Chicken Tikka Masala is a spicier and creamy version of chicken recepie. I have given my own twists to the recepie and prepared it the authentic way.

I have made the gravy bit more watery but the thickness can be adjusted according to our preference.

Checkout the recepie below 👇

Preparation time : 30 mins

Cooking time: 30 mins

Serves: 4


  • Boneless chicken : 1/4 kg
  • Onion: 2 finely chopped + 1 cubed
  • Capsicum: 1 cubed
  • Tomatoes: 2 finely chopped
  • Ginger garlic paste: 1 tbsp
  • Ginger: finely chopped 1 tsp
  • Green chillies: 2 finely chopped
  • Kashmiri Red chilli powder: 2 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Black pepper powder: 1tsp
  • Chicken masala: 1 tbsp
  • Yogurt: 2 tbsp
  • Cream : 1 tbsp
  • Salt: for taste
  • Kasoori methi: 1/2 tsp crushed
  • Oil: 4 tbsp + 2 tbsp


  • Marinate the chicken pieces with red chilli powder, turmeric powder, coriander powder, balck pepper powder, yogurt, ginger garlic paste and salt and keep it for 30 mins.
  • Heat a pan, add 4 tbsp of oil, drip in the chicken pieces and cook covered on medium flame for 5 mins and then toss it till it becomes light reddish brown.
  • Drain and keep aside the fried chicken pieces.
  • Heat 2 tbsp oil in a kadai, add cumin seeds, let it crackle.
  • Add green chillies and finely chopped onions and saute with little salt till the onions become light brown
  • Add tomatoes and saute till it turns mushy.
  • Now switch off the flame, let it cool for 5 mins.
  • Transfer this to a blender and blend it into fine paste with little water .
  • To the same kadai, add little oil and add cubed onions and capsicums and saute till they become soft.
  • Add the ground onion paste and mix well.
  • Add little water according to the consistency you need and boil for 5 mins .
  • Add kashmiri chilli powder, tutmeric powder and chicken masala and mix well.
  • Add the fried chicken pieces and stir and cover and cook for mins.
  • Add 2 tbsp of cream and give it a mix and finally add crushed kasoori methi and chopped coriander leaves and mix.
  • Keep it covered for 10 mins before serving.


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