to a plate and set aside.
  • In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat. Add the star anise, cardamom pods, and whole black peppercorns. Toast for 1 minute until fragrant.
  • Add the chopped onion and cook for 6 to 8 minutes until softened and translucent. Stir in the remaining 1 tablespoon of ginger garlic paste and cook for an additional 1 minute.
  • Stir in the tomato puree and the remaining 1 tablespoon of garam masala. Bring the mixture to a simmer, reduce the heat to low, and cook for 15 minutes, allowing the sauce to thicken.
  • Return the cooked chicken and any accumulated juices to the skillet. Stir in the heavy whipping cream and kasoori methi. Simmer gently for 5 minutes until heated through.
  • Remove the star anise and cardamom pods if desired. Garnish with chopped cilantro and serve hot over steamed white rice with naan bread.