Chicken Tikka Masala is arguably the most popular Indian dish in the Western world, a luxurious combination of marinated, grilled chicken pieces swimming in a velvety tomato-cream sauce infused with aromatic spices. The chicken is first marinated in yogurt and spices, then cooked until charred and smoky, before being added to a rich, silky masala sauce that’s perfectly balanced between tangy tomatoes, warm spices, and cooling cream. Despite its complex flavors, this restaurant favorite is surprisingly achievable at home. The key is building layers of flavor through proper marination, achieving that signature char on the chicken, and creating a sauce that’s deeply spiced yet smooth and comforting. Served with fluffy basmati rice or warm naan bread, Chicken Tikka Masala is the ultimate comfort food that satisfies cravings for something bold, creamy, and utterly delicious.
Serving Quantity: 6 servings
Cooking Time: 1 hour 15 minutes (plus marinating time)
1. Ingredients For the Chicken Marinade
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon salt
2. Ingredients For the Masala Sauce
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon sugar
- 1 cup heavy cream
- 1/2 cup water or chicken broth
- Salt to taste
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
- Vegetable oil for cooking
3. Nutrition Information Per Serving
- Calories: 445
- Protein: 36g
- Carbohydrates: 18g
- Fat: 26g
- Fiber: 4g
- Sodium: 680mg
4. Prepare the Marinade
In a large bowl, combine the yogurt, lemon juice, vegetable oil, ginger-garlic paste, garam masala, cumin, coriander, turmeric, Kashmiri chili powder, and salt. Whisk everything together until smooth and well combined. The marinade should be thick, vibrant in color, and aromatic. Taste it to make sure the seasoning is right, it should be flavorful and slightly tangy.
5. Marinate the Chicken
Cut the chicken into uniform 1-inch cubes so they cook evenly. Pat them dry with paper towels to help the marinade stick better. Add the chicken pieces to the marinade and mix thoroughly with your hands, making sure every piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. The longer marination time allows the yogurt to tenderize the chicken and the spices to penetrate deeply.
6. Prepare to Cook the Chicken
When ready to cook, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps it cook more evenly. If using wooden skewers for grilling, soak them in water for 30 minutes to prevent burning. Thread the chicken pieces onto skewers, leaving a little space between each piece for even cooking.
7. Cook the Chicken
You have several options for cooking the chicken. For the most authentic flavor, grill the skewered chicken over high heat on an outdoor grill or under a broiler for about 12 to 15 minutes, turning occasionally, until charred in spots and cooked through. Alternatively, you can bake the chicken pieces on a greased baking sheet in a 450 degree oven for 15 to 20 minutes until cooked through with some charring. Or pan-fry them in batches in a hot skillet with a little oil. The goal is to get some char and smokiness on the chicken.
8. Check for Doneness
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and has nice charred spots. Don’t overcook or it will be dry. Remove from heat and set aside. The chicken doesn’t need to be fully cooked at this point as it will finish cooking in the sauce later.
9. Start the Sauce
Heat the butter or ghee in a large, deep skillet or Dutch oven over medium heat. Once melted and foaming, add the finely chopped onion. Cook for about 8 to 10 minutes, stirring frequently, until the onion is very soft, golden, and starting to caramelize. This step builds the flavor foundation of your sauce, so don’t rush it.
10. Add Garlic and Ginger
Add the minced garlic and ginger to the softened onions. Cook for about 2 minutes, stirring constantly, until very fragrant. Be careful not to let them burn as burnt garlic turns bitter. The kitchen should smell absolutely amazing at this point.
11. Add the Spices
Add the garam masala, cumin, coriander, turmeric, and Kashmiri chili powder to the onion mixture. Stir constantly for about 1 minute to toast the spices. This blooming process releases the essential oils in the spices and intensifies their flavors. The mixture should be very aromatic and slightly darker in color.
12. Add Tomatoes
Add the crushed tomatoes and tomato paste to the pan. Stir everything together thoroughly, scraping up any browned bits from the bottom of the pan. These bits add flavor to the sauce. Bring the mixture to a simmer, then reduce heat to medium-low. Let it cook for about 15 to 20 minutes, stirring occasionally, until the sauce has thickened and the raw tomato taste has cooked out. The sauce should be darker and richer.
13. Blend the Sauce
For the smoothest, creamiest sauce, use an immersion blender to puree the sauce right in the pan until completely smooth. If you don’t have an immersion blender, carefully transfer the sauce in batches to a regular blender, blend until smooth, then return to the pan. Be very careful when blending hot liquids as they can splash. This step creates that signature silky texture.
14. Add Cream and Liquid
Return the blended sauce to medium-low heat. Stir in the heavy cream and water or chicken broth. The cream adds richness and mellows the acidity of the tomatoes. Add the sugar to balance the flavors. Stir well to combine everything into a smooth, luxurious sauce. The color should be a beautiful orange-red.
15. Season the Sauce
Taste the sauce and add salt as needed. The sauce should be rich, slightly tangy, creamy, and well-spiced but not overwhelmingly hot. Adjust the seasoning to your preference. If it’s too thick, add more water or broth. If too thin, let it simmer longer to reduce.
16. Add Fenugreek Leaves
Crush the dried fenugreek leaves between your palms to release their aroma, then add them to the sauce. Kasuri methi adds a distinctive slightly bitter, maple-like flavor that’s characteristic of authentic tikka masala. Stir them in and let the sauce simmer for another 2 to 3 minutes to allow the fenugreek flavor to infuse.
17. Add the Chicken
Add the cooked chicken pieces to the sauce. Stir gently to coat all the chicken with the sauce. Let everything simmer together for about 5 to 7 minutes. This allows the chicken to finish cooking if needed and to absorb the flavors of the sauce. The chicken should be tender and the sauce should cling to each piece beautifully.
18. Final Adjustments
Do a final taste test and adjust seasoning if needed. Some people like to add a squeeze of lemon juice for extra brightness, or a bit more garam masala for deeper spice notes. The sauce should be thick, creamy, and coating the chicken generously. If you want it richer, stir in an extra tablespoon of butter.
19. Rest Before Serving
Turn off the heat and let the dish rest for 5 minutes before serving. This allows the flavors to settle and meld together. The chicken will continue absorbing the sauce during this time.
20. Garnish and Serve
Transfer the Chicken Tikka Masala to a serving bowl or individual plates. Garnish generously with freshly chopped cilantro. Serve hot with steamed basmati rice, warm naan bread, or both. A side of cooling cucumber raita complements the rich, spiced dish perfectly.
21. Tips for Success
Marinating time is crucial for tender, flavorful chicken. The yogurt’s acidity tenderizes the meat while the spices penetrate deeply. Overnight marination gives the best results, but at least 2 hours is necessary. Chicken thighs are more forgiving than breasts and stay juicier. They have more fat which keeps them moist even if slightly overcooked. Use boneless, skinless thighs for easiest preparation. Getting char on the chicken is what creates that signature tikka flavor. Whether you grill, broil, or pan-fry, you want some blackened spots. This adds smoky depth that makes restaurant-style tikka masala special. Kashmiri chili powder is preferred because it adds beautiful red color without too much heat. If you can’t find it, use regular paprika for color and add cayenne pepper separately if you want heat. Ginger-garlic paste is a staple in Indian cooking. Make your own by blending equal parts fresh ginger and garlic with a little water until smooth. It keeps in the refrigerator for weeks. Heavy cream is traditional and creates the richest sauce. For a lighter version, use half-and-half or coconut cream. Greek yogurt can replace some of the cream, just add it off the heat to prevent curdling. Crushing the fenugreek leaves between your palms before adding releases their essential oils and maximizes flavor. This herb is what gives tikka masala its distinctive restaurant taste. Don’t skip it if you can find it. Quality spices make a huge difference. Old, stale spices won’t provide the depth of flavor you need. Buy fresh spices from Indian grocery stores or specialty shops for the best results. The sauce can be made ahead and refrigerated for up to three days or frozen for up to three months. The flavors actually improve as they sit. Just reheat gently and add the cooked chicken when ready to serve. If your sauce seems too acidic, add another teaspoon of sugar or a pinch of baking soda to neutralize the acidity. Sugar is traditional and balances the tomatoes beautifully. For smoky flavor without a grill, add a pinch of smoked paprika to the marinade, or use the traditional dhungar method where you place burning charcoal in a small bowl in the pan, drizzle ghee over it, cover, and let the smoke infuse for a few minutes. This dish reheats beautifully, making it perfect for meal prep. Store the chicken and sauce together in airtight containers. Reheat gently on the stove or in the microwave, adding a splash of water if it’s thickened too much. Butter or ghee is traditional for the sauce. Ghee adds more authentic flavor, but butter works wonderfully too. Don’t use oil as it doesn’t provide the same richness. Some recipes add ground almonds or cashew paste to the sauce for extra richness and body. Blend a quarter cup of soaked cashews with the tomatoes for an even creamier, more luxurious sauce. If you want to make this dish with paneer instead of chicken, follow the same process but don’t marinate the paneer as long, just 30 minutes. Paneer doesn’t need tenderizing like meat does. Fresh tomatoes can replace canned, but you’ll need about 2 pounds. Blanch, peel, and puree them before using. Canned tomatoes are more consistent and actually preferred by many cooks. Adjust the heat level to your preference. Kashmiri chili powder is mild. For spicier tikka masala, add cayenne pepper or use hot chili powder. For milder, reduce or omit the chili powder entirely. Serve with restaurant-style accompaniments like basmati rice, garlic naan, cucumber raita, pickled onions, and mango chutney for an authentic Indian feast experience.
