Chicken Tikka Masala
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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
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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.
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Hi Jenn,
Can I use Greek yogurt ?
Thanks!
Yep!
Thanks Jenn! My family loves it. I’m so interested in your recipes now. Everyday I am excited about what will I cook next. Thanks for sharing your recipes.
Home run, bases loaded – no if’s, ands, or but’s !!!
I’ve made chicken tikka masala before and this was by far the best. My husband and I really enjoyed it and I will definitely be making it. I used ground ginger instead since I didn’t have any fresh and I marinated overnight. I will post a picture the next time I make it.
Ive been making this recipe for a couple years now, and it is a winner every time! Came back to the recipe page today to share it with a friend. The only “tweak” I make is to broil the chicken while the sauce is in its 15 minute simmer time. Is there a reason the recipe calls for it to be broiled first?
Glad you like this! The broiling gives the outside of the chickenn a bit of a delicious crust.
Hi there…wonderful recipe with the beautiful flavors and aromas of a great chicken tikka masala. I had a few questions though:
1. If we wanted to add some heat to the dish, Mild – Medium, what would you suggest in adding and at what point?
2. Some of the chicken breasts were not throughly cooked through and I wanted to know if you would suggest broiling for a longer period than 7 minutes or simmering them in the sauce for longer? If so, how long would you simmer? Would you have the lid on or off the pot while simmering?
thank you in advance.
Hi JooJoo, glad you enjoyed this! In answer to your questions:
1. If you’d like to add some heat, you can add a pinch of cayenne pepper to the marinade and/or the sauce.
2. If you found that the chicken was not fully cooked, I’d suggest simmering it in the sauce for a bit longer–maybe 8 to 9 minutes total (but pull out a piece and cut into it to be sure). And you can leave the pan uncovered while the chicken is simmering unless it gets to a point where you don’t want the sauce to thicken anymore. If so, cover it up for the last minute or two of cooking. Hope that helps!
Holy smokes! This was so good. I followed the recipe exactly as written, except that I did less chicken than called for. I marinated the chicken for several hours. This is spot on! Amazing flavor! Highly recommended!!
Jenn this is a fantastic recipe – what better way to spend time at home right now! Thank you for sharing such wonderful meals with the world, hope that you and your family are safe in these times. Tomorrow I will try your naan recipe.
❤️
This was so delicious and flavorful! My husband couldn’t stop raving about it and can’t wait to take the leftovers for lunch tomorrow. Very easy to make, followed the directions exactly, perfection! My favorite recipe from this site so far and I’ve made many of them . I made the Naan bread too which was surprisingly easy and tasty
Made it and it was very good. I will use less or no sugar next time and I followed other reviewer’s recommendations not to add water to get a thicker sauce. Also, I like mine with a little more kick, so I added cayenne pepper and meat masala (you can find it at a local Indian grocery store). Fantastic!
Love this.We are from India and could never get this right until now. I posted my pic on Instagram and tagged you the first time I made it. Delicious!