Chicken Tikka Masala — The Classic Indian Dish With Creamy Tomato Sauce and Spices

Chicken tikka masala is one of the most famous dishes of Indian cuisine in the entire world: chicken pieces marinated in yogurt with aromatic spices are baked first and then combined with a soft, creamy tomato sauce. The result is a warm, flavor-packed dish that goes wonderfully with basmati rice or naan bread.

Ingredients (for 4–6 people)

For the marinade:

• 800 g chicken breast, cut into pieces
• 200 g plain yogurt
• 2 tablespoons lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 1 teaspoon red pepper (paprika)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon salt

For the sauce:

• 2 tablespoons butter (or oil)
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon grated ginger
• 400 g chopped tomatoes (canned)
• 200 ml heavy cream
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• salt and pepper to taste
• fresh coriander for garnish

Preparation steps

1. In a bowl, mix the yogurt, lemon juice, garlic, ginger and all the marinade spices. Add the chicken pieces, mix well so they are fully coated, cover the bowl and leave in the refrigerator to marinate for at least 1 hour (ideally 4–6 hours, or overnight).
2. Heat the oven to 220°C. Arrange the chicken pieces on a baking sheet lined with parchment paper and bake 15–20 minutes, until they take a bit of color on the surface.
3. Meanwhile prepare the sauce: melt the butter in a deep pan and fry the onion 5–6 minutes until softened. Add the garlic and ginger and fry 1 more minute.
4. Add the dry spices (garam masala, cumin, coriander, turmeric) and fry about 30 seconds so they release their aroma.
5. Pour in the chopped tomatoes, lower the heat and simmer 10–12 minutes, until the sauce thickens slightly.
6. Add the heavy cream, mix well and adjust the salt and pepper to taste.
7. Add the baked chicken pieces to the sauce and simmer together 8–10 minutes on low heat, so the flavors meld.
8. Serve warm with basmati rice or naan bread, garnished with fresh coriander leaves.

Preparation time: 20 minutes (plus at least 1 hour marinating). Cooking time: about 40 minutes. Servings: 4–6.