Chicken Tikka Masala
This post may contain affiliate links. Read my full disclosure policy.
This homemade chicken tikka masala is cozy, creamy, and full of warm spice—a restaurant favorite made simple enough for any night of the week.
Chicken tikka masala is one of those restaurant favorites that’s easy to make at home. In this version, tender pieces of broiled chicken are simmered in a rich, creamy tomato sauce layered with warm spices. It’s deeply flavorful without being overly spicy, making it a great introduction to Indian cooking for the whole family.
While chicken tikka masala is closely associated with Indian cuisine, it’s widely believed to have evolved from butter chicken and gained popularity in Great Britain, where Indian chefs adapted traditional flavors into the now-iconic dish we know today. The signature orange sauce gets its warmth and depth from garam masala, an easy-to-find spice blend that brings everything together. Serve this homemade chicken tikka masala with fluffy basmati rice, peas, and naan for a cozy, restaurant-worthy meal.
“Amazing! Made this for dinner tonight and it was far better than any I’ve had at an authentic Indian restaurant. Adding this to my rotation.”
What You’ll Need To Make Chicken Tikka Masala
- Whole Milk Yogurt: Used for marinating the chicken, it helps tenderize the meat and adds a subtle tanginess.
- Boneless Skinless Chicken Breasts: This lean cut is a great option for this recipe as the sauce is quite rich, but boneless skinless chicken thighs work well too.
- Onion And Fresh Ginger: These aromatics form the base of the sauce.
- Garam Masala, Coriander, Turmeric, And Cumin: A blend of spices used both in the marinade and the sauce, providing the characteristic flavor profile of Chicken Tikka Masala.
- Canned Crushed Tomatoes: Add body and a rich, tangy flavor that complements the spices.
- Heavy Cream: Added to the sauce for richness and a creamy texture, balancing the acidity of the tomatoes and the heat of the spices.
- Fresh Cilantro: Used as a garnish to add a fresh burst of color and flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a bowl large enough to hold the chicken, combine the yogurt, salt, and spices and whisk to combine. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the broiler with an oven rack in the top position. Line a baking sheet with foil, place a wire rack on top, and spray it with nonstick cooking spray. Arrange the chicken on the rack, spooning any leftover marinade over it.
Broil the chicken for 7 to 8 minutes, until it is nicely browned on top—there’s no need to flip it over.
While the chicken cooks, start the sauce. Melt the butter over medium heat in a large pan. Sauté the onions and ginger until softened, 5 to 7 minutes.
Stir in the spices and cook for 2 minutes. Next, add the tomatoes, heavy cream, salt, sugar, pepper, and 1/2 cup water.
Bring to a boil, then simmer on medium-low until thickened, about 15 minutes. Adjust the seasoning to taste.
Add the broiled chicken to the sauce and simmer for a few minutes until warmed through and fully cooked. Sprinkle the cilantro over the chicken and serve.
Video Tutorial
You May Also Like
Chicken Tikka Masala
Ingredients
For the Chicken
- ½ cup whole milk yogurt
- 1½ 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-in (2.5-cm) chunks
For the Sauce
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1¼ teaspoons garam masala (okay to substitute curry powder)
- 1¼ teaspoons ground coriander
- 1¾ teaspoons ground cumin
- 1 (14-oz) can crushed tomatoes
- 1¼ cups heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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 ½ cup (120 ml) 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).
- 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.
Notes
Nutrition Information
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.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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?
Thanks!
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!!!