This easy Chicken Tikka Masala recipe beats any take-out you can order! It’s a classic recipe that uses authentic ingredients to create that signature flavor you know and love. Serve it with fluffy basmati rice and naan bread for the best bite!

Chicken tikka masala is plated with pita bread and basmati rice.


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    Sometimes, I love a recipe that calls for quite a few steps. Why? Because that’s usually how you know you’re going to get the most flavor! For this bold Chicken Tikka Masala recipe, you first start off by making a homemade garam masala spice mix. Then, you make a chicken marinade that infuses the meat with a crazy amount of flavor! The process of actually cooking the ingredients requires a little attention, but it all pays off in the end with every perfect bite.

    If you’ve never had Chicken Tikka Masala before, you’re in for a real treat! It’s similar to butter chicken but decidedly different. Popular in Indian Cuisine, it’s earthy, just a little spicy, and the consistency is so creamy. A creamy curry that pairs with fluffy basmati rice and warm naan bread is beyond satisfying! The chicken thigh meat is flavorful from the yogurt marinade and baked in the oven or tandoori until it’s tender on the inside and has the best charbroiled edges. It’s a popular dish in the United Kingdom and can be found in many restaurants across the country.

    Flavor Bomb Ingredients

    • Spices – Take a moment and make the homemade Garam Masala spice mix with a blend of cumin, ground coriander, cardamom, black pepper, cinnamon, ground clove and ground nutmeg. The spices blend into a warm, peppery sensory explosion.
    • Chicken – I use boneless chicken thighs. They stay tender and juicy during the cooking process and soak up the yogurt marinade for maximum flavor.
    • Yogurt – Plain greek yogurt tenderizes the chicken and adds a great tanginess to the sauce. If you prefer, you can substitute the yogurt with sour cream.
    • Lemon juice – Balancing the flavors with bright flavor, fresh lemon juice is refreshing and fruity.
    • Garlic – Fresh garlic cloves infuse the chicken and the sauce with warm, nutty notes.
    • Paprika – Popular in many curry dishes, you can use sweet paprika or smoked paprika.
    • Onion – I like to use a sweet onion or yellow onion for this recipe. Avoid red onion as it will discolor the sauce.
    • Ginger – Fresh ginger is essential for this recipe, if you can’t find fresh ginger substitute with 1/2 teaspoon ground ginger.
    • Tomatoes – Fresh homemade tomato sauce will make this dish restaurant worthy but we do use canned tomato sauce or tomato puree for convenience. For a richer flavor, add 1 tablespoon tomato paste.
    • Heavy Cream – For a richness like no other, heavy cream is a must. If you’re looking to lighten up the sauce, you can substitute with half and half or coconut milk.

    For the full ingredient list and instructions, see the recipe card below.

    The ingredients for chicken tikka masala are placed on a white counter.

    How to Make Chicken Tikka Masala

    The best Chicken Tikka Masala recipe is SO easy to make! You’ll never order it for take-out again after trying this homemade recipe.

    1. Make the garam masala. Combine all of the measured spices in a small container. Be sure to reserve some for the chicken marinade and some for the sauce,
    2. Marinade the chicken. Combine the plain yogurt, lemon juice, garlic, ginger, and spices. Toss the chunks of chicken in a large bowl and toss it with the marinade. Refrigerate for 2-8 hours.
    3. Bake the chicken. Place the chicken pieces on a parchment covered baking sheet and cook at 500°F for 15 minutes.
    4. Make the tikka masala sauce. Sauté the onions, ginger, and garlic in olive oil in a large pot over medium-high heat.
    5. Add the seasonings. Stir in the cumin, turmeric, coriander, paprika, chili powder and garam masala and turn down the heat to low. Stir constantly for 1-2 minutes scraping up the browned bits on the bottom of the pan with a wooden spoon.
    6. Add the final touches. Stir in the tomato sauce and water and bring to a boil. Add in the heavy cream and cook for about 2 minutes before adding the chicken. Let the chicken simmer for about 5-10 minutes before serving.
    A white pot is filled with cooked chicken tikka masala.

    Can I substitute Chicken Breast for the chicken thighs?

    Yes! You can substitute skinless chicken breasts for the skinless chicken thighs. However, you’ll need to adjust the cooking time accordingly. If your boneless chicken breast pieces cook for too long in the oven, they may dry out.

    Is there supposed to be a lot of sauce?

    Chicken Tikka Masala is a famously saucy dish! If you’d like to make it more hearty and less saucy, you can use up to 4 lbs of chicken thigh meat without altering any of the other ingredients.

    How Long to Cook the Spices

    When you toss your medley of bold spices into the mix, make sure you only cook them on low for about 1-2 minutes or until fragrant. Once you can really smell them, you’ll want to move forward with the next step. The last thing you want is for the spices to burn!

    A spoon is placed on a plate with chicken tikka masala.

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    A spoon is placed on a plate with chicken tikka masala.

    Get the Recipe: Chicken Tikka Masala

    An Indian classic, this saucy Chicken Tikka Masala is a quick dinner that's better than take out. So simple and fragrant with spice, it's perfect served over rice or with naan bread for dipping.
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    Ingredients

    Garam Masala Spice Mix

    • .4oz Ground Cumin
    • .2oz Ground Coriander
    • .2oz Ground Cardamom
    • .2oz Ground Black Pepper
    • .1oz Cinnamon
    • .05oz Ground Clove
    • .05oz Ground Nutmeg

    Chicken Marinade

    • 32 oz chicken thighs, boneless skinless cut into 1” cubes
    • If you are cooking for a large crowd, this recipe can handle up to 4 pounds, or 48 oz of cubed chicken
    • 1 cup plain yogurt
    • 2 tablespoon lemon juice
    • 3 garlic cloves, chopped
    • 1 tablespoon ginger, chopped fine
    • 2 teaspoon garam masala, recipe above
    • 1 teaspoon cumin
    • 2 teaspoon paprika
    • 1 teaspoon kosher salt

    Tikka Masala Sauce:

    • 3 Tablespoon oil
    • 1 cup yellow onion, chopped fine
    • 3 tablespoon ginger, chopped fine
    • 10 garlic cloves, chopped
    • 3 teaspoon cumin
    • 2 teaspoon kosher salt
    • 3 teaspoon paprika
    • 3 teaspoon chili powder
    • 3 teaspoon garam masala, recipe above
    • 2 teaspoon turmeric
    • 2 teaspoon coriander
    • 1 28 oz can tomato sauce
    • 1 cup water
    • 1 cup heavy cream

    Garnish:

    • ¼ cup cilantro, chopped for garnish
    • Basmati rice, for serving
    • Naan bread, for serving

    Equipment

    • 1 saucepan
    • 1 baking sheet

    Instructions 

    • Make the Garam Masala spice mix by adding all the spices listed in a small container. Reserve 2 teaspoons for the chicken marinade, and 2 additional teaspoons for the tikka masala sauce. The remaining garam masala spice mix can be stored up to two weeks at room temperature in an airtight container.
    • In a mixing bowl, add the yogurt, lemon juice, garlic, ginger and marinade spices together using a spoon or spatula.
    • Add the chicken pieces to the mixing bowl, and toss well to coat all the chicken. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours. This can be done overnight as well.
    • When the chicken has marinated, preheat the oven to 500 degrees. Line a baking sheet with parchment paper.
    • Place the marinated chicken pieces on the lined baking sheet in one layer and cook for 15 minutes. The result should show cooked pieces with slightly browned/broiled edges.
    • While the chicken is cooking, start the sauce by heating the oil in a large pot over medium heat, add the onions, ginger and garlic and cook until translucent but be sure not to brown them, about 3 – 4 minutes.
    • Add in the cumin, turmeric, coriander, paprika, chili powder and garam masala and turn down the heat to low. Stir constantly for 1-2 minutes until the spices are fragrant. (This is an important step; the spices need just a small amount of time and heat to become fragrant, yet you don’t want the mixture to burn.)
    • Add the tomato sauce and water and increase the heat to bring to a boil for 5 minutes.
    • Add in the heavy cream and cook for another 2 minutes.
    • Add the cooked chicken to the sauce and simmer for 5-10 minutes.
    • Enjoy with Basmati rice and garnish with cilantro and serve immediately, goes very well with Naan bread.

    Notes

    This dish is intended to have a good amount of sauce, yet this recipe can be made with up to 4 pounds of chicken.
    Can chicken breast meat be used instead? Yes, however the cooking time in the oven might need to be adjusted to avoid the chicken drying out.
    Calories: 474kcal, Carbohydrates: 16g, Protein: 28g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 148mg, Sodium: 1933mg, Potassium: 886mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1872IU, Vitamin C: 16mg, Calcium: 76mg, Iron: 4mg


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