Chicken Tikka Masala

Tested & Perfected Recipes

Chicken Tikka Masala with Basmati Rice

Chicken tikka masala is a dish of marinated and broiled chunks of chicken in a creamy, spice-infused tomato sauce. Alongside the requisite basmati rice, buttered peas and naan, it makes a fabulous family feast. This version is terrific for entertaining since it can be made entirely ahead of time — and it’s also a great intro to Indian food for kids, as it’s not too spicy.

For a dish with such a complex flavors, chicken tikka masala is surprisingly easy to make: one hour start to finish, plus just an hour of marinating time. Most of the ingredients are pantry and fridge staples, with the exception of garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom and nutmeg. It’s available at some large grocery stores (McCormick makes it as part of their Gourmet Collection), but if your regular supermarket doesn’t carry it, you can always find it at Whole Foods or substitute curry powder.

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.

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

Whisk to combine.

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

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.

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.

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.

chicken tikka masala

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

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.

Enjoy!

Chicken Tikka Masala with Basmati Rice

My Recipe Videos

Chicken Tikka Masala

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

Ingredients

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

Instructions

  1. In a bowl large enough to hold the chicken, whisk together the yogurt, salt and spices. 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, Edamam.com. 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.

Reviews & Comments

  • 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!

    • — Jennifer on October 25, 2018
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  • 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!

    • — Lin on October 23, 2018
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  • 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!

    • — Robin on October 18, 2018
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  • Hi – Recipe looks delicious. What can I add to make it more spicy?

    • — Annetta on October 15, 2018
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    • Hi Annetta – Cayenne pepper or crushed red pepper flakes will work.

      • — Jenn on October 15, 2018
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  • 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 on October 5, 2018
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  • 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!
    Laurie

    • — Laurie on September 29, 2018
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  • 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 on September 20, 2018
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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.

    • — Gabi on September 10, 2018
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  • 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?

    • — Patty on August 28, 2018
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    • 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.

      • — Jenn on August 28, 2018
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  • Would non dairy products works? Like cocnut milk and yogurt?

    • — Leah on August 27, 2018
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    • 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!

      • — Jenn on August 27, 2018
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  • I don’t have a wire rack…can I just place the chicken on the baking sheet with aluminum foil?

    • — Sohnia on August 25, 2018
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    • Yep that’s fine, Sohnia. Enjoy!

      • — Jenn on August 25, 2018
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  • 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.

    • — Susan on August 25, 2018
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  • Can I use 1/2 & 1/2 instead of heavy cream? I’m trying to use up a large carton of it.

    • — Annie on August 24, 2018
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    • Yes, I think that’d be fine, Annie. Enjoy!

      • — Jenn on August 25, 2018
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  • 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.

    • — Renee on August 12, 2018
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    • Hi Renee, I’d use puréed or canned whole tomatoes and crush them yourself (it’s easy; just use your hands).

      • — Jenn on August 12, 2018
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  • Hi there, why may I ask why you pre-cook the chicken with some of your dishes? Thank you!

    • — Luci on July 24, 2018
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    • Hi Luci, I suggest putting this chicken in the oven first so it nicely browns the top. Hope that clarifies!

      • — Jenn on July 24, 2018
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  • 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!

    • — Rhonda Fulton on July 14, 2018
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  • 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.

    • — Lou on July 14, 2018
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    • ☺️

      • — Jenn on July 15, 2018
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    • My husband purchased your cookbook for me as a gift. I love it. made the lemon squares….AWESOME!1111

      • — Lou on August 10, 2018
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  • 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.

    • — Jo Ellen on July 12, 2018
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  • 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?

    • — Nader on July 5, 2018
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    • That should work, Nader – and glad you’re enjoying the recipes! 🙂

      • — Jenn on July 5, 2018
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  • 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.

    • — Vimal Kumar on July 4, 2018
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  • 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.

    • — Sharon on July 3, 2018
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  • 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!

    • — Karen R on July 3, 2018
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  • This is delicious!! so easy to make. I only marinated the chicken an hour and it came out great

    • — Veronica on July 2, 2018
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  • 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.

    • — TracyV on June 17, 2018
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  • 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 ⭐️⭐️⭐️⭐️⭐️

    • — Wendy on June 16, 2018
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  • Incredibly delicious!

    • — Linda on June 16, 2018
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  • This was delicious. Restaurant quality. I used my immersion blender to make the sauce smooth before adding the chicken.

    • — ABD on June 9, 2018
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  • terrible taste

    • — Piotr on May 26, 2018
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  • 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?
    Thanks!

    • — Emily on May 11, 2018
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    • Hi Emily, Can your guest have shallots or scallions?

      • — Jenn on May 12, 2018
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  • 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.

    • — Marilyn on May 8, 2018
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  • 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!

    • — Barbara on April 26, 2018
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    • 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!

      • — Jenn on April 27, 2018
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  • I’ve tried a dozen different recipes for chicken tikka Masala and this is by far my favorite!!!

    • — Jennifer on April 24, 2018
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  • 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??

    • — Beth on April 19, 2018
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    • 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!

      • — Jenn on April 19, 2018
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    • I’ve made this with coconut milk and evaporated milk instead of cream, with the same results. Hope that helps.

      • — Edi on April 26, 2018
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  • Quick question: Do you think you could you let the chicken marinate for 2 days in the refrigerator in a covered container?

    • — Beth on April 17, 2018
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    • Sure, Beth, that should work. Hope you enjoy!

      • — Jenn on April 17, 2018
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      • It worked and it was AMAZING!!!

        • — Beth on April 19, 2018
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  • 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!

    • — Janelle on April 10, 2018
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  • Fabulous! Best Indian dish I have ever made. It tastes authentic. The sauce is great.

    • — Laura Kargov on April 7, 2018
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  • 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!

    • — Nat9 on April 7, 2018
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  • 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?

    • — Cynthia on March 27, 2018
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    • So glad you like this dish, Cynthia! I will add chicken vindaloo to my list of recipes to potentially develop. 🙂

      • — Jenn on March 27, 2018
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  • Wow! This is yet another hit out of the ballpark. Thank-you for another lovely meal.

    • — Llianne on March 17, 2018
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  • This was over the top great! I particularly enjoyed the complexity added by broiling the meat before stirring into the sauce.

    • — Drew on March 15, 2018
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  • 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.

    • — Sue Ebbers on March 11, 2018
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  • 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!

    • — Janice on March 9, 2018
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  • 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?

    • — Benn on March 8, 2018
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    • Hi Benn, It’s 1 and 1/4 teaspoons – and yes, fine to sub curry powder. Enjoy!

      • — Jenn on March 8, 2018
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  • 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!

    • — Kathie H on March 8, 2018
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  • 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.

    • — Sandy on March 7, 2018
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  • 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. 😊

    • — Liz on March 3, 2018
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  • 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!

    • — Johanna Raj on March 3, 2018
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  • 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.

    • — rachiti on March 1, 2018
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  • 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!

    • — Olga on March 1, 2018
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  • 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 on March 1, 2018
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  • 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!

    • — Julia on February 25, 2018
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  • 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!!!

    • — Linda on February 23, 2018
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  • 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!

    • — Lynn D on February 19, 2018
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  • 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!

    • — Nona Bridge on February 18, 2018
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  • Excellent recipe. I made this for Valentines Day. My family loved it. Could you suggest ways to reduce calories for non-holiday meals? Thanks.

    • — Alicia A on February 14, 2018
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    • 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!

      • — Jenn on February 15, 2018
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      • 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!

        • — Linda CJ on February 21, 2018
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        • Oops! I also used half butter and half olive oil. Amazing flavors and the most tender and moist with chicken breast.

          • — Linda CJ on February 21, 2018
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  • 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.

    • — laurie on February 13, 2018
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  • 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

    • — Barney on February 13, 2018
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  • 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.

    • — Freda M on February 10, 2018
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  • 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!!

    • — Cheryl B on February 10, 2018
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  • 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 on February 8, 2018
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  • 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!

    • — Colleen on February 2, 2018
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    • 😊

      • — Jenn on February 3, 2018
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  • 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.

    • — Merilyn R on February 2, 2018
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    • Happy Birthday, Merilyn – glad you enjoyed!

      • — Jenn on February 2, 2018
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  • 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.

    • — Kathleen on January 31, 2018
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  • 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!

    • — Tim on January 28, 2018
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  • 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.

    • — Karen on January 27, 2018
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  • 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.

    • — Cass on January 25, 2018
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  • 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!

    • — Ashleigh on January 21, 2018
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    • So glad you enjoy the recipes, Ashleigh – thanks for taking the time to let me know! 🙂

      • — Jenn on January 22, 2018
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  • 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 on January 17, 2018
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  • 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!

    • — Maggie on January 10, 2018
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  • 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!

    • — Stephanie N. on January 9, 2018
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  • I really enjoyed this recipe! Thank you for sharing! My whole family was asking for second’s!

    • — Lily on January 6, 2018
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  • 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!

    • — Rachel on January 5, 2018
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  • 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!

    • — Karin on December 28, 2017
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  • 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.

    • — Candy on December 8, 2017
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    • 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!

      • — Jenn on December 8, 2017
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  • 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.

    • — Alison Dorsky on December 2, 2017
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  • 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.

    • — Aimee on December 1, 2017
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    • 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.

      • — rachiti on March 1, 2018
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  • 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!

    • — Criss Lewis on November 30, 2017
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  • 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!

    • — Marcy Withers on November 30, 2017
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  • 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.

    • — Rebecca on November 16, 2017
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  • 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?

    • — Jenn on November 15, 2017
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    • So glad you enjoyed it! You could spice it up with some cayenne pepper or red pepper flakes.

      • — Jenn on November 15, 2017
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  • 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 on November 9, 2017
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    • 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). 🙂

      • — Jenn on November 9, 2017
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  • 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.

    • — Tom on November 5, 2017
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  • 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.

    • — DonnaP on October 30, 2017
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  • 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.

    • — Malak on October 26, 2017
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  • Just incredible. Made it two days in a row. Thank you!!!

    • — Winnie on October 25, 2017
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  • 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!

    • — Jessica on October 24, 2017
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  • 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!

    • — Noreen on October 15, 2017
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    • 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!

      • — Jenn on October 17, 2017
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  • 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!

    • — Clo on October 14, 2017
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    • Greek yogurt should work fine here. Enjoy!

      • — Jenn on October 15, 2017
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  • I like a lot of sauce – would anyone suggest doubling the sauce recipe? Or do the original quantities make enough sauce?

    • — Kate on October 13, 2017
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    • 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.

      • — Diane on October 20, 2017
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  • 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.

    • — Netty on October 12, 2017
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  • 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!

    • — Maureen on October 5, 2017
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    • Love the idea to use cauliflower, Maureen. Will definitely try that!

      • — Jenn on October 5, 2017
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  • Delicious! My family enjoyed the complex flavors. I couldn’t believe how quickly the dish came together!

    • — Heather on October 2, 2017
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  • 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!

    • — Holly on October 1, 2017
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    • Ha! That ought to work fine, Holly. Lmk how it turns out.

      • — Jenn on October 1, 2017
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  • I plan on making this tonight but don’t have a wire rack. Any suggestions?

    • — Z on September 26, 2017
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    • You can make it without it, Z. Enjoy!

      • — Jenn on September 26, 2017
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      • 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!

        • — Z on September 27, 2017
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  • 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.

    • — Daryl on September 21, 2017
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  • Is there a way to make a vegetarian version of this recipe…thanks so much for all your great recipes!!!

    • — Barbara on September 20, 2017
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    • Hi Barbara, I think you could substitute tofu for the chicken here. Please lmk how it turns out if you try it!

      • — Jenn on September 24, 2017
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    • Search for Paneer Masala. PANeer is and Indian cheese and it is absolutely delicious in masala sauce just add it at the end.

      • — Genie on September 30, 2017
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      • Thank you both for your suggestions, I do love paneer so I will try both suggestions and let you know how they turn out!

        • — Barbara on October 26, 2017
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    • 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?

      • — Astrid on October 31, 2017
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      • 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?

        • — Jenn on November 1, 2017
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        • 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!

          • — Astrid on November 16, 2017
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  • 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.

    • — Elise on September 20, 2017
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  • 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

    • — Lauren on September 18, 2017
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  • This is a great recipe – I add a few chiles to add heat.

    • — Dana on September 18, 2017
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  • 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.

    • — Karen on September 17, 2017
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  • 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 !!!!

    • — Moon on September 16, 2017
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  • 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.

    • — Katie on September 15, 2017
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  • 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!

    • — EllePea on September 15, 2017
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  • Super yummy and easy to make. One of my family’s favorites.

    • — Crystal on September 14, 2017
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  • 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!

    • — PJ Miller on September 14, 2017
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  • 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

    • — Taryn on September 14, 2017
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  • So, so yummy! The sauce is pretty incredible! I added fresh mango cubes when eating the leftovers for lunch and that was delicious too!

    • — Julene on September 13, 2017
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  • 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 !!

    • — Krysti on September 11, 2017
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  • Hi, in your recipe when it says 1-1/2 teaspoons, do you mean 1 PLUS a half? Or just a half ? Thanks!

    • — Emma on September 5, 2017
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    • Hi Emma – it’s one plus a half. Enjoy!

      • — Jenn on September 5, 2017
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  • YUM.

    • — ashley on September 3, 2017
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  • 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.

    • — Mindy on August 31, 2017
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  • 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.

    • — Tim Jenkins on August 23, 2017
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  • 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.

    • — Suzanne on August 21, 2017
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    • 😊

      • — Jenn on August 21, 2017
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  • 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

    • — Layla on July 31, 2017
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    • Hi Layla, the broiler should be set to high and the rack should be in the top position. Hope you enjoy!

      • — Jenn on August 1, 2017
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  • 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.

    • — Romney on July 30, 2017
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  • 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 ?

    • — Bex on July 30, 2017
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    • I agree. It is FANTASTIC!!!

  • 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!!

    • — Megan on July 26, 2017
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  • My whole family enjoyed this recipe! It was so easy and delicious. Thank you for sharing!!

    • — Lindsay on July 22, 2017
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  • 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.

    • — Kimberly on July 20, 2017
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  • 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!

    • — Linda O. on July 17, 2017
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  • 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!

    • — Marian on July 15, 2017
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  • 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

    • — Nora on July 14, 2017
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  • Made this for dinner last night exactly as written. Exceptional!!! (But than again, was I expecting any other outcome?? lol )

    • — Abbie S on July 11, 2017
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  • 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!

    • — spede on July 8, 2017
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  • This was delicious – am an Indian and can attest to its authenticity !

    • — priya on July 6, 2017
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  • 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!

    • — Pat Militello on July 6, 2017
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  • 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.

    • — Maria Carver on July 4, 2017
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  • 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?

    • — Laurie on July 2, 2017
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    • 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.

      • — Jenn on July 2, 2017
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  • 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!

    • — Midnight on June 29, 2017
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  • 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!

    • — Linda O. on June 29, 2017
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  • 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!

    • — Kathy on June 25, 2017
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  • Is there a substitute for 1 1/2 cups heavy cream?

    • — Sally Turner on June 25, 2017
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    • Hi Sally, You can replace the heavy cream with half and half. Enjoy!

      • — Jenn on June 25, 2017
      • Reply
  • 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!!

    • — zoeycooks on June 23, 2017
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  • I am Indian and often cook or eat out chicken tikka masala. This recipe is just superb, so easy and yet so delicious.

    • — SD on June 22, 2017
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  • 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!

    • — Jami Eggert on June 22, 2017
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  • 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!!

    • — Peggy on June 19, 2017
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  • 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 ?!

    • — Lisa E. on June 19, 2017
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  • This was fantastic! Flavor city!

    • — Carley on June 16, 2017
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  • Jen, very hot here. Can I grill the chicken and then add to sauce to avoid turning on my broiler?

    • — Gretchen on June 16, 2017
    • Reply
    • Definitely!

      • — Jenn on June 16, 2017
      • Reply
  • Made this last weekend for dinner and had the leftovers last night. As always, delicious! Thanks!!

    • — Meredith on June 15, 2017
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  • 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~

    • — Rebecca on June 14, 2017
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  • 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 on June 12, 2017
    • 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.)

      • — Jenn on June 13, 2017
      • Reply
  • 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 on June 12, 2017
    • 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)!

      • — Jenn on June 12, 2017
      • Reply
      • 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…

        • — Diane on June 15, 2017
        • Reply
        • I’d start with that but add more to taste – I think you could safely add 1/4 tsp.

          • — Jenn on June 15, 2017
          • 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.

    • — Amy on June 12, 2017
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  • This was easy and fabulous. I love all Jennifer’s recipe but this one is really good.

    • — Debbie on June 11, 2017
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  • Very good! The whole family enjoyed it. This is a keeper.

    • — Beth H, on June 11, 2017
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  • 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.

    • — Danita Day on June 11, 2017
    • Reply
    • 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)!

      • — Jenn on June 12, 2017
      • Reply
  • This recipe was so delicious! Definitely going to make it again!

    • — Leslie on June 10, 2017
    • Reply
  • 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.

    • — Christina on June 9, 2017
    • Reply
  • 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!

    • — Diane on June 8, 2017
    • Reply
    • 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!!

      • — Jenn on June 9, 2017
      • Reply
  • 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.

    • — Diane on June 8, 2017
    • Reply
    • 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!

      • — Jenn on June 9, 2017
      • Reply
      • 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.

        • — Diane on June 27, 2017
        • Reply
        • 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!

          • — Jenn on June 28, 2017
          • Reply
          • This lightened-up version is the one I will make. Too much heart disease in this family. Thanks, Jenn and Diane for posting!
            LCJ

            • — LCJ on July 18, 2017
  • Amazing! This dish was a huge hit with my family! I am so happy there will be leftovers!

    • — Rhonda on June 8, 2017
    • Reply
  • Hi Jen! Do you know if there is a non-dairy substitute I could use instead of the yogurt?

    • — Leah on June 8, 2017
    • Reply
    • Hi Leah, I haven’t tried this with non-dairy yogurt, but I think it would work here. LMK how it turns out!

      • — Jenn on June 9, 2017
      • Reply
  • 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?

    • — Colleen on June 8, 2017
    • Reply
    • 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.

      • — Jenn on June 8, 2017
      • Reply
      • 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!

        • — Celeste on June 13, 2017
        • Reply
        • 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!

          • — Jenn on June 13, 2017
          • Reply
  • 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…

    • — Susie Sylvia on June 8, 2017
    • Reply
    • 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.

      • — Jenn on June 12, 2017
      • Reply
  • I just made this today and it was delicious! Thank you for the recipe.

    • — Lien T on June 8, 2017
    • Reply
  • 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.

    • — Talasha on June 8, 2017
    • Reply
    • 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!

      • — Jenn on June 9, 2017
      • Reply
  • Hello! Quick question, if i wanted to make this really spicy what would i use? paprika? chilli powder or flakes?

    • — Karina Reymundo on June 8, 2017
    • Reply
    • Hi Karina, I would add cayenne pepper or chili flakes.

      • — Jenn on June 8, 2017
      • Reply
      • thank you!

        • — Karina Reymundo on June 8, 2017
        • 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.

    Thanks!

    • — Steph on June 8, 2017
    • Reply
    • 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!

      • — Jenn on June 8, 2017
      • Reply
      • 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.

        • — mom23 on June 8, 2017
        • Reply
        • 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!

          • — Steph on June 11, 2017
          • Reply
          • 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 on July 1, 2017

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