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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I love this recipe too but I didn’t have heavy cream this time around so used milk and some cornstarch and it was fantastic! I might switch over to this for the less fat.
I think this is the recipe I’ve made most often from this site. The first time I made it was a real “wow” moment, and it truly helped me build trust in Jen and her recipes, because my previous few attempts at Indian recipes (from an Indian food cookbook) had been pretty disastrous. My husband and I like Indian food, and I knew I hadn’t gotten it right. So I was already unsure of myself with this one because of those past failures… but this one turned out GREAT. My kids call it “chicken with yummy sauce”, and my oldest asks for it on a regular basis. I double the sauce; fresh naan or plain old flatbread are excellent for sopping it up, it’s great over both roasted cauliflower and rice, and it’s hard for me to find 14-oz cans of crushed tomatoes anyway. 🙂 Recipes that the whole family loves are such a rarity. This is one of those special few, and I’ll be making it for years to come.
Made this last night. It was a HUGE hit! I made everything but the rice ahead. I have never made a bad meal when I follow your recipes.
Another great recipe from Jenn! A note: The flavor noticeably improved after this sat in our fridge for a day. If you have time, I’d make this a day ahead and reheat. I also like the idea of adding a little heat (e.g., 1/4 tsp. cayenne pepper); the recipe tasted good, I just felt it could use something extra.
Has anyone tried this for Vegans? I’m cooking dinner for some friends who are vegan next week. My friends who are not vegan who I’ve made this for, LOVED it. And they requested it at this dinner next week (but vegan friendly for the sake of our other guests) I’m thinking maybe using coconut milk yogurt, coconut cream, and either chickpeas or firm tofu….has anyone tried these alterations?
Just a few week ago I did this for Vegans! They loved it. Both had lived in India and said they thought the spicing was perfection–Jenn really knocked it out of the park with this creation. Made the sauce subbing a small amount of vegetable oil for the butter (mostly steam sauteed the onions) and used coconut milk instead of cream. Of course, I left the chicken/yogurt component completely out. I steamed carrots, then cauliflower, then broccoli and added to the sauce along with garbanzo beans. Let it sit overnight. Before we ate I gently reheated and added frozen peas just before serving with the rice. (My husband, the meat-eater added cooked chicken I had pre-made to his–might be a good option for your carnivore friends.) All the prep and steaming of the veg took a long time but end result was worth it. I also doubled the spices b/c so many additional things in the sauce. Hope this helps.
Thank you for sharing this!
Hi Jenn
I made this last night for company and it was so delicious everyone enjoyed it. I made the sauce early in the day and refrigerated. Also marinated the chicken. Then broiled the chicken and simmered the sauce just before eating. Did jasmine rice and plain steamed broccoli and a green side salad.
I need to perfect the broiling of the chicken part as it was not slightly burnt. Will work on that.
Thanks for an amazing recipe!
Amazing
Another great recipe from Jennifer!
Hi Jenn,
Greek yoghurt?
Thanks
Hi Diana, I use regular yogurt here, but Greek will work just fine too. Enjoy!
Absolutely fabulous!! Thanks Jen
Best Tikki Masala recipe I’ve tried. My 3 year old loves it too. I do add 1/2 the cream but that is the only thing I change.