Chicken Tikka Masala
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Bring the flavors of India to your dinner table with this surprisingly easy chicken tikka masala recipe—tender yogurt-marinated chicken in a spiced tomato cream sauce.
With tender chicken simmered in a rich and flavorful sauce, this chicken tikka masala is a fantastic Indian dish to make at home. It’s easy to prepare and family-friendly, with a mild heat level that everyone can enjoy. The dish is believed to have evolved from butter chicken and gained popularity thanks to Indian chefs in Great Britain. Today, it’s a favorite on Indian restaurant menus everywhere.
The vibrant orange sauce gets its bold flavor from garam masala, a fragrant spice blend that’s readily available at most grocery stores. If you don’t have any on hand, curry powder makes a great substitute. Serve chicken tikka masala with basmati rice, peas, and naan for a comforting and satisfying 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
Spice up dinner with chicken tikka masala—a restaurant favorite made simple enough to prepare at home.
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-inch 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 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.
- Make-Ahead Instructions: This dish can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through.
Pair with
Nutrition Information
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- 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.
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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I absolutely love this Recipe! It has become one of my family’s favorite. It introduced my husband and son to Indian cuisine and now it gets requested often. Thank you!
Don’t hesitate, it’s amazing!! The list of spices sounded intimidating, I had to stock up in the spice aisle, but I’m so glad I did. I made this yesterday with your naan recipe and my boys couldn’t eat it fast enough! They even fought over the naans to soak up every last drop of sauce!! This was so flavorful, definitely adding it to the list of favorites!!!
Just delicious. I’m eating it right now with your naan and it definitely filled my craving for Indian food. Really fantastic.
I bought your cookbook last year and have loved making recipes enjoyed by all. I just make this Chicken Tikka Masala…delicious! Wouldn’t change a thing!! This weekend I’m making your Beef Stew and Orecchiette with Sausage and Broccoli. I’m a collector of cookbooks and love entertaining. Once Upon a Chef cookbook and her other recipes are a favorite of mine. Thank you!
Hi, I love your recipes! I have a question- can this recipe be made without dairy? What would you suggest? Thank you!
Hi Lisa, 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 dairy-free yogurt, but I think it should work. I’d love to hear how it turns out!
A family favorite which is requested each week now! Love the chicken marinade particularly– wonderful smells from the fridge while marinating. Sauce is delicious!! I have one main suggestion which is (after already marinating) to start the sauce first, then place the chicken on baking sheet while in various stages of sauce preparation. Right before the sauce is in its 15 minute next to final cook stage put the chicken under the broiler for 8-9 minutes (slightly longer than the recipe calls for). My broiler is skinny so only one pan can go in at a time– so about 16 minutes to cook! Then the final sauce and chicken time happens without the cooked chicken getting cool. Better than the Indian restaurant in town!!
My daughter-in-law made this for us one night, along with the home made naan, and it was one of the best family-style dinners I’ve ever had. She is an amazing cook, so I was sure I couldn’t replicate it, but I’ve now made it a couple of times and it comes out perfectly each time. I wouldn’t change a thing. And, that naan…..
This is the best chicken tikka masala recipe! I’ve made it a few times now, exactly following each step, and it’s always a big hit. Broiling the marinated chicken really gives it a great flavor. I like to pair it with basmati rice and curry roasted carrots! Everyone comments that it’s better than takeout!
This is an exceptional recipe. Definitely restaurant quality. A new family favorite . The flavors are amazing . We saved the leftovers and found it just as delicious the second time around. The chicken and sauce freezes well.
I was concerned about using heavy whipping cream and considered replacing it with coconut milk or 1/ and 1/2 . Since I have followed Jenn Segal’s recipes for a year and have been consistently happy with every one I have tried, I decided to stay with the recipe as written. Happy I did so. It was delicious .. Would give it 10 stars .
Thanks for your review! Any tips on freezing?
I make this recipe and oh boy my family love it they said its a keeper. I love your cooking. I use your recipes all the time. I also have your book. Try it guys won’t regret it.