Chicken Tikka Masala: The BBQ Flavored Chicken Curry

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    20 mins
  • Cook time
    60 mins
  • Passive time
    10 mins


  • 800 gms (For the Marinade) Zappfresh Chicken Thigh Boneless

  • 200 gms (For the Marinade) Plain Yogurt

  • 1.5 Tbs. (For the Marinade) Minced Garlic

  • 1 Tbs. (For the Marinade) Ginger

  • 2 tsp (For the Marinade) Garam Masala

  • 1 tsp (For the Marinade) Turmeric

  • 1 tsp (For the Marinade) Ground Cumin

  • 0.5 tsp (For the Marinade) Red Chili Powder

  • 1 tsp (For the Marinade) Salt

  • 2 Tbs. (For the sauce) Vegetable/ Canola Oil

  • 2 Tbs. (For the sauce) Butter

  • 2 nos (For the sauce) Small Onion (finely diced)

  • 1.5 Tbs. (For the sauce) Garlic (finely grated)

  • 1 Tbs. (For the sauce) Ginger (finely grated)

  • 1.5 tsp (For the sauce) Garam Masala

  • 1.5 tsp (For the sauce) Ground Cumin

  • 1 tsp (For the sauce) Turmeric Powder

  • 1 tsp (For the sauce) Ground Coriander

  • 400 gms (For the sauce) Tomato Puree

  • 1 tsp (For the sauce) Kashmiri Chili (Optional)

  • 1 tsp (For the sauce) Ground Red Chili Powder

  • 1 tsp (For the sauce) Salt

  • 200 gms (For the sauce) Thickened Cream

  • 1 tsp (For the sauce) Brown Sugar

  • 4 Tbs. (For Garnish) Fresh Coriander


Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavors. For the sake of making this recipe much easier for us to make at home, we are using a skillet or pot to cook it all in, while still keeping those amazing flavors.


Unwrap your Zappfresh Chicken Thigh Boneless and cut into small pieces. Mix the pieces with all of the ingredients for the chicken marinade in a bowl. Let the flavors soak into the chicken for an hour or more if time allows.


Heat the oil in a pot or kadhai over medium-high heat. Once the oil starts to sizzle, add the marinated chicken pieces and fry until browned for only 3 minutes on each side. Set aside and keep warm. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red color. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.


Garnish with fresh coriander and serve with hot basmati rice.


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