Chicken Tikka Masala (Nut-Free)

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 1 hour
Rate the Recipe:
If you thought chicken tikka masala is difficult to cook, you have come to the right place. Chicken tikkas in a rich and creamy gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious. It doesn't get easier than this.


For the chicken tikkas

  • 500 gm boneless chicken thighs
  • 3 tbsp hung curd
  • 2 tbsp ginger garlic paste
  • 1 tsp black salt or kala namak
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 tsp garam masala powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp gram flour (besan)
  • 2 tsp lemon juice
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 2 tbsp mustard oil

For the masala

  • 1 tbsp oil
  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 1-2 chopped green chillies
  • 2 tbsp ginger garlic paste
  • 1 cup freshly pureed tomatoes
  • 2 tbsp tomato puree
  • 1 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 cup cream
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 1 tsp garam masala powder


  • To begin, prepare the tikkas. I have used chicken thighs for this recipe. Cut them into desired tikka size pieces.
  • For the marinade, in a large bowl, mix together hung curd, ginger garlic paste, black salt or kala namak, cumin powder (jeera), coriander powder (dhania), garam masala powder, Kashmiri red chilli powder, crushed kasoori methi (dried fenugreek leaves), lemon juice, gram flour (besan), and mustard oil.
  • Mix well and leave it to marinate for 3-4 hours.
  • Heat mustard oil in a pan on high heat. You can also use a grill pan for this.
  • Add in the tikka pieces making sure the pan is hot so that you can hear the sizzle.
  • Turn over the pieces, lower the heat, and grill until the tikkas are cooked. Remove and keep aside.
  • To prepare the masala, heat 1 tbsp of oil in a pan. Add in 2 tbsp butter and allow it to melt.
  • Add in finely chopped onions and green chillies. Saute until the onions are translucent.
  • Add the ginger garlic paste. Mix well and saute for a minute or two. Do not brown.
  • Add in freshly pureed tomatoes and tomato puree for color. Saute until the tomatoes are cooked.
  • Now add the dry masalas – salt to taste, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
  • Lower the heat. Add in the cream and mix well. Do not cook on high heat now or the cream will split.
  • Now add in the chicken tikkas and mix until they are well coated. Add in crushed kasoori methi and garam masala powder. Mix.
  • Cover it with a lid and simmer for a few minutes.
  • The Chicken Tikka Masala is ready to serve. Garnish it with chopped coriander leaves and serve it with lachcha paranthas or naan.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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