Chicken Tikka Masala Recipe
Updated June 12, 2025
Quick Summary
This Chicken Tikka Masala recipe is a cozy, flavor-packed dish made with tender, marinated chicken simmered in a rich, creamy tomato sauce infused with warm spices. It’s easy to make at home with everyday ingredients and perfect for serving with fluffy basmati rice or soft naan. Whether you’re new to Indian cooking or just craving a comforting classic, this recipe delivers big flavor with minimal fuss.
Chicken Tikka Masala Recipe: Make Your Favorite Indian Takeout at Home
You might think Chicken Tikka Masala is one of those dishes you only order from restaurants, but guess what? it’s actually easy to make at home!
You’ll start by marinating the chicken in yogurt and warm spices, then quickly sear it in a pan to lock in flavor. From there, it simmers in a rich, creamy tomato sauce that comes together with everyday ingredients and just a little patience. The result is a cozy, satisfying curry that feels like comfort food and tastes like it came from your favorite Indian restaurant. Bonus: it’s perfect for meal prep—the flavors deepen overnight, so leftovers taste even better the next day!
This recipe has become a favorite in our house, especially for weeknight dinners or when we’re having friends over. The chicken is juicy and tender thanks to a yogurt-based marinade, and the sauce? Oh, the sauce! Creamy, tomatoey, and perfectly spiced without being too hot.
Serve with basmati rice to soak up all that rich sauce, or warm garlic naan to scoop it up bite by bite. Add a side of cool cucumber raita to balance the spices.
If you looking for a vegetarian version, check out my Vegetarian Tikka Masala or try Tikka Masala Meatballs for a fun twist!
FEATURED COMMENT: I made this the other night and everyone loved it, including my dad who’s not a big fan of Indian food. Not too spicy for the kids, but full of flavor. Although the recipe looks intimidating, with the long list of ingredients, it was easy to make. -Jen
Key Ingredients
- Chicken: Chicken thighs are juicier and more flavorful than breasts. They stay super tender, even after simmering in the sauce. But if you only have chicken breasts, you can use them.
- Plain Yogurt: Used in the marinade to tenderize the chicken and help the spices cling. Full-fat yogurt works best, but low-fat is fine too.
- Ginger: Peel and freeze fresh ginger whole, then grate it straight from frozen when needed. It’s easy, mess-free, and always ready to use!
- Ground Spices (Cumin, Turmeric, Chili Powder, Paprika, Garam Masala): These are the heart of the flavor. Use fresh spices if possible—older spices lose their punch over time. I like to add a little cayenne pepper for a little heat too!
- Crushed Tomatoes: They create the base of the sauce. Canned crushed tomatoes are convenient and consistent.
- Heavy Cream (or Coconut Milk): Adds the signature richness to the sauce. Use coconut milk for a dairy-free alternative with a subtle sweet twist.
- Onion: Sautéed until golden, onions form the flavorful base of the curry sauce. Take your time with this step—it builds sweetness and body.
- Fresh Cilantro: Adds a bright, herbal finish. If you’re not a cilantro fan, you can skip it, but it really lifts the final dish.
Tips for the Best Chicken Tikka Masala
- Marinate the chicken for at least 1–2 hours (or overnight) for deeper flavor.
- Use boneless chicken thighs instead of breasts for juicier, more tender results.
- Pan-sear the chicken before adding it to the sauce to build extra flavor and texture.
- Simmer the sauce slowly to allow the spices and tomatoes to fully develop.
- Adjust the spice level to your taste—add more chili for heat or more cream to mellow it out.
- Swap in coconut milk for a dairy-free version that’s still creamy and rich.
- Make extra—leftovers taste even better the next day and are great for meal prep.
Chicken Tikka Masala
Ingredients
For the chicken:
- 1/2 cup whole milk yogurt
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon garam marsala
- ½ teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons avocado oil
For the sauce:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 tablespoons tomato paste
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, minced
- 2 1/2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 1/3 cup heavy cream (or coconut milk)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro leaves, optional
- Basmati rice and naan, for serving, optional
Instructions
- In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam marsala, chili powder, cumin, paprika, salt, and pepper. Add the chicken pieces and stir until the chicken is well coated. Let the chicken marinate in the yogurt sauce for at least 30 minutes. You can refrigerate the chicken overnight.
- In a large skillet, heat the oil over medium heat. Add the marinated chicken to the hot skillet and cook, stirring occasionally, until golden, about 4 to 5 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Stir in the onion and cook until tender, about 3 to 5 minutes. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the diced tomatoes and chicken broth. Bring to a boil; reduce the heat and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes
- Stir in the cream and lemon juice. Add the cooked chicken back into the pan and cook until heated through, about 5 minutes.
- Serve warm with rice and naan, if desired.
Notes
Nutrition
Have you tried this recipe?
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What kind of Chile powder do you use – regular Chile or Kashmir? And do you wipe off chicken before adding to skillet or drain off marinade and discard? Thank you.
Can I use breast meat in place of thugs. Not a fan.
Sure!
Great recipe! Flavors are complex and delicious! I like this with chicken thighs.
Perfect with chicken thighs!
Really delicious Chicken Tikka Massala, and easy to make.