Chicken Tikka Masala Recipe
Updated: May 9, 2024, By Swasthi
This Chicken Tikka Masala is spicy, creamy, flavorful and crazy delicious! You won’t want to stop with one serving! My perfected & time-tested recipe helps you make it better than the restaurants. I also share plenty of options to grill the chicken – in Oven, air fryer, on a griddle or skillet. Cooking this flavor-packed curry is easier than you think. Serve it over fluffy Basmati Rice, Cumin Rice or with Butter Naan, Roti, Chapati, Paratha or any flatbread of choice.
What is Chicken Tikka Masala?
Chicken Tikka Masala is a classic curried dish with soft tender chunks of char-grilled chicken, simmered briefly in a delicious & super aromatic sauce/gravy. The dish comprises of 2 components – first is tikka and the other is the masala, which is the gravy or sauce in which the tikkas are simmered.
The word “Tikka” literally means “a piece or chunk” and here the tikkas are grilled chunks of chicken that are first marinated in spiced & herbed yogurt and then char-grilled to perfection. These smoky and aromatic tender chunks are simmered in a creamy, delicious and flavorsome onion tomato masala, known as Tikka Masala. The finished dish has a super addictive smoky flavor, tastes creamy and supremely delicious!!!
This world popular dish has its origin from Northern India, where tikka kebabs were cooked in a tandoor consisting of live charcoal or wood fire. These are served as an appetizer with coriander/ Cilantro Chutney and Mint Chutney. However tikka masala sauce/gravy is said to be a fusion Indian-British curry, popularized by the Indian Chefs, working in Britain.
As you research, you will find many stories on the origin of this dish and a few dozens of variations to cook this dish.
Chicken Tikka Masala Vs Butter Chicken
A lot of people think Chicken tikka masala and Butter Chicken and Chicken Jalfrezi are same but in fact they are not. While tikka masala is on the spicier side, is made with boneless chicken and has a chunky sauce due to the usage of chopped onions. It is also cooked in oil and sometimes a small amount of butter is used.
But authentic Indian Butter chicken has no onions and can be made with bone-in chicken and is essentially cooked in butter. The main characteristic of an authentic Butter chicken is its smooth silky sauce and is low on the spice levels, with sweet notes but not prominently sweet tasting.
My Recipe
My recipe is easy enough for beginners and gives you the best chicken tikka masala that actually tastes better than in any restaurant. You can easily tweak the spice levels by following my notes and tips below.
Here are the key differences between the Indian and the British Chicken Tikka Masala: My recipe works well for both the versions
The Indian version has whole spices like bay leaf, cinnamon, cloves and cardamoms. 2 interesting ingredients you always find is the bell pepper & onions in the tikka skewers. However I have not added them here just to keep the recipe simple. You won’t find any of these in the British curry.
The Indian dish uses cashews to give that creamy and naturally sweet flavor. Very little quantity of cream is used at the end mostly to garnish and to adjust the flavors. The British version has a lot of cream and no cashews are used.
Indian masala makes use of fresh tomatoes (chopped or pureed) so your dish has more fresh flavours. The British chicken tikka masala is essentially made with passata/ bottled or canned tomato puree which imparts umami flavors. Some recipes even use canned tomato soup & tomato paste.
Indian Vs British Tikka Masala
To summarise, Indian chicken tikka masala has fresh flavors due to the use of fresh tomatoes. It’s creamy, rich and delicious and won’t make you feel bloated as there is a very small amount of cream used. Cashews impart a magical creamy texture and flavour without making you feel heavy.
The British tikka masala has more deep flavors due to the use of passata and you will love this if you love the delicious umami flavour. But this requires plenty of cream to balance the taste of passata else you will only taste tomatoes in the curry.
Over the years I have tested this recipe with fresh tomatoes, canned tomatoes – fire roasted, bottled tomato puree/passata from different brands. So I have updated the recipe for both the versions and note that all brands of tomato puree or canned tomatoes won’t work here.
Avoid using canned tomatoes with citric acid added to it. This results in a metallic taste in the dish. I use passata from Mutti brand. It is sweet (no added sweetener) and won’t make your dish overly sour/tangy.
More similar recipes
Chicken Vindaloo
Chicken Madras
Lamb Curry
Rogan Josh
Chicken Bhuna
Chicken Korma
Photo Guide
How to Make Chicken Tikka Masala (Stepwise photos)
Chicken Marinade
1. Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:
- ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat)
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon salt
2. Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.
3. Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).
4. Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas. If you do not have it, you can make your own from my post here – Strained yogurt or Hung Curd. But note that you have to make this 12 hours in advance because this takes time.
5. Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.
Make The Tikka Sauce
6. Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hot, add 1 ½ cups onions (1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep golden. We don’t want the onions to be half cooked here.
7. Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic). If you don’t have it, you can make your own by following this Ginger garlic paste recipe. Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.
8. Turn the heat to low, add
- 1 teaspoon Kashmiri red chilli powder (may use up to 1 tablespoon for extra heat or use tikhalal chili powder)
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
9. Stir well quickly. We don’t want to burn the spices.
10. Immediately add the tomatoes. If using fresh tomatoes, you will chop or puree 500 grams (1.1 pounds) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata.
Tip: If you want a smooth gravy, you may use chopped tomatoes here and puree it later in the next steps.
11. Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency.
12. Bring 1 to 2 cups of water to a rolling boil in another pot. Pour 1 cup hot water (if using heavy cream) or 2 cups if using cashew cream. Give a good mix.
13. Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoes, cool down and blend it to a smooth puree and return the gravy to the pot.
Grill the Chicken Tikka
14. While the tikka masala cooks, grill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.
15. Later turn them with the help of a tong and bake for another 9 to 10 mins. If they look dry in between you can baste the tikkas with the marinade. To char your chicken, broil for 2 mins or until slightly charred.
To Air fry, place the tikkas in your tray or basket. Air fry for 6 mins at 200 C or 400 F. Turn them to the other side and air fry for another 6 mins.
To Cook them on the skillet/ pan, Pour 1 tablespoon oil to a heavy bottom skillet or cast iron pan. When the pan is hot, you will place the tikkas in the pan one by one, spacing them apart. Cook for 3 to 4 mins on a medium high heat and turn them to the other side. Cook on the other side until your chicken is almost cooked and charred. I have a picture of this at the end of this step by step photo section.
Make Chicken Tikka Masala
16. Pour ½ to ¾ cup heavy cream or thickened cream. Or make your own cashew cream. For this, make a fine powder of 30 whole cashews in a grinder, then pour 1/3 cup water and grind to smooth puree. You will get ½ cup thick cream similar to thickened cream. Pour 2 to 3 tbsps water to the grinder and swirl gently and pour that to the tikka masala. If you do not have a powerful grinder, read my tips below.
17. Add 1 to 2 teaspoons of sugar and give a good mix.
18. Let it simmer until thick and aromatic.
19. Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more salt, garam masala or sugar if required to balance the flavors.
20. Mix and cook covered, until the chicken is soft and tender. This takes only 2 to 3 mins.
30. Garnish with 2 to 3 tablespoons of heavy cream or thickened cream and 3 tablespoons of chopped coriander leaves.
Serving Suggestions
Serve chicken tikka masala with Tandoori Roti, Butter Naan, paratha, roti or over Jeera rice or plain Basmati Rice. This meal goes well with kachumber salad, onion salad and Sweet and salt lassi or Mango Lassi. Vegetarian dishes like Aloo Gobi, Cabbage stir fry and Bombay potatoes go well.
Expert Tips
Blend vs no blend: If using canned tomatoes I highly recommend blending the sauce as it really tones down the acidic flavor of the canned tomatoes. But if using fresh tomatoes, you may simply blend the tomatoes and use. This way your gravy turns out slightly chunky.
Yogurt: Use Greek yogurt or strained yogurt also known as Hung curd in Indian cuisine. Using runny yogurt makes your marinade runny and will drain all of the spicy marinade to the pan when you grill them. The chicken won’t have any flavors. So make sure your marinade is thick.
Yogurt is the key ingredient here. It tenderizes, prevents the chicken from drying out while grilling at high temperatures and adds a unique flavor.
Red Chilli Powder: Use Kashmiri red chilli powder as it is low on heat levels. You will use Indian Chilli powder which is simply pure 100% ground dried red chilies. You can substitute this with paprika. Again you have many kinds here, use smoked paprika. Adjust the quantity to suit your taste.
Chicken Thigh Vs Breasts: You can use chicken thighs or breasts. But note that breasts need long marinade time, a minimum of 8 hours is recommended. Without this they are most likely to dry out and turn chewy. If you are in a rush, use chicken breasts and marinate for a minimum of 3 hours.
Cooking tikka on Skillet or Pan: If you want to cook the tikkas in a skillet or pan, ensure your marinade is thick and not runny else your tikkas will ooze out plenty of moisture and all the masala will come over to the pan and not stay on the tikkas.
Here is a picture of the tikkas grilled in a pan. For the authentic Indian restaurant version, use bell peppers and onions in your marinade. But grill the chicken and bell peppers separately not in the same batch.
Related Recipes
Recipe Card
Chicken Tikka Masala Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ lbs. (700 grams) chicken boneless (Preferably thighs, or breasts)
- ½ cup (120 ml) Greek yogurt (hung curd)
- ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat, use 1½ teaspoons for extra heat)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- 1 tablespoon oil (mustard oil if you have)
For the tikka masala
- 3 tablespoons oil (or ghee)
- 1½ cups (150 grams) onions (fine chopped, 1x – 1 large or 2 medium)
- 1 green chilli (optional)
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
- 2 teaspoons garam masala (adjust to taste)
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar (adjust to taste)
- 1.1 lbs. (500 grams) tomatoes (pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)
- 1 cup hot water (double if using cashews)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream/whipping cream (or 1x – ⅓ cup whole raw cashews, 30, refer notes)
For Garnish
- 3 tablespoons heavy cream (or any cream)
- 3 tablespoons coriander leaves (fine chopped)
Instructions
Chicken Marinade
- Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
- Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
- Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.
Make Tikka Sauce
- Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
- Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
- Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
- Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
- Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.
- Optional – Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.
How to Make Chicken Tikka Masala
- Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
- Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
- Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
- After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
- Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
- Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.
Notes
- You can start with chopped tomatoes if you intend to puree the sauce/gravy.
- Avoid using Canned tomatoes with citric acid added to it.
- Avoid using sour yogurt. If it is even slightly sour, avoid using lemon juice.
- To make the cashew cream, powder cashews finely in a grinder jar and pour ⅓ cup water to it. Grind to a smooth thick creamy paste. You will get half cup cashew cream. Later pour 3 tbsps water and swirl the jar and pour that as well to the gravy. If you do not have a powerful grinder, you may soak the cashews in ⅓ cup hot water for 15 mins, grind them with the same water to a smooth puree. I have tried and both work equally well.
- If cooking tikkas on the pan, they don’t need to be fully cooked but must be almost there. If you try to fully cook, they may dry out, turn hard and chewy.
- To make this authentic Indian, add 1 Indian bay leaf, 3 to 4 green cardamoms, cloves, 2 inch cinnamon piece (not stick) to the hot oil before sautéing the onions. Discard the bay leaf and cinnamon before blending.
- For the authentic traditional Indian flavors, also add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
- Make this ahead by splitting the recipe. Marinate chicken the previous night. Also make the gravy till the tikka sauce the previous day. The next day grill the tikkas and heat the gravy, add the cream and simmer. Later add the tikkas.
- To mimic the smoky flavor of the Tandoor, you may smoke your chicken tikka masala. For that, Place a small piece of foil or a tall steel cup on the finished chicken tikka masala. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Later place it on the foil kept over the curry or in the steel cup. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and smoke for 4 to 5 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking. If you overdo this, it will have very strong smoky flavors, so be cautious. You may check my Dal Makhani video to see how I actually do it.
- To make more servings, start with 2 cups of water if using cashews, (or 1 cup water if using only heavy cream). As you cook, add half cup more at a time only if required (for 2x & 3x). Taste test the gravy after cooking, onions should be tender and soft but not crunchy or partially cooked. If they are undercooked, pour more hot water and simmer until well cooked.
- For 2x and 3x, double and triple the quantity of cashews and water for cashew cream. Cashews have a thickening property, if you reduce the quantity of water your curry won’t turn thick.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
Follow Swasthi’s Recipes
Comments
I made this at the weekend. It was my first curry made from scratch and wow! It was the best curry I’ve tasted. I cannot wait to make and try your other recipes. The instructions were so easy to follow. Thank you.
I made this recipe tonight and jt was so good! Only thing, it didn’t look like the picture at all. It turned out a lighter orange once I added the cream, almost like butter chicken. Is there a reason for that. Because the picture was red
Thanka Anna. It’s not necessary for tikka masala to look red it can be orange too and that depends on the kind of tomatoes and red chili powder. In the pictures I used Italian passata from mutti and homeground chili powder (which is refrigerated all-round the year to preserve its deep color). If you prefer the deep color, use red onions (avoid yellow and white onions), & top-up with little paprika & use passata. You can get the same deep color if you use vine ripened roma tomatoes. Hope this helps
Hi there. If using cardamom, should I use green or black?
Hi, you can use both if you have. 3 to 4 green and 1 black (not mentioned in the notes). But black cardamom is too strong, not every ones likes the flavor. Avoid blending it if using.
I’ve had this dish in many countries and made it many times. THIS recipe is THE one. Stunning how good it was. This website is the find of all finds, the very best recipes — and easy to follow.
Thank you so much for the kind words Alexis. So happy to read that
This was an astoundingly good dish
Thank you Art. Glad you like it
I’ve made this multiple times, sometimes substituting milk with tomato paste or other thickening agents for the cream when I wanted it to be more light, with canned and fresh tomatoes, with and without certain spices when I didn’t have them, and it always came out amazing. A million thanks for sharing this recipe.
So happy to know you like this chicken tikka masala recipe. Thank you so much Thomas for sharing back your thoughts.
Hi, I love this recipe, Ive cooked this for my family and they say is as good as thier local restraunt, I have one question, when you make 2 to 3 times more quantity wh do you not double or triple the spices, Thank you Karl.
Hi Karl,
Glad your family likes it. Yes you should double or triple when you make 2x or 3x recipe. The substitutes mentioned in the brackets () won’t double or triple automatically due to the plugin limitation. You should do that manually. Hope this clears
Just made this. I marinated the chicken for 48 hours. I premade the sauce the night before as you suggested. It made it easier to cook on a weeknight.
And wow! It turned out so good! My family loves Indian food but I’ve only ever cooked butter chicken because I find it easy to make. I thought it’s time to try another recipe & I saw your tikka masala. So glad I tried it. My family loved it so much! Very tasty! I served it with your Indian style basmati rice. Thank you!!
Made this last night exactly as written. It was excellent and a hit with my partner.
Thank you for sharing your recipe. It was excellent. Like restaurant type
Hi! I’ve followed your recipe in the past and it has always yielded GREAT results! When I was reviewing your recipe today, I noticed a note that I hadn’t previously about adding a bay leaf, cloves, and 2 inches of cinnamon stick to the hot oil prior to adding the onions. Do you leave them in while cooking the onions and then remove them before making the sauce? Or do you leave them in longer? I wasn’t sure from the directions. Thanks for sharing this wonderful recipe!
Thank you Jim. Sorry I just got to see your comment. Remove the bay leaf and cinnamon, keep the rest. I’ve updated the notes section
Omg this was a hit! The recipe was easy to follow, I did add more spices towards the end, right before adding the chicken to pot. Using the broiler did the trick as well! This recipe tasted better than any restaurant I’ve tried, I paired it with basmati rice, and it was so delicious. Will definitely be making this again! Thank you for the recipe!
This is so good! I am not a super confident cook, but I make a great gumbo. That’s the only thing I make with confidence. I wanted to try this recipe instead of ordering out. I was very nervous about messing it up (marinated the chicken 48 hours because I was avoiding making the curry). It was so similar to making a gumbo, that I kicked myself for waiting 2 days, though the marinated chicken was amazing with the extra time. I am going to have to check out the other recipes here.
easy to follow and tastes amazing
We have been making this recipe for months now, and it’s a huge hit every time. Truly the best home made tikka masala recipe out there!
Thank you so much Susan.
This recipe is fabulous! Our family absolutely loves it. You’ve done an outstanding job combining the recipe with photos. I prefer to grill the chicken and have done both thigh and breast meat. Both absorb the marinade flavors so well, but the thigh meat is much easier to grill without concerns of the meat drying out. Thanks for the great recipe! Have you ever created a tandoor vegetables recipe?
Thank you so much for trying and sharing back Jed. Glad you all like it. Tandoori vegetables recipe is yet to be posted.
Best Indian recipe ever. Don’t deviate.
Currently making this recipe. Smells great. I had trouble with the cashew part, have you ever tried it with cashew powder instead, if so, what is the measurement of powder and water to make the paste for this recipe and does it taste as good? I had to use olive oil which won’t have the flavor profile Ghee does bimut I plan on buying real butter and making my own Ghee next time. On a learning curve here. But this was my son’s birthday meal request. I accidentally added the hot water too soon so am in the process of reducing through boiling longer. Hopefully that works. Lol I’ve never had Tikka Masala but I can tell this is a winner even!
Hello Tiffany,
I’m sure it will turn out great. Yes, excess water will reduce by cooking longer. 1/4 to 1/3 cup cashew powder can be added and this also helps to reduce the excess liquid faster.
I love Indian food, and during COVID I had the time to find sources locally and acquired all sorts of spices and learned to cook so many wonderful Asian dishes. Your website and recipes have served me well, and your instructions are quite helpful. You are my go-to resources, and I appreciate the time and effort you have put into describing the steps and techniques. Ingredients are only one aspect of making dishes we are unfamiliar with; techniques make all the difference! Thank you. I’ve made this before, and Chicken Tikka Masala will be our Sunday dinner, and I’ll just be looking for what to serve with it.
Happy to read that Joyce. Thank you so much for the kind words and really appreciate your time to share back your thoughts.
Thank you for this wonderful recipe! Even without some of the spices (not available where T live), I managed to prepare a delicious meal! And my kids, usually not really into Asiatic food, loved this and are asking for more!
You are most welcome Tamara. I’m very glad to know your kids loved this chicken tikka masala.
Hi
Is it possible to make it with coconut oil instead of the yogurt?
(milk intolerant 🙁 )
Hi,
You mean coconut milk? I assume it is. Yes you can use thick coconut milk or any plant based yogurt. Start with half the amount and increase (if the marinade is too dry) as you mix in the spices or chicken. Hope you get to try