Do you love curry recipes? Try Massaman Curry, Yellow Curry, Panang Curry, Red Curry, or Chickpea Curry. Truly authentic chicken tikka is cooked in a tandoor clay oven, but since most home cooks don’t have that available, I’ve adapted this recipe for a stove top, instant pot and slow cooker. You could also broil the chicken in the oven, rather than cooking it on the stove.
Make ahead and Freezing Instructions:
To Make Ahead: The chicken and marinade and can be prepared a day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving. Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce. Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic then saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices then mix well. Cover and simmer for 10-15 minutes. Blend: Discard bay leaves, cinnamon stick and cloves then use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream then return the chicken to the pot and simmer for 5 more minutes. Serve this Chicken Tikka Masala recipe over hot cooked basmati rice, with a side of naan, or pita bread. To Freeze: Freeze Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Recipe Variations:
Slow Cooker: Here’s my simplified Slow Cooker Chicken Tikka Masala. Instant Pot: Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed then turn IP off. Return chicken to the pot then secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove then remove chicken to a plate. Use an immersion blender to blend sauce then stir in coconut milk. Kashmiri Chilies: If you can find Kashmiri chilies, they are authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce. Lamb Tikka Masala: Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.
I originally shared this recipe September 2020. Updated March 2021 and September 2023.
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