This creamy and rich Chicken Tikka Masala Recipe features marinated chicken and a flavorful spice-packed sauce.
Author’s Note
Forget Takeout, This Tikka Masala Beats It Every Time!
Chicken Tikka Masala is a classic for a reason—it’s absolutely delicious! I can’t resist ordering it at restaurants because I know my whole family will love it. So, I had to create my own version.
During my travels through India, I took cooking classes and learned a lot about the spices and ingredients that bring out curry flavors.
I used everything I learned to make this recipe, and it’s honestly some of the best Chicken Tikka Masala I’ve had! It’s also great for meal prep or leftovers since it tastes even better the next day. Enjoy!
Chicken Tikka Masala Recipe Ingredients
| Ingredient | Swap / Tip / Note |
|---|---|
| Yogurt + Lemon Juice (in marinade) | Use full-fat plain yogurt. If dairy intolerant, try plain coconut yogurt (unsweetened), though flavor will shift. |
| Garam Masala + Cumin + Coriander + Turmeric | Ensure spices are fresh (within ~6 months). If you don’t have coriander, slightly increase cumin. |
| Tomato Paste / Crushed Tomatoes | Use a good-quality brand. If too acidic, add a small pinch of sugar (½–1 tsp) to balance flavor. |
| Heavy Cream | Replace up to half with full-fat coconut milk (for dairy-free) or cashew cream. Heavy cream gives the classic silky texture. |
| Onion / Garlic / Ginger | Use fresh garlic and ginger, not pre-minced. Finely chop onions so they melt into the sauce. |
Quick Tip
Don’t confuse this Tikka Masala with Marsala! Tikka Masala, with spiced chunks, differs from Marsala, an Italian wine-based dish; both feature chicken but are otherwise distinct.
How To Make Chicken Tikka Masala Recipe
- Marinate: Combine spices, yogurt, lemon juice, garlic, and ginger. Marinate chicken for 6-24 hours.
- Cook Sauce: Sauté onions, add spices, tomato paste, and tomatoes. Simmer, then add cream and cilantro.
- Grill Chicken: Cook marinated chicken until done, then chop.
- Combine and Serve: Mix chicken into sauce and serve with rice and naan.
Chicken Breasts Or Chicken Thighs?
For this Chicken Tikka Masala recipe, use either chicken breasts or thighs. Marinate breasts overnight for best flavor and tenderness. Thighs need less marinating time than breasts, but longer is better, not exceeding 24 hours.
Tips For Success
- Make Ahead: Improves with time, ideal for meal prep or preparing in advance for guests.
- Quality Tomatoes: Choose high-quality tomatoes for better flavor.
- Fresh Ingredients: Use fresh ginger and garlic for optimal taste.
Storage
- Leftovers taste better the next day!
- Refrigerate Chicken Tikka Masala recipe in airtight containers for 3-5 days.
- Reheat on the stove, adjust sauce thickness with water or cream.
- Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.
More Delicious Chicken Dinners:
Chicken Tikka Masala Recipe
This Chicken Tikka Masala Recipe is delicious—tender marinated chicken simmered in a rich, spice-packed, creamy sauce.
Ingredients
- 6 garlic cloves finely minced, 2 tablespoons
- 1-1/2 tablespoons ginger peeled, finely grated, 1 and 1/2-inch piece
- 1-1/2 tablespoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon fine sea salt if not using Kosher salt or sensitive to salt, reduce to personal preference
- 3/4 cup plain yogurt whole-milk; not Greek yogurt
- 1 lemon
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 tablespoons vegetable oil
- 1 small yellow onion finely chopped
- 1/4 cup tomato paste
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 cups heavy cream
- 3/4 cup chopped cilantro plus sprigs for garnish
- Basmati rice for serving
- Naan for serving
Instructions
- In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well. In another bowl, whisk together yogurt, half the spice mixture, and 2 teaspoons lemon juice. Halve chicken breasts, then pound them to an even thickness using a meat mallet or bottom of a frying pan. Add chicken to the yogurt mixture, ensuring it’s coated well. Cover tightly or transfer to a resealable bag and refrigerate for at least 6 hours, preferably 24 hours. Cover and chill remaining spice mixture.
- In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until it starts to soften, about 2–3 minutes. Stir in tomato paste, ground cardamom, and red pepper flakes. Cook, stirring frequently, until tomato paste darkens and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until the bottom of the pan begins to brown and everything is very fragrant, about 4 minutes (reduce heat if necessary to avoid burning).
- Add crushed tomatoes to mixture and bring it to a boil over increased heat, then reduce heat. Simmer, stirring often and scraping the bottom of the pot, until the sauce thickens, about 8 minutes. Stir in heavy cream and cilantro. Simmer over low heat, stirring occasionally, until sauce thickens further, about 30–40 minutes. Optionally, transfer sauce to a blender or use an immersion blender to puree until smooth. Taste sauce for any additional seasoning/salt. Depending on tomatoes, you may need 1–2 teaspoons sugar to balance acidity.
- (See note 1.) Preheat a grill or grill pan to medium-high heat (about 400°F). Oil grill generously by drenching a rolled-up paper towel in vegetable oil and rubbing it over grill grates using tongs (important step, do not skip). Remove chicken from marinade and discard any excess. Grill chicken, turning once halfway through, for about 4–6 minutes per side or until thickest part registers 165°F and juices run clear. Transfer chicken to a plate, cover with foil, and let it rest for a few minutes to redistribute juices. Chop into bite-size pieces, then stir into the sauce until coated. Serve over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro as desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you don’t have a grill or grill pan, follow this alternate cooking method: Heat 1 tablespoon oil in a nonstick pan over high heat until smoking. Add half the chicken (pre-cut into 2-inch pieces before marinating) in a single layer and let it cook for about 2 minutes or until charred. Flip each piece and cook the other side until charred (chicken won’t be fully cooked, just charred). Remove chicken and set aside. Clean pan by scraping out charred bits and wiping it clean. Add more oil and repeat with the remaining chicken until all is charred. Then, add charred chicken to the sauce and simmer, stirring occasionally, until fully cooked through, about 2–3 minutes.
Nutrition Note: Nutritional information does not include naan or rice.
Storage: Keep Chicken Tikka Masala in airtight containers in the fridge for 3–5 days. Reheat on the stove; adjust sauce thickness with water or cream. Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.
Nutrition
Serving: 1serving | Calories: 843kcal | Carbohydrates: 16g | Protein: 54g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 314mg | Sodium: 2209mg | Potassium: 1332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2125IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect tikka masala, very juicy and yummy! First time ever cooked this dish! Thanks fir the recipe!
I am so happy to hear this! Thanks so much Aliya! 🙂
I wonder if one could bulk make the base of spices to have on hand and make the dish easier to pull together?
For sure!