Get ready for a cozy, flavor-packed adventure—Chicken Tikka Masala is the ultimate comfort dish that never fails to dazzle! Tender pieces of spiced chicken, simmered in a creamy tomato sauce infused with ginger, garlic, and warming spices—this is the recipe you’ll come back to when you want something truly special yet still totally doable in your own kitchen.
Why You’ll Love This Recipe
- Bold, Layered Flavors: Each bite of Chicken Tikka Masala brings a balance of warming spices, smoky char, and creamy richness that just lights up your palate.
- Totally Doable at Home: No tandoor required—you can achieve restaurant-quality results right in your own kitchen with a skillet or nonstick pan.
- Naturally Saucy & Satisfying: The generous, velvety sauce is perfect for scooping up with rice or your favorite naan, making this a comfort food classic.
- Adaptable to All Tastes: Easily adjust the heat, creaminess, or protein to suit your family’s cravings and dietary needs.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient in Chicken Tikka Masala plays a starring role. Together, they create the vibrant color, depth of flavor, and that signature creamy texture we all crave. Here’s what you need and why each one matters:
- Chicken thigh (boneless, skinless): This cut stays juicy and tender even after high-heat cooking, giving your tikka that wonderful charred edge.
- Plain full-fat yogurt (Greek works too): Yogurt helps tenderize the chicken and infuses it with subtle tang and creaminess.
- Garlic and fresh ginger: The dream team for aromatic depth—don’t skimp, they are the backbone of authentic flavor!
- Garam masala, cumin, ground coriander, and paprika: These spices build bold, layered flavors into both the marinade and sauce.
- Vegetable oil: Use a neutral, high-smoke-point oil for cooking and sautéing so nothing competes with the spice bouquet.
- Cayenne pepper (optional): Adds just a hint of heat—adjust or skip to suit your spice level.
- Lemon juice: A burst of acidity to brighten and balance the dish.
- Onion (brown, white, or yellow): Slowly caramelized, it sweetens the curry sauce and gives it body.
- Turmeric, cardamom, and more garam masala: Bring out vibrant color and aroma in your sauce.
- Tomato passata (purée): Delivers that classic, smooth, tomato-rich body that soaks into every bite.
- Heavy cream: Blends in at the end for luscious silkiness and that famous orange hue.
- Unsalted butter (or ghee): The finishing touch for gloss, richness, and a luxurious mouthfeel.
- Sugar, salt, black pepper: These seasonings round everything out and keep the sauce perfectly balanced.
- Basmati rice: Serve alongside to absorb every drop of that glorious sauce!
Variations
The beauty of Chicken Tikka Masala is just how endlessly adaptable it is! Whether you’re cooking for spice-lovers or seeking something dairy-free, these simple twists keep the dish fresh and fun every time.
- Lighter Dairy: Swap in coconut cream for the heavy cream and yogurt to make a dairy-free version that’s still ultra-creamy.
- Vegetarian Tikka Masala: Replace chicken with cubes of paneer or firm tofu to make a hearty, vegetarian-friendly meal.
- Extra-Spicy Kick: Double the cayenne for a real heat fest, or stir in fresh green chilies with the onions.
- Grilled Flavor: For an even smokier edge, skewer the chicken and grill over high heat instead of pan-cooking.
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
Begin by whisking together the yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, salt, oil, lemon juice, and black (plus cayenne) pepper. Toss in your chicken thigh pieces and coat thoroughly—let this marinate overnight in the fridge, or at least for three hours. This step ensures your chicken is tender, deeply flavored, and ready to soak up all those spices!
Step 2: Char the Chicken
Heat a high-sided nonstick skillet with a bit of oil on high until it’s shimmering hot. Spread half the marinated chicken in a single layer and leave it to sizzle untouched for a couple of minutes—the goal is a deep, appetizing char. Flip to char the other side. Don’t worry if the chicken isn’t fully cooked; it’ll finish in the sauce. Repeat with the remaining chicken, wiping out any burned bits as needed.
Step 3: Build the Curry Sauce
Lower the heat and add more oil and the butter to your pan. Stir in chopped onions, grated ginger, and salt. Sauté until golden and gorgeously fragrant—about 5–7 minutes. Add garlic and paprika, cooking for another couple of minutes (your kitchen will smell incredible!). Sprinkling in your turmeric, garam masala, coriander, cumin, cardamom, and a pinch of cayenne unlocks even more flavor.
Step 4: Simmer and Puree
Pour in the tomato passata and water, then bring it all to a gentle simmer. Cover and cook on low for about 15 minutes so the flavors can really meld together—an unhurried simmer here is key! When it’s ready, carefully ladle the mixture into a bowl and blend until absolutely smooth. (A stick blender works wonders and gives you that gorgeous restaurant-style sauce.)
Step 5: Finish & Serve
Return the velvety sauce to your pan and gently stir in the cream, sugar, and more butter. Allow it to melt and swirl together. Add the charred chicken and simmer for a few minutes, just until the chicken is perfectly cooked through. Taste and adjust seasoning, then dish up your Chicken Tikka Masala over steaming basmati rice, with a sprinkle of cilantro and maybe a sprinkle of extra garam masala.
Pro Tips for Making Chicken Tikka Masala
- Nonstick Pan Magic: A good nonstick or well-seasoned cast iron pan helps you achieve that signature char without losing half the chicken to stickage!
- Marinade Duration: The longer you marinate (up to 48 hours), the more deeply the flavors infuse—don’t rush this step if you can help it.
- Smooth Sauce Secrets: Blending your sauce until completely silky is what gives Chicken Tikka Masala that restaurant-style luxury. Don’t skip this step!
- Butter at the Finish: Be generous with that final spoonful of butter or ghee—it lifts the sauce from tasty to truly addictive.
How to Serve Chicken Tikka Masala
Garnishes
Fresh cilantro (or coriander leaves) is a classic, adding a pop of color and freshness that balances the dish beautifully. For a touch of decadence and a gentle zing, try scattering on a pinch of extra garam masala or a drizzle of cream as you serve.
Side Dishes
Always serve Chicken Tikka Masala with fluffy basmati rice—it soaks up all that creamy sauce! A side of warm naan or simple homemade flatbread is perfect for mopping up every bit, and if you want greens, a quick cucumber salad or sautéed spinach rounds out the meal.
Creative Ways to Present
Try serving your tikka masala in small bowls as part of an Indian feast, topping each portion with a swirl of yogurt and a sprinkle of toasted cumin seeds. Or pour it over a loaded rice bowl with pickled red onions and fresh herbs for a vibrant, modern dinner. Leftovers make an incredible filling for wraps and grain bowls, too!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tikka Masala keeps beautifully in the refrigerator for up to three days. Store it in an airtight container, and don’t be surprised if the flavors seem even richer the next day!
Freezing
This dish is freezer-friendly and makes the best make-ahead meal. Let it cool, then portion into freezer containers and stash away for up to three months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat Chicken Tikka Masala on the stove or in the microwave, adding a splash of water or cream if needed to loosen up the sauce. Sprinkle with a fresh pinch of garam masala as a finishing touch to reawaken the flavors.
FAQs
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Can I use chicken breast instead of chicken thigh for Chicken Tikka Masala?
It’s best to stick with chicken thigh as it stays juicy and tender, especially with the high-heat cooking needed to achieve that signature char. Chicken breast can become dry, but if you do use it, reduce the cooking time and marinate thoroughly.
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Can I make Chicken Tikka Masala ahead of time?
Absolutely! The flavors deepen as the dish sits, so feel free to make it a day in advance. Just reheat gently and consider adding a pinch of garam masala to freshen it up when serving.
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How spicy is this Chicken Tikka Masala recipe?
The spice level is moderate, with a mild kick from optional cayenne. Adjust the cayenne and paprika to taste, or add fresh chilies if you love more heat.
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Can I blend the sauce in a blender instead of using a stick blender?
Yes, but let the sauce cool slightly before blending to avoid pressure build-up in the blender. Always blend in batches and vent the lid for safety, then reheat the sauce afterward.
Final Thoughts
This Chicken Tikka Masala has been my go-to recipe for years, and I truly hope you’ll fall as hard for it as I have. There’s nothing quite like gathering around the table with a bowl of this creamy, vibrant curry—give it a try, and let it become a new favorite in your kitchen!
PrintChicken Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-5 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Indian
Description
This Chicken Tikka Masala recipe combines tender marinated chicken with a rich, creamy tomato-based sauce infused with aromatic spices. Perfect served over fluffy basmati rice, this dish is a classic favorite in Indian cuisine.
Ingredients
Chicken Tikka Marinade:
- 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2″ cubes
- 1/2 cup plain yoghurt, full fat best (Greek is fine)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch black pepper
- 2 tsp lemon juice
Cooking Chicken:
- 1 – 2 tbsp oil
Curry Sauce Spices:
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
Curry Sauce:
- 3 tbsp (65ml) vegetable oil
- 30g / 2 tbsp unsalted butter OR ghee
- 1 onion, finely chopped (brown, white or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger, grated
- 6 cloves garlic, crushed or grated
- 1 tbsp paprika (not smoked)
- 1 2/3 cups (400ml) tomato passata (tomato puree)
- 1 2/3 cups (400ml) water
- 100 ml (1/3 cup + 1 tbsp) cream
- 1 tsp sugar
- 50g / 3 tbsp unsalted butter OR ghee
Serving:
- Basmati rice
Instructions
- Chicken Tikka: Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover and marinate in the fridge. Heat oil in a pan, cook chicken until charred. Remove.
- Sauce: Cook onions, ginger, and spices. Add passata, water, and simmer. Blend until smooth. Add cream, sugar, butter, and chicken. Simmer and serve over rice.
Notes
- Chicken breast is not recommended for this recipe.
- Garam Masala is a common spice mix used in Indian cooking.
- Use oils with high smoke points like canola or coconut.
- Marinate chicken for at least 3 hours.
- Blending the sauce is crucial for a smooth texture.
Nutrition
- Serving Size: 365g
- Calories: 582cal