Let’s Chat About Tikka Masala (and My Slight Obsession)
You ever get a craving that just will not quit? That’s me with tikka masala. I swear, the first time I tried making it at home I nearly set the smoke alarm off (twice). But hey, we learn. Now it’s my go-to when I want something that feels fancy but also like a big warm hug in a bowl. Actually, my cousin once accused me of making it just to show off for guests, but the real truth? I just want leftovers for tomorrow’s lunch. Oh, and once I tried making it on a camping stove—don’t ask how that went. (It didn’t.)
Why You’ll Love This (Or Why I Do, Anyway)
I make this when the weather’s grim or when my family’s hinting for takeaway—this is way cheaper (and my kitchen smells incredible for hours after). My kids love it because, well, they’re obsessed with anything saucy, and my partner claims he could eat this every night (though he says that about pizza too). Let’s be real, sometimes I throw in leftover chicken or even paneer if I’m out of fresh stuff (lazy? Maybe, but so good). And honestly, I used to get annoyed with the marinating step, but skipping it once was a disaster—it tasted like sad, flavorless stew, so now I just do it ahead, even if I grumble about it.
The Ingredients List – With My Favorite Shortcuts
- Chicken breast or thighs (around 500g) – thighs are juicier, but breast’s fine too. I’ve even used tofu when my veggie friends come round.
- Plain yogurt (about 3/4 cup) – Greek yogurt gives it a nice tang, but I’ve used regular old supermarket stuff in a pinch.
- Lemon juice (juice of half a lemon or so)
- Ginger garlic paste (2 tablespoons) – or just mash up a thumb of ginger and a few garlic cloves (I do, when I can’t be bothered to get the blender).
- Garam masala (2 teaspoons) – my gran swore by Everest brand, but honestly, any good one works.
- Paprika (1 teaspoon) – you can swap in Kashmiri chili powder for more color, but no one’s judging if you use whatever’s in your spice rack.
- Turmeric (1/2 teaspoon)
- Salt and pepper (a few pinches, to taste)
- Oil (I use sunflower, but olive works; just avoid anything super strong)
- Onions (2 medium, chopped – I sometimes use a red onion if that’s what’s lurking in the cupboard)
- Tomato puree (about 1 cup) – canned is fine, homemade is a faff, but tastes amazing if you have time
- Heavy cream (around 3/4 cup) – coconut milk works too, but gives a different flavor; still lush though
- Fresh cilantro (just a handful, chopped – or skip if you’re one of those who think it tastes like soap!)
- Extras: a pinch of sugar if it tastes too tangy, or a pat of butter for richness
How I Actually Cook It (With a Few Oops Moments)
- Marinate the chicken: Toss chicken pieces with yogurt, half the ginger garlic paste, lemon juice, half the garam masala, turmeric, paprika, salt and pepper. Cover it, stick it in the fridge for at least 30 minutes (I try for an hour, but sometimes I only manage 20 minutes if I’m hangry). Longer = better, but life’s short.
- Cook the chicken: Heat a splash of oil in a big frying pan or skillet (I use non-stick, but use what you’ve got). Brown the chicken on medium-high. Don’t crowd the pan—if you do, it’ll steam and get weirdly pale. You want a bit of char. I usually sneak a piece to taste—quality control, right?
- Set chicken aside. In the same pan, add more oil if needed. Sauté chopped onions until golden and soft (don’t rush this; raw onion flavor is grim).
- Add the rest: In goes the other half of the ginger garlic paste. Fry for about a minute. Add tomato puree, rest of the spices, and a bit of salt. Cook until it looks thick and the oil starts to separate—this part smells amazing, just don’t let it catch.
- Simmer: Pour in the cream, a splash of water if it’s too thick, and the cooked chicken. Stir, pop a lid on, simmer gently for 10-15 minutes. Don’t worry if it looks a bit split—cream will bring it together. Add sugar or butter if you like. I taste at this point and adjust seasoning (sometimes too much salt, but a squeeze of lemon fixes it for me).
- Finish it off: Sprinkle with chopped cilantro. Let it sit a few minutes before eating—honestly, it tastes better the next day, but good luck making it last that long in my house.
Some Notes from My Many Experiments
- If you forget to marinate, the sauce still rocks but, yeah, the chicken’s not as tender. (Lesson learned.)
- Try to cook the onions until they’re actually golden—it really does make a difference, though sometimes I get impatient and move on too soon.
- No cream? I’ve used Greek yogurt, and it’s okay, but cream is just… creamier. You know?
Variations I’ve Tried (And One Not-So-Great One)
- Paneer tikka masala: Works great for vegetarians, though I find the sauce needs a bit more salt.
- I once tried adding peas—honestly, wouldn’t do that again. Made it taste a bit odd, like I was trying to sneak veggies in.
- Use coconut milk instead of cream for a dairy-free version. My mate swears by it, but I think it’s almost a different dish, really. Still, worth a try if you’re curious!
What If I Don’t Have Fancy Equipment?
I use a regular frying pan, sometimes a Dutch oven if I’m doubling the recipe. If you don’t have a blender for the onions or tomatoes, just chop finely—it’s rustic, and I actually like the texture! And if you’re a bit low on pans, just wipe out and reuse—no one’s judging.
How to Store Leftovers (If You Have Any!)
Stick leftovers in an airtight box, then in the fridge—they’re good for 2-3 days. (Though honestly, in my house it never lasts more than a day! I keep meaning to make a double batch.) You can freeze it too, but the sauce might separate a bit when you reheat—it still eats well, though, and makes for a quick dinner. Don’t forget to reheat gently—microwaving on high can sometimes make the chicken tough, trust me.
How I Like to Serve It (And a Little Family Quirk)
I love this with fluffy basmati rice, and if I’m feeling energetic, homemade garlic naan. Sometimes I’ll just eat it with a spoon, right out of the pot (don’t tell anyone). My family insists on a wedge of lemon on the side—no idea why, but now it feels weird without it.
Pro Tips (Born From My Own Goofs)
- Don’t rush frying the onions—they need time. I once tried to crank up the heat to speed things up, but ended up with burnt bits and undercooked ones. Not pretty.
- Don’t skimp on marinating time, if you can help it. Actually, I find the flavor gets deeper if you do it overnight, but I rarely remember that far ahead.
- Keep tasting as you go: I once made it way too spicy (tried to impress my brother—big mistake) and had to add loads of cream to calm it down.
FAQ – Real Questions I’ve Actually Been Asked
- Can I make this in advance?
- Yep! Actually, I think it tastes better the next day—something about the flavors having a chance to mingle. Just reheat gently so you don’t overcook the chicken.
- Does it freeze well?
- Mostly, yes. Like I said, the sauce can get a bit grainy but a quick stir and it’s all fine. I sometimes freeze just the sauce and make fresh chicken later.
- Can I make it spicier or milder?
- Absolutely—add more chili or swap in a milder paprika. My kids are spice wimps (love them anyway), so I dial it down.
- Any good resources for Indian cooking?
- I love this blog for inspiration, and honestly, when I first started I watched a YouTube video or two. Don’t be shy about going down the rabbit hole.
A Small Digression (Because Why Not?)
Random, but the last time I made tikka masala, my cat tried to steal a piece of chicken straight off the counter. She’s never shown interest in curry before, so maybe take that as a sign you’re on the right track if your pets try to get involved. (Don’t actually feed this to your pets, though.)
That’s it from me—if you give this a go, let me know how it turns out! And if you have a trick for getting tomato stains out of tea towels, I’m all ears.
Ingredients
- 500g boneless chicken breast, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 400g canned crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon salt
- Fresh cilantro, chopped (for garnish)
Instructions
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1In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken cubes and marinate for at least 30 minutes.
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2Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove chicken and set aside.
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3In the same skillet, add remaining oil and sauté onions until golden brown. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
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4Stir in crushed tomatoes and simmer for 10 minutes. Add cooked chicken back to the skillet and mix well.
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5Pour in heavy cream and simmer for another 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
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6Garnish with fresh cilantro and serve hot with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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