chicken-tikka-masala Chicken tikka masala takeaways are among the most popular dinner options in England. Chicken tikka masala is a dish of roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured.

So to everyone who love having Indian food, especially non-veg, I recommend knocking out a batch of chicken tikka masala and touting your exotic new skills with a fake British accent.

Servings : 4

Gold Rate

July 07 ,2026 - Time 10.30Hrs

Gold 24 KT ₹ 1 44,100 /-

Gold 22 KT ₹ 1,34,400 /-

Silver/Kg ₹ 2,29,200/-

Platinum ₹ 88,000/-

Recommended rate for Nagpur sarafa Making charges minimum 13% and above

Prep Time : 30 minutes, plus overnight refrigeration

Cooking Time : 45 minutes

Ingredients

For the marinade
1 cup plain yogurt
2 tablespoons lime juice
2 tablespoons garam masala
1 tablespoon fresh ginger root, minced
1 teaspoon salt
4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

For the masala sauce

1 medium red onion, roughly chopped
2 cloves garlic, peeled
1 1-inch piece peeled ginger root, roughly chopped
2 tablespoons clarified butter or ghee
3 teaspoons garam masala
1 whole red chili, crushed slightly with the back of a knife (optional)
2 large ripe tomatoes, deseeded and finely chopped
1 cup heavy cream
salt to taste

Directions:

Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You’ll want the chicken to finish cooking in the sauce. Discard the remainer of the marinade.
Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently. If you want yours on the spicier side, throw in a whole red chili.
Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
Add chicken, and cook for another 15 minutes.
Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes.
Serve with basmati rice, chopped cilantro, yogurt and lime wedges.