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Chicken Tikka Masala Gravy

Prep Time: 20-25 mins I Marinating Time: 3hrs./Overnight for best results I Cooking Time: 1.5 hr. I Serve: 2 - 3

Chicken Tikka Masala Gravy is an easy curry recipe of succulent roasted chicken pieces dunked in rich creamy tomato gravy. This tomato base gravy is called as tikka masala gravy. Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavours. Marinating chicken thighs with an aromatic spiced and creamy yogurt, using chicken thighs instead of breasts will make it more tender and succulent in taste.

Chicken Tikka Masala Gravy is also known as murgh tikka masala is a completely rich dish where roasted/tandoori chicken pieces are cooked in creamy tomato base gravy. The roasted chicken chunks are knowns as Tikka. the process seems to be lengthy but trust me it's easy if followed with the proper steps. Firstly, the chicken pieces needs to be marinated in a creamy thick yogurt mix, few spices and ginger garlic paste. Then, roast or grill the chicken pieces to get Tandoori flavour. Now, these smoky flavour tikka pieces are sinked into the onion tomato gravy( the tikka masala gravy). This dish’s thick and creamy sauce and goes well with rice or naan. So surprise your loved ones on special occasions with this most loved and famous Indian Dish!

Ingredients for Marinating :-

½ kg./1.1 lb. Boneless Chicken Thigh Tenders/Strips (washed properly)

1 tsp. Salt

2 tsp. Lime Juice

½ tbsp. Ginger Garlic (minced)

½ tbsp. Mustard Oil

½ cup/100 g. Curd/Yogurt ½ tsp. Garam Masala Powder 1 tsp. Coriander Powder ½ tsp. Red Chili Powder ½ tsp. Turmeric Powder

Ingredients for Pan Fry & Roasting :-

1 tbsp./15 ml. Veg Oil

40 g. Butter (melted)

Ingredients for Onion Tomato Masala :-

2 tbsp./30 ml. Veg Oil

10-12 Garlic Cloves (roughly minced)

2 Onions, large (roughly chopped)

2 Tomatoes, large (roughly chopped)

¼ cup/60 ml. Water

30 g. Butter (Salted)

Salt to taste

½ tsp. Sugar

¼ cup/60 ml Heavy Cream

2-3 Sprigs Fresh Coriander (finely chopped)

Whole Spices:-

½ inch Cinnamon Stick

4 Green Cardamom Pods

7-8 Black Peppercorns

6 Cloves

Spice Powders:-

½ tsp. Turmeric Powder

1 tsp. Red Chili Powder

½ tsp. Cumin Powder

½ tsp. Coriander Powder

Method :-

Take a large bowl and marinate the chicken by adding all the ingredients mentioned under the marinating ingredients list to the bowl one by one. Mix well until all the chicken pieces are well coated. Cover it and set aside for at least 3 hrs. or overnight for best results

Divide the marinated chicken in two batches. Batch one we will cook in a pan and batch two we will grill on a gas

For Batch One Pan method: In a heavy bottom pan/kadai add 1 tbsp of vegetable oil. Once slightly hot add the marinated chicken strips/tenders to the pan. Cook for 3-4 mins on low-medium flame and then flip over to cook the other side for another 3-4 mins. Once the chicken is almost cooked, dish out and set aside (covered) for later use. Similarly, cook the remaining chicken and set aside (covered)

For Batch Two/ Stovetop method: Thread the remaining half chicken onto skewers and set aside. Heat the roasting grill pan directly on the stovetop. Place the skewers 2-3 (depending upon the size of the grill) directly on the grill pan and roast the chicken for 4-5 mins on low-medium flame. Apply the melted butter on the chicken then flip over and apply the butter again, cook the other side of the chicken for another 4-5 mins. Once the chicken gets roasted properly remove the skewers from the grill pan and set aside covered

To the same pan in which we have roasted the chicken add 2 more tbsp of vegetable oil. Once hot add all the whole spices mentioned under the whole spice ingredient list. Stir for 1-2 mins on low-medium flame until fragrant

Next add minced garlic cloves to the pan and stir for another 2-3 mins on low medium flame

Add roughly chopped onions to the pan and sauté for 2-3 mins until translucent

Add roughly chopped tomatoes to the pan and cook for next 3-4 mins until soft. Switch off the gas and allow the masala to cool down

Once cold transfer the masala to the grinder jar along with water and grind to make a smooth paste

Next, pass the paste through the strainer for the fine & creamy texture and discard the leftovers. Cover it & set aside

Heat a non stick-pan. Add butter to the pan. Next add the prepared masala paste to the pan and stir for 1-2 mins on low-medium flame and let it come to a boil

Then add all the spice powders mentioned under the spice powder ingredient list to the pan along with salt + sugar. Mix well and stir for 2-3 mins on low-medium flame

Once it starts thickening add both types of roasted chicken (pan + stovetop) to the pan. Mix well and stir for 1-2 mins

Cover and cook for 8-10 mins on low flame until chicken gets completely cooked

Remove the lid and check if the chicken has cooked properly or not?

If the chicken has cooked properly add cream to the pan. Mix well. Cover and cook for another 2-3 mins

Once the gravy has thickened enough, switch off the gas. Garnish with freshly chopped coriander & a spoonful of fresh cream. It's ready to serve.

Time to taste:)

Serve hot with Naan, Laccha Paratha, Butter Roti and some kachumber/mixed salad


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