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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So delicious! This will absolutely replace the Tikka Masala recipes that I have used in the past. Following the cooking method for the chicken yields tender delicious meat -I broiled on “high” but put the oven rack about 8 inches from the top as to not overly brown the chicken. The sauce is delicate, creamy and perfect. This was a huge hit with the whole family!
This is the BEST chicken tikka masala recipe! My kids absolutely loved it, and it’s not spicy at all. I served it with white rice and homemade garlic & onion naan. DELICIOUS❤️
Absolutely delicious! We’ve added this to our regular meal rotation. I’m lazy so I just use whole boneless/skinless thighs and then cut them with a kitchen shears after they’ve broiled and while they’re simmering in the sauce.
“This is the best thing you have ever made, mom.” – my 15-year-old. To which my 12 and 7-year-old and husband heartily agreed. Your recipes have brought so much joy to my family and the friends we have had over the past couple of weeks. This one especially made for a magical night around our table, enjoying delicious food and having great conversation. THANK YOU, THANK YOU, THANK YOU! Your recipes have made me excited about cooking for the people that I love again.
❤️
That review convinced me to try this. My friend who lives with me can’t tolerate much heat, so I’m hoping it will sit well with her. I love a little -to- moderate heat myself. Thank you! Isn’t Jenn the bomb? I adore her recipes.
Excellent receipe! I ended up grilling our chicken and substituted half of the masala garam for curry and cut back on the cumin based on preference.
I was not very careful and didn’t clearly read the directions…. I have some generously sized chunks of chicken marinating right now! Probably double the size they should be. Other than making a huge mess by trying to chop them further before broiling, would you have any other suggestions on how I should bake/broil to have them done properly without over cooking?
Thank you!
Hi Shawna, for the best results when cooking, I’d bite the bullet and cut the chicken into smaller pieces before putting in the oven. If you use a fork and knife, it shouldn’t be too messy. 🙂
Question: the grocery store was completely out of heavy cream. I bought cream cheese and put that in at the end. My husband wondered if I should have substituted half and half instead. I’m not sure so I’m asking you; which would have been the better substitute.
Hi Sharon, I would’ve gone with half and half because it’s more neutral in flavor. Hope you enjoyed it nevertheless!
Hi Jen- I have no yogurt ( or mayo) can I sub a different base to marinate the chicken. Leaving for vacation so I am not running to the store for anything. Thanks!
Sour cream would also work. 🙂
I just need to tell you that this dish is soooo good, and it regularly graces our kitchen table (including tonight).
I only make one minor tweak to the dish that I thought I’d share. Once I’m done simmering the sauce, I purée a good portion of it. It makes it a nice, creamy consistency.
Thanks for such a great recipe. My daughter has pistachio and cashew allergies and those nuts can often be present in Indian cuisine. This has been a delicious way to still enjoy the flavors without worry of accidental cross contamination. Thank you!!
Love this recipe, Jenn, and yes, it freezes well despite the dairy.