This Chicken Tikka Masala delivers rich, creamy tomato sauce and tender spiced chicken in one comforting bowl. The secret is a yogurt marinade and slow-simmered sauce for restaurant-quality flavor at home. Once you try this classic Chicken Tikka Masala, it will become a weeknight favorite.
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Why You’ll Love This Chicken Tikka Masala
- Restaurant flavor, home ease: Deep, complex spicing and creamy texture without fussy techniques.
- Marinade does the work: Yogurt and spices infuse flavor and create incredibly tender chicken.
- Wonderfully adaptable: Easily adjust the heat level to suit your family’s taste.
- Fantastic for leftovers: Flavors meld and deepen overnight for an even better next-day meal.
Ingredients & Tools
For the Chicken & Marinade:
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 150 g plain full-fat yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp lemon juice
For the Sauce:
- 2 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- 400 g canned crushed tomatoes
- 1 tbsp tomato paste
- 120 ml heavy cream (or coconut cream for dairy-free)
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- 1 tsp sugar
- Salt to taste
- Fresh cilantro, for garnish
Tools: A large bowl for marinating, a large skillet or Dutch oven, and tongs.
Notes: Don’t skip the full-fat yogurt—it clings to the chicken better and tenderizes more effectively. And that kasuri methi? It adds a subtle, almost maple-like aroma that really makes the sauce sing.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes (plus 2+ hours marinating) | Cook Time: 30 minutes | Total Time: 50 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs stay moist and flavorful even if you accidentally overcook them a little. Breast meat can dry out much faster, so thighs are far more forgiving for this recipe.
- Can I marinate for less time? You can get away with 30 minutes in a pinch, but for that deep flavor penetration and ultra-tender texture, 2 hours is your sweet spot. Overnight is even better.
- What if I don’t have Kashmiri chili powder? No worries! A mix of sweet paprika and a pinch of cayenne gives you a similar vibrant color and a mild heat level that’s totally adjustable.
- Why ghee? Ghee has a high smoke point and a beautiful, nutty flavor that adds another layer of richness to the sauce. But a neutral oil like avocado or vegetable works perfectly fine too.
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken. In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, cumin, coriander, Kashmiri chili powder, turmeric, salt, and lemon juice. Mix it well until you have a smooth, vibrant marinade. Add the chicken pieces and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally up to overnight. You’ll notice the marinade clinging to the chicken beautifully.
Step 2: Cook the Marinated Chicken. Heat a tablespoon of ghee or oil in your large skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer—you might need to do this in batches to avoid steaming. Cook for about 3-4 minutes per side, until you get a nice char and the chicken is cooked through. The trick is to get some good color on it for that authentic “tikka” flavor. Remove the chicken from the skillet and set it aside.
Step 3: Build the Sauce Base. In the same skillet, add another tablespoon of ghee. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until they turn soft and golden. Now, add the remaining tablespoon of ginger-garlic paste and cook for another minute until the raw smell disappears and the aroma becomes fragrant.
Step 4: Bloom the Spices. Add all the ground spices for the sauce—cumin, coriander, garam masala, and turmeric. Stir constantly for about 30 seconds. You’ll notice the color deepens and the kitchen fills with an incredible, warm fragrance. This step, called “blooming,” unlocks the oils in the spices and is key to a deeply flavored sauce.
Step 5: Simmer the Tomato Gravy. Add the crushed tomatoes and tomato paste to the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan—that’s pure flavor! Let the sauce come to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. The sauce should thicken slightly and the oil might start to separate around the edges—that’s a good sign!
Step 6: Finish the Creamy Masala. Stir in the heavy cream, crushed kasuri methi, and sugar. The cream will turn the sauce a beautiful orange-pink color and make it luxuriously smooth. Taste and adjust salt as needed. Now, gently add the cooked chicken pieces back into the sauce, along with any juices that have collected. Let it heat through for 2-3 minutes on low heat. Do not let it boil after adding the cream.
Step 7: Garnish and Serve. Turn off the heat. Garnish generously with fresh, chopped cilantro. The final dish should have tender chicken in a creamy, well-spiced, and vibrant sauce. Serve it immediately while it’s hot and aromatic.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop over low heat, adding a splash of water or cream if sauce has thickened.
Serving Suggestions
Complementary Dishes
- Basmati Rice — The long, fluffy grains are the perfect neutral canvas to soak up all that delicious, creamy sauce.
- Buttery Naan or Roti — There’s nothing better than using soft, warm bread to scoop up every last bit of masala from your plate.
- Simple Cucumber Raita — A cool, yogurt-based side provides a refreshing contrast to the rich and spiced main dish.
Drinks
- A crisp Indian Lager — The light carbonation and clean finish of a beer like Kingfisher cuts through the richness beautifully.
- Mango Lassi — This sweet and tangy yogurt drink is a classic pairing that cools the palate and complements the spices.
- Sparkling Water with Lime — Sometimes, a simple, bubbly drink is all you need to reset your taste buds between bites.
Something Sweet
- Gulab Jamun — These warm, syrup-soaked milk solids are a classic Indian dessert that feels like a perfect, sweet ending.
- Kulfi (Indian Ice Cream) — The dense, creamy texture and cardamom flavor provide a cool and elegant finish to the meal.
- Fresh Mango Slices — When in season, ripe, sweet mango is a simple, refreshing, and naturally sweet option.
Top Mistakes to Avoid
- Mistake: Skipping the marinating time. The marinade is non-negotiable for flavor and tenderness. Rushing this step is the number one reason for bland, chewy chicken.
- Mistake: Overcooking the sauce after adding cream. Bringing the sauce to a rolling boil after the cream goes in can cause it to curdle or split. A gentle heat-through is all you need.
- Mistake: Not tasting and adjusting at the end. Spices can vary, tomatoes can be more acidic… always taste your sauce right before serving and adjust the salt or a pinch of sugar to balance it perfectly.
- Mistake: Crowding the pan when cooking the chicken. If you dump all the chicken in at once, it will steam instead of sear. You’ll miss out on those delicious, slightly charred, caramelized bits.
Expert Tips
- Tip: Use an ice cream scoop to remove excess marinade. When transferring chicken from the bowl to the pan, gently shake off excess marinade or use an ice cream scoop. This prevents the yogurt from burning in the pan and creating bitter flavors.
- Tip: Blend the sauce for a restaurant-smooth texture. After simmering the tomato gravy (Step 5) but before adding the cream, use an immersion blender to puree the sauce until completely smooth. This gives you that signature, velvety texture.
- Tip: Add a tiny pinch of smoked paprika. If you don’t have a grill for the chicken, a small amount of smoked paprika added to the sauce can mimic that subtle smoky flavor beautifully.
- Tip: Let the chicken rest before cutting. For the juiciest results, let your whole chicken thighs rest for 5-10 minutes after cooking before you cut them into pieces for the marinade.
FAQs
Can I make Chicken Tikka Masala ahead of time?
Absolutely, and it often tastes even better! You can prepare the entire dish, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. The flavors have more time to meld and develop. Reheat it gently on the stovetop over low heat, adding a tiny splash of water or cream if the sauce has thickened too much.
Is this recipe spicy?
As written, it has a mild to medium warmth that most people find very manageable. The Kashmiri chili powder provides more color than intense heat. If you’re sensitive to spice, you can reduce or omit the chili powder. To turn up the heat, add a finely chopped green chili to the sauce or a pinch of cayenne pepper with the other spices.
Can I use chicken breasts instead of thighs?
You can, but you’ll need to be more careful with the cooking time as breasts dry out much faster. I’d recommend cutting them into slightly larger chunks and reducing the cooking time by a minute or so per side. Keep a close eye on them to ensure they stay juicy.
How can I make this dairy-free?
It’s surprisingly easy! Use a thick, plain dairy-free yogurt (like coconut yogurt) for the marinade. For the sauce, substitute the ghee with oil and use full-fat coconut cream instead of heavy cream. The result is still incredibly creamy and has a lovely subtle coconut note that works really well.
What can I use if I don’t have kasuri methi?
While kasuri methi adds a unique, slightly bitter and aromatic note, the dish will still be delicious without it. If you have maple syrup on hand, you can add a tiny drop (about ¼ tsp) to mimic its unique flavor profile, but it’s not a perfect substitute. Otherwise, you can simply omit it.
Chicken Tikka Masala
Make the best homemade Chicken Tikka Masala with this easy recipe. Tender chicken in a creamy, spiced tomato sauce. Perfect for weeknights! Get the recipe now.
Ingredients
For the Chicken & Marinade:
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
150 g plain full-fat yogurt
-
1 tbsp ginger-garlic paste
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
-
½ tsp turmeric
-
1 tsp salt
-
1 tbsp lemon juice
For the Sauce:
-
2 tbsp ghee or vegetable oil
-
1 large onion (finely chopped)
-
1 tbsp ginger-garlic paste
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp garam masala
-
½ tsp turmeric
-
400 g canned crushed tomatoes
-
1 tbsp tomato paste
-
120 ml heavy cream (or coconut cream for dairy-free)
-
1 tsp kasuri methi (dried fenugreek leaves, crushed)
-
1 tsp sugar
-
Salt (to taste)
-
Fresh cilantro (for garnish)
Instructions
-
In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, cumin, coriander, Kashmiri chili powder, turmeric, salt, and lemon juice. Mix it well until you have a smooth, vibrant marinade. Add the chicken pieces and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally up to overnight. You’ll notice the marinade clinging to the chicken beautifully.01
-
Heat a tablespoon of ghee or oil in your large skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer—you might need to do this in batches to avoid steaming. Cook for about 3–4 minutes per side, until you get a nice char and the chicken is cooked through. The trick is to get some good color on it for that authentic "tikka" flavor. Remove the chicken from the skillet and set it aside.02
-
In the same skillet, add another tablespoon of ghee. Add the finely chopped onion and cook for 5–7 minutes, stirring occasionally, until they turn soft and golden. Now, add the remaining tablespoon of ginger-garlic paste and cook for another minute until the raw smell disappears and the aroma becomes fragrant.03
-
Add all the ground spices for the sauce—cumin, coriander, garam masala, and turmeric. Stir constantly for about 30 seconds. You’ll notice the color deepens and the kitchen fills with an incredible, warm fragrance. This step, called "blooming," unlocks the oils in the spices and is key to a deeply flavored sauce.04
-
Add the crushed tomatoes and tomato paste to the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan—that’s pure flavor! Let the sauce come to a simmer, then reduce the heat to low, cover, and let it cook for about 10–15 minutes. The sauce should thicken slightly and the oil might start to separate around the edges—that’s a good sign!05
-
Stir in the heavy cream, crushed kasuri methi, and sugar. The cream will turn the sauce a beautiful orange-pink color and make it luxuriously smooth. Taste and adjust salt as needed. Now, gently add the cooked chicken pieces back into the sauce, along with any juices that have collected. Let it heat through for 2–3 minutes on low heat. Do not let it boil after adding the cream.06
-
Turn off the heat. Garnish generously with fresh, chopped cilantro. The final dish should have tender chicken in a creamy, well-spiced, and vibrant sauce. Serve it immediately while it’s hot and aromatic.07
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