Recipe Bite Video - OnlineCook

April 29, 2025

In India, tikkas are simply small pieces of anything, and in this much-loved curry it's chicken. Traditionally the chicken pieces marinate in spices for hours and are then grilled in a clay oven and added to a rich tomato-based sauce. But to make the process simpler and quicker, we skip the marinating, brown the seasoned chicken in a hot skillet, and simmer it in the masala mixture. For authentic color and flavor, plan ahead to have the Kashmiri chili and fenugreek leaves on hand. Or skip them; the dish will still taste great. The recipe is a Yummly original created by Prerna Singh.

17 Ingredients

Ingredients

Servings

Warning0 allergens identified

Instructions

Scrape the peel from the ginger with a spoon, then coarsely chop ginger. Blend the ginger and garlic into a smooth paste using a mini food processor. Alternately, finely grate the ginger, mince the garlic, and combine. (You'll have enough for this recipe plus extra for another use.) Set 1 1/2 teaspoon, and 1 tablespoon of ginger-garlic paste aside and refrigerate leftovers, covered, for up to one week.

Cut the chicken into 2-inch pieces. In a large bowl, combine chicken with the 1 1/2 teaspoon of reserved ginger-garlic paste, the yogurt, coriander, salt, turmeric, oil, and Kashmiri chili.

Heat a large cast-iron skillet over high heat. Add the chicken mixture and cook, turning occasionally, until lightly charred (chicken may not be quite cooked through), about 5 minutes. Transfer to a large bowl.

Reduce heat to medium-low. Add the oil and reserved 1 tablespoon of ginger-garlic paste. Cook, stirring, until slightly softened, 10-15 seconds.

Add the coriander and cumin and stir until sizzling, then stir in the tomatoes. Continue to cook over medium-low until tomatoes have softened and most of the liquid has cooked off, 5-8 minutes.

Transfer the tomato mixture to a blender and add the cream. Blend into a smooth paste. Add the water and blend again.

Return tomato mixture to the skillet, add the chicken, and stir well to combine. Cover and cook over medium-high heat until chicken is cooked through and flavors are blended, 3-5 minutes.

Remove chicken from the heat. Sprinkle the fenugreek on top, if using. Let chicken stand, covered, 5-10 minutes before serving for flavors to blend. Serve with basmati rice.

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Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Spice Bloom Technique 🌶️
Toast whole spices or ground spices in oil for 30-45 seconds before adding other ingredients to unlock deeper, more complex flavor profiles in your tikka masala.
Yogurt Marinade Shortcut 🥛
Even with a quick recipe, briefly marinate chicken in yogurt for 15-20 minutes to tenderize and infuse more flavor before cooking.
Kashmiri Chili Substitution 🌈
If Kashmiri chili powder is unavailable, mix paprika with a small amount of cayenne to replicate the vibrant color and mild heat.
Cream Balance Trick 🥄
Add cream gradually and off-heat to prevent curdling, and stir continuously to create a smooth, silky sauce texture.
Fenugreek Flavor Boost 🍃
Crush dried fenugreek leaves between your palms before adding to release their intense, nutty aroma and maximize flavor impact.