Chicken Tikka Masala
Murgh tikka masala is a dish originating in the UK and also a favorite Indian restaurant chicken curry worldwide. Also known as chicken tikka masala or poulet chicken tikka masala, this is a recipe you are going to love!
The dish is known for its rich tomato base and medium-high heat due to adding chilli peppers.
What is murgh tikka masala? Murgh means chicken. Tikka means “small pieces” in Indian. Masala means spice blend or blend of spices.
With this easy-to-follow recipe, you can make this masala curry at home and experience the best Indian curry made by YOU!
So what are you waiting for? Let’s get into it!
Related Tikka Masala Recipes: Punjabi Chicken Curry / Red Curry Chicken
Why You’ll Love this Curry Recipe
Murgh Tikka Masala Ingredients
How To Make Chicken Tikka Masala
Step 1. Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the diced chicken pieces and turn to coat in the marinade. Set aside.
Step 2. Heat 1 tablespoon of olive oil in a large frypan or pot over medium-high heat. Add the onions and fry until slightly charged and soft. Transfer to a bowl and set aside.
Step 3. Heat the remaining oil in the pan over medium-high heat. Fry marinated chicken in batches making sure not to overcrowd the pan. Fry until lightly brown on each side. Remove from the pan and repeat with the remaining chicken.
Step 4. Return all the chicken pieces to the pan. Add the remaining tikka paste and ginger paste. Stir to combine.
Step 5. Add the fenugreek leaves, tomato paste and water. Bring to a boil, then drop the heat and cook until the sauce thickens.
Step 6. Add an extra 1/4 cup of water to thin the sauce. Bring to a simmer and add the cream. Continue to cook until the sauce has thickened and the chicken is cooked completely.
Step 7. Stir through charred onions.
Step 8. Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
Tips & Tricks
- If using chicken thighs you may want to brown them a little longer before adding them to the tikka masala sauce. They will be tender but the extra cooking ensures any fatty pieces are well cooked before braising in the masala.
- For extra flavour or spice, add a teaspoon of garam masala to the sauce or Kashmiri chili powder / cayenne pepper (if you like it a little spicier). I taste the sauce before it almost done and adjust any of the seasoning before removing from the heat.
Thermomix Chicken Tikka Masala
In the recipe card below I have instructions on how to make the tikka masala in a Thermomix.
The chicken is completely cooked in the mixer, with the onions still browned in a pan. If you have a TM6, the onion can be caramelised using the high heat function. I prefer the pan as it is quick and does add a lot of flavour.
If you prefer to add some char to the chicken before adding it to the mixer you can cook in a skillet over high heat before adding to the mixer. I always recommend dicing chicken into larger chunks when cooking in the Thermomix. It keeps the chicken nice and moist and maintains a nice chunk of meat rather than falling apart in the sauce.
What To Serve with Murgh Masala
I have always loved fresh coriander leaves and 2-ingredient yogurt served with any tikka masala recipe. Seeing I follow a keto diet I enjoy mine very simply.
In your favourite Indian restaurant, it would be served over Basmati rice and naan bread, chapati or Kachumber Salad on the side. For some low-carb options, try cauliflower rice, keto wraps, or low carb tortillas.
FAQs
The spices used in this dish are perfectly balanced, making it a great option for those who love spicy food, but can’t handle too much heat.
You have the power to control the heat. If you want to be spicy use a hot chilli. I also appreciate that it’s a healthier alternative to traditional Indian takeout options.
Murgh tikka masala vs butter chicken are two popular Indian dishes that are often compared but have distinct differences.
Butter chicken is a North Indian dish made with boneless chicken that is marinated in yogurt and spices, grilled, and then simmered in a creamy tomato-based gravy. The dish is known for its rich and creamy texture and mild to medium spiciness.
On the other hand, Chicken Tikka is believed to have originated in the UK, not in India. It has a smokier and slightly spicier flavor due to the grilling of the chicken. The sauce is typically mildly spiced and creamy.
Next Recipes To Try
More low carb chicken recipes perfect for a low carb meal plan.
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Be sure to let us know how much you love our easy recipe for chicken murgh masala in the comments. Happy cooking and watch for more Indian cuisine recipes coming soon. Meg x
Murgh Tikka Masala
Equipment
Ingredients
- 4 tablespoons (4 tablespoons) Tikka Masala Paste click for recipe, see notes
- 60 g (1/4 cups) Greek yogurt
- 800 g (28 oz) chicken breast cut into 5cm / 2-inch cubes
TIKKA MASALA SAUCE
- 2 tablespoons (2 tablespoons) olive oil
- ½ (½) large onion
- 1 tablespoon (1 tablespoon) ginger paste or finely grated ginger
- 1 tablespoon (1 tablespoon) fenugreek leaves (Kasoori methi) optional but recommended
- 3 tablespoons (3 tablespoons) tomato paste
- ½ cup (½ cup) water
- ½ cup (½ cup) thickened or heavy cream or plain yogurt
TO SERVE
- lemon wedges Greek yogurt, fresh coriander leaves
Instructions
CONVENTIONAL METHOD
- Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
- Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
- Heat remaining oil in the pan over medium-high heat. Fry chicken in batches making sure not to overcrowd the pan. Fry until lightly brown on each side. Remove from the pan and repeat with remaining chicken.
- Return all the chicken pieces to the pan. Add the remaining tikka paste and ginger paste. Stir to combine.
- Add the fenugreek leaves, tomato paste and water. Bring to a boil then drop the heat and cook until the sauce thickens. Add an extra 1/4 cup of water to thin the sauce. Bring to a simmer and add the cream. Continue to cook until the sauce has thickened and the chicken is cooked completely. Stir through charred onions.
- Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
THERMOMIX METHOD
- Combine TWO tablespoons of tikka paste (reserving the remaining 2) and yogurt in a glass mixing bowl. Add the chicken and turn to coat in the marinade. Set aside.
- Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add the onion and fry until slightly charged and soft. Transfer to a bowl and set aside.
- Add remaining oil, tikka paste, ginger paste, fenugreek leaves, tomato paste and water to the mixer; mix 7 sec/speed 7. Scrape down sides of bowl.
- Cook 10 min/110℃/reverse/slowest speed/
- Add chicken; cook 15 min/100°C/reverse/slowest speed/cap off.
- Add cream; cook 7 min/100°C/slowest speed/cap off. Set aside, covered, for 5-10 minutes for the sauce to thicken. Stir through reserved onions.
- Serve with a squeeze of lemon juice, fresh coriander leaves and Greek yogurt.
Notes
Your Own Notes
Nutrition
55 responses to “Murgh Tikka Masala”
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This was so easy and so super delicious. My husband loved it and my kids loved it too. They had theirs with normal rice, while I had cauliflower rice with mine. I 100% would never have thought this was keto meal. You just don’t feel like you are missing out. It just as good, if not better than store bought. I will be making this again soon xxx -
Hi meg, this recipe looks wonderful and I’m keen to try it soon,
Although, the recipe that was preciously under this pin included enchilada sauce, I was wondering if it would be possible to get a copy of that recipe as it’s my wife’s favorite and she’s having some full on third trimester pregnancy cravings for her favourite Tikka masala:-) if you could help it would be very much appreciated-
Hey Chris, sure thing. For any future reference just search any keyword in the website search bar and you should be able to find any of the recipes. The enchilada sauce is a fave of mine so I hope your wife enjoys it muchly. https://madcreationshub.com/recipe/best-ever-keto-enchilada-sauce/
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Thankyou very much for your reply, sorry if my previous post was a little vague, what I meant it ask is would it be possible to have a copy of the previous recipe before the edit in April of this year 🙂 where in the notes it states that you replace the 400g of tinned tomatoes with 400g of enchilada sauce 🙂
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This keto chicken tikka masala was amazing! The sauce was the hightlight. Thanks for your recipe-
You are very welcome Hayley.
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My local Indian Food Restaurant has an absolutely incredible Murgh Tikka Masala and I’ve tried several online recipes trying to find the one closest in flavor to my favorite from the restaurant and this is it! I’ll be making this one again and again!-
Woohoo! That is so cool!
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That’s a great dinner recipe. I substituted with beef because that’s what I had and I used ghee instead of olive oil. Came out terrific. Thanks so much for this great dish.-
I am so happy that you made it your own and enjoyed it Jenny!
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This turned out so delicious, we loved the sauce. Every month my family chooses a new dish to try and this month was yours. We even made naan to accompany it. We can’t wait to make it again.-
Enjoy!
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I love Indian food. The flavors just can’t be beaten. Thanks for sharing.-
You are very welcome
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This is one of my favorite meals! So easy to prep and has a lot of flavor. Going to try your version this weekend, it looks amazing 😉-
Thanks Veronika
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