Chicken Tikka Masala

This iconic dish has traveled across the globe and become a beloved dish of Indian cuisine, especially in Indian restaurants. Loved by local Indians, Indian diaspora, tourists and practically everyone who has tried it.

The original recipe was invented at a restaurant named Moti Mahal, Daryajang in Delhi, India. As the story goes, the chef apparently was looking ways to use up the day’s leftover Tandoori Chicken (bone-in). He chopped the leftover tandoori chicken and mixed it into a creamy tomato sauce. This not only kept the chicken from drying out, but elevated the flavors of the leftover tandoori chicken to a whole new level. As the tandoori chicken sat smothered in the buttery creamy sauce, it developed flavors and tenderized the meat, and left the restaurant diners absolutely amazed and craving for more. This, in a nut shell, is the story behind Murg Makhani what we know as Butter Chicken.

The authentic recipe is a a two step process: grilling the chicken pieces (tandoori or tikka) and then adding it to the buttery sauce. But if you want a quicker recipe you can skip the grilling and braise the marinated pieces of chicken in the tomato-masala sauce.

Ive made this recipe many many times and experimented with different methods, this is one of my favorite and Im sharing it with you.

Ingredients You’ll Need

• Spices: Oh Yes! we’ve got ground cardamom, cumin seeds, coriander, paprika, garam masala, fenugreek leaves, ground turmeric, and cayenne pepper all going in.
• Chicken: High quality chicken boneless skinless breast or thighs work best in this recipe. I like a combination of white and dark meat for texture and flavor. You can use one kind or a mix of both.
• Oil: I stick to avocado oil or ghee that I normally use for cooking my Indian recipes. Any neutral oil that you normally use for cooking will work. Oil works best to brown the chicken and work with high heat, you can use a little more if needed to brown the chicken pieces.
• Tomato: Pureed tomato is best for this recipe. I love bottled passata for convenience and texture. Just make sure its pure tomato not the one for Italian pasta recipes that may have basil or other spices. Italian bottled passata works really well! You can use crushed canned tomatoes, simply run them through the blender, so it’s a puree before adding to the sauce for a silky creamy texture.
• Ginger + garlic: is it even possible to make a curry without these two gems.
• Cream: be sure to use heavy whipping or heavy cream for this recipe. Half-and-half works, but for that richness of texture and taste I find the whipping heavy cream works best at balancing and mellowing the spices. For dairy free option full fat coconut milk, but you’ll get a mild coconut flavor.

What is the difference between Murgh Makhani, Butter Chicken, and Chicken Tikka Masala?

• For starters, Murgh Makhani and Butter Chicken are the exactly same thing! The literal translation of ‘murgh’ is chicken, and ‘makhani’ or ‘makhan’ is butter. It always makes me smile when people argue that a recipe tasted more like murgh makhani than butter chicken.
• Butter Chicken is always made with butter, or at least added to finish the tomato sauce. Chicken tikka Masala may or may not be made with butter, and made with oil or ghee.
• Butter chicken traditionally uses bone-in pieces of chicken. Chicken tikka masala is always boneless cubes of chicken (thighs or breast).
• The spice levels of tikka packs more punch compared to butter chicken. Butter chicken is milder a little sweet from the caramelized onions and honey or sweeteners used to balance the tart tomato flavor.
• I personally think there’s not a significant difference. One reason is chicken curries in India is always made with bone-in chicken pieces for flavor and cost. As the recipe traveled outside India, boneless pieces were used and reinvented to suit the foreign palate. Either way, the recipe is super delicious, easy to make, and loved by everyone.

What to Serve with Chicken Tikka Masala

I like to serve Chicken Tikka masala with salads and/or vegetables. Keep the focus of the tikka masala, the sides are to accompany for nutritional balance and to complete the meal. If I serve it with Indian breads like chapati, naan or paratha we like it with a salad like Herbed Lentil Salad or Raw Lentil chopped salad and Radish Walnut Raita Pickled Onions or side vegetables like Cauliflower with Peas is delicious too. If you’re short on time and need something speedy simply roast some Brussels sprouts or cauliflower, it is just as delicious.

If you’re serving tikka masala with rice try it with Saffron Rice for a luxurious experience or simple Cumin Scented Rice along with the salad and/or Simple Tadka Dal. This Creamy Lentils Makhani Daal recipe is also a lovely pairing especially if you’re entertaining.