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Chicken Tikka Marsala Recipe

Chicken Tikka Marsala recipe Indulge in the rich flavors of Indian cuisine with our tantalizing. Bursting with aromatic spices and creamy tomato sauce, this dish is a true delight for both the palate and the senses. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises to elevate your culinary skills and impress your family and friends.


History of Chicken Tikka Marsala:

Originating from the Indian subcontinent, Chicken Tikka Marsala has gained popularity worldwide for its irresistible taste and versatility. It is believed to have originated in the Punjab region, where traditional tandoor-cooked Chicken Tikka Marsala was married with a creamy tomato-based sauce, resulting in a harmonious blend of flavors. Over the years, it has become a staple in Indian restaurants globally, loved for its vibrant color, complex spices, and succulent chicken pieces.

Ingredients: To embark on this culinary journey, gather the following ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 onion, finely chopped
  • 2 cups tomato puree
  • 1 cup heavy cream
  • Fresh cilantro, for garnish


  1. In a large bowl, combine the yogurt, lemon juice, olive oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and black pepper. Mix well to create a marinade.
  2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
  3. Preheat your grill or broiler to medium-high heat. Thread the marinated chicken pieces onto skewers and grill or broil for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
  4. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
  5. Stir in the tomato puree and cook for 5 minutes, allowing the flavors to meld.
  6. Pour in the heavy cream, stirring constantly, until the sauce is smooth and creamy.
  7. Add the grilled chicken tikka to the sauce, stirring gently to coat each piece.
  8. Simmer for an additional 10 minutes, allowing the flavors to infuse.
  9. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Tips for Perfection:

  • For extra flavor, consider marinating the chicken overnight in the refrigerator.
  • If you prefer a spicier dish, add a diced green chili or a pinch of cayenne pepper to the sauce.
  • To achieve the authentic smoky flavor of traditional tandoori chicken, grill the chicken tikka over charcoal or wood chips.
  • Don’t rush the cooking process; allowing the sauce to simmer slowly will enhance its depth of flavor.

Chicken Tikka Marsala recipe

For the Sauce:

In a large Dutch oven or heavy pot, melt ghee over medium heat. Add onions and Serrano, season with salt, and cook until onions caramelize, around 8 to 10 minutes.
Add ginger and garlic, cooking until fragrant. Stir in greenback leaves, gram salaam, chili powder, and paprika for another minute.
Introduce tomatoes, breaking them apart, and simmer until reduced by half, about 30 minutes.
Allow the sauce to cool briefly, then blend until smooth. Incorporate 1/4 cup heavy cream and blend until creamy. Transfer to a pot and simmer. Season with salt.

Chicken Tikka Marsala Preparation and Final Assembly:

Preheat the broiler. Arrange chicken on a wire rack-lined baking sheet. Broil until lightly browned, around 3 to 6 minutes per side.
Once cooled, cut Chicken Tikka Marsala into 1-inch pieces. Add to the simmering sauce, cover, and cook for 8 to 10 minutes until fully cooked.
Garnish with cilantro and serve alongside rice and naan.

Cook’s Note:

Kashmir red chili powder provides mild heat and vibrant color, available at Indian and Asian markets.
Ghee, a clarified butter used in Indian cooking, can be found in specialty stores.
Greenback leaves lend a nutty and slightly minty flavor. Substitute with dried mint leaves and a pinch of ground greenback if unavailable.

Chicken Tikka Marsala recipe

Nutrition (Approximate)

Calories: 580
Carbohydrates: 17g
Protein: 36g
Fat: 4g

Enjoy the sensational flavors of homemade Chicken Kati Marsala, bringing the authentic taste of Indian cuisine to your table.

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