Chicken Tikka Masala

Tested & Perfected Recipes
Chicken Tikka Masala

Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.

Chicken Tikka Masala with Basmati Rice

Chicken tikka masala is a dish of yogurt-marinated and broiled chicken in a creamy, spice-infused tomato sauce. It’s surprisingly easy to make, and it’s a great intro to Indian food for kids, as it’s not too spicy. The sauce is seasoned with garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. You can find it at most large supermarkets (McCormick makes it as part of their Gourmet Collection), but feel free to substitute curry powder if need be. Serve with basmati rice, buttered peas, and naan for a fabulous family feast.

What you’ll need to make chicken tikka masala

ingredients for chicken tikka masala

Step-by-Step Instructions

Begin by chopping the chicken breasts into chunks. Feel free to substitute boneless skinless chicken thighs if you like, but I prefer white meat for this recipe since the sauce is quite rich.

cutting chicken on board

In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.

marinade ingredients in bowl

Whisk to combine.

whisking marinade ingredients

Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

mixing raw chicken with yogurt marinade

When you’re ready to cook the chicken, preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.

arranging chicken on cooking rack

Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.)

broiled chicken pieces

While the chicken cooks, start the sauce.

chopped ginger and onions on board

Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary.

sauteing vegetables

Add the spices and cook 2 minutes more.

vegetables cooking with spices

Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.

making chicken tikka masala sauce

Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

simmering chicken tikka masala sauce

Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.

adding chicken to chicken tikka masala sauce

Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

finished chicken tikka masala


Chicken Tikka Masala with basmati rice in serving bowl

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Chicken Tikka Masala

Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus at least 1 hour to marinate the chicken


For the Chicken

  • 1/2 cup whole milk yogurt
  • 1-1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala (okay to substitute curry powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks

For the Sauce

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1-1/4 teaspoons garam masala (okay to substitute curry powder)
  • 1-1/4 teaspoons ground coriander
  • 1-3/4 teaspoons ground cumin
  • 1 (14-oz) can crushed tomatoes
  • 1-1/4 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro


  1. In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  2. Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
  3. Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
  4. To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
  5. Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
  6. Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 475
  • Fat: 31 g
  • Saturated fat: 18 g
  • Carbohydrates: 11 g
  • Sugar: 2 g
  • Fiber: 7 g
  • Protein: 38 g
  • Sodium: 745 mg
  • Cholesterol: 201 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Have heard great things about this recipe! Before I try it though, can it be cooked on an outdoor grill? I don’t have an oven-proof wire rack, so considering options (especially while it’s still nice grilling weather!). Thanks!

    • — Julie B on October 19, 2020
    • Reply
    • Hi Julie, You can definitely grill the chicken and then finish it up on the stove with the sauce. Hope you enjoy!

      • — Jenn on October 19, 2020
      • Reply
  • First time trying to make anything Indian. This was a Complete success !! My kids and husband all enjoyed !!! Thank you!!

    • — Lynn on October 17, 2020
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  • I’ve made this recipe so many times that I can’t even count. It’s my go to even after turning vegetarian, I just replace the chicken with tofu. I recently tried with chickpeas added in to give it some exta protein along with the tofu, just as delicious! Tastes great/almost exactly the same with a vegan oat cooking cream too and some rapeseed oil instead of the butter to lighten the dish a bit, it does have a lot of fat. So, easy to modify if you know how and so easy to make, never fails with the taste. Not authentic (comparing to the stuff at nepalese restaurants here), but extremely delicious still.

    • — H.S on October 15, 2020
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  • Really tasty luscious meal. Served it with rice and naan. Will make again very soon!

    • — Bridget on October 14, 2020
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  • This is the BEST thing I’ve made in a long time, and I cook a lot! I made this dish last night along with your recipe for Minted Cucumber Salad. My husband raved about it several times! Marinated the chicken overnight and followed the recipe as written. Yummy!!!

    • — Carrie D on October 13, 2020
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  • I thought this was outstanding. Easy, fast, and super yummy. I never by cream, so used a coconut milk/coconut cream mixture. Will definitely make this again and again! I’ve never put something so close to the broiler element… I was worried, but no issue. Turned out picture perfect!

    • — May on October 12, 2020
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  • I’ve always wanted to try Indian food, but thought it would be very spicy. When I saw Jenn’s recipe, I decided to give it a try. AM I GLAD I DID! It was delicious and my husband loved it too! Thanks Jenn for another delicious and easy recipe. Can’t wait to make it for my family and friends.💜💜💜 Sharon

    • — Sharon Nasci on October 12, 2020
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  • This is the single best thing I have ever cooked! Thanks for such an awesome recipe!

    • — Michael DiGuiseppe on October 12, 2020
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  • I hate it when I make the effort to buy ingredients and try a new recipe and it doesn’t turn out or taste good. I certainly didn’t have that problem with this one. It was delicious!

    • — Ann on October 11, 2020
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  • Made this last night, no significant modifications. Very well received.

    Was not able to serve it with a lariat, as suggested by Jacqueline Hassan on October 8, 2020, but it was very good, regardless, and will be made again.


    • — JoeW on October 11, 2020
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  • I made this dish last night along with your recipe for Minted Cucumber Salad. It was a hit with my family!! Both dishes tasted incredible!! Your recipes are always so easy to follow.

    • — Amy Grimes on October 9, 2020
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  • Made it tonight and so good!

    • — Markie on October 8, 2020
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  • Why don’t you use coconut cream in the can for the sauce? It is much more authentic ingredient.

    • — Liz on October 8, 2020
    • Reply
    • Hi Liz, If you want to go that route, I would suggest coconut milk over coconut cream. Hope you enjoy if you make it!

      • — Jenn on October 8, 2020
      • Reply
  • In lieu of cut-up chicken breasts, you could use chicken tenders to save a little prep time. Costco chicken tenders are amazing and would be great in this recipe.

    • — Dianne Thomson on October 8, 2020
    • Reply
    • Sure, that should work. Enjoy!

      • — Jenn on October 8, 2020
      • Reply
  • You could travel the length and breadth of India and never find this dish! It is British Indian like so many dishes like chop suey are American Chinese. In the Uk it is usually served with riata and a salad!

    • — Jacqueline Hassan on October 8, 2020
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  • This is the greatest tikka masala recipe. My kids all love it and it’s actually my 10 year old daughter’s FAVORITE dinner. It’s delicious. And not difficult at all. The only thing that kind of sucks is that now I always have to make tikka Masala instead of ordering it because my husband insists it’s better than the one we get at our local Indian restaurant. 😛

    • — Lauren Kowaleski on October 8, 2020
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  • Outstanding! Have been making this recipe for years and it always gets raves–again last night. One reader asked if it might be “lightened up”…I always use Fat Free Greek Yogurt to marinate the chicken. For the sauce–I double everything but I do not use any butter–only a small amount (a few teaspoons) of olive oil to sweat saute the onion and ginger before adding spices. I also omit all cream and instead use one 14 oz. can of reduced fat coconut milk. Have made it this way countless times, always for company and everyone always raves and goes back for seconds. Jenn, your combination of technique and spice combinations make it magical. I love that it can be adapted to be healthy and safe for those with gluten and lactose sensitivities/intolerances and still be so good your guests go back for more and rave about it all night. Bravo!

    • — Diane on October 4, 2020
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  • This was delicious! I reduced the fat to 1 Tbsp butter and 1 Tbsp olive oil and used half and half in place of heavy cream. It was still wonderful. Thank you, Jenn!

    • — Vicki on October 3, 2020
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  • Hey Jenn, this was amazing. Restaurant quality! 2020 has meant a lot more time at home for our family. Every weekend when I build my grocery list, I just come to your site and choose recipes for the week. They are soo good and reliable I don’t even try them before having guests over. I really appreciate the time you put into your blog because it makes my life easier and our meals better and healthier. There are a million blogs to choose from, but I choose yours every week. I really want to say thank you!

    • — Lauren G on September 26, 2020
    • Reply
    • You’re so welcome! ❤️❤️

      • — Jenn on September 28, 2020
      • Reply
  • Any suggestions on how to make this a little lighter? Can I use something other than heavy cream?

    • — Susan on September 26, 2020
    • Reply
    • Hi Susan, you could use 1/2 and 1/2 instead of the heavy cream and coconut oil or olive oil instead of the butter. Please LMK how it turns out if you try it with these adjustments!

      • — Jenn on September 28, 2020
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  • Delicious, fragrant, rich, and filling! I often add a can of drained chickpeas, as well as defrosted frozen peas, zucchini and/or summer squash, just to veg it up a bit. I also add some cayenne pepper, because we prefer more heat. Served over jasmine or basmati rice, it is so, so good!

    • — Bethany on September 25, 2020
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  • This was amazing, delicious and so easy to make!

    • — Mary Ann on September 19, 2020
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  • HEAVENLY! Made this last night and it turned out insanely delicious. All your recipes are a hit with us and you have made my life so much easier, not to mention tastier! Thank you!!!

    • — Carolina on September 18, 2020
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  • This was delicious. I used tenderloins, sub’d sour cream for the yogurt, used 1/2 olive oil and 1/2 butter, a can of diced tomatoes instead of crushed and it still came out great. Served over brown rice with plain steamed peas on the side.

    I should add that my substitutions (except the oil for butter) were not purposeful. I assumed I had the ingredients on hand and by the time I realized I didn’t, I was already determined to eat this for dinner. Even my very picky 10 year old liked it.

    My question for Jenn is this: I’ve made several of your recipes in the past few weeks since discovering the site over pickles, and though everything has been great and pretty easy, I can’t help but be aware of the high sodium and high fat content of most recipes. With your background as a pro chef, I completely understand the correlation. But as a mom and woman, what do you do to combat some of those unhealthy-for-flavor choices? You look great and appear extremely healthy! Are these recipes meals you are actually making for you and your family most nights of the week? And if not, what are you REALLY eating daily? And if you ARE, what are the healthy habits your family has adopted to be able to incorporate restaurant-level delicious food so often without the negative consequences?

    • — Joannah on September 16, 2020
    • Reply
    • Hi Joannah, So glad you enjoyed this! I understand that some of my recipes are definite indulgences — if you ever need suggestions for how to reduce the fat or calories in one, I’m happy to weigh in.

      And I am definitely not an expert, but I can tell you that on days that I am testing recipes, I really don’t eat regular meals. That part is actually not that hard…you know how when you’re cooking all day for a holiday or something, and you lose your appetite by the time you sit down to eat? That’s exactly how I feel when I’m working in the kitchen all day. On all other days, I do have regular meals but I try to have small portions…and I do my best to avoid refined carbs (even if everyone else is eating them). So if I make chicken, rice, and broccoli for dinner, I just skip the rice. I never snack and, in general, I avoid sweets unless it’s a special occasion or we’re out to dinner…but again, just a few bites. I don’t know how helpful all this is…I’ve noticed in the past few years an extra few pounds that I just can’t shake no matter what I do…must be age creeping up on me! Hope that helps!

      • — Jenn on September 17, 2020
      • Reply
      • Love this question and response! I have been cooking Jen’s recipes for many, many years and follow to a T because when I don’t, I don’t feel they are as good. That being said, I have recently done a complete dietary overhaul due to medical reasons and this recipe with substitution for sugar, is exactly how I eat. The fat is NOT the enemy people!! AND if you note the portion size, that is KEY!!! I will always be a devoted fan Jen!

        • — MelissaK on October 8, 2020
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  • This is AMAZING!! I had never tried to make Indian food at home before finding this recipe. It is better than any I’ve had at a restaurant. The smell of my home when I cook this is intoxicating. Thank you for sharing. It takes some time, so it has been a special occasion treat. Definitely worth looking forward to!

    • — Alli on September 13, 2020
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  • Hi Jenn! Made this for my picky fiancé and he loved it! Wondering if I can make the sauce alone and freeze?

    • — Maggie on September 2, 2020
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    • So glad it was a hit! Typically, I’d be hesitant to freeze this because of the dairy it contains. That said, a few readers have commented that they have frozen it and were happy with the results. Hope that helps!

      • — Jenn on September 2, 2020
      • Reply
  • This recipe was so flavorful and delicious. It tastes as good as, if not better than, the chicken tikka masala served at my local Indian restaurants. I used thighs because my grocery store was out of breasts and added some cayenne pepper to up the heat. Will most definitely be making this again!!

    • — Sophie on August 28, 2020
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  • Absolutely incredible. My entire family loved this and asked me to make more next time. The sauce was rich and the chicken was flavorful. My only change to the written recipe was to use ginger from a tube (from the produce section). I thought I had fresh, but mine was mushy. I used a little more than the 1T called for in the recipe, and it turned out great.

    • — Jill T on August 27, 2020
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  • Amazing! So delicious!

    • — Marlene on August 20, 2020
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  • I never leave reviews but I cook/bake A LOT. I was making this masala recipe for the 23rd time since my cousin shared it with me in March & it occurred to me I need to thank you for sharing this recipe with us. I’m Indian, my daughter is 1/2 Dominican & my husband is American and we ALL love it. I made it for my brother & dad; they said it rivals my mom’s (she’s the best Indian cook I know.) It’s so easy to make & tastes even better the next day. I also add garlic & Thai chili peppers & squeeze lemon juice on chicken when I remove it from oven.

    • — Ragi on August 19, 2020
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  • Loved this recipe! I was hesitant to broil the chicken breast pieces but I followed the recipe and took it out after 8 minutes and added to the simmer sauce and it was really, really good! Chicken was cooked perfectly, not tough or dry. My husband kept commenting on how good the combination of flavors in the sauce were. I have to confess I did let him think it was my magic touch : )
    Thanks for all of your recipes!!
    Megan M.

    • — Megan Marchlinski on August 17, 2020
    • Reply
  • Hi Jen, I have been a fan of your recipes for several years. I trust them to turn out as described, and they do. They are what I turn to for inspiration and ideas when company comes. Thank you!
    Tonight I’m making your Chicken Tikka Masala for husband, daughter and son-in-law.
    I’m giving 5 stars for ‘lifetime achievement’ since we haven’t tasted the chicken yet, but I’m sure it will be delicious.

    • — Jana on August 12, 2020
    • Reply
    • Hope you enjoyed the chicken! ❤️

      • — Jenn on August 13, 2020
      • Reply
  • Hi Jenn!
    I absolutely love your chicken tikka Marsala recipe! It has helped me get though the closure of my favorite Indian restaurants when I am craving this. My question is what is your favorite garam masala? I used McCormick initially because it was all I could find. Then I ordered what looked like a more authentic spice from amazon, but as soon as I smelled it knew it was different, warmer, almost cinnamony. It was still good but different. Should it make a difference?

    • — Kathy Roe on August 4, 2020
    • Reply
    • Hi Kathy, glad you like this! I actually use McCormick as that’s what’s most accessible at my grocery store and have always been happy with it. You may get a slightly different flavor with a different brand of garam masala but because there are so many other flavors in the recipe, it shouldn’t be significant.

      • — Jenn on August 5, 2020
      • Reply
  • I’ve used quite a few Chicken Tikka Masala recipes and this one is top shelf. My family liked it so much, we had it again 2 days later. I did a few minor adjustments for my personal taste:-Added a little lemon juice to the marinade mix, used a tomato sauce (instead of canned tomatoes), added a bit more water and added garlic and chili powder to the masala. Thank-you for your wonderful recipe Ms. Segal.

    • — Jed R. on June 29, 2020
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  • This was a HUGE hit this week with my family…. I think I’ve made atleast 20 recipes from your site over the past 6 months, and I haven’t made one that they didn’t like. Thank you for your creativity!!

    • — MichelleA on June 25, 2020
    • Reply
    • Sorry, I forgot to give it 5 stars!! 🙂

      • — MichelleA on June 25, 2020
      • Reply
  • I followed your recipe exactly except that I only marinated the chicken for one hour because I was short on time. The flavors were great but I found that the chicken was tough. I’m not sure if marinating overnight would help tenderize it or if I needed a higher grade of chicken like organic rather than supermarket chicken breasts.


    • — Nidhi Kapoor on June 11, 2020
    • Reply
    • Hi Nidhi, Marinating longer will help. You shouldn’t need to buy organic chicken breasts. Is it possible they were overcooked?

      • — Jenn on June 12, 2020
      • Reply
  • It’s summer and hot so I wondered if the chicken could be grilled instead of broiled?

    • — Ann J Conroy on June 2, 2020
    • Reply
    • Sure, Ann, this could be grilled and then finished on the stove with the sauce. Hope you enjoy!

      • — Jenn on June 3, 2020
      • Reply
  • Hi, This looks delicious! A few questions-
    A few of us can’t eat coriander- do you suggest replacing with anything or omitting? Could flat parsley replace the cilantro?
    Last, I have one vegetarian to feed among non-veg; do you have a suggestion of a chicken replacement for that person that might go well in the sauce? Thank you!

    • — Bobbie Kaufman on May 26, 2020
    • Reply
    • Hi Bobbie, You could replace the coriander with more cumin or garam masala and the parsley with cilantro (although the cilantro will lend a slightly different flavor). And for the vegetarian, I don’t have any experience working with tofu, but I suspect that would go nicely with the sauce.

      • — Jenn on May 27, 2020
      • Reply
      • thank you Jenn!

        • — Bobbie on May 27, 2020
        • Reply
  • OMG, this is so good. I made it exactly per the recipe substituting 1/4 tsp ground ginger for the fresh as recommended by Jenn in a response to a previous comment about not having fresh ginger. I served this over Basmati rice with a side of buttered peas. My husband loved it, too.

    What I loved about this recipe is that it’s so full of wonderful flavors and spices but little heat. I’m very sensitive to the heat from things like cayenne, jalapeños and the like. My tastebuds just register flaming hot “something” but very little else. That’s no fun! This recipe allows me to add just the level of heat that makes me happy.

    Way to go, Jenn! Another home run.

    • — Norma on May 23, 2020
    • Reply
  • This recipe is amazing! Easy to make and sooo delicious, it also tastes great the day after making!

    • — Isabella on May 11, 2020
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  • Excellent!!

    • — Dani M on May 4, 2020
    • Reply
  • Great recipe. Can you suggest healthier alternatives to cream and butter?

    • — AV on May 3, 2020
    • Reply
    • Hi AV, you could use 1/2 and 1/2 instead of the heavy cream and coconut oil or olive oil in place of the butter. Please LMK how it turns out if you try it with these adjustments!

      • — Jenn on May 4, 2020
      • Reply
  • Ugh, I have no fresh ginger. Will ground do in a pinch?

    • — Gina on May 2, 2020
    • Reply
    • Sure, Gina, it will work in a pinch. I’d suggest about 1/4 tsp. Enjoy!

      • — Jenn on May 3, 2020
      • Reply
  • Turned out to be amazing.

    • — Sara on April 28, 2020
    • Reply
  • Delicious and easy to make!

    • — Pam Isley on April 26, 2020
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  • Loved this recipe!! So delicious!

    • — Mylene Mangalindan on April 24, 2020
    • Reply
  • Hi Jenn,

    Can I use Greek yogurt ?


    • — Kay on April 23, 2020
    • Reply
    • Yep!

      • — Jenn on April 24, 2020
      • Reply
      • Thanks Jenn! My family loves it. I’m so interested in your recipes now. Everyday I am excited about what will I cook next. Thanks for sharing your recipes.

        • — Kay on April 25, 2020
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  • Home run, bases loaded – no if’s, ands, or but’s !!!

    • — Peter on April 19, 2020
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  • I’ve made chicken tikka masala before and this was by far the best. My husband and I really enjoyed it and I will definitely be making it. I used ground ginger instead since I didn’t have any fresh and I marinated overnight. I will post a picture the next time I make it.

    • — Elizabeth on April 18, 2020
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  • Ive been making this recipe for a couple years now, and it is a winner every time! Came back to the recipe page today to share it with a friend. The only “tweak” I make is to broil the chicken while the sauce is in its 15 minute simmer time. Is there a reason the recipe calls for it to be broiled first?

    • — T. Cobbs on April 18, 2020
    • Reply
    • Glad you like this! The broiling gives the outside of the chickenn a bit of a delicious crust.

      • — Jenn on April 19, 2020
      • Reply
  • Hi there…wonderful recipe with the beautiful flavors and aromas of a great chicken tikka masala. I had a few questions though:
    1. If we wanted to add some heat to the dish, Mild – Medium, what would you suggest in adding and at what point?
    2. Some of the chicken breasts were not throughly cooked through and I wanted to know if you would suggest broiling for a longer period than 7 minutes or simmering them in the sauce for longer? If so, how long would you simmer? Would you have the lid on or off the pot while simmering?
    thank you in advance.

    • — JooJoo on April 16, 2020
    • Reply
    • Hi JooJoo, glad you enjoyed this! In answer to your questions:
      1. If you’d like to add some heat, you can add a pinch of cayenne pepper to the marinade and/or the sauce.
      2. If you found that the chicken was not fully cooked, I’d suggest simmering it in the sauce for a bit longer–maybe 8 to 9 minutes total (but pull out a piece and cut into it to be sure). And you can leave the pan uncovered while the chicken is simmering unless it gets to a point where you don’t want the sauce to thicken anymore. If so, cover it up for the last minute or two of cooking. Hope that helps!

      • — Jenn on April 17, 2020
      • Reply
  • Holy smokes! This was so good. I followed the recipe exactly as written, except that I did less chicken than called for. I marinated the chicken for several hours. This is spot on! Amazing flavor! Highly recommended!!

    • — Lindsay on April 13, 2020
    • Reply
  • Jenn this is a fantastic recipe – what better way to spend time at home right now! Thank you for sharing such wonderful meals with the world, hope that you and your family are safe in these times. Tomorrow I will try your naan recipe.

    • — Melissa on April 11, 2020
    • Reply
    • ❤️

      • — Jenn on April 11, 2020
      • Reply
  • This was so delicious and flavorful! My husband couldn’t stop raving about it and can’t wait to take the leftovers for lunch tomorrow. Very easy to make, followed the directions exactly, perfection! My favorite recipe from this site so far and I’ve made many of them . I made the Naan bread too which was surprisingly easy and tasty

    • — Christene Carr on April 5, 2020
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  • Made it and it was very good. I will use less or no sugar next time and I followed other reviewer’s recommendations not to add water to get a thicker sauce. Also, I like mine with a little more kick, so I added cayenne pepper and meat masala (you can find it at a local Indian grocery store). Fantastic!

    • — Neil on March 29, 2020
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  • Love this.We are from India and could never get this right until now. I posted my pic on Instagram and tagged you the first time I made it. Delicious!

    • — Manisha on March 29, 2020
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  • Made this and it was delicious.

    • — Jean Hayes on March 21, 2020
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  • Thank you for another nice recipe, Jenn. Made as directed… husband & I enjoyed our dinner last night very much. BTW the cucumber/mint salad was also a hit. Happily looking forward to leftovers tonight😊

    • — Mary on March 15, 2020
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  • Thank you so much for the recipe. It was not only excellent but much easier than I expected.

    • — Tom. E. on March 14, 2020
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  • Delicious! I followed your recipe exactly except for two fairly minor tweaks. I added about a tablespoon of fresh minced garlic towards the end of sautéing the onion and ginger, and I blended the sauce before adding the chicken into it. This was such a nice dish with well-balanced flavors. I also made your Naan recipe which turned out great too!

    • — KJ on March 14, 2020
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  • Made this tonight with a mix of boneless chicken breasts and thighs. I used yogurt and topped it up with a bit of half and half instead of heavy cream to lighten up the calories a tad. It turned out amazing. The spices and everything else was perfect. The Greek yogurt was thick so the sauce was a nice rich consistency. Would have been delicious with rice or naan but we had it as it with a salad on the side.
    Thank you for another great dish!!

    • — Naz S. on March 12, 2020
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  • I plan to make this recipe for 10. Could I make the chicken ahead of time and then the next day place in sauce to finish off. Love your recipes and the best Corn beef and cabbage ever!!

    • — Mary on March 12, 2020
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    • Sure, Mary, that should work. Just keep in mind that the chicken will take a little longer to heat up in the sauce. Hope you enjoy! (And glad to hear you like the corned beef!)

      • — Jenn on March 13, 2020
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  • This recipe was authentic and absolutely delicious. Thanks again for another winner!

    • — Patricia M on March 3, 2020
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  • Awesome recipe! The garam masala spice used in this recipe makes a huge difference. This recipe is awesome with an authentic garam masala spice like Laxmi Brand. It is almost as good as when we order butter chicken take-out for $50 in downtown Boston.

    We tried the recipe using Simply Organic garam masala spice. It was tasty but needed to be improved. The next time we used Laxmi Brand garam masala distributed by House of Spices Inc. found at Wegman’s grocery store. This spice mix made a huge difference in taste.

    • — TC on March 2, 2020
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  • I tried your recipe. It did not come out anything like this dish is supposed to taste. Usually, your recipes are very good. Sorry to say, this was way off the mark. I tried to fix it with sautéed garlic and crushed cardamom and a ton of tomato paste. That helped a lot but it still lacked a certain something. I don’t know what. I have tried this dish twice before with different recipes. They were also big flops❗️

    • — Norina on February 29, 2020
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    • Did you follow the recipe exactly as listed? I just made this for the first time and I thought it was AMAZING!! It was even better than the local Indian restaurants I go to or take out from. Maybe it’s possible some of your ingredient proportions were different from the recipe or maybe it’s the spices that you’re not a fan of. It’s not for everyone but I absolutely LOVE this recipe!!!

      • — Chelle on March 1, 2020
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  • Hi Jen, This sounds great and I am looking forward to trying it. Do you think this would be good as a chickpea masala for my vegetarian daughter?

    • — Liza on February 28, 2020
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    • Sure, Liza, that should work. Hope she enjoys!

      • — Jenn on February 28, 2020
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  • Wonderful recipe. I made this tonight for my wife who loves Indian cuisine, and she said it was perfect. Since my broiler was not working, I put a tad of oil in an iron skillet, seared off the chicken chunks on both sides, then put the iron skillet in a 400 degree oven to finish it off while I made the sauce. I am a tomato freak and after tasting the sauce, I upped the tomato with 1/3 cup of tomato paste, and 3 more teaspoons of sugar, as you had suggested it might need a bit more sugar. I also added 2 more T. butter, let it cook down like the recipe directed and had a wonderful thick creamy tomato’ey’ sauce for the buttered chicken. I like it a bit spicy, so on serving, I sprinkled a little cayenne on mine. My wife asked for two more helpings of the sauce so she could finish her naan bread with it. Ha. Thanks Jenn, we love it!!

    • — Michael Martin on February 14, 2020
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  • Very, very good! At first I thought that marinating the chicken and broiling it seemed like an unnecessary extra step, but I followed the recipe, and oh wow! The chicken has a nice contrasting tartness and distinct flavor and it makes it so much more complex. Can’t wait to eat some leftovers today.

    • — Natalie on February 12, 2020
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  • I just made the marinade and realized that I had defrosted pork instead of chicken! Are there any differences in the preparation that I should be aware of?

    • — Linda Shear on January 30, 2020
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    • Hi Linda, I haven’t used pork here, but I suspect it should work without any adjustments to the recipe. I’d love to hear how it turns out!

      • — Jenn on January 31, 2020
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      • Hi Jenn. All ended up well. The pork was very tender and, of course, the flavours in the sauce were terrific.

        • — Linda Shear on February 5, 2020
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        • So glad – thanks for reporting back!

          • — Jenn on February 6, 2020
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  • Made this exactly as written…got great reviews from guests! Love the spice combination!

    • — Law on January 30, 2020
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  • Hi – this looks amazing! Can it be adapted to a slow cooker and, if so, how?

    • — Linnie on January 27, 2020
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    • Hi Linnie, I don’t have a lot of experience with a slow cooker but because you’d need to complete most of the recipe steps before putting it in a slow cooker, I don’t think it really makes sense. Sorry!

      • — Jenn on January 28, 2020
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  • Just made this dish tonight. Loved the flavors. My husband said it reminded him of a curry dish from one of his favorite restaurants. He said I could have told him it was from a restaurant and he wouldn’t know the difference. I grew up with three spices (salt, pepper, and garlic salt). Most of our meals used to be from a box. Now I’m making my way through the dishes on this site (there is plenty of variety), and, with each dish of Jenn’s I make, my confidence is growing. Never thought I could make food like this! Thank you Jenn!!!

    • — Michelle on January 15, 2020
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    • So glad you’re enjoying the recipes and increasing your skills in the kitchen! 🙂

      • — Jenn on January 16, 2020
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  • I made this twice. The first time I followed the recipe as closely as possible and it was delicious. It was a bit milder than I usually like Indian food but amazingly good. Cooking with cream is a new thing to me since discovering Jenn’s recipes and I couldn’t believe what a difference it makes. The second time, I instead used mostly coffee cream (10%} with the little rich cream (35%) that I had in the fridge plus I added more garam masala, a little curry powder and a dash of cayenne. It was still delicious but I have to say that it lacked the depth of flavour that this recipe had with the rich cream. It actually seemed like a very different dish.

    On an added note, I want to say that in the past few months I have become a Once Upon a Chef groupie. I have had a lot of company over the holidays and made at least 10 different recipes, including cookies, which are not my forte, all to rave reviews. I totally trust Jenn’s advice and really appreciate her presence on this blog. I have had all of my questions answered by reading through the comments and finding her answers to the questions that I would have asked.

    • — Sora on January 11, 2020
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  • This recipe was easy to make and fabulous. I followed the recipe and my family raved about it!

    • — Kristen on January 6, 2020
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  • Made a huge batch for 11 people for New Year’s and to have extras to freeze. I basically quadrupled the recipe. Recipe is easy to follow and came out delicious. I used a combo of skinless, boneless chicken thighs and chicken breasts and marinated it for about 16 hrs. I did add garlic both into the marinade and for the sauce and I reduced the sugar by 50%. When I make it next time I will also increase the spices, excluding the salt and ginger, by about 25-40%. Another Jenn winner!

    • — Chithra on January 1, 2020
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    • I made this again yesterday. Didn’t include any garlic (not in your recipe, I just used some last time I made it) and frankly didn’t miss it. I used about 60% of the cream and increased all spices other than salt/ginger by 30%. I forgot to add water. Didn’t matter. Came out great. Thanks Jenn!

      • — Chithra on April 27, 2020
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  • Hello! Does your salt for the sauce (1 teaspoon) assume no-salt added crushed tomatoes or the normal salt-included crushed tomatoes? Thanks!

    • — Chithra on December 30, 2019
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    • Correct! Hope you enjoy 🙂

      • — Jenn on January 2, 2020
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  • Another 10/10! My chicken didn’t get as charred as shown in the pictures, but was none-the-less tender and delicious. Adding this to my “keeper” set of recipes too 🙂 Thanks for a spectacular year of cooking and eating, Jenn, and I look forward to trying more of your recipes in 2020!

    • — Sue H. on December 23, 2019
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    • So glad you enjoyed!

      • — Jenn on December 24, 2019
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  • This dish came out so good, my wife and kids lauded “my” dish! I took the leftovers for lunch the next day and it was even better. The spices and flavors had more time to meld together which made this incredible dish even tastier. I will be making this again soon. Thanks Jenn, you have become my new favorite food blogger.

    • — Matt G on December 19, 2019
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  • This recipe is absolutely 5 stars. My husband and I were blown away with the taste. I used chicken tenderloins in place of breasts because that is what I had. Thanks Jen for making me look like such a good cook!

    • — Dawn on December 6, 2019
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    • Hi,

      I would like to double this recipe for an upcoming dinner party. Should I modify or simply double exactly all of the ingredients and spices?

      Thank you

      • — Caroline on February 15, 2020
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      • Hi Caroline, Yes, just double all the ingredients. The sauce may take a touch longer to reduce. Hope everyone enjoys!

        • — Jenn on February 16, 2020
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  • Amazing! I want to give it 6 stars! I made the recipe as is, but left out the 1/2 cup of water, as I wanted the sauce to be thick. It was a hit!

    • — Giselle on November 5, 2019
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  • I have been cooking Indian food for years. This was the BEST recipe I have ever made. It was absolutely delicious and easy to make! Thanks, Jenn!

    • — Lisa M. on October 27, 2019
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  • I made this exactly as written and it was amazing. Restaurant quality!

    • — Mallory on October 22, 2019
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    • Great recipe! Easy to prepare and cook. I’ve shared this recipe with family and friends, and it’s always well received.

      • — Crystle Cloud on November 9, 2019
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  • Excellent recipe! Quick question– the garam masala I used was quite mild for my taste. If I want to turn the spice level up would you add more garam masala (I’m worried about overpowering the dish if I add too much of this though) or add another spice like cayenne or something else?

    Thanks for the great dish!

    • — Matty on October 22, 2019
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    • Glad you enjoyed this. To up the heat, I’d add a bit of cayenne pepper. 🙂

      • — Jenn on October 23, 2019
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  • I’ve made this dish at least 4 times and it never disappoints. I have tried different yoghurts and creams depending on how calorific I want to make it. I have also found that coconut milk instead of cream is equally as tasty and better for my wife who is sensitive to dairy.

    Just put my chicken in to marinate now and looking forward to tonight’s dinner. Our 2 year old daughter will be tasting it for the first time 🤞she likes it just as much as us.

    • — Anna on October 15, 2019
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  • Better recipe than any Indian restaurant I’ve ever been to. I added a bit more sugar and recently been adding more Garam masala because I’m a Tasty spice maniac. Must have made this 10 times now.

    Jennifer’s recipes are all my go tos. Make this with her naan recipe.

    • — Krysti S on October 8, 2019
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  • Hi Jen,
    Love your cookbook and excited to try this recipe. I can’t tolerate heavy cream or full fat yogurt. I see others used a lower fat Greek yogurt and I am going to try 2% Greek. Any suggestions for a not so high fat dairy or other alternative in place of the heavy cream?

    • — Danielle on October 6, 2019
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    • Hi Danielle, You could use 1/2 and 1/2 in place of the heavy cream. Hope you enjoy!

      • — Jenn on October 6, 2019
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  • Our whole family enjoyed- instructions very easy to follow and a new favorite!

    • — Bonnie M. on September 17, 2019
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  • Another ringer!

    Started marinating the chicken breasts this morning, and made the dish 6 hrs later. Instructions were good and with the photos easy to follow. Results were fabulous! What a flavorful, aromatic dish…..pretty too. I’ll serve it to friends for sure.

    • — Kathleen on September 7, 2019
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  • Absolutely a fantastic recipe 😊

    • — Geraldine smith on August 15, 2019
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  • Made this recipe a couple of weeks ago. My husband and I really enjoyed it. Will make it again. I followed the exact recipe. Jenn, I love all of your recipes!

    • — Leslie on July 24, 2019
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  • I haven’t eaten anything like that before

    • — Emily on July 23, 2019
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  • I really liked this! And I’m not even a big curry fan!
    I only had almost 1lb of skinless boneless chicken thighs, so I used that instead of breasts.
    I also only had hot madras curry powder, so I used that.
    It was so good! This is the only website I like to use for recipes!

    • — Jennifer Bohannon on June 30, 2019
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  • Wow. If I was served this dish in an Indian restaurant I’d be impressed. This is a great recipe. I usually “wing it” when I make Indian food, but I followed this recipe exactly, except for omitting the ginger, and it was perfect. I only had about 2 hours to marinate the chicken, but it still came out flavorful and juicy. I made some raita to go along with it and simply served it with rice. Perfect!

    • — Jayne on June 21, 2019
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  • I really enjoy this masala recipe! Especially the marinade. I sometimes use a different sauce recipe, but I haven’t had a better marinade/ chicken recipe!

    • — sarah on June 15, 2019
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  • This recipe is delicious! I served it to some guests with the chickpea and red onion salad and everybody raved about how delicious it was. We have guests coming over this weekend who are pescatarian and I am wondering if you have made it with shrimp rather than chicken or have any suggestions for substituting shrimp?

    • — Kristen on May 30, 2019
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    • So glad you like it, Kristen! Yes, I think shrimp would work here, but they won’t need to cook as long. I’d broil them briefly to get a little browning and then finish them off in the sauce as you do with the chicken. Hope everyone enjoys!

      • — Jenn on May 30, 2019
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  • Our family loves this recipe – including our 5 and 3 year old kiddos! We followed the recipe exactly, and it tasted just like the dish from a favorite restaurant of ours. Tried it the second time with the basamati rice, naan, and minted cucumber salad recipes as well. Delicious!

    • — Leah on April 19, 2019
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  • Me and my family love this recipe. It taste like the Tikka masala you get in a restaurant. I have made this for the last 3 birthdays in my family at their request. I make the Tikka masala exactly the way the recipe says to. My family wants it spicy so I add red pepper to taste. This is the only difference. It taste the same just spicier. I cook naan and jasmine rice to go with it.

    • — Kristi Newman on April 18, 2019
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  • I have made this dish several times and it always gets devoured. Even the kids love it. I grill the chicken outside to eliminate the mess. Then I bring it in and add it to the sauce. I love to serve it as suggested with naan, rice, and a green veggie or cucumber salad.

    • — Gretchen on April 13, 2019
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  • This recipe is wonderful. It tastes authentic like restaurant quality Indian food. The only alteration I would suggest is making more sauce because it is so delicious!

    • — Anna Feather on April 12, 2019
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  • My husband is Indian so I am always attempting to recreate his restaurant favorites. I have used countless recipes and pre-packaged sauces in my attempts. This recipe is the absolute best no doubt about it. I am so happy I found your website and cookbook, Jenn. Every recipe I have made has been a success. There really is no better feeling than to serve a dish that my husband raves about. I cannot thank you enough!!

    • — Kathy on April 11, 2019
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  • This is my go-to Indian dish. It is absolutely perfect and delicious. It also freezes so well. I’ve made it a dozen times I bet. Now, I make 4 times the chicken (8 pounds) and 6 times the sauce in a huge pot. After, we have it for dinner and then freeze the rest into individual meals that I vacuum bag. It makes the best dinner when you don’t have a lot of time to cook dinner. Just make some rice and reheat the chicken and you’re done. I usually tweak recipes here and there, but I don’t with this recipe. Thank you for sharing!

    • — Tim Jenkns on March 12, 2019
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  • This was so delicious!!! I love all of your recipes and I’ve never had to tweak a thing. Thank you so much Jenn!

    • — Rachel Liu on March 2, 2019
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  • I’ve been trying to make different curry dishes at home for years and this was voted the best! We loved it. I even made a batch with tofu and my vegetarian mom said it was delicious. I used extra firm tofu, pressed the water out and dry-marinated in the same amount of time with the same spices measurements (but no yogurt). Then baked it at 450 for 10 min or so and stirred it with the sauce just like I did with the chicken batch. I will definitely do this again!

    • — Elisabeth Schmidt on February 25, 2019
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  • Looks amazing! Could you make this with non-fat Greek yogurt instead of 100% whole fat?

    • — Sarah Cady on February 16, 2019
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    • Hi Sarah, I’ve only made it with full-fat yogurt. You could try it with non-fat, but it definitely won’t be as creamy. I’d love to hear how it turns out if you try it this way!

      • — Jenn on February 17, 2019
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      • It turned out absolutely delicious! Thank you for getting back to me and the amazing recipe. It’s definitely a keeper!

        • — Sarah on February 18, 2019
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      • Yes, I also made it tonight with nonfat greet yogurt (thanks to this Q&A) and it was fantastic!

        • — Elisabeth Schmidt on February 25, 2019
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  • Authentic flavors that my family loved and easily made with ingredients on hand.

    • — Laura Farwell Blake on January 16, 2019
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  • Loved this dish! Made it pretty much exact. Only substituted light cream for heavy cream. The Cucumber salad paired perfectly.

    Another win Jennifer!!!

    • — Susan on January 14, 2019
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  • This was tried tonight, quite easy to make and all pretty standard ingredients.
    We both ate enough for two people, absolutely delicious, only thing I can think of to add, is that anyone who likes a hit of heat, might want to add some chilli powder 😜

    • — Dean & Adam on January 12, 2019
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  • This chicken was delicious! Another A+ recipe. However, a tip on how “not to” make this dish. Don’t accidentally use a 28 oz can of tomatoes instead of the smaller can size called for in the recipe unless you have enough cream on hand to double everything. Haha! An extra hour and two extra fry-pans later all was remedied. However the cook required a glass of wine to save the day. 🙂

    • — LeahN on January 12, 2019
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  • Can I grill the chicken instead of broil?

    • — Julia on January 10, 2019
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    • Hi Julia, Yes, I do think this could be grilled and then finished on the stove with the sauce.

      • — Jenn on January 10, 2019
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  • I never made an Indian dish before and this Chicken Tikka Masala turned out to be a great success! My husband is not a big fan of Indian, but liked it a lot and even said the dish was better then in Indian restaurant!

    • — Natalia Collins on January 9, 2019
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  • My family cheers when I tell them this is for dinner! :). I double the recipe and add a pound of diced carrots to it (it helps me get more veggies into my kids!). I’ve shared this recipe with many – makes great leftovers for nights when everyone is going in different directions!

    • — edavig on January 2, 2019
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  • WINNER, WINNER, CHICKEN DINNER!!! We all love, love, love this dish! Perfect just the way it is given. Tonight I am making two batches so we can have it again tomorrow. It disappears that fast! This has been a week long food adventure of cooking one of your recipes every day, and everybody is happy! Thank you so much for sharing. Sarah

    • — Sarah on December 27, 2018
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  • This was delicious, but it didn’t taste like tikka masala – I would have guessed this was chicken makhani. I think tikka masala should be more tomatoey, so if I make this again, I’ll probably cut the cream down by at least half, and add a few tablespoons of tomato paste.

    • — Bethany on December 18, 2018
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  • Delicious!

    • — Maureen on December 6, 2018
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  • I made this and I blew my own self away lol. It was SOOOOO GOOD! I followed the recipe and took my time and enjoyed cooking this dish. Everyone loved it I am so happy I found this recipe! I was wondering if the heavy cream could be substituted with coconut milk?

    • — Brooke Hamilton on December 3, 2018
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    • So glad you enjoyed this, Brooke! Yes, you could use coconut milk here; it will change the flavor profile a bit, but will still be good.

      • — Jenn on December 4, 2018
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  • Such a great recipe! Thanks so much!

    • — Karen on November 24, 2018
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  • Jenn: I made your Chicken Tikki Masala last night for dinner. Both my wife and I absolutely loved it. I marinated the chicken for 24 hours. We had it over sweet rice. Restaurant quality meal.

    • — Gary on November 19, 2018
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  • Very good! I’d leave the chicken in the yogurt marinade at least 8 hours if not over night. I also had no canned tomatoes so I used fresh ones. Came out great but I doubled the time the garlic, onion, ginger, spices and added about 1\2 cup water tell it reduced. I will make this recipe again.

    • — Richard on November 16, 2018
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  • This is very good. The next time I make it I’d like to add some heat, spice it up a bit. What do you suggest I do, Jenn? Thank you!

    • — Pam on November 12, 2018
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    • Hi Pam, You could spice it up with some cayenne pepper or red pepper flakes. Glad you enjoyed!

      • — Jenn on November 12, 2018
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  • Made that for the first time last night and it was a real delight! I made three minor changes to the recipe: for the chicken marinade, I added 1/2 teaspoon of Indian hot chili powder (the real Indian chili spice, not the usual stuff sold in regular stores as chili powder). The chili gave the chicken just the right amount of heat, not overpowering at all. Let the marinade in fridge for 3 hours. When making the sauce, I sprinkled a bit of garlic powder and did not add the half cup of water because I was running out of time. The result was simply amazing!!! Creamy, flavorful and delicious dish, thank you!! Will make again!

    • — Nathalie H on November 4, 2018
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  • The best version I’ve tasted.

    • — Gadi on November 1, 2018
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  • I made this for dinner tonight. Really good and fairly easy to put together. I will be trying more of your recipes. They are interesting and a little bit different. Great change from my usual fare. Thanks Jen.

    • — Stacy on October 27, 2018
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  • This recipe is awesome! It is in my top ten of all your recipes. The depth of flavor is incredible!

  • I made this over the weekend and it was amazing. We are very picky about this dish as a family: We have tried this dish in many places around the world and have decided that one of our local Indian restaurant does it the best. Given this bias, I never thought I would try at it myself. However, I have gained so much confidence in Jenn’s recipes (always fool proof) that I have decided to try. I am already looking forward to cooking it again. And the naan that goes with this recipe, out of this world!! Thanks Jenn!

  • I like this recipe a lot. My children loved it exactly as it was written. I agree that it needs additional salt, and I also added more garam masala in the leftovers. I think it needs a touch of heat, and when reheating, I added a sprinkle of Berber seasoning from Pensey’s. It was really perfect then!

  • Hi – Recipe looks delicious. What can I add to make it more spicy?

    • Hi Annetta – Cayenne pepper or crushed red pepper flakes will work.

  • This recipe is just perfect and a regular in my rotation for dinner. It’s easy to prepare, and comes out perfectly. The spices are delicious and perfect for even the most picky tastebuds. Don’t miss this one, it’s wonderful!

    • — Pauline Quinlan
    • Reply
  • The recipe would have been too bland for my family. I doubled up on the spices and added basil. I also doubled the heavy cream to reduce the strong taste of tomato, that my family is not fond of.
    Delicious, I will definitely make again!
    I gave three star since i altered the recipe for our taste.
    Thanks for sharing!

  • This was last night’s dinner, and pretty darn good. Used boneless, skinless chicken thighs. I added a few shakes of cayenne pepper and half a minced Poblano to the sauce, for spiciness; added fresh garlic and ginger to the marinade, too. Swapped in half-and-half for cream. 5 spoons, will make again.

    • — Jennifer McGuire
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  • Amazing recipe. The flavors come together incredibly and it is an easy dish to make. I kept the chicken and sauce separately until serving but it worked just as well. I had leftover sauce and it was just as delicious to simply eat it over rice.

  • I’ve made this before and it is amazing!! I am hosting a dinner party this weekend and am wondering if I could grill the chicken instead of turning my broiler on in the hot summer (we don’t have AC). Also, do you have any suggestions on how to make this in advance?

    • Hi Patty, glad you like this! Yes, I do think this could be grilled and then finished on the stove with the sauce. The whole recipe can be made ahead, refrigerated, and then reheated on the stove in the sauce.

  • Would non dairy products works? Like cocnut milk and yogurt?

    • Hi Leah, I’ve only made this with dairy products, but I think coconut milk will work in place of the heavy cream. It will change the flavor profile a bit, but will still be good. And I haven’t tried this with a dairy-free yogurt, but I think it should work. I’d love to hear how it turns out!

  • I don’t have a wire rack…can I just place the chicken on the baking sheet with aluminum foil?

    • Yep that’s fine, Sohnia. Enjoy!

  • This has become a staple in our house. I cook up a double batch for dinner parties and serve it with rice and naan when I want something easy but impressive. My favorite part of this meal is waiting for our guest’s reaction after the first bite – never disappoints.

  • Can I use 1/2 & 1/2 instead of heavy cream? I’m trying to use up a large carton of it.

    • Yes, I think that’d be fine, Annie. Enjoy!

  • I made this a few weeks ago and the family didn’t leave a trace of sauce or chicken! I want to cook again but can’t find crushed tomatoes at 3 supermarkets. What canned/method of tomato would work as a substitute? Diced, pureed, etc? Thanks.

    • Hi Renee, I’d use puréed or canned whole tomatoes and crush them yourself (it’s easy; just use your hands).

  • Hi there, why may I ask why you pre-cook the chicken with some of your dishes? Thank you!

    • Hi Luci, I suggest putting this chicken in the oven first so it nicely browns the top. Hope that clarifies!

  • This was fabulous! I made it exactly as written and the flavors were amazing. My family of four (including two teenaged boys) absolutely loved it! It’s a keeper!

  • Hello Jen! Your site and recipes are my go to always. I’m making your tikka masala again. Your chicken marsala and corn/bean dip w chipotle vinaigrette are also amazing. Just wanted to say thank you.

    • ☺️

    • My husband purchased your cookbook for me as a gift. I love it. made the lemon squares….AWESOME!1111

  • This was wonderful! I’ve tried many similar recipes, and something is always off (a harsh taste). This recipe matched my favorite Tikka Masala from a restaurant. It was creamy, fragrant, and flavorful. I will add this to my regular menu rotation.

  • Hi Jenn!

    I LOVE you and all your recipes. I have your book as well. Instead of broiling can I grill the chicken and then finish it off the pan?

    • That should work, Nader – and glad you’re enjoying the recipes! 🙂

  • I have made chicken tikka masala a few times using different recipes. This one turned out to be the best. I also tried some minor variations using less or no sugar in the sauce, and adding a little Kashmiri chilli powder in the marinade.

  • My boyfriend took me for Indian food when we first started dating. Tonight I tried out this recipe on a friend before I make it for him. Delicious! I added a few crushed red peppers for some heat. I’ll definitely be marinating in a glass bowl next time as the marinate stained my plastic bowl, your live and you learn.

    Everything I’ve made from you turns out perfectly. I knew I wouldn’t need to test this recipe for it to be perfect and delicious. But since it never even purchased ginger before it made me feel more confident.

  • This has become a meal I make on a regular basis, as is – no substitutions. My kids and husband like it and it is easy to make! I serve it with rice and naan. I sometimes add peas too.
    Thank you!

  • This is delicious!! so easy to make. I only marinated the chicken an hour and it came out great

  • Yummy! Made this recipe as written. We don’t have broil function where we live so we used fan grill & the last 2 minutes maxi grill as high as the oven would go & it was perfect. Really easy recipe to put together & our kids enjoyed as much as my husband & I.

  • Amazing recipe, SO easy and everyone who has eaten it reckons it’s better than anything they have ever had in an Indian restaurant 😃. Can’t say better than that ⭐️⭐️⭐️⭐️⭐️

  • Incredibly delicious!

  • This was delicious. Restaurant quality. I used my immersion blender to make the sauce smooth before adding the chicken.

  • terrible taste

  • Hi Jen,
    I’ve made this before – it’s a hit! Tomorrow I’m entertaining and want to serve this, but one of my guests can’t have onion. Any suggestions on a substitute ingredient?

    • Hi Emily, Can your guest have shallots or scallions?

  • I made this just as written and it was so delicious, I’ll be making it as part of my regular repertoire. It tasted so good, just how I hoped it would come out. I also made the basmati rice, and the two together were so yummy.

    I used curry instead of garam masala which I couldn’t find in my small town grocery store. I really appreciate the suggestion in the recipe for a substitute in case that spice might not be readily available. I substituted with confidence, and without that tip, wouldn’t have been sure what to use. I plan to shop online for the garam masala for the next time I make this dish, just to try that too.

  • I’ve made this recipe, and we all loved it. Now I’d like to modify it for a group of vegetarian guests. I was thinking of just substituting canned chickpeas, but do you have any other suggestions? Thanks!

    • Hi Barbara, glad you enjoyed this! You could use chickpeas (either roasted or straight out of the can) here for a vegetarian option, but the dish will be less substantial. Tofu may be a good option as well. Hope that helps and I’d love to hear what you decide on!

  • I’ve tried a dozen different recipes for chicken tikka Masala and this is by far my favorite!!!

  • So we just had this for dinner and EVERYONE in my family LOVED it, which rarely happens. So now I ask, any suggestions for making it less fattening? Could you use low-fat milk instead of heavy cream? Any suggestions??

    • So glad the whole family liked it! I’ve only made it with full-fat yogurt and heavy cream, but you could try reduced-fat yogurt and replace the heavy cream with 1/2 and 1/2. I’d love to hear how it turns out with the tweaks!

    • I’ve made this with coconut milk and evaporated milk instead of cream, with the same results. Hope that helps.

  • Quick question: Do you think you could you let the chicken marinate for 2 days in the refrigerator in a covered container?

    • Sure, Beth, that should work. Hope you enjoy!

      • It worked and it was AMAZING!!!

  • Yummy yumyum yum! I fallowed the recipe exactly and it turned out fantastic! My husband loved it, as did I. Since it was extremely rich, I might try to find ways to cut down on the fat, but otherwise, it was worth all the fat for how delicious it was. Thank you for another great recipe!

  • Fabulous! Best Indian dish I have ever made. It tastes authentic. The sauce is great.

  • I made this for dinner tonight & it was AMAZING!! I am so proud of how well it turned out – thanks to the Chef! I tweaked the recipe just a tad – I only used about half of the salt recommended; I added one clove of garlic (chopped) and a 1/2 teaspoon of curry powder (in addition to the garam masala). I also added about a teaspoon of chili powder and a pinch of red pepper (crushed in my palm; I love spice but my fiancee can’t handle much & he thought it was perfect). I am usually a very tough judge of my cooking, but it was undeniable how freakin’ delicious this was at first bite! I left some chicken marinating – can’t wait to try it again tomorrow!

  • I need more stars…5 is not enough, another family favourite, never ordering out again.

    We can’t wait to get your cookbook, we absolutely love your flavours.

    Now, any chance we could get your version of a Chicken Vindaloo?

    • So glad you like this dish, Cynthia! I will add chicken vindaloo to my list of recipes to potentially develop. 🙂

  • Wow! This is yet another hit out of the ballpark. Thank-you for another lovely meal.

  • This was over the top great! I particularly enjoyed the complexity added by broiling the meat before stirring into the sauce.

  • Yet another five star experience. Made it for the first time for a large church gathering and not only personally heard raves, but one person came up and said they’d heard from a number of others that it was the best thing that was brought (and a LOT of food was there). So glad you persist in creating interesting, yummy food that just does not disappoint.

  • Thanks for the delicious recipe. The whole family loved it. I added a couple cloves of garlic and a wee bit of smoked paprika to the sauce. So good!

  • Stupid question. When you write 1-1/4 teaspoons garam masala (okay to substitute curry powder) is that 1 and 1/4 teaspoons or is it 1 portion uses1/4 teaspoons of garam masala?

    • Hi Benn, It’s 1 and 1/4 teaspoons – and yes, fine to sub curry powder. Enjoy!

  • Made it tonight. Probably not a quick weekday meal, unless you prep the chicken the night before, which I did. Loved the broiled chicken in oven idea – since using an European oven, I broiled a bit longer, just to make sure the chicken was done, and it all came together beautifully. The cilantro is perfect on top. It does taste a bit different from the Tikka I’ve had in England, but still absolutely delicious. Teenager who doesn’t like sauce got some broiled chicken with rice – still delicious!

  • Absolutely recommend and love this dish. It tastes better than the restaurants’ Tikka Masala. I usually double up on the marinade for the chicken as the yogurt thickens the sauce for my Irish hubby’s liking. You can also just make chicken skewers instead of the curry if you’re looking for a quick dinner during the weekday.

  • Will be preparing this with suggested naan, basmati rice, and buttered peas when my daughter, her husband and new grandbaby visit this week. Thank you for inspiring me, Jenn! This looks like another delicious set of recipes. 😊

  • I have made this recipe many times (as written) and find that it rivals my Indian mother-in-law’s most excellent cooking. My family enjoys it immensely. My husband, who grew up on his mother’s cooking, loves it!! I usually serve it with jasmine rice (my family prefers over basmati) and a simple Indian vegetable (spiced cauliflower or green beans). Although Indian food usually has many more individual spices combined, this recipe is easier and the flavors are perfectly balanced. Thanks for coming up with another tried and true recipe that is consistently delicious and can be on the table fast for a great weeknight meal!

  • BIR (British/Western Indian Restaraunt) version of a Chicken Tikka Masala – possibly. Authentic Indian version of a Tikka Masala – not really. Even at that, suggesting substituting curry powder and then adding an additional teaspoon of tumeric to it would yield a FAR different flavor that what is intended. I found this to be an average recipe for Butter Chicken rather than fitting what usually is defined as Tikka Masala simply due to the heavy dose of butter and cream. If you look up recipes for Butter Chicken (also a delicious dish), you will see what I mean. I’ve enjoyed many recipes from this site, but this one missed the mark. The marinade really needs the inclusion of lemon juice to work as it should. The sauce either needs hing (which is too strong for me, I admit) or garlic in it. As for the addition of sugar – it shouldn’t be sweet. I admit I skipped this step because I buy quality tomatoes. If I bought cheap tomatoes then maybe it would need the sugar to cut the poor quality of the tinned tomatoes. It’s a reasonable dish but it’s not Chicken Tikka Masala as I’ve experienced it prepared on multiple continents.

  • I have made so many of your recipes. The chicken tikka masala is one of their favorites. No need to go out to eat anymore. I can make restaurant quality food at home thanks to you! Yes, I’m going to order your cookbook. I can’t wait!

  • One of our favorites! I tend to be very liberal in using spices, as I love the burst of flavors in Indian food. And inevitably, I’ll add a chili pepper or jalapeno for a bit of heat. Also substituted reduced fat coconut milk for heavy cream, but that probably doesn’t make much of a difference. Lovely dish with rice and/or naan, and curried carrots or cauliflower as sides.

    • — Andrew McIntosh
    • Reply
  • I just made this for the first time today. My family went crazy over it! I also added carmelized onion, jalapeños and yellow bell pepper strips and it added a smokiness to the dish! We had it with some naan (not home made, yet). Thank you for this recipe! I shared it with friends!

  • Has this for supper tonight. Prepped chicken last night so was in marinade about 22 hours. Chicken was beautifully flavored and very tender. The sauce was a little salty for my taste but I rarely add salt when I cook. Whole family thought this recipe is a keeper. Will FOR SURE make this again. Fast supper to finish making after work. Easy and yummy!!!

  • Wonderful recipe. The flavor is more earthy than tomato-y but not overwhelmingly spicy. It tastes even better as leftovers. I substituted chicken thighs for chicken breasts and it was great. Thanks for another fabulous recipe Jenn!

  • Wonderful recipe! I did not broil the marinated chicken, as I feared it would be too tough. I simmered it in the frying pan, with the marinade, until mostly cooked, then added it to the sauce. Absolutely delicious. I omitted the cilantro (don’t much like it), and sprinkled chopped scallions over each serving. My family loved it!

  • Excellent recipe. I made this for Valentines Day. My family loved it. Could you suggest ways to reduce calories for non-holiday meals? Thanks.

    • Glad you liked it, Alicia! The full-fat yogurt and heavy cream make this a bit of an indulgence; I’ve only made it with those, but you could try reduced-fat yogurt and replace the heavy cream with half and half. I’d love to hear how it turns out with those tweaks!

      • Jennifer & Alicia,
        We love this recipe and I used 2% Greek yogurt and coconut milk instead of heavy cream. Cuts the calories some but the flavor is still oo-oo-good!

        • Oops! I also used half butter and half olive oil. Amazing flavors and the most tender and moist with chicken breast.

  • LOVED this recipe. The leftovers were even yummier. Just want to let you know I love your site and made quite a few of your recipes. All delish.

  • Low on flavor and impact… like a previous reviewer mentioned, I thought this was more of a spicy tomato sauce then a masala, not like authentic that I’ve tasted. I added extra full tablespoon of garam masala and a half a tablespoon of Maharaja yellow curry powder, extra tablespoon of sugar and four pinches of cayenne pepper. I used half coconut milk and half plain yogurt instead of heavy cream. Also used a full large onion. After mods, I’d say it was pretty good

  • I have prepared this dish twice already. My family loved it. Instead of heavy cream, l used Carnation milk which came out well. This was the first Indian food l have prepared and eaten. Thanks so much Jenn.

  • Just made this tonight for dinner and OMG it is so good!! My only exposure to chicken tikka masala has been the frozen entree at Trader Joe’s, which wasn’t horrible, but it piqued my interest about trying it from scratch, so I went to my go to recipe site, and as usual didn’t disappoint. Doubled the recipe and followed it to the letter, glad I did because I now have leftovers for a few days…so glad my daughter is on a no red meat or poultry kick right now lol!! One year old grandsons loved it too!! Didn’t have yeast on hand to make your naan recipe but that will be tomorrow!!

  • This was delicious! I made a few changes, only because I can’t eat a lot of fat. I used fat free half and half instead of cream, and reduced the butter to 2 tablespoons. I served it with plain basmati rice. Really great recipe. Thanks Jenn.

    • — Suzie DeAngelis
    • Reply
  • Fantastic – I am a convert – The Big Italian Salad, the chioppino, the Greek salad dressing and now the Tikka Masala – all are amazing I can’t wait to try some more – thanks Jenn!

  • Had a very happy birthday yesterday after enjoying the Chicken Tikka Masala and the naan I made! So much flavor and perfect spicing, Thanks much, Jenn.

    • Happy Birthday, Merilyn – glad you enjoyed!

  • I made this along with your naan recipe last weekend and both of them were fantastic! Thank you for posting all these wonderful recipes- your instructions are clear and the dishes always turn out just like your photos.

  • I just finished making this for probably the 10th time. Awesome recipe exactly as written. I usually make a batch about 5 times what’s called for and then just freeze it into separate meals because it freezes so well. I don’t even look for any other recipe now as this is my go to recipe. Thank you!

  • Fantastic easy recipe to follow. My family loves Indian food but I am always looking for ways to make them more healthy. I used whole milk instead of cream and used 1 cup of milk (1/4 cup less) to help it be thicker. My family absolutely loved it! This recipe is so flavorful we did not miss the cream.

  • Made this for an early January birthday celebration dinner with a side of buttered peas. It was delicious and we even ate the leftovers for breakfast the next day! I’m planning to make it again this weekend. Thank you for such wonderful, easy-to-follow recipes.

  • Just wanted to thank you for the time you spend posting your recipes. Your site is my go-to whenever company is coming over and your recipes have never let me down!! This Chicken Tikka Masala recipe is one of our favorites – even my 4 year old and 7 year old will eat it! Win! Can’t wait for your cookbook to come out!

    • So glad you enjoy the recipes, Ashleigh – thanks for taking the time to let me know! 🙂

  • I have loved every one of your recipes and plan to make this for a dinner party next week- you are AWESOME!!!!

  • Hi Jenn,

    My husband and I love your recipes!!! Recently my doctor recommended a vegan diet to reduce LDL cholesterol levels. We are hoping you have some vegan recipes you can share on your blog.

    • — Dolores Fisette
    • Reply
  • I very hesitantly made this tonight; my husband didn’t think he would like It. 3 bowls later I’d say It was a hit. Even my 16 month old ate two bowls then literally licked his bowl clean.
    I followed The recipe exactly, as I always do, but next time I’ll add a little heat to It. But this was so flavorful and the chicken was so tender. Amazing as always!

  • Made this for dinner tonight and absolutely loved it. I was afraid my husband wouldn’t like it, because he doesn’t care for curry, but he enjoyed this dish. I put the chicken in the marinade before leaving for work, and followed the recipe exactly. I did add an additional 1/4 tsp. salt & sugar at the end. I didn’t have Basmati rice, so used Jasmine instead. The chicken is very tender and the sauce is delicious. I topped it with fresh chopped cilantro, which added a nice touch. Will definitely make this again. Thanks Jenn!

  • I really enjoyed this recipe! Thank you for sharing! My whole family was asking for second’s!

  • This is amazing! I’ve tried a ton of other recipes by you and they are all delicious. The only thing I did differently was blend it all together to make a smooth sauce before adding the chicken, and I sautéed a jalapeño because we like extra spice. This tasted as good if not better than our favorite Indian restaurant!

  • Made a vat of this with your naan and rice along with a mint cucumber salad for a Pandemic Legacy game night with friends. We ate the heck out of it- so good, the chicken was so tender. Worthy of an informal dinner party game night. I followed the recipe to the word, and what little leftovers there were I ate for lunch happily the next day. Your recipes I inherently trust and go to- can’t wait for your cookbook! Thanks!

  • I have a double batch of chicken in my frig marinating in the yogurt for a dinner party tonite. Just had to cancel as we’re getting snow in NC. Would you recommend freezing the raw chicken in the yogurt or should I finish the recipe first and freeze everything in the sauce? I love this recipe and also made your naan which just went in the freezer.

    • Hi Candy, sorry to hear you had to cancel your dinner party! I’ve never frozen this (cooked or uncooked) and I’m not 100% confident that it would freeze well because of all the dairy. That said, one reader commented that that she did freeze it after cooking and was happy with the results. Hope that helps and enjoy the snow!

  • I think this curry is just not meant for native indian taste buds. I followed the curry recipe very closely and quickly realized that it had far too little fat and spice and yielded almost a tomato soup type tasting gravy. I had to them adjust all the spices and add some more typical spices missing in the recipe to make it palatable. It should be mentioned in the recipe that this is an adapted recipe for non-indian taste buds and not authentic. Also it was not clear how long the chicken needs to be cooked in the sauce making a mess where we started place settings and realized that chicken was not cooked. Had to keep going back and checking several times.

  • I made a dairy free version of this and it was a hit. Used plain coconut milk yogurt for marinade and a whole can of coconut milk to replace both the cream and extra water. Also used combo of earth balance and vegetable oil so not too salty. Don’t know what original recipe tastes like but for Kosher or non- dairy folks, this version works well.

  • I thought this was delicious but I enjoy Indian food. The hubby was not impressed. Okay, he’s not really into that flavor profile but he also thought the chicken lost any texture. We did marinate it all day, perhaps if it had marinated only a couple hours it would have more chew to it. Not that he wants his chicken tough but it was incredibly tender. I guess this is from the yogurt. He may have enjoyed it more if the texture was more to his liking. Needless to say, I had lots of leftovers but it made wonderful lunches.

    • If you’re using boneless skinless chicken breasts, the yogurt breaks down the fibers rather quickly. I will marinate cubed chicken breast no more than an hour or two – tops. If you’re looking for even more flavor and a way to leave it to marinate longer, go with bone-in chicken thighs. It’s far more traditional & very tasty.

  • I absolutely love this Chicken Tikka recipe. I’ve tried several over the past years but this is the most flavorful and closest to a restaurant dish. My 3 boys love this dish and ask me to make it weekly! I love to cook and your site is amazing! Ive made several other recipes and all are fabulous!

  • Delicious!

  • Spot on! Incredible recipe. I have made this several times over the past 6 months and it is everything you would expect from Jen’s blog! The naan with anise is a perfect accompaniment. My husband and son loved the naan so much that I made 2 additional batches for other uses in the same week!

  • LOVE LOVE LOVE! This is one of my go to recipes. My 10 month old loves it as well. I generally double the recipe and haven’t had any problems yet.

  • The flavor was delicious! This recipe will replace my previous TM recipe. We like a lot of sauce with ours though, so I may double the sauce in this. There was plenty of chicken though. If we wanted to add heat, what spices would you recommend?

    • So glad you enjoyed it! You could spice it up with some cayenne pepper or red pepper flakes.

  • Hi!! Another great GREAT recipe- no leftovers- every last drop mopped up by the home made naan! Quick question: what would I add if I wanted to turn up the heat in this dish? We have friends coming over and they really love spicy food.

    On another topic: I frequently cook meals for 2 families, therefore doubling the recipes. Is there a rule of thumb for doubling recipes- is it just straight forward x2? OR are there recipes where the seasonings should not be doubled?

    And FYI: we are going to the Univ. of Michigan vs Maryland game on Saturday. I am making the spaghetti pie for the tailgate – it looks amazing!! GO BLUE!!

    • — Laura Deckmann
    • Reply
    • Glad you enjoyed, Laura! As for doubling recipes, you simply multiply by 2. Have fun at the game — you might see my husband and son there (in red). 🙂

  • Wow. Truly an awesome and very easy to follow recipe.

    I’ve tried many recipes but this one puts them all to shame.

    The results were fantastic and the whole family loved it.
    My 4 kids are now asking me to make it once a week.

    Next time I’m going to try adding some cauliflower along with the chicken.

  • I made this for Sunday dinner yesterday. OMG, my kids loved it. I’ll definately make for some houseguests over from U.K. next month.

  • I have tried this recipe and I tried a couple more others that are supposedly very traditional and are much more fussy and time consuming. I will say this recipe put both to shame — so easy and delicious. The only thing I changed was using skinless boneless chicken thighs instead of the breast. Thank you Chef Jenn for yet another Amazing recipe that went straight to my tried and true recipe book.

  • Just incredible. Made it two days in a row. Thank you!!!

  • What an incredible dish! This is my first time trying Indian food, and I must say I was very impressed! This dish had so many flavors and that sauce is absolutely wonderful!

  • Hi Jenn, question, can I sub coconut cream for heavy cream? Also what can I sub for yogurt? I’m dying to make this but have a dairy free family member. Thank you!

    • Hi Noreen, I would suggest coconut milk over coconut cream. It will change the flavor profile a bit, but will still be good. And I haven’t tried this with a dairy-free yogurt, but I think it should work. I’d love to hear how it turns out!

  • Hi Jenn, I normally buy Greek yogurt. Your thoughts on using that rather than regular, please. Perhaps your not using because it’s much thicker. Cheers!

    • Greek yogurt should work fine here. Enjoy!

  • I like a lot of sauce – would anyone suggest doubling the sauce recipe? Or do the original quantities make enough sauce?

    • I double the sauce all of the time much to everyone’s delight. Jenn’s depth of flavor in this sauce is incredible! People can’t get enough of it.

  • I could not eat enough of this. What a wonderful recipe, next time I shall use chick thigh fillets though as I prefer a more juicy meat. Fantastic sauce. Is going to be a regular in my family home. Thank you.

  • Jenn you did it again! An amazing flavor combination that I easily converted to my Plant-Based Whole Food cooking way of eating. LOVE! this flavor mix so perfect for warm fall meals. I have made this about 5 times now.

    The first time I made it I used the cauliflower instead of the chicken and glazed it with cashewbutter and the spices before roasting in the oven. Once it was dropped in the sauce the glaze seemed to just blend in, so on subsequent tries I have just skipped the roasting of the vegetable and just moved directly to making the sauce adding all the spices from the chicken part of the recipe to the sauce and a bit of cashew butter and soymilk instead of yogurt. Then add the big chunks of cauliflower and cook till tender.

    I sub vegetable stock for the butter and a big chunky vegetable for the chicken. I use Soy (prefer) or coconut milk instead of cream and vegetable stock instead of water to thin as needed.

    One time I used cauliflower – awesome! Once I blended the cauliflower into the sauce – not good, to thick!
    This last time I used Kobocha Pumpkin – YUM YUM! Make sure to not cook the vegetables too long, you want them to hold their shape. Also after tasting depending on how much sauce I have or how thick it is I may double the tomato. Definitely play with this recipe, it is soo good. Again Jenn you know how to combine your flavors so beautifully!

    • Love the idea to use cauliflower, Maureen. Will definitely try that!

  • Delicious! My family enjoyed the complex flavors. I couldn’t believe how quickly the dish came together!

  • My broiler terrifies me, this is after a number of disasters, but i am dying to make this tonight. Any thoughts on baking it and maybe broiling it for a minute or two at the end? I don’t doubt its a five star recipe!

    • Ha! That ought to work fine, Holly. Lmk how it turns out.

  • I plan on making this tonight but don’t have a wire rack. Any suggestions?

    • You can make it without it, Z. Enjoy!

      • Thanks! I made it last night and it was amazing. Added a little garlic and Indian chili powder to both and marinade and the sauce and it was so good!

  • Woah, so good. I tried making Indian before and failed miserably.. either not enough spice, not creamy enough, not enough sauce, etc. This was delicious..even seemed on par with the Indian restaurants. I crave Indian all the time, so I’m so glad I don’t have to go across the city now to get it.

  • Is there a way to make a vegetarian version of this recipe…thanks so much for all your great recipes!!!

    • Hi Barbara, I think you could substitute tofu for the chicken here. Please lmk how it turns out if you try it!

    • Search for Paneer Masala. PANeer is and Indian cheese and it is absolutely delicious in masala sauce just add it at the end.

      • Thank you both for your suggestions, I do love paneer so I will try both suggestions and let you know how they turn out!

    • You could also try adding mushrooms, peas and cauliflower.

      I thought the sauce was mild and lovely, however, we like a bit more zing, so added more garam masala and a good dose of cayenne.

      I didn’t have enough cream, so with an immersion blender, I made a cashew milk in the amount to make up for the missing 1/4c cream and the 1/2c water called for. So Good!

      Sadly, my chicken got somewhat overcooked in the sauce- what does anyone suggest a good simmer time to be?

      • Hi Astrid, great tweaks and suggestions! The chicken doesn’t need to simmer for very long, just to be heated through and fully cooked. How long did you keep it simmering?

        • Too long because I relied on an instant read thermometer which was clearly off. It simmered for about 15 minutes, until I realized based on the “feel” of the chicken when pierced that the thermometer must have been erroneous. I’m guessing half of that time (max) would have been sufficient. Making it again tomorrow!

  • I made this last night – and loved it! Next time I will have to try to make your homemade naan to go with it, this experience has really inspired me. I used cream with 20% fat instead of the heavy cream, it was still fantastic.

  • Loved this recipe. Was not as difficult as I thought. I made as is in the hopes my kids would eat and it was mild in spice. Husband and I decided we liked it spicier so 2nd time I made it I added a bit of cayenne and a bit of a curry powder I had on hand in addition to spices listed. A definite winner. This is one of my go to sites for recipes as I haven’t had a bad one yet

  • This is a great recipe – I add a few chiles to add heat.

  • This was delicious and my family loved it. The only changes I made were to add a little Cayenne (we like spice) and cook the chicken in a grill pan instead of the oven — my AC isn’t working and it’s too hot to turn on the oven. Thank you again for a great dinner.

  • Hi! Thank you so much for wonderful recipes! I tried the Tikka masala tonight with a tweak of adding lemon juice, honey, and chicken stock instead of water. IT WAS fantastic !!!!

  • I have tried many different variations of this dish and this is by far the easiest and most tasty. I encourage cooks to try as written and then modify based on their personal preferences as far as spices.

  • Amazing recipe (I am an Indian myself). Some changes to make it lighter: (1) used olive oil instead of butter (2) substituted reduced fat coconut milk for the cream. Also, I added chopped ginger and garlic to the chicken marinade. This will be a staple recipe in our house from now on. Thanks, Jen!

  • Super yummy and easy to make. One of my family’s favorites.

  • One of my favorite dishes is Chicken Tikka Masala. Jen’s recipe is by far the BEST I’ve ever had. What’s the difference? Most recipes cook the chicken right in with the sauce. Jen’s recipe instructs you to marinade then broil the chicken. WOW! That takes this recipe to a gourmet level. The only thing I do different is up the garam masala to 2+ tsp. I serve this with roasted cauliflower, basmati rice and garlic naan. Color me happy!

  • I love this dish and usually get it as take out, my kids always cringe – this was the perfect recipe to introduce my kids – the entire family loved it

  • So, so yummy! The sauce is pretty incredible! I added fresh mango cubes when eating the leftovers for lunch and that was delicious too!

  • This recipe is the absolute best Chicken Tikka Masala I have ever made. And trust me, I’ve tried many. I’m usually not a fan of chicken and I just really love tikka masala sauce and soaking rice in it. However, the way this Chicken came out following the recipe was on point. I ate more than one piece which is very unusual for me. The one time when I made the chicken marinade, I added medium curry powder (from savory spice shop) instead of tumeric. Very good substitute.

    I took Jenns advice and added a little more salt and sugar after I tasted the sauce … wonderful. I also added a very small amount of organic arrowroot powder to thicken the sauce even more when I added the spices in. I love my sauces really thick, however this recipe without the arrowroot is not thin !! I just prefer mine thicker than normal.

    I make this once a week now. Please do make this. My 4 year old ate his whole plate no problem. He’s picky !!

  • Hi, in your recipe when it says 1-1/2 teaspoons, do you mean 1 PLUS a half? Or just a half ? Thanks!

    • Hi Emma – it’s one plus a half. Enjoy!

  • YUM.

  • With the kick off of the new school year, our family is back in the swing of regular dinners. My goal is to make a new recipe of yours each week! This was my 2nd. A big hit with the entire family. From my 7 year old girl to my 69 year old mom. The latter is the pickiest and always scared to try new foods. She even asked for more sauce!

    Speaking of the sauce, it is amazing! The chicken couldn’t be easier or faster. Next time I think I’ll make it on the weekend and reheat for any easy Monday night dinner.

    Has anyone tried freezing this dish? I know we’ll eat the leftovers for lunch but it would be nice if we had extra ready to go in the freezer.

  • I made this today and I was so happy with how it turned out. It was better than what I order at my favorite Indian restaurant. I made this once before using a different recipe and was disappointed but this recipe was so easy and delicious. Thank you for sharing it with us.

  • I cooked this last weekend for my bi-monthly ladies dinner and it was such a hit. Side dishes were your curried carrots (ladies went crazy over those things) and cucumber salad. I love one stop shopping and your website is just that! Thanks
    PS. Didn’t change any of the recipes all were perfect.

  • Hi what broil setting should I put my oven to? my oven allows for ” high ” and ” low “….what rack should I put the chicken on? Thanks

    • Hi Layla, the broiler should be set to high and the rack should be in the top position. Hope you enjoy!

  • Delicious. The sauce is addictive. Served over the perfect basmati rice – which came out perfectly as advertised. I’m not a great recipe-follower and have never been successful with rice. Ever. That being said, I followed the recipe to the letter and was rewarded with a wonderful dinner that was surprisingly easy to put together. This is now on my rotation. Thank you. I really appreciate recipes that actually produces delicious food.

  • This is the best recipe for Chicken Tikka Masala I’ve ever used. Simple to prepare and absolutely delicious! 100% satisfaction from dinner guests and I’m not going to look for another recipe for this dish again, ever! Thank you ?

  • Just made this for dinner and it was delicious!! (I made zero changes to the recipe and plan on keeping it that way.) My husband loved it and got seconds. My 2 young children ate it without any trouble (which allows me to enjoy the meal even more). Thank you Jen! I have made several of your recipes and they never let me down. I can’t wait for your cookbook!!

  • My whole family enjoyed this recipe! It was so easy and delicious. Thank you for sharing!!

  • Made this last night with basmati rice, naan and a chickpea/spinach side dish. It was easy to make. I put the chicken in the marinate before I left for work and made the dish after work. I had a can of fire roasted diced tomatoes, so I used that. Otherwise, I followed the recipe. I will definitely make this again. I’m thinking about using jumbo shrimp next time for my pescatarian guests.

  • Hi Jenn and readers: Want to freeze leftovers of this dish? I tried it and it works. Here’s what I did: I spooned spooned individual portions into Pyrex glass storage containers. Before popping the lid onto the container, I pressed plastic wrap directly onto the tikka masala. This helps prevent ice crystallization and keeps the defrosted tikka masala from getting too watery. Defrost the storage containers in the fridge for about 24 hours or until fully thawed. Reheat the chicken tikka masala in a saucepan on LOW setting, keeping the lid on the pot and stirring gently every few minutes. This low and slow re-heat allows the sauce to get its act together and not separate, plus it keeps the chicken from getting rubbery. The sauce is ever-so-slightly thinner than when freshly prepared, but still fully delicious and texturally enjoyable. It’s been said many times before, but this dish absolutely, positively ROCKS!

  • Absolutely delicious! The complexity of flavor was wonderful, but the heat intensity not too high. My son has a descriminating palate for Tikka Masala and requested it for a special meal date. He gave this rave reviews. Everyone at the table agreed and all plates were licked clean. Served with warm Naan, basmati rice and peas. Easy to follow recipe with fabulous outcome!

  • This was amazing…I used 2 tbs of olive oil instead of butter and added a can of chickpeas and some baby spinach leaves at the end for a healthier boost and it was perfect. A definite keeper

  • Made this for dinner last night exactly as written. Exceptional!!! (But than again, was I expecting any other outcome?? lol )

  • I’ve made this 5 times now and it’s one of the best tikka masala recipes out there.

    I exchanged garam masala for curry powder because the cardamom in garam masala is a touch too foreign for my palate.

    Highly recommended!

  • This was delicious – am an Indian and can attest to its authenticity !

  • Another winning recipe! Made it twice already as the first time my family ate it all. The second time I increased the marinate to accommodate 3 lbs of chicken. I kept the sauce in the same proportion and it was fine. Heated up the leftovers the next day and it was still delicious! We eat Indian all the time, but this was even better than the restaurants. We do like it spicy, but I liked the flavors so much that I resisted the urge to add the heat. It just tasted so good and it was relatively easy to make. I grilled the chicken on the BBQ. I used a disposable aluminum grill topper to cook the chicken. Once it cooked a bit I took it off and put it directly on the grill to give it a little char. easy and delicious!

  • Another winner! This was great and so easy. My son loved it and I will make it again. Thank you for all you do to bring these recipes to us. I get so excited when I see a new recipe posted because I always know they will good.

  • Quick question….I made this a few weeks ago and it was absolutely delicious! I am making it again now and realize that when I bought more ground cumin it is “roasted” ground cumin. The chicken is marinating now. Will the flavor of the roasted ground cumin be too strong?

    • Hi Laurie, Is that McCormick’s new product? I haven’t tried it yet but I wouldn’t worry about it – the sauce can handle the extra flavor.

  • This Chicken Tikka Masala was so delicious. The marinade on the chicken charred up beautifully and elevated us to new flavor heights! For the sauce, I added minced garlic with the ginger and we like it spicy so 1/4 tsp of cayenne for a tiny bit of heat. Such a rich, beautiful sauce. Jenn, I always look up your version of popular main dishes first, your recipes are truly tested and perfected.

  • This is a good base for a tikka masala recipe. However, this needs some adjustments, imo. This is nowhere near flavorful enough.
    I think, in the process of adding more and more spices, I at LEAST doubled, perhaps even tripled the amount of spices. I also added about a tablespoon of cinnamon, 1 1/2 tablespoons of turmeric, and 1/2 tablespoon of chili powder to the sauce.
    An additional change that I made is that I purchased a single pot of yogurt; I bought the Siggi’s brand of orange and ginger skyr yogurt because I wanted to impart some more ginger and citrus flavor, and skyr is as thick and as luscious as greek yogurt.
    However, despite all these changes, this is a very stable base, and you may find that the recipe suits your tastes; I am one for extremely flavorful, burping up spices for a midnight snack type of person 😉 Thank you very much for the recipe, and cheers!

  • Simply scrumptious. The chicken broiled in the spiced yogurt coating is delectable all on its own; it was hard not to keep picking on it while the sauce was finishing on the stove! The chicken and creamy sauce together are a marriage made in Indian comfort food heaven. Every one of your recipes that I’ve tried has been a winner. Thank you for a terrific site!

  • Excellent. Let the chicken marinate overnight and made the sauce early the next day, cooked the chicken, combined with sauce, cooled and popped in fridge until dinner time. Served it with Madhur Jaffrey’s aromatic rice and naan bread, they were the perfect combination. Will try adding the cayenne next time since we are a “spicy” family, but regardless, it was a subtle delicious dish that will be enjoyed over they years. Great dish for company since it can be made ahead. Made it to the “keeper”file!

  • Is there a substitute for 1 1/2 cups heavy cream?

    • Hi Sally, You can replace the heavy cream with half and half. Enjoy!

  • Loved it! broiled an additional 5-7 minutes to insure a nice looking char and might add a little cayenne next time because I wanted a little more heat. Overall savory and tender and delicious!!

  • I am Indian and often cook or eat out chicken tikka masala. This recipe is just superb, so easy and yet so delicious.

  • This recipe was my first experience with Chicken Tikka Masala. After a night of marinating and then preparing it for dinner the next evening, I am hooked!!! The chicken was soooo juicy, and the creamy sauce was perfect with it. As suggested, I paired it with buttery peas and warm naan, and it became a dinner that everyone loved!

  • Wow that was great! And i just used the curry powder. Hubby claimed he didn’t care for anything curry but really liked this dish.? Thank you for sharing!!

  • My husband asked me to marry him again based on this dish! Absolutely delicious! Also shared with co-workers, they begged me to make for them! Thank you! This week will make your Lamb ?!

  • This was fantastic! Flavor city!

  • Jen, very hot here. Can I grill the chicken and then add to sauce to avoid turning on my broiler?

    • Definitely!

  • Made this last weekend for dinner and had the leftovers last night. As always, delicious! Thanks!!

  • So good!!! Even my picky 13 and 10 year old kids gave it “Five stars!” This has quickly taken over as my go-to recipe website~

  • Absolutely delicious!!!! Did’t have chicken on hand, so I made it with pork tenderloin, now have a husband who thought he didn’t like Indian food converted!

  • This is delicious! Just as good as the high end Indian restaurant version that I had recently–maybe better! The recipe makes more than the two of us can eat though. Can it be successfully frozen and reheated?

    • — Wendy Johnston
    • Reply
    • So glad you enjoyed it, Wendy. I’m not confident that this would freeze well because of all the dairy- sorry! (If you do freeze it though, I’d love to hear how it is once defrosted.)

  • Really really good. family rated as best “Indian” style I have made. We had it with steamed basmati rice and cucumber, tomato, red onion and avocado salad. Think we would like it a bit spicier what would I add?

    • — Marjory Canada
    • Reply
    • So glad you enjoyed it, Marjory! To add some heat, you could include a pinch of cayenne pepper in the marinade, or the sauce (or both)!

      • Thanks, Jenn!–If doubling the recipe for people who like spicy food–should I use 1/8 tsp. cayenne?? I’m not sure how much a “pinch” is — don’t want to do too much or too little…

        • I’d start with that but add more to taste – I think you could safely add 1/4 tsp.

    • Amazing and a winner with the whole family! This will be my new go-to curry recipe. Such positive comments from the whole family some of which are the fussiest of eaters you ever did meet. I stumbled on this website/recipe whilst perusing the internet yesterday. I was looking for recipe ideas that the whole family would eat and I needed a recipe that I had all the ingredients to make but as it was Friday and our usual takeaway night I wanted something that felt like a treat and as normal as possible. Given the positive reaction to this fab recipe:
      * The best chicken I’ve ever eaten
      * I could just keep on eating this
      * The best curry you’ve ever cooked Mum were just a few. The compliments just kept on coming. One of my favourites ……….* This is far better than what we usually get from the Indian restaurant can you just make this instead in future!!
      I will be working my way through many more of these recipes. I’m excited to work my way through your great collection. Thank you ☺️

      • — Selina Bradbury on March 28, 2020
      • Reply
  • Delicious! Everything I’ve ever made from this site has been great! Easy ingredients and steps. Great for me with 3 little children running around.

  • This was easy and fabulous. I love all Jennifer’s recipe but this one is really good.

  • Very good! The whole family enjoyed it. This is a keeper.

  • Very flavorful. I used fire roasted chopped tomatoes as that was all I had on hand. I used my immersion blender to smooth out the sauce a bit since my tomatoes were diced vs crushed. Everyone enjoyed the dish and we are looking forward to the leftovers. My broiler has a low and high setting so I’m never sure which to use for these types of recipes. The broiler is they type below the oven.

    • Hi Danita, Glad you liked it! I always use the high setting on my broiler, but all ovens are different, so it’s hard to say for sure. If you have a user manual, I would take a peek at that. (Or you could experiment and, if you find things are over (or under) cooked on one of the settings, you should probably use the other one. Hope that helps (at least a bit)!

  • This recipe was so delicious! Definitely going to make it again!

  • I thought this was very good. I don’t know how authentic the taste was, but I like that it was easy to make and the family liked it. I have a tough crowd so if everyone likes it that is a real success.

  • To save a step/time–could the chicken just be marinated and then simmered in the sauce until cooked through (how long do you think), stored overnight and reheated? (Provided willing to sacrifice “browning” and whole element that broiling brings to the equation). The spice and flavor profile sounds amazing, Jenn!

    • I don’t recommend it, Diane. The marinade is quite thick and will change the sauce; also the chicken won’t be as tender or tasty. Sorry!!

  • Dear Jenn: I need to cook for healthy eaters: Can I substitute Non fat Greek yogurt and then use Low Fat Coconut Milk instead of the Cream in the Sauce? I understand it is sacrificing richness, etc. but knowing this want to make sure this would still hold up okay structurally, i.e. not separate or throw off the flavor profile too much. Thanks for any thoughts you may have.

    • Hi Diane, I think those changes will be okay – although coconut milk will definitely change the flavor profile. Please lmk how it turns out if you try it!

      • Hi Jenn! I made a super lightened up version for company and it turned out GREAT!!!

        Did everything you said except: marinated it in nonfat Greek yogurt, used no butter (1-2 tsp. only olive oil ), used light coconut milk instead of cream. As expected, I had to simmer the sauce for longer than you said until it got thick (WORTH IT!).

        Reheated for guests. Everyone LOVED it. Could not stop talking about how delicious it was! My husband who had professed to not liking Indian food said “I could eat this all night”. The depth of flavor on this dish is simply incredible.
        And yet not heavy and oily at all—you could actually taste the tomatoes along with the incredible spices and tender chicken. Just seemed so healthy and yet so interesting and delicious. Thank you so much. Another winner that I can’t wait to make again.

        • So glad you were happy with the results! Thanks for following up regarding the tweaks you made- I think it will definitely be helpful to others!

          • This lightened-up version is the one I will make. Too much heart disease in this family. Thanks, Jenn and Diane for posting!

            • — LCJ
  • Amazing! This dish was a huge hit with my family! I am so happy there will be leftovers!

  • Hi Jen! Do you know if there is a non-dairy substitute I could use instead of the yogurt?

    • Hi Leah, I haven’t tried this with non-dairy yogurt, but I think it would work here. LMK how it turns out!

  • Curious, is there a benefit (flavor/texture-wise) to broiling the chicken this way, as opposed to sautéing it? Wondering if this yields a less “dry/chewy chicken? What’s the secret in this method?

    • Hi Colleen, The chicken turns out incredibly tender when marinated and quickly cooked under the broiler. Also, the marinade is thick and clings to the meat when broiled, creating a flavorful and gorgeous brown coating. It’d be a bit of a mess in a sauté pan, but you could definitely grill it as an alternative to the broiler.

      • We don’t have the best ventilation in our home and even though we love how wonderfully fragrant some of these recipes are while we cook them, we aren’t thrilled to come home the next day to that lingering food smell, especially when it comes to Asian or Indian recipes. It’s a really annoying pet peeve I guess… anywho, you mentioned here that an alternative to the broiler would be to grill the meat. The broiling aspect is the only thing deterring me from making this recipe so how would you recommend to go about the grilling part of it all? Grilled until fully cooked or just to get that slightly burned outer shell and then finished by simmering in the sauce? Thanks so much. Haven’t had something from your site that isn’t a winner!

        • Hi Celeste, I agree that the aromas the next day are not nearly as appealing they were the night before! I would grill this for 7 – 8 minutes (just like the broiling instructions). The chicken won’t be fully cooked then; you’ll finish it off in the sauce. Enjoy!

  • I know that using yogurt in the marinade is traditional, but I’m wondering how buttermilk would work, and if so, how much? Just a thought!
    Also, what kind of Naan bread is best here? There are several kinds at Trader Joe’s that look good, I’m guessing the garlic flavored…

    • Hi Susie, While you could use buttermilk, I think you’ll get better results with the yogurt; it clings nicely to the chicken giving it a delicious, almost crust-like coating. Garlic naan sounds like it would pair nicely with this or, if you’re feeling ambitious, you could make the naan recipe I have on the blog.

  • I just made this today and it was delicious! Thank you for the recipe.

  • Hi Jenn, I love this recipe and can’t wait to make it but is there any way to make it with fewer calories. With the full-fat yogurt butter and heavy cream, it seems really heavy. Thank u.

    • Hi Talasha, I’ve only made this with full-fat yogurt, but you could try reduced-fat yogurt instead. And you could replace the heavy cream with half and half. I’d love to hear how it turns out if you prepare it with these tweaks!

  • Hello! Quick question, if i wanted to make this really spicy what would i use? paprika? chilli powder or flakes?

    • — Karina Reymundo
    • Reply
    • Hi Karina, I would add cayenne pepper or chili flakes.

      • thank you!

        • — Karina Reymundo
        • Reply
  • I love chicken tikka masala! I was wondering if it would change the flavor or consistency too much if I subbed I unsweetened coconut milk for the heavy cream? I usually have that as a pantry staple but not heavy cream in my fridge.


    • Hi Steph, It will definitely change the flavor but I think it’d work. Please lmk how it turns out if you try it that way!

      • Hi Steph and Jen,
        While the flavor would certainly change it will still taste good. Coconut milk and cream are both used as thickening agents. Coconut milk is used more commonly in the coastal regions (Kerala, Mumbai etc), while the Northern regions of India use yogurt and heavy cream as their thickening agents.

        • I made the recipe last night using the unsweetened coconut milk – it was absolutely delicious! My family loved it! I’ve eaten chicken tikka masala in lots of different parts of the US and England, and I think the coconut milk tastes just as good, if not better, than using the heavy cream! Thanks again for another great recipe!

          • Thank you for the very helpful comments on using coconut milk rather than cream. I gave that a try this evening and as my husband and son said “we have a winner”! Thanks for another great recipe Jenn!

            • — Jules

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