Name: Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup plain Greek yogurt; 2 tablespoons lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 1 teaspoon garam masala; 1/2 teaspoon cayenne pepper; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 (15-ounce) can tomato sauce or crushed tomatoes; 1 cup heavy cream; Salt and pepper to taste; Fresh cilantro, for garnish; Cooked basmati rice or naan, for serving

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If you’re craving the ultimate comfort food with a glorious blend of spices and rich, creamy sauce, Chicken Tikka Masala will quickly become your kitchen superstar. This internationally loved Indian dish features juicy chicken pieces marinated in yogurt and aromatic spices, simmered gently in a tomato-cream sauce that coats every bite in pure flavor. Homemade Chicken Tikka Masala tastes leagues above takeout, letting you control the textures and depth of flavor—plus, it comes together more easily than you might think. Get ready to turn your kitchen into the best Indian restaurant in town!

Chicken Tikka Masala Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Tikka Masala lies in its simple but essential ingredients. From creamy yogurt to a rainbow of ground spices, every ingredient plays an important role in creating the signature taste and irresistible color.

Chicken: Use boneless, skinless chicken breasts or thighs—thighs stay juicier, but breasts are equally tasty if cooked just right.
Greek Yogurt: This thick, tangy yogurt not only tenderizes the chicken but makes the marinade cling beautifully.
Lemon Juice: Adds a touch of brightness and helps break down the chicken for extra tenderness.
Ground Cumin: Earthy and warm, cumin anchors the whole spice blend.
Ground Coriander: Offers a citrusy, floral note that lightens the dish.
Ground Turmeric: Besides its golden color, it gives a nutty, slightly bitter base to balance the creaminess.
Smoked Paprika: A touch of smokiness here brings depth and a subtle warmth.
Garam Masala: This essential Indian spice mix adds sweet and savory complexity—don’t skip!
Cayenne Pepper: Just the right amount of heat, adjustable to your own taste.
Vegetable Oil: For sautéing and giving the chicken a gorgeous golden edge.
Onion: Finely chopped onion forms the savory base of the sauce.
Garlic: Just three cloves, but they infuse every pot with bold flavor.
Fresh Ginger: Grated ginger keeps the sauce lively and aromatic.
Tomato Sauce or Crushed Tomatoes: Provides sweet acidity, which balances the richness of the cream.
Heavy Cream: The secret to that velvety, restaurant-style Chicken Tikka Masala sauce.
Salt and Pepper: Essential for seasoning every layer.
Fresh Cilantro: Sprinkled on top for a fresh and herby finish.
Basmati Rice or Naan: For soaking up every last drop of that delicious sauce.

How to Make Chicken Tikka Masala

Step 1: Marinate the Chicken

Start by whisking together the Greek yogurt, lemon juice, cumin, coriander, turmeric, smoked paprika, garam masala, cayenne, and a generous pinch of salt in a large bowl. Toss in the chicken pieces and coat them well. Cover the bowl and move it into the fridge to marinate for at least an hour—overnight is even better, letting all those spices really soak deep into every bite.

Step 2: Brown the Chicken

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (letting any excess drip off) and cook in batches if needed; you want the pieces to brown lightly on all sides, which takes about 5 to 6 minutes. Don’t worry if they aren’t fully cooked—just set them aside while you build the sauce.

Step 3: Build the Sauce

In the same pan, add the finely chopped onion and cook for another 5 to 6 minutes, stirring often until everything softens and releases its aroma. Stir in the minced garlic and freshly grated ginger, cooking for a quick minute until your kitchen smells incredible.

Step 4: Simmer with Tomatoes and Cream

Pour in the tomato sauce or crushed tomatoes, bring it gently to a simmer, and let the flavors mingle. Lower the heat before stirring in the heavy cream, which instantly softens the sauce into a perfectly lush consistency.

Step 5: Finish and Serve

Slide the browned chicken back into the pan, cover, and let everything simmer gently for 15 to 20 minutes. Give it a taste and add salt and pepper as needed; the sauce should be thick and glossy, coating every piece. Your homemade Chicken Tikka Masala is ready to serve!

How to Serve Chicken Tikka Masala

Garnishes

Scatter plenty of chopped fresh cilantro over the top for a burst of color and freshness. For an extra flourish, a drizzle of cream or a dollop of plain yogurt right before serving looks stunning and tempers the heat.

Side Dishes

Chicken Tikka Masala absolutely begs for fluffy basmati rice or warm, pillowy naan to soak up that dreamy sauce. If you want a lighter touch, serve with steamed vegetables or a simple cucumber salad to cool things down.

Creative Ways to Present

For a little wow-factor at dinner parties, spoon Chicken Tikka Masala into mini bowls as an appetizer, or stuff warm naan wraps with saucy chicken and crisp lettuce for a creative lunch. Leftover sauce even makes an epic base for Indian-inspired pizza!

Make Ahead and Storage

Storing Leftovers

Transfer any extra Chicken Tikka Masala into an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making leftovers even more delicious for tomorrow’s lunch or dinner.

Freezing

If you want to save some for later, Chicken Tikka Masala freezes like a dream. Let it cool, then portion into freezer-safe containers—just leave a bit of room for expansion. It will keep well for up to two months.

Reheating

To reheat, gently warm Chicken Tikka Masala on the stovetop over medium-low heat or use the microwave in short bursts, stirring often. Add a splash of water or cream to loosen the sauce if needed and serve piping hot.

FAQs

Can I make Chicken Tikka Masala dairy-free?

Absolutely! Substitute coconut milk for the heavy cream and use a plant-based yogurt for the marinade. You’ll still get a rich, creamy sauce with a subtle coconut flavor that pairs beautifully with the spices.

What’s the best chicken cut for Chicken Tikka Masala?

Both boneless, skinless chicken thighs and breasts work well. Thighs will stay juicier and are more forgiving if you accidentally cook them a bit longer, but chicken breasts are leaner and still delicious if you keep an eye on the timing.

Is Chicken Tikka Masala spicy?

The recipe includes cayenne pepper for some heat, but you can adjust it up or down according to your preferences. Leave it out for mild palates, or add extra for a spicy kick!

Can I marinate the chicken longer than overnight?

Marinating overnight is ideal for maximum flavor, but don’t go beyond 24 hours, as the acid in the yogurt and lemon juice can start to break down the texture of the chicken.

What’s the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka is just the marinated and grilled chicken pieces, usually served as an appetizer. Chicken Tikka Masala takes it a step further by simmering the tikka in a creamy tomato sauce, turning it into a luscious main course.

Final Thoughts

You truly can’t go wrong bringing a batch of homemade Chicken Tikka Masala to your table. It has all the warmth, comfort, and bold spices of your favorite Indian restaurant, but made just the way you like it. Give it a try—the magic is in your hands!

Chicken Tikka Masala Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 55 minutes (not including marinating)
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Tikka Masala recipe is a flavorful Indian dish with tender marinated chicken in a creamy tomato sauce. It’s easy to make and perfect for a cozy night in.

Ingredients

Scale

For the Chicken Marinade:

1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1/2 teaspoon cayenne pepper

For the Sauce:

1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (15-ounce) can tomato sauce or crushed tomatoes
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving

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Instructions

Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, cayenne, and salt. Add chicken, coat well, cover, and marinate in the fridge for at least 1 hour.
Cook the Chicken: Heat oil in a skillet, brown the chicken, then set aside. Cook onions until soft, add garlic and ginger, then tomato sauce. Stir in cream, return chicken, cover, and simmer for 15–20 minutes.
Finish and Serve: Season with salt and pepper, garnish with cilantro, and serve with rice or naan.