16 Delicious Chicken Tikka Masala Recipes Spicy

Unleash the vibrant flavors of India in your kitchen with our roundup of 16 Delicious Chicken Tikka Masala Recipes Spicy! Whether you’re craving a quick weeknight dinner or a hearty meal to spice up your weekend, these recipes promise to deliver the perfect blend of warmth, comfort, and bold spices. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Chicken Tikka Masala

Famous for its rich flavors and creamy texture, Classic Chicken Tikka Masala is a beloved dish that combines tender chicken with a spiced tomato sauce. This recipe simplifies the process without sacrificing authenticity.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup plain Greek yogurt, thick and creamy
– 2 tbsp fresh lemon juice, brightly acidic
– 2 tsp ground cumin, freshly toasted
– 2 tsp paprika, sweet and smoky
– 1 tsp turmeric, vibrant and earthy
– 3 cloves garlic, minced to a paste
– 1-inch piece ginger, finely grated
– 2 tbsp unsalted butter, rich and creamy
– 1 large onion, finely diced
– 1 can (14 oz) tomato sauce, smooth and tangy
– 1 cup heavy cream, luxuriously thick
– 1 tsp garam masala, warm and aromatic
– Salt, to season

Instructions

1. In a large bowl, mix chicken with yogurt, lemon juice, cumin, paprika, turmeric, garlic, and ginger. Cover and marinate in the fridge for at least 2 hours, preferably overnight for deeper flavor.
2. Preheat grill to medium-high (400°F). Thread chicken onto skewers, discard excess marinade. Grill for 6 minutes per side until charred and cooked through. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
3. In a large skillet over medium heat, melt butter. Add onion, cook until golden, about 5 minutes. Stir in tomato sauce, simmer for 10 minutes until thickened.
4. Add grilled chicken to the skillet, pour in heavy cream, and sprinkle with garam masala. Simmer gently for 5 minutes to blend flavors. Tip: Adjust heat to avoid curdling the cream.
5. Season with salt, serve hot. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Now, the dish boasts a velvety sauce clinging to succulent chicken, offering a perfect balance of heat and creaminess. Try serving over steamed basmati rice or with warm naan for scooping up every last bit.

Creamy Coconut Chicken Tikka Masala

Kickstart your culinary adventure with this creamy coconut chicken tikka masala, a dish that marries bold spices with the soothing richness of coconut milk.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup full-fat coconut milk, creamy and rich
• 2 tbsp ghee, aromatic and clarified
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced to a paste
• 1 tbsp freshly grated ginger, pungent and spicy
• 2 tbsp tikka masala spice blend, fragrant and well-balanced
• 1 cup crushed tomatoes, vibrant and tangy
• 1/2 cup heavy cream, luxuriously thick
• 1 tbsp honey, sweet and floral
• 1/2 cup fresh cilantro, chopped for garnish
• Salt, to season

Instructions

1. Heat ghee in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in garlic and ginger, cook until fragrant, 1 minute.
4. Add chicken pieces, sear until lightly browned, 4 minutes per side.
5. Sprinkle tikka masala spice blend over chicken, stir to coat evenly.
6. Pour in crushed tomatoes and coconut milk, bring to a gentle simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
8. Uncover, stir in heavy cream and honey, simmer for an additional 5 minutes.
9. Season with salt, garnish with fresh cilantro before serving.

Zesty and vibrant, this dish boasts a velvety texture with layers of spice and sweetness. Serve over steamed basmati rice or with warm naan for scooping up the sauce.

Spicy Grilled Chicken Tikka Masala

Spicy grilled chicken tikka masala brings bold flavors to your table with minimal fuss. Serve it hot off the grill for a smoky, aromatic experience.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 1 tsp cayenne pepper, for a spicy kick
• 3 garlic cloves, finely minced
• 1 inch ginger root, freshly grated
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp salt, fine sea salt preferred
• 2 tbsp vegetable oil, for greasing the grill

Instructions

1. In a large bowl, combine Greek yogurt, garam masala, smoked paprika, cayenne pepper, minced garlic, grated ginger, lemon juice, and salt. Mix well to form a smooth marinade.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Lightly oil the grates with vegetable oil to prevent sticking.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and char marks appear. Avoid flipping more than once to keep juices locked in.
5. Let chicken rest for 5 minutes before slicing. This allows juices to redistribute, ensuring moist, tender meat.

Juicy and charred, this chicken tikka masala pairs perfectly with fluffy basmati rice or warm naan. The smoky spices and tender chicken create a dish that’s both hearty and vibrant.

Slow Cooker Chicken Tikka Masala

Zeroing in on a weeknight dinner solution? This Slow Cooker Chicken Tikka Masala delivers bold flavors with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp garam masala, freshly ground
• 1 tbsp smoked paprika, for depth
• 3 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 can (14.5 oz) diced tomatoes, fire-roasted for sweetness
• 1 cup heavy cream, rich and velvety
• 2 tbsp vegetable oil, for sautéing
• 1 large onion, finely chopped
• 1 tsp salt, to season

Instructions

1. In a large bowl, combine chicken thighs, Greek yogurt, garam masala, smoked paprika, minced garlic, and grated ginger. Mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Transfer the marinated chicken to the skillet. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Pour the chicken and onion mixture into the slow cooker. Add diced tomatoes and stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender.
6. Stir in heavy cream during the last 30 minutes of cooking to prevent curdling.
7. Season with salt before serving. Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 15 minutes.

Aromatic and creamy, this dish pairs perfectly with fluffy basmati rice or warm naan. The chicken is melt-in-your-mouth tender, enveloped in a sauce that’s both spicy and sweet.

Healthy Low-Fat Chicken Tikka Masala

Make this Healthy Low-Fat Chicken Tikka Masala for a guilt-free dinner that doesn’t skimp on flavor. Marinated chicken in a creamy, spiced tomato sauce is a weeknight win.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp fresh lemon juice, bright and tangy
• 2 tsp garam masala, aromatic and warm
• 1 tsp ground cumin, earthy and nutty
• 1/2 tsp turmeric, vibrant and peppery
• 1 tbsp olive oil, light and fruity
• 1 large onion, finely chopped, sweet and crisp
• 3 garlic cloves, minced, pungent and sharp
• 1 tbsp fresh ginger, grated, spicy and fresh
• 1 can (15 oz) tomato sauce, smooth and rich
• 1/2 cup heavy cream, velvety and luxurious
• 1/2 tsp salt, fine and pure
• 1/4 tsp black pepper, freshly ground and bold
• Fresh cilantro, chopped, for garnish, leafy and bright

Instructions

1. In a large bowl, mix chicken with yogurt, lemon juice, garam masala, cumin, and turmeric. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add garlic and ginger to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Push the onion mixture to one side of the skillet. Add marinated chicken to the other side. Cook chicken until no longer pink, about 5 minutes per side.
5. Stir in tomato sauce, heavy cream, salt, and pepper. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
6. Garnish with fresh cilantro before serving. Tip: For extra heat, add a pinch of cayenne pepper with the spices.

Enjoy the tender chicken pieces swimming in a creamy, spiced sauce. Serve over steamed basmati rice or with warm naan for scooping up every last bit.

Vegan Chickpea Tikka Masala

Mouthwatering and hearty, this Vegan Chickpea Tikka Masala brings bold flavors to your table with minimal effort. Perfect for weeknight dinners or meal prep.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 can (15 oz) crushed tomatoes, rich and tangy
• 1 can (15 oz) creamy coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup fresh cilantro, roughly chopped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and ginger. Sauté for 5 minutes until soft and fragrant.
3. Stir in garam masala, turmeric, and smoked paprika. Cook for 1 minute to toast the spices.
4. Pour in crushed tomatoes and coconut milk. Bring to a simmer.
5. Add chickpeas. Reduce heat to low. Simmer for 15 minutes, stirring occasionally.
6. Remove from heat. Stir in cilantro and lemon juice.

Hearty chickpeas soak up the creamy, spiced sauce, offering a satisfying bite. Serve over fluffy basmati rice or with warm naan for dipping.

Butter Chicken Tikka Masala Fusion

Here’s a twist on the classic that’ll spice up your dinner routine. Butter Chicken Tikka Masala Fusion combines creamy richness with bold spices for a unforgettable meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup full-fat Greek yogurt, creamy and tangy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 3 cloves garlic, minced to a fine paste
• 1 inch ginger root, grated for a sharp, fresh kick
• 1 cup heavy cream, rich and velvety
• 2 tbsp unsalted butter, for a silky finish
• 1 cup tomato puree, smooth and slightly sweet
• 1 tbsp honey, for a subtle sweetness
• 1 tsp salt, to enhance all flavors
• 1/2 tsp cayenne pepper, for a gentle heat
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, mix chicken pieces with Greek yogurt, garam masala, smoked paprika, garlic, ginger, and salt. Cover and marinate in the fridge for at least 4 hours, preferably overnight for deeper flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken, shaking off excess marinade, and cook until golden brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Reduce heat to medium. Push chicken to one side of the skillet. Add butter to the empty space and let it melt. Stir in tomato puree, honey, and cayenne pepper, cooking for 2 minutes until fragrant.
4. Pour in heavy cream, stirring gently to combine with the tomato mixture. Bring to a simmer, then cover and cook on low heat for 15 minutes, until chicken is cooked through and sauce has thickened. Tip: Stir occasionally to prevent sticking.
5. Uncover and simmer for an additional 5 minutes to slightly reduce the sauce. Tip: For an extra glossy finish, stir in an additional tablespoon of butter off the heat.

Outcome: The dish boasts tender chicken enveloped in a luxuriously creamy sauce with layers of spice. Serve over steamed basmati rice or with warm naan for scooping up every last bit.

Keto-Friendly Chicken Tikka Masala

Make this Keto-Friendly Chicken Tikka Masala for a comforting, flavorful meal that fits your low-carb lifestyle. Marinated chicken in creamy, spiced tomato sauce delivers satisfaction without the guilt.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup full-fat Greek yogurt, thick and creamy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 3 cloves garlic, minced to release pungent oils
• 1 inch ginger root, finely grated for sharp, fresh zing
• 2 tbsp ghee, rich and clarified
• 1 can (14 oz) crushed tomatoes, vibrant and tangy
• 1 cup heavy cream, luxuriously smooth
• 1 tsp salt, to enhance all flavors
• 1/2 tsp cayenne pepper, for a subtle heat
• Fresh cilantro, chopped for a bright, herbal finish

Instructions

1. In a large bowl, combine chicken, Greek yogurt, garam masala, smoked paprika, garlic, and ginger. Mix well. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat ghee in a large skillet over medium-high heat. Add marinated chicken, reserving excess marinade. Cook until chicken is browned on all sides, about 5 minutes.
3. Pour reserved marinade into skillet. Add crushed tomatoes, heavy cream, salt, and cayenne pepper. Stir to combine.
4. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.
5. Garnish with fresh cilantro before serving.

Rich and creamy, this dish pairs perfectly with cauliflower rice for a complete keto meal. The chicken stays juicy, while the sauce offers a perfect balance of spice and tang.

Quick 30-Minute Chicken Tikka Masala

Zesty and bold, this Quick 30-Minute Chicken Tikka Masala brings the flavors of India to your table in no time. Perfect for weeknight dinners when you crave something exotic yet easy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt, creamy and tangy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 3 cloves garlic, minced to a fine paste
• 1 tbsp ginger, freshly grated for a sharp bite
• 2 tbsp vegetable oil, neutral and high-heat stable
• 1 large onion, diced into small, even pieces
• 1 can (14.5 oz) crushed tomatoes, rich and slightly sweet
• 1 cup heavy cream, velvety and rich
• 1 tsp salt, fine and evenly dispersing
• 1/2 tsp cayenne pepper, for a subtle heat
• 1/2 cup fresh cilantro, chopped for a bright finish

Instructions

1. In a large bowl, mix chicken pieces with yogurt, garam masala, garlic, and ginger. Let marinate for 15 minutes to infuse flavors.
2. Heat oil in a large skillet over medium-high heat until shimmering. Add onions and sauté until golden, about 5 minutes.
3. Add marinated chicken to the skillet. Cook until chicken is no longer pink, about 10 minutes, stirring occasionally.
4. Stir in crushed tomatoes, heavy cream, salt, and cayenne pepper. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
5. Garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, toast the garam masala before adding it to the marinade.

Unbelievably creamy with a perfect balance of spices, this dish pairs wonderfully with steamed basmati rice or warm naan. The chicken remains tender, soaking up the rich, aromatic sauce for a truly satisfying meal.

Authentic Indian Chicken Tikka Masala

Let’s dive straight into making Authentic Indian Chicken Tikka Masala, a dish that’s as flavorful as it is comforting.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt, creamy and tangy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 3 garlic cloves, minced to a fine paste
• 1 tbsp ginger, freshly grated
• 1 tsp turmeric, vibrant and earthy
• 1 tsp cumin, ground to release its nutty flavor
• 1 tsp smoked paprika, for a subtle heat
• 1/2 tsp cayenne pepper, for a kick
• 2 tbsp ghee, rich and clarified
• 1 large onion, finely diced
• 1 can (14.5 oz) crushed tomatoes, sweet and tangy
• 1 cup heavy cream, luxuriously thick
• 1/2 cup cilantro, freshly chopped for garnish
• Salt, to season

Instructions

1. In a large bowl, mix yogurt, garam masala, garlic, ginger, turmeric, cumin, smoked paprika, cayenne, and 1 tsp salt. Add chicken pieces, coating well. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack. Bake for 15 minutes, then broil for 5 minutes until edges char slightly.
3. Heat ghee in a large skillet over medium heat. Add onions, cooking until golden brown, about 10 minutes.
4. Stir in crushed tomatoes, simmering for 5 minutes until thickened. Add baked chicken pieces, stirring to coat.
5. Pour in heavy cream, stirring gently. Simmer on low heat for 10 minutes, allowing flavors to meld.
6. Garnish with freshly chopped cilantro before serving.

Delight in the creamy texture and complex flavors of this dish. Serve over steamed basmati rice or with warm naan for a complete meal.

Gluten-Free Chicken Tikka Masala

Outstanding flavors meet dietary needs in this gluten-free chicken tikka masala. It’s a creamy, spiced dish that doesn’t skimp on taste or texture.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain, unsweetened coconut yogurt
• 2 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp smoked paprika
• 2 tbsp ghee
• 1 large yellow onion, finely diced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. In a large bowl, mix coconut yogurt, ginger, garlic, garam masala, turmeric, and smoked paprika. Add chicken pieces, ensuring they’re fully coated. Marinate for at least 4 hours, or overnight for deeper flavor.
2. Heat ghee in a large skillet over medium-high heat. Add onions, cooking until golden brown, about 5 minutes.
3. Add marinated chicken to the skillet. Cook until chicken is no longer pink, about 8 minutes, stirring occasionally.
4. Pour in crushed tomatoes, stirring to combine. Simmer for 10 minutes, allowing flavors to meld.
5. Reduce heat to low. Stir in heavy cream and simmer for another 5 minutes. Tip: Avoid boiling to prevent curdling.
6. Remove from heat. Stir in cilantro and lemon juice for a fresh finish. Tip: Adjust lemon juice to brighten flavors if needed.
7. Serve hot over steamed basmati rice or with gluten-free naan. Tip: Garnish with extra cilantro for color and freshness.

Velvety sauce clings to tender chicken, offering a perfect balance of spice and creaminess. Try serving with a side of cucumber salad for a refreshing contrast.

Dairy-Free Chicken Tikka Masala

Fancy a twist on the classic? Dairy-Free Chicken Tikka Masala brings all the bold flavors without the cream. Perfect for those avoiding dairy but craving comfort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup unsweetened coconut yogurt, creamy and thick
• 2 tbsp garam masala, freshly ground for maximum aroma
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 3 cloves garlic, minced to a fine paste
• 1 inch ginger, grated for a sharp, fresh kick
• 2 tbsp olive oil, rich and fruity
• 1 large onion, finely diced for sweetness
• 1 can (14 oz) crushed tomatoes, rich and tangy
• 1 cup coconut milk, full-fat for creaminess
• 1 tsp salt, to enhance all flavors
• 1/2 tsp cayenne pepper, for a subtle heat
• Fresh cilantro, chopped for a bright finish

Instructions

1. In a large bowl, mix chicken with coconut yogurt, garam masala, smoked paprika, garlic, and ginger. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, cooking until golden and soft, about 5 minutes.
3. Add marinated chicken to the skillet. Cook until chicken is no longer pink, about 8 minutes, stirring occasionally.
4. Stir in crushed tomatoes, coconut milk, salt, and cayenne pepper. Reduce heat to low. Simmer for 20 minutes, until sauce thickens.
5. Garnish with fresh cilantro before serving.

Serve this Dairy-Free Chicken Tikka Masala over steamed basmati rice or with warm naan. The sauce is luxuriously creamy, with layers of spice and a hint of sweetness from the coconut milk. For an extra touch, sprinkle with toasted coconut flakes.

Smoky BBQ Chicken Tikka Masala

Perfect for those who love a twist on classic flavors, this Smoky BBQ Chicken Tikka Masala combines the boldness of BBQ with the rich spices of traditional Indian cuisine.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp smoked paprika, for that deep smoky flavor
• 1 tbsp garam masala, freshly ground
• 3 cloves garlic, minced to a fine paste
• 1 inch ginger, grated
• 1 cup tomato sauce, rich and smooth
• 1/2 cup heavy cream, velvety and rich
• 2 tbsp vegetable oil, for high-heat cooking
• 1 tbsp honey, for a touch of sweetness
• 1/2 tsp cayenne pepper, for a subtle heat
• Salt, to season

Instructions

1. In a large bowl, mix the chicken pieces with Greek yogurt, smoked paprika, garam masala, minced garlic, grated ginger, and salt. Cover and marinate in the fridge for at least 2 hours, preferably overnight for deeper flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken, reserving the marinade. Cook until the chicken is browned on all sides, about 5 minutes.
3. Pour the reserved marinade into the skillet. Stir in the tomato sauce and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
4. Add heavy cream and honey to the skillet. Stir well and simmer for another 5 minutes until the sauce thickens slightly.
5. Sprinkle with cayenne pepper for heat. Adjust salt if needed.

With its creamy texture and smoky undertones, this dish pairs wonderfully with fluffy basmati rice or warm naan bread. The hint of sweetness from the honey balances the spices beautifully.

Sweet and Sour Chicken Tikka Masala

Perfect for those who love a twist on classic dishes, this Sweet and Sour Chicken Tikka Masala combines tangy and spicy flavors in a creamy sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp fresh lemon juice, bright and zesty
• 2 tbsp honey, golden and sweet
• 1 tbsp garam masala, aromatic and warm
• 1 tsp turmeric, earthy and vibrant
• 1 tsp cumin, freshly ground
• 1 tsp chili powder, for a subtle heat
• 1 tbsp ginger, finely grated
• 3 garlic cloves, minced
• 1 tbsp vegetable oil, for high-heat cooking
• 1 large onion, thinly sliced
• 1 can (14 oz) tomato sauce, rich and smooth
• 1/2 cup heavy cream, luxurious and velvety
• Salt, to season

Instructions

1. In a large bowl, mix yogurt, lemon juice, honey, garam masala, turmeric, cumin, chili powder, ginger, and garlic. Add chicken pieces, ensuring they’re fully coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat oil in a large skillet over medium-high heat. Add marinated chicken, reserving excess marinade. Cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, add sliced onions. Cook until soft and golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add reserved marinade and tomato sauce to the skillet. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
5. Return chicken to the skillet. Add heavy cream and stir to combine. Simmer for another 10 minutes, or until chicken is cooked through. Tip: The sauce should thicken slightly but remain pourable.
6. Season with salt to taste. Serve hot over basmati rice or with naan bread. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Succulent chicken pieces in a creamy, tangy sauce with a hint of sweetness make this dish a crowd-pleaser. The vibrant colors and aromatic spices invite you to dig in immediately.

One-Pot Chicken Tikka Masala

You’ve probably craved a comforting, flavorful dish that’s easy to make and even easier to clean up after. One-Pot Chicken Tikka Masala delivers on all fronts, combining tender chicken with a creamy, spiced tomato sauce in just one pot.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp ghee or unsalted butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1.5 tbsp garam masala
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 (28 oz) can crushed tomatoes, rich and velvety
– 1 cup heavy cream, lush and cooling
– 1/2 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Heat ghee in a large pot over medium-high heat until shimmering.
2. Add chicken pieces, searing until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion, cooking until translucent, about 3 minutes.
4. Stir in garlic and ginger, cooking until fragrant, 1 minute.
5. Mix in garam masala, turmeric, and cayenne, toasting spices for 30 seconds to unlock their flavors.
6. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pot.
7. Return chicken to the pot, simmering uncovered for 20 minutes, stirring occasionally.
8. Reduce heat to low, stir in heavy cream, and simmer for an additional 5 minutes.
9. Season with salt, garnish with cilantro, and serve hot.
Unbelievably tender chicken swims in a sauce that’s the perfect balance of spicy and creamy. Serve over basmati rice or with warm naan for scooping up every last bit.

Cheesy Baked Chicken Tikka Masala

Dive into a twist on a classic with this Cheesy Baked Chicken Tikka Masala, combining creamy, spiced flavors with a gooey cheese topping.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup full-fat Greek yogurt, creamy and tangy
• 2 tbsp garam masala, freshly ground for maximum aroma
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 1 cup heavy cream, rich and velvety
• 1 cup shredded mozzarella cheese, for that perfect melt
• 2 tbsp vegetable oil, for sautéing
• 1 large onion, finely diced for sweetness
• 3 garlic cloves, minced for a pungent kick
• 1 tbsp ginger, freshly grated for zing
• 1 can (14 oz) tomato sauce, smooth and rich

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix chicken pieces with Greek yogurt, garam masala, and smoked paprika. Marinate for at least 30 minutes for flavors to meld.
3. Heat vegetable oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes.
4. Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
5. Stir in marinated chicken and cook until no longer pink, about 10 minutes.
6. Pour in tomato sauce and heavy cream, stirring to combine. Simmer for 5 minutes to thicken slightly.
7. Transfer the mixture to a baking dish. Sprinkle evenly with shredded mozzarella.
8. Bake for 15 minutes, or until cheese is bubbly and golden.
9. Let rest for 5 minutes before serving to allow flavors to settle.

The cheese forms a golden crust over the creamy, spiced chicken, offering a delightful contrast in textures. Serve over steamed basmati rice or with warm naan for scooping up every last bit.

Conclusion

Exploring these 16 Delicious Chicken Tikka Masala Recipes Spicy offers a world of flavor right in your kitchen! Whether you’re craving something mild or fiery, there’s a recipe here for every palate. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Don’t forget to share the spice with friends by pinning this article on Pinterest. Happy cooking!