Chicken Tikka Masala
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Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
Chicken tikka masala combines yogurt-marinated, broiled chicken with a creamy, spice-rich tomato sauce. It’s easy to prepare and makes a fantastic introduction to Indian cuisine for kids, thanks to its mild spice level. The origin of the dish is uncertain, but it’s thought to have evolved from butter chicken and was popularized by cooks from India living in Great Britain. Today, it’s a staple at Indian restaurants around the world.
The vibrant orange sauce is seasoned with garam masala, an aromatic blend of peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg, available at most large supermarkets. If necessary, curry powder can be used as a substitute. Serve chicken tikka masala with fluffy basmati rice, buttery peas, and warm naan bread for a truly delicious meal that brings the flavors of India right to your dinner table.
Table of Contents
“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, the yogurt helps tenderize the meat and adds a subtle tanginess to the flavor.
- Boneless Skinless Chicken Breasts: The main protein in the dish, marinated in yogurt and apices, then broiled before being added to the sauce.
- 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: The acidic component of the sauce, 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, it introduces a fresh, herbaceous element to finish the dish, adding a burst of color and flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
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.
Frequently Asked Questions
Yes, chicken tikka masala is an excellent dish to make ahead. Simply prepare the dish as directed, allow it to cool, and then store it in the refrigerator. Reheat gently on the stove over medium-low heat, adding a little extra cream or water if the sauce has thickened too much in the fridge.
Yes, boneless skinless chicken thighs will work well in this recipe. Keep in mind the cook time will be a bit longer.
Yes, for those looking for a dairy-free option, full-fat unsweetened coconut milk makes an excellent substitute for the heavy cream. It offers a similar creamy texture and adds a slight coconut flavor that complements the spices well.
Video Tutorial
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Chicken Tikka Masala
Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
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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Comments
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Our whole family enjoyed- instructions very easy to follow and a new favorite!
Another ringer!
Started marinating the chicken breasts this morning, and made the dish 6 hrs later. Instructions were good and with the photos easy to follow. Results were fabulous! What a flavorful, aromatic dish…..pretty too. I’ll serve it to friends for sure.
Absolutely a fantastic recipe 😊
Made this recipe a couple of weeks ago. My husband and I really enjoyed it. Will make it again. I followed the exact recipe. Jenn, I love all of your recipes!
I haven’t eaten anything like that before
I really liked this! And I’m not even a big curry fan!
I only had almost 1lb of skinless boneless chicken thighs, so I used that instead of breasts.
I also only had hot madras curry powder, so I used that.
It was so good! This is the only website I like to use for recipes!
Wow. If I was served this dish in an Indian restaurant I’d be impressed. This is a great recipe. I usually “wing it” when I make Indian food, but I followed this recipe exactly, except for omitting the ginger, and it was perfect. I only had about 2 hours to marinate the chicken, but it still came out flavorful and juicy. I made some raita to go along with it and simply served it with rice. Perfect!
I really enjoy this masala recipe! Especially the marinade. I sometimes use a different sauce recipe, but I haven’t had a better marinade/ chicken recipe!
This recipe is delicious! I served it to some guests with the chickpea and red onion salad and everybody raved about how delicious it was. We have guests coming over this weekend who are pescatarian and I am wondering if you have made it with shrimp rather than chicken or have any suggestions for substituting shrimp?
So glad you like it, Kristen! Yes, I think shrimp would work here, but they won’t need to cook as long. I’d broil them briefly to get a little browning and then finish them off in the sauce as you do with the chicken. Hope everyone enjoys!
Our family loves this recipe – including our 5 and 3 year old kiddos! We followed the recipe exactly, and it tasted just like the dish from a favorite restaurant of ours. Tried it the second time with the basamati rice, naan, and minted cucumber salad recipes as well. Delicious!
Me and my family love this recipe. It taste like the Tikka masala you get in a restaurant. I have made this for the last 3 birthdays in my family at their request. I make the Tikka masala exactly the way the recipe says to. My family wants it spicy so I add red pepper to taste. This is the only difference. It taste the same just spicier. I cook naan and jasmine rice to go with it.
I have made this dish several times and it always gets devoured. Even the kids love it. I grill the chicken outside to eliminate the mess. Then I bring it in and add it to the sauce. I love to serve it as suggested with naan, rice, and a green veggie or cucumber salad.
This recipe is wonderful. It tastes authentic like restaurant quality Indian food. The only alteration I would suggest is making more sauce because it is so delicious!
My husband is Indian so I am always attempting to recreate his restaurant favorites. I have used countless recipes and pre-packaged sauces in my attempts. This recipe is the absolute best no doubt about it. I am so happy I found your website and cookbook, Jenn. Every recipe I have made has been a success. There really is no better feeling than to serve a dish that my husband raves about. I cannot thank you enough!!
This is my go-to Indian dish. It is absolutely perfect and delicious. It also freezes so well. I’ve made it a dozen times I bet. Now, I make 4 times the chicken (8 pounds) and 6 times the sauce in a huge pot. After, we have it for dinner and then freeze the rest into individual meals that I vacuum bag. It makes the best dinner when you don’t have a lot of time to cook dinner. Just make some rice and reheat the chicken and you’re done. I usually tweak recipes here and there, but I don’t with this recipe. Thank you for sharing!
This was so delicious!!! I love all of your recipes and I’ve never had to tweak a thing. Thank you so much Jenn!
I’ve been trying to make different curry dishes at home for years and this was voted the best! We loved it. I even made a batch with tofu and my vegetarian mom said it was delicious. I used extra firm tofu, pressed the water out and dry-marinated in the same amount of time with the same spices measurements (but no yogurt). Then baked it at 450 for 10 min or so and stirred it with the sauce just like I did with the chicken batch. I will definitely do this again!
Looks amazing! Could you make this with non-fat Greek yogurt instead of 100% whole fat?
Hi Sarah, I’ve only made it with full-fat yogurt. You could try it with non-fat, but it definitely won’t be as creamy. I’d love to hear how it turns out if you try it this way!
It turned out absolutely delicious! Thank you for getting back to me and the amazing recipe. It’s definitely a keeper!
Yes, I also made it tonight with nonfat greet yogurt (thanks to this Q&A) and it was fantastic!
Authentic flavors that my family loved and easily made with ingredients on hand.
Loved this dish! Made it pretty much exact. Only substituted light cream for heavy cream. The Cucumber salad paired perfectly.
Another win Jennifer!!!
This was tried tonight, quite easy to make and all pretty standard ingredients.
We both ate enough for two people, absolutely delicious, only thing I can think of to add, is that anyone who likes a hit of heat, might want to add some chilli powder 😜
This chicken was delicious! Another A+ recipe. However, a tip on how “not to” make this dish. Don’t accidentally use a 28 oz can of tomatoes instead of the smaller can size called for in the recipe unless you have enough cream on hand to double everything. Haha! An extra hour and two extra fry-pans later all was remedied. However the cook required a glass of wine to save the day. 🙂
Can I grill the chicken instead of broil?
Hi Julia, Yes, I do think this could be grilled and then finished on the stove with the sauce.
I never made an Indian dish before and this Chicken Tikka Masala turned out to be a great success! My husband is not a big fan of Indian, but liked it a lot and even said the dish was better then in Indian restaurant!
My family cheers when I tell them this is for dinner! :). I double the recipe and add a pound of diced carrots to it (it helps me get more veggies into my kids!). I’ve shared this recipe with many – makes great leftovers for nights when everyone is going in different directions!
WINNER, WINNER, CHICKEN DINNER!!! We all love, love, love this dish! Perfect just the way it is given. Tonight I am making two batches so we can have it again tomorrow. It disappears that fast! This has been a week long food adventure of cooking one of your recipes every day, and everybody is happy! Thank you so much for sharing. Sarah
This was delicious, but it didn’t taste like tikka masala – I would have guessed this was chicken makhani. I think tikka masala should be more tomatoey, so if I make this again, I’ll probably cut the cream down by at least half, and add a few tablespoons of tomato paste.
Delicious!
I made this and I blew my own self away lol. It was SOOOOO GOOD! I followed the recipe and took my time and enjoyed cooking this dish. Everyone loved it I am so happy I found this recipe! I was wondering if the heavy cream could be substituted with coconut milk?
Xoxo
So glad you enjoyed this, Brooke! Yes, you could use coconut milk here; it will change the flavor profile a bit, but will still be good.
Such a great recipe! Thanks so much!
Jenn: I made your Chicken Tikki Masala last night for dinner. Both my wife and I absolutely loved it. I marinated the chicken for 24 hours. We had it over sweet rice. Restaurant quality meal.
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.
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!
Hi Pam, You could spice it up with some cayenne pepper or red pepper flakes. Glad you enjoyed!
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!
The best version I’ve tasted.
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.
This recipe is awesome! It is in my top ten of all your recipes. The depth of flavor is incredible!
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!
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!
Hi – Recipe looks delicious. What can I add to make it more spicy?
Hi Annetta – Cayenne pepper or crushed red pepper flakes will work.
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!
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
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.
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.
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?
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.
Would non dairy products works? Like cocnut milk and yogurt?
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!
I don’t have a wire rack…can I just place the chicken on the baking sheet with aluminum foil?
Yep that’s fine, Sohnia. Enjoy!
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.
Can I use 1/2 & 1/2 instead of heavy cream? I’m trying to use up a large carton of it.
Yes, I think that’d be fine, Annie. Enjoy!
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.
Hi Renee, I’d use puréed or canned whole tomatoes and crush them yourself (it’s easy; just use your hands).