Chicken tikka masala has to be one of the most loved curries, both in restaurants and at home. I generally marinate a large batch of chicken tikka, which is a favourite appetizer at home. The extra ones are thrown into a delicious curry for a tasty chicken main.
I make the chicken tikka in the air fryer for that charred, smoky flavour without much effort. But if you don’t have one, you can use a grill or tawa too. A bowl of hot chicken tikka masala with naan or jeera rice is pure comfort food for me.
If like curries curries, you might also enjoy Indian chicken curry, Chicken Manchurian, Chicken Rezala.
Ingredient Breakdown
Chicken Breasts: I used two skinless boneless breasts for chicken tikka. Thighs can be used as well.
Marinade: Thick yogurt tenderises the chicken, and the spice mix gives it all that tikka flavour. I generally marinate it overnight.
Onion, Tomato and Ginger Garlic Paste: This is the base of most North Indian curries. Tomato puree gives the gravy its smooth texture.
Cashews: I love how it makes the curry rich and creamy without loading on the calories.
Ghee: It gives the curry its rich flavour, though oil works just fine too.
Instructions
Making Chicken Tikka in Air Fryer
In a bowl, mix together the yogurt, ginger garlic paste, spices mentioned, kasuri methi, lemon juice, oil and salt. Add the chicken breasts cut into bite sizes and coat them well with the marinade. Cover and marinate for at least 2 hours or overnight if possible.
Preheat the air fryer at 180C or 360F for 3 minutes. Place the marinated chicken in a single layer in the air fryer basket leaving enough space between them. Cook for 12-15 minutes, flipping once halfway through, till the chicken tikka is cooked and slightly charred.
You can also serve this chicken tikka as an appetizer with a yogurt mint chutney, lemon and onion wedges. Or use them to toss in the curry.
Making Chicken Tikka on Stovetop
If you do not have an air fryer, heat a grill pan or skillet and drizzle some ghee/oil. Place the chicken pieces in one layer and cook on medium-high heat for about 8–10 minutes, flipping occasionally, till they are cooked through and golden.
Making the Curry
Heat ghee or oil in a pan. Add cumin seeds and chopped onion. Sauté till golden brown. Stir in the ginger garlic paste and split green chilli. Cook for a minute.
Add the cashews and chopped tomatoes or tomato puree. Cook until the masala thickens, gets mushy and soft.
Allow the masala to cool down and make a smooth puree in a blender. Add the cooked masala back in the pan. Add turmeric, garam masala, red chilli powder and salt to taste along with kasuri methi. Mix well.
Now add the cooked chicken tikka pieces and and mix well. Cook for a couple of minutes more.
If using cream, lower the heat and stir in the cream. I don’t use. Simmer the curry for a couple of minutes.
Garnish with chopped cilantro and serve hot. Serve delightful chicken tikka masala hot with naan, roti, or rice.
Expert Tips
- Marinate the chicken well so that flavours penetrate well.
- Do not overcrowd the air fryer basket so that the chicken cooks and browns properly.
- If the curry tasty very tangy, add ½ tsp. sugar to balance out the flavours
- Leftovers taste even better the next day. Dilute the curry with a little water and heat through before serving.
Here's the recipe card
📖 Recipe Card
Chicken Tikka Masala Recipe
Equipment
- 1 Skillet
Ingredients
For Chicken Tikka
- 500 g boneless skinless chicken breasts cut into medium pieces
- ½ cup thick yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon Kashmiri chilli powder or paprika
- ½ teaspoon pepper
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon kasuri methi or dried fenugreek leaves
- 2 teaspoon oil
- Salt to taste
For the Curry
- 1 tablespoon ghee or olive oil
- 1 onion finely chopped
- 2 tomatoes pureed
- 10 cashews
- 1 tablespoon ginger garlic paste
- 1 green chilli slit (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon kasuri methi or dried fenugreek leaves
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- ¼ cup cream optional
- Salt to taste
- Chopped cilantro for garnish
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Instructions
Making Chicken Tikka in Air Fryer
- In a bowl, mix together the yogurt, ginger garlic paste, spices mentioned, kasuri methi, lemon juice, oil and salt. Add the chicken breasts cut into bite sizes and coat them well with the marinade. Cover and marinate for at least 2 hours or overnight if possible.
- Preheat the air fryer at 180C or 360F for 3 minutes. Place the marinated chicken in a single layer in the air fryer basket leaving enough space between them. Cook for 12-15 minutes, flipping once halfway through, till the chicken tikka is cooked and slightly charred.
- You can also serve this chicken tikka as an appetizer with a yogurt mint chutney, lemon and onion wedges. Or use them to toss in the curry.
Making Chicken Tikka on Stovetop
- If you do not have an air fryer, heat a grill pan or skillet and drizzle some ghee/oil. Place the chicken pieces in one layer and cook on medium-high heat for about 8–10 minutes, flipping occasionally, till they are cooked through and golden.
Making the Curry
- Heat ghee or oil in a pan. Add cumin seeds and chopped onion. Sauté till golden brown.
- Stir in the ginger garlic paste and split green chilli. Cook for a minute. Add the cashews and chopped tomatoes or tomato puree. Cook until the masala thickens, gets mushy and soft. Allow the masala to cool down and make a smooth puree in a blender.
- Add the cooked masala back in the pan. Add turmeric, garam masala, red chilli powder and salt to taste along with kasuri methi. Mix well. Now add the cooked chicken tikka pieces and and mix well. Cook for a couple of minutes more.
- If using cream, lower the heat and stir in the cream. I don’t use. Simmer the curry for a couple of minutes. Garnish with chopped cilantro and serve hot. Serve delightful chicken tikka masala hot with naan, roti, or rice.
Rachna says
A delicious and creamy chicken tikka masala curry that is also healthy. We love it in our home.