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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The last thing Jenn needs is one more 5 star review, but here goes. My wife does not eat chicken so once the sauce is done I split it into two pans, one with the chicken for the chicken eaters and one with fish. I use whatever firm white fish I can find and lightly pan fry a piece first but I don’t cut up the filet, rather I leave it one piece since it will flake apart later upon serving.
I also made the naan and was surprised it tasted so good given the simple ingredients and super simple preparation. You’ll be glad you made the naan (and the rice) as the sauce is so good you’ll be dipping like crazy.
This is a house favorite, delicious and hard to mess up.
So delicious! My husband said it was one of the best things I’ve ever cooked. I pretty much followed your recipe exactly except we didn’t have any ground coriander so I left that out and still thought the flavor was great. I made your homemade naan to go with it which was also delicious. I think next time I may as some minced garlic to the melted butter for the naan just to give it some more flavor.
This is so flavourful & delicious! Served it with basmati rice & naan as you recommended. My family loved it! Thank you for another amazing recipe Jenn!
This is probably my favorite recipe from this site. The sauce alone is worth making if you are in a time crunch! I made a batch and stirred shredded rotisserie chicken into it and served it over rice with naan and some broccoli on the side. And the sauce freezes well! Don’t get me wrong, making the entire recipe as written is the best, but this sure was a close second! I am already thinking leftover cubed turkey from our pared-down Thanksgiving this year!
Have heard great things about this recipe! Before I try it though, can it be cooked on an outdoor grill? I don’t have an oven-proof wire rack, so considering options (especially while it’s still nice grilling weather!). Thanks!
Hi Julie, You can definitely grill the chicken and then finish it up on the stove with the sauce. Hope you enjoy!
First time trying to make anything Indian. This was a Complete success !! My kids and husband all enjoyed !!! Thank you!!
I’ve made this recipe so many times that I can’t even count. It’s my go to even after turning vegetarian, I just replace the chicken with tofu. I recently tried with chickpeas added in to give it some exta protein along with the tofu, just as delicious! Tastes great/almost exactly the same with a vegan oat cooking cream too and some rapeseed oil instead of the butter to lighten the dish a bit, it does have a lot of fat. So, easy to modify if you know how and so easy to make, never fails with the taste. Not authentic (comparing to the stuff at nepalese restaurants here), but extremely delicious still.
Really tasty luscious meal. Served it with rice and naan. Will make again very soon!
This is the BEST thing I’ve made in a long time, and I cook a lot! I made this dish last night along with your recipe for Minted Cucumber Salad. My husband raved about it several times! Marinated the chicken overnight and followed the recipe as written. Yummy!!!
I thought this was outstanding. Easy, fast, and super yummy. I never by cream, so used a coconut milk/coconut cream mixture. Will definitely make this again and again! I’ve never put something so close to the broiler element… I was worried, but no issue. Turned out picture perfect!