Smoky Chicken Tikka Masala Recipe with Cashew Tomato Gravy
An authentic chicken tikka masala recipe featuring charred yogurt-marinated chicken in a creamy tomato-cashew gravy finished with fragrant kasuri methi.
Mastering a home-cooked chicken tikka masala recipe is a rite of passage for any curry lover. The secret isn't just in the spice blend; it’s about creating contrast between the smoky, charred edges of the marinated chicken and a velvety, rich tomato sauce.
This version delivers a true restaurant style chicken tikka masala experience by using a cashew paste for body and finishing the dish with crushed dried fenugreek leaves. It is an easy tikka masala to execute if you prep your marinade ahead of time, ensuring the chicken stays succulent even after a high-heat sear.
Ingredients
The Chicken & Marinade
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup (120g) plain whole milk Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp Kashmiri red chili powder (or paprika)
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp kosher salt
The Masala Sauce
- 2 tbsp ghee or neutral oil
- 1 large yellow onion, finely minced
- 1 tbsp ginger-garlic paste
- 1.5 cups tomato puree (passata)
- 1/4 cup raw cashews, soaked in hot water for 15 mins and blended into a smooth paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri red chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1/4 cup heavy cream
- Fresh cilantro for garnish
Instructions
- 1
Whisk together the yogurt, ginger-garlic paste, lemon juice, and spices in a large bowl; add the chicken, coat thoroughly, and marinate for at least 30 minutes or up to 4 hours.
- 2
Thread the chicken onto skewers or arrange on a wire rack over a foil-lined baking sheet, then broil on high for 6-8 minutes per side until charred and just cooked through.
- 3
Heat ghee in a large heavy-bottomed pan over medium heat and sauté the minced onions until golden brown and soft, about 8-10 minutes.
- 4
Stir in the ginger-garlic paste and cook for 1 minute until fragrant, then add the cumin, coriander, turmeric, and chili powder.
- 5
Pour in the tomato puree and a splash of water; simmer covered for 10-12 minutes until the oil begins to separate from the sauce.
- 6
Whisk in the cashew paste to thicken the gravy, then add the charred chicken pieces and any accumulated juices into the pan.
- 7
Simmer the chicken in the sauce for 5 minutes, adding a little water if the consistency is too thick.
- 8
Crush the kasuri methi between your palms to release the oils and stir it into the sauce along with the garam masala.
- 9
Remove the pan from the heat and swirl in the heavy cream for a glossy, orange finish.
- 10
Garnish with fresh cilantro and serve immediately with garlic naan or basmati rice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 38 g
- Carbs
- 16 g
- Fat
- 31 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 840 mg
Tips
- → Don't skip the cashew paste; it provides a unique nutty richness and thickens the sauce more effectively than cream alone.
- → If you don't have a broiler, sear the chicken in a very hot cast-iron skillet in batches to achieve those essential charred bits.
- → Kashmiri chili powder is key for that vibrant red color without excessive heat; if using standard cayenne, reduce the quantity by half.
- → Always crush kasuri methi in your hands before adding it to the pot to wake up the floral, earthy aroma.
FAQ
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them under the broiler. Thighs are preferred because they stay juicy in the high-heat charring process and the subsequent simmer.
Why does my tikka masala taste bitter?
Bitterness usually comes from burning the spices or the ginger-garlic paste. Ensure you add a splash of water if the pan looks too dry when sautéing the aromatics.
How do I get that bright orange restaurant color?
The combination of Kashmiri red chili powder, turmeric, and the final addition of white cream creates that iconic sunset-orange hue.
Can I make this dairy-free?
Substitute the yogurt with coconut yogurt in the marinade and replace the ghee and cream with coconut oil and full-fat coconut milk respectively.
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