Chicken Tikka Masala
Chicken Tikka Masala is more than just a curry — it’s comfort in a bowl. Imagine tender, spiced chicken simmered in a rich, velvety tomato-cream sauce. It’s one of the most beloved dishes in the world for good reason: bold flavors, melt-in-your-mouth chicken, and that irresistible sauce you’ll want to scoop up with every last piece of naan.
The best part? You can make it at home. No tandoor oven, no complicated steps — just straightforward cooking that brings restaurant-quality flavors right to your kitchen.
What Makes This Dish Special
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Chicken Tikka (the chicken): Juicy, spiced bite-size pieces of chicken cooked until golden. Traditionally made in a clay tandoor oven, but here you’ll learn how to recreate it easily on the stovetop (or on the grill if you like).
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Tikka Masala (the sauce): A silky tomato base infused with aromatic spices, cream, and a touch of richness. You can use Usha’s Kitchen Curry Starter for a shortcut or build it from scratch in five simple steps.
Together, they create the perfect harmony: Chicken Tikka + Tikka Masala = Chicken Tikka Masala.
Recipe Overview
For the Sauce (Tikka Masala)
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1 jar (8 oz) Curry Starter
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3 tbsp Usha’s Kitchen Tikka Masala Spice Blend
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1 cup water
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1 can (14.5 oz) crushed tomatoes
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½ cup heavy cream (or half-and-half)
For the Chicken (Tikka)
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24 oz chicken tenders, cut into bite-sized pieces
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2 tbsp lemon juice
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4 tbsp plain yogurt or half-and-half
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2 tbsp Tikka spice
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2 tbsp olive oil
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½ tsp salt
Garnishes
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Fresh cilantro (minced)
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Red onion rounds
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½–1 tbsp melted butter (optional)
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Salt to taste
Step 1: Make the Sauce
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Heat Curry Starter in a large saucepan over medium heat.
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Stir in Tikka Masala Spice Blend. If the sauce gets too dry or sticks, add water a little at a time.
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Once the oil begins to separate, stir in crushed tomatoes and any remaining water.
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Simmer for 10 minutes, then reduce to low heat.
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Temper the cream (mix a few spoonfuls of hot sauce into it first) and stir it back into the pan. Keep warm on low.
Step 2: Cook the Chicken
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In a mixing bowl, toss chicken with lemon juice, yogurt, Tikka spice, olive oil, and salt.
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Heat ½ tbsp olive oil and ½ tbsp butter in a large skillet.
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Cook half the chicken at a time, spacing out pieces so they brown nicely.
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Sear 3–4 minutes per side, then reduce heat and cook another 2–3 minutes, until the chicken reaches 165°F.
Step 3: Combine & Finish
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Stir cooked chicken into the sauce.
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Add 1 tbsp butter (cut into small pieces) for extra richness.
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Garnish with cilantro, onion slices, and a drizzle of melted butter.
Serve hot with basmati rice, naan, or paratha.
✨ You did it!
You just made one of the world’s favorite curries in your own kitchen. Your family will thank you — and you’ll officially be the hero chef of the day. This is a recipe your family will ask you to make over and over again.
