My British friend introduced me to this dish during a London trip and I've been obsessed ever since. This Chicken Tikka Masala has tender pieces of marinated chicken swimming in the most incredible creamy tomato sauce that's perfectly spiced without being overwhelming. I make it at least twice a month now because my family requests it constantly.
The best part is you don't need a tandoor oven or any fancy equipment, just a regular kitchen and about an hour. It's one of those chicken curry recipes that tastes like it came from a restaurant but costs a fraction of the price and lets you control exactly what goes in it.
Why You'll Love This Recipe
Chicken Tikka Masala is the perfect answer when you need authentic chicken tikka masala flavor without spending all day in the kitchen. This tikka masala recipe creates restaurant-quality indian dishes at home using chicken tikka marinated in yogurt and spices, then cooked in a rich tikka masala sauce.
My sister made this chicken tikki masala for her dinner party and guests thought she'd ordered takeout. The garam masala and spice blend creates that signature flavor, while the cream makes the sauce silky and luxurious. Plus, it's one of those chicken dishes recipes that actually tastes better the next day, making it perfect for meal prep.
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What You'll Need
Simple pantry ingredients and fresh chicken create this best chicken tikka masala recipe that rivals any restaurant version. I always keep these spices on hand specifically for this tika masala chicken.
For the Chicken Marinade
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Masala Sauce
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro for garnish
Optional Extras
Make paneer tikka masala by swapping chicken for paneer cubes. You can also make this a healthy chicken tikka masala by using Greek yogurt and coconut cream instead of heavy cream. My mom likes to add cashew paste for extra richness in her masala recipe.
The full instructions are right in the recipe card.
How to Make Chicken Tikka Masala
Marinate the Chicken
In a large bowl, mix together the yogurt, lemon juice, oil, garam masala, cumin, paprika, turmeric, cayenne, salt, garlic, and ginger. Add the chicken pieces and toss to coat completely. Cover and refrigerate for at least 1 hour, or overnight for the best flavor. This marinade is essential for authentic chicken tikka masala recipes authentic style.
Cook the Chicken Tikka
Preheat your broiler or grill to high heat. Thread the marinated chicken onto skewers (if using wooden skewers, soak them first) or arrange on a baking sheet lined with foil. Broil or grill for 12 to 15 minutes, turning once halfway through, until the chicken is charred in spots and cooked through. The char adds incredible flavor to this chicken tikka recipe. Set aside.
Make the Tikka Masala Sauce
In a large skillet or dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 8 to 10 minutes until soft and golden. Add the garlic and ginger, cook for 1 minute until fragrant. Stir in all the spices (garam masala, cumin, paprika, coriander, turmeric, cayenne) and cook for 30 seconds until they bloom and smell amazing.
Can I make this in a slow cooker?
Yes! After cooking the chicken tikka and making the sauce base, combine everything in a slow cooker on low for 2 to 3 hours. The flavors will develop beautifully, though you'll miss some of the char from the broiler.
Finish the Sauce and Combine
Add the crushed tomatoes to the spice mixture and simmer for 10 minutes, stirring occasionally. Use an immersion blender to puree the sauce until smooth (or transfer to a regular blender, then return to the pan). Stir in the heavy cream and sugar if using. Add the cooked chicken tikka to the sauce and simmer for 5 to 10 minutes to let the flavors meld. Taste and adjust salt. Garnish with fresh cilantro and serve over basmati rice with naan bread.
Aliana's Top Tip
The secret to the best chicken tikka masala is getting char on the chicken during the first cooking stage.
That smoky, slightly burnt flavor is what separates restaurant-style from homemade.
If you have a grill, use it.
If not, get your broiler as hot as possible and don't be afraid of a little blackening.
Also, don't skip marinating the chicken, even if you're in a hurry, at least give it 30 minutes.
My husband once skipped the marinade to save time and the chicken was bland and dry instead of flavorful and tender.
The yogurt marinade is essential for that melt-in-your-mouth texture you're after.
Ingredient Substitutions & Variations
Swap the chicken for paneer tikka masala cubes for a vegetarian option, or use shrimp for a seafood twist. You can make tika masala with minced meat (ground chicken or lamb) formed into meatballs for a different take. For a gordon ramsay tikka masala approach, finish with a splash of kasuri methi (dried fenugreek leaves) for extra depth. If you want tiki masala chicken that's dairy-free, use coconut milk instead of cream. The sauce also works great with roasted vegetables for a lighter meal.
Storage & Reheating Instructions
Store leftover chicken tikka masala in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight as everything melds together. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. You can also freeze this for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove.
Follow Aliana on Pinterest →What to Serve With Chicken Tikka Masala
This chicken tika masala pairs perfectly with basmati rice, naan bread, or roti for scooping up all that delicious sauce. I love serving it with cucumber raita, mango chutney, and papadums for a complete indian dishes experience. Add a side of saag paneer or dal for a feast. My family requests this alongside samosas for special occasions.
FAQs About Chicken Tikka Masala
What's the difference between chicken tikka and chicken tikka masala?
Chicken tikka is marinated and grilled chicken pieces. Chicken tikka masala is those same pieces served in a creamy tomato-based sauce. The masala sauce is what makes it a complete dish.
What is garam masala and can I make my own?
Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can buy it pre-made or mix your own, but store-bought works perfectly for this poulet tikka masala.
Is this recipe spicy?
It has a moderate spice level that most people enjoy. You can reduce the cayenne pepper for a milder version or increase it if you love heat. The cream helps balance the spice.
Can I use chicken breasts instead of thighs?
Yes! Breasts work fine, though thighs stay more tender and juicy. If using breasts, be careful not to overcook them or they'll dry out.
More Recipes You'll Love
If you loved this chicken tikka masala, you'll want to try my Butter Chicken for another creamy curry favorite. Or check out my Chicken Korma for a milder, nut-based curry. For more chicken curry recipes, my Vindaloo is perfect for spice lovers. You'll find all of these and more tikka masala variations in my DINNER category.
Made it your way? Tag me on Pinterest @AlianaRecipes; I'd love to see your twist on it!
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Pairing
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