This Tikka Masala Chicken delivers tender, spiced chicken in a creamy, aromatic tomato sauce. It’s an approachable weeknight classic that fills your kitchen with incredible fragrance. You’ll love this rich, satisfying version.

Love Tikka Masala Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.

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Why You’ll Love This Tikka Masala Chicken

• Incredibly Flavorful: Toasted spices and a golden onion base create a complex, aromatic sauce.
• Approachable & Doable: Straightforward steps guide you to restaurant-quality results at home.
• Ultimate Comfort Food: Juicy marinated chicken in creamy, spiced gravy feels like a warm hug.
• Meal Prep Friendly: Flavors deepen overnight and it reheats beautifully for easy lunches or dinners.

Ingredients & Tools

For the Chicken Marinade:

• 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 150 g plain yogurt (full-fat is best)
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
• 1 tsp salt

For the Sauce:

• 2 tbsp ghee or vegetable oil
• 1 large onion, finely chopped
• 1 tbsp grated fresh ginger
• 4 garlic cloves, minced
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp Kashmiri red chili powder
• 400 g can of crushed tomatoes
• 1 tbsp tomato paste
• 120 ml heavy (double) cream
• 1 tsp garam masala
• 1 tbsp brown sugar or honey
• Salt to taste
• Fresh coriander, to garnish

Tools: A large, heavy-bottomed skillet or Dutch oven, and a couple of mixing bowls.

Notes: Using full-fat yogurt in the marinade is key—it tenderizes the chicken beautifully and carries the spices into every bite. And don’t skip the fresh ginger and garlic; their pungent, aromatic quality is the soul of this dish.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 35 minutes | Total Time: 1 hour 25 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs over breasts? Absolutely. Thighs have more fat, which means they stay incredibly juicy and tender through the cooking process. Breast meat can easily dry out, so thighs are the winner here for a foolproof result.
• Why marinate? This isn’t a step to rush or skip. The yogurt and acid from the lemon juice work to break down the proteins, making the chicken supremely tender. The spices also have time to penetrate, ensuring every piece is packed with flavor from the inside out.
• What is Kashmiri chili powder? It’s a brilliant red chili powder from India that offers a vibrant color and a mild, slightly smoky heat. If you can’t find it, the mix of paprika and a pinch of cayenne is a perfect substitute to get both color and a gentle warmth.
• The importance of toasting spices. When you add your ground cumin and coriander to the hot oil, you’re “blooming” them. This quick toast wakes up their essential oils and intensifies their flavor exponentially, creating a much deeper base for your sauce.

How to Make Tikka Masala Chicken

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 the 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. A little goes a long way in making the meal complete.
• Buttery Naan or Roti — There’s nothing quite like using a piece of soft, warm flatbread to scoop up every last bit of sauce from your plate. It’s an essential, hands-on part of the experience.
• Simple Cucumber Salad — A quick mix of sliced cucumber, red onion, lemon juice, and a pinch of salt provides a cool, crisp, and refreshing contrast to the rich and spiced chicken.

Drinks

• A Crisp Indian Lager — The light, effervescent quality of a beer like Kingfisher cuts through the richness of the cream and cleanses the palate beautifully between bites.
• Mango Lassi — This sweet and tangy yogurt-based drink is a classic pairing. Its creamy coolness is the perfect foil for the warm spices in the masala.
• Earl Grey Tea (Iced or Hot) — The bergamot in Earl Grey has a lovely citrusy-floral note that complements the complex spice profile of the dish in a surprisingly elegant way.

Something Sweet

• Gulab Jamun — These soft, syrup-soaked milk solids balls are a classic Indian dessert. Their intense sweetness is a fantastic way to end a meal that’s full of savory and spiced flavors.
• Mango Sorbet — For a lighter finish, a scoop of vibrant mango sorbet is wonderfully refreshing. The bright, fruity flavor is a simple and delightful palate cleanser.
• Cardamom-Scented Rice Pudding (Kheer) — A lightly sweetened, creamy rice pudding infused with cardamom echoes the spices from the main course and provides a comforting, cool end to the meal.

Top Mistakes to Avoid

• Mistake: Skipping the marinating time. The marinade does the heavy lifting of tenderizing and flavoring the chicken. If you rush this step, you’ll end up with chicken that’s less flavorful and not as melt-in-your-mouth tender.
• Mistake: Crowding the pan when searing the chicken. If you dump all the chicken in at once, it will steam instead of sear. You want that beautiful golden-brown color, so cook in batches if necessary to give each piece some space.
• Mistake: Adding the cream while the heat is too high. High heat can cause the cream to curdle or separate, giving your sauce a grainy texture. Always reduce the heat to low before stirring in the cream for a silky, smooth result.
• Mistake: Not cooking the onions long enough. Pale, undercooked onions will leave a raw, sharp taste in your sauce. Take the time to cook them until they’re soft, sweet, and golden—this forms the foundational sweetness of the entire dish.

Expert Tips

• Tip: Use an immersion blender for a smoother sauce. If you prefer a completely smooth sauce, after simmering the tomatoes but before adding the cream, use an immersion blender to puree the base directly in the pot. It creates a restaurant-style, velvety texture.
• Tip: Let the dish rest before serving. I know it’s tempting to dig right in, but letting the finished Tikka Masala Chicken sit off the heat for 5-10 minutes allows the chicken to absorb more of the sauce and the flavors to marry perfectly.
• Tip: Toast and grind your own spices. For the absolute best flavor, lightly toast whole cumin and coriander seeds in a dry pan, then grind them yourself. The difference in aroma and potency is honestly night and day compared to pre-ground spices.
• Tip: Add a splash of water if needed. If you find your sauce is getting too thick while the chicken finishes cooking, don’t hesitate to add a small splash of water to loosen it up to your desired consistency.

FAQs

Can I make this dish ahead of time?
Absolutely, and it might even be better! The flavors have more time to meld and develop when it sits. Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, adding a tiny splash of water or cream if the sauce has thickened too much.

Can I use chicken breasts instead of thighs?
You can, but you’ll need to be more careful with the cooking time. Chicken breasts are leaner and can become dry and tough if overcooked. If using breasts, reduce the initial searing time to about 1-2 minutes per side and the final simmering time in the sauce to just 3-4 minutes, or until just cooked through.

How can I make this dairy-free?
It’s quite simple! For the marinade, use a thick, plain dairy-free yogurt (coconut yogurt works well). For the sauce, replace the heavy cream with full-fat coconut milk. The result will be a slightly different, but still delicious, creamy and rich sauce with a subtle coconut undertone.

My sauce is too spicy! How can I fix it?
Don’t worry, this is an easy fix. The best way to counteract heat is with fat and sweetness. Stir in an extra tablespoon or two of cream and a bit more brown sugar or honey. Taste as you go until it reaches a spice level you’re comfortable with.

What’s the difference between Butter Chicken and Chicken Tikka Masala?
It’s a great question, as they look quite similar! Butter Chicken (Murgh Makhani) is traditionally made with tandoori chicken and has a richer, buttery sauce that often uses cashew or almond paste for thickness. Chicken Tikka Masala typically has a brighter, tomato-forward sauce and is generally considered slightly spicier. The lines can blur, but the core difference is in the base and richness of the gravy.