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Pakistani Chicken Tikka Masala Recipe Easy Street Style Guide

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A flavorful Pakistani chicken tikka masala street style recipe that combines smoky charred chicken with a creamy, spiced tomato sauce. Perfect for quick, satisfying weeknight dinners with authentic street food vibes.

Ingredients

Scale
  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain full-fat yogurt
  • 1 tbsp ginger-garlic paste
  • 2 tsp red chili powder (adjust to heat preference)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 large tomatoes, pureed (or 1 cup canned tomato puree)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (optional)
  • 1/2 cup heavy cream or coconut cream
  • Fresh cilantro, chopped (for garnish)
  • Salt to taste

Instructions

  1. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, smoked paprika, lemon juice, and salt. Whisk until smooth.
  2. Add chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor. (30 minutes minimum if short on time.)
  3. Puree the tomatoes until smooth. Chop onions finely and set aside.
  4. Heat a grill pan or cast iron skillet over medium-high heat and lightly oil the surface.
  5. Place marinated chicken pieces in a single layer without overcrowding. Sear for 4-5 minutes on one side without moving to develop char marks.
  6. Flip and cook another 4-5 minutes until cooked through with a slight char. Remove chicken and set aside.
  7. In a deep skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
  8. Add chopped onions and sauté until golden brown, about 6-7 minutes.
  9. Stir in ginger-garlic paste and cook for another minute until raw smell disappears.
  10. Mix in coriander powder, garam masala, red chili powder, and salt. Cook spices for 1 minute.
  11. Pour in pureed tomatoes and simmer on low heat for 8-10 minutes, stirring occasionally, until oil separates and sauce thickens.
  12. Add grilled chicken pieces into the sauce and stir gently to coat. Simmer for another 5 minutes to meld flavors.
  13. Reduce heat to low and stir in heavy cream or coconut cream. Heat through without boiling to keep sauce smooth and rich.
  14. Garnish with freshly chopped cilantro and serve hot with naan bread or basmati rice.

Notes

Marinate chicken for at least 1 hour for best flavor and tenderness. Use a grill pan or cast iron skillet to achieve smoky char indoors. Cook onions slowly until golden for natural sweetness. Add cream at the end to prevent curdling. Adjust salt and spice levels after cooking. Sauce should be thick enough to cling to chicken but still saucy. For dairy-free, substitute yogurt and cream with coconut yogurt and coconut cream. Leftovers keep well refrigerated for 3 days; reheat gently to maintain sauce texture.

Nutrition

Keywords: chicken tikka masala, Pakistani recipe, street style chicken, grilled chicken, creamy tomato sauce, easy dinner, spicy chicken, Indian subcontinent cuisine

Find it online: https://crispcraving.com/pakistani-chicken-tikka-masala-recipe-easy-street-style-guide/