Chicken Tikka Masala
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Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.
Chicken tikka masala is a dish of yogurt-marinated and broiled chicken in a creamy, spice-infused tomato sauce. It’s surprisingly easy to make, and it’s a great intro to Indian food for kids, as it’s not too spicy. The sauce is seasoned with garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. You can find it at most large supermarkets, but feel free to substitute curry powder if need be. Pair the dish with fluffy basmati rice, buttery peas, and warm naan bread for a truly special dinner that brings the rich flavors of India right to your 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
Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.
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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It’s summer and hot so I wondered if the chicken could be grilled instead of broiled?
Sure, Ann, this could be grilled and then finished on the stove with the sauce. Hope you enjoy!
Hi, This looks delicious! A few questions-
A few of us can’t eat coriander- do you suggest replacing with anything or omitting? Could flat parsley replace the cilantro?
Last, I have one vegetarian to feed among non-veg; do you have a suggestion of a chicken replacement for that person that might go well in the sauce? Thank you!
Hi Bobbie, You could replace the coriander with more cumin or garam masala and the parsley with cilantro (although the cilantro will lend a slightly different flavor). And for the vegetarian, I don’t have any experience working with tofu, but I suspect that would go nicely with the sauce.
thank you Jenn!
OMG, this is so good. I made it exactly per the recipe substituting 1/4 tsp ground ginger for the fresh as recommended by Jenn in a response to a previous comment about not having fresh ginger. I served this over Basmati rice with a side of buttered peas. My husband loved it, too.
What I loved about this recipe is that it’s so full of wonderful flavors and spices but little heat. I’m very sensitive to the heat from things like cayenne, jalapeños and the like. My tastebuds just register flaming hot “something” but very little else. That’s no fun! This recipe allows me to add just the level of heat that makes me happy.
Way to go, Jenn! Another home run.
This recipe is amazing! Easy to make and sooo delicious, it also tastes great the day after making!
Excellent!!
Great recipe. Can you suggest healthier alternatives to cream and butter?
Hi AV, you could use 1/2 and 1/2 instead of the heavy cream and coconut oil or olive oil in place of the butter. Please LMK how it turns out if you try it with these adjustments!
Ugh, I have no fresh ginger. Will ground do in a pinch?
Sure, Gina, it will work in a pinch. I’d suggest about 1/4 tsp. Enjoy!
Turned out to be amazing.
Delicious and easy to make!
Loved this recipe!! So delicious!
Hi Jenn,
Can I use Greek yogurt ?
Thanks!
Yep!
Thanks Jenn! My family loves it. I’m so interested in your recipes now. Everyday I am excited about what will I cook next. Thanks for sharing your recipes.
Home run, bases loaded – no if’s, ands, or but’s !!!
I’ve made chicken tikka masala before and this was by far the best. My husband and I really enjoyed it and I will definitely be making it. I used ground ginger instead since I didn’t have any fresh and I marinated overnight. I will post a picture the next time I make it.
Ive been making this recipe for a couple years now, and it is a winner every time! Came back to the recipe page today to share it with a friend. The only “tweak” I make is to broil the chicken while the sauce is in its 15 minute simmer time. Is there a reason the recipe calls for it to be broiled first?
Glad you like this! The broiling gives the outside of the chickenn a bit of a delicious crust.
Hi there…wonderful recipe with the beautiful flavors and aromas of a great chicken tikka masala. I had a few questions though:
1. If we wanted to add some heat to the dish, Mild – Medium, what would you suggest in adding and at what point?
2. Some of the chicken breasts were not throughly cooked through and I wanted to know if you would suggest broiling for a longer period than 7 minutes or simmering them in the sauce for longer? If so, how long would you simmer? Would you have the lid on or off the pot while simmering?
thank you in advance.
Hi JooJoo, glad you enjoyed this! In answer to your questions:
1. If you’d like to add some heat, you can add a pinch of cayenne pepper to the marinade and/or the sauce.
2. If you found that the chicken was not fully cooked, I’d suggest simmering it in the sauce for a bit longer–maybe 8 to 9 minutes total (but pull out a piece and cut into it to be sure). And you can leave the pan uncovered while the chicken is simmering unless it gets to a point where you don’t want the sauce to thicken anymore. If so, cover it up for the last minute or two of cooking. Hope that helps!
Holy smokes! This was so good. I followed the recipe exactly as written, except that I did less chicken than called for. I marinated the chicken for several hours. This is spot on! Amazing flavor! Highly recommended!!
Jenn this is a fantastic recipe – what better way to spend time at home right now! Thank you for sharing such wonderful meals with the world, hope that you and your family are safe in these times. Tomorrow I will try your naan recipe.
❤️
This was so delicious and flavorful! My husband couldn’t stop raving about it and can’t wait to take the leftovers for lunch tomorrow. Very easy to make, followed the directions exactly, perfection! My favorite recipe from this site so far and I’ve made many of them . I made the Naan bread too which was surprisingly easy and tasty
Made it and it was very good. I will use less or no sugar next time and I followed other reviewer’s recommendations not to add water to get a thicker sauce. Also, I like mine with a little more kick, so I added cayenne pepper and meat masala (you can find it at a local Indian grocery store). Fantastic!
Love this.We are from India and could never get this right until now. I posted my pic on Instagram and tagged you the first time I made it. Delicious!
Made this and it was delicious.
Thank you for another nice recipe, Jenn. Made as directed…..my husband & I enjoyed our dinner last night very much. BTW the cucumber/mint salad was also a hit. Happily looking forward to leftovers tonight😊
Thank you so much for the recipe. It was not only excellent but much easier than I expected.
Delicious! I followed your recipe exactly except for two fairly minor tweaks. I added about a tablespoon of fresh minced garlic towards the end of sautéing the onion and ginger, and I blended the sauce before adding the chicken into it. This was such a nice dish with well-balanced flavors. I also made your Naan recipe which turned out great too!
Made this tonight with a mix of boneless chicken breasts and thighs. I used yogurt and topped it up with a bit of half and half instead of heavy cream to lighten up the calories a tad. It turned out amazing. The spices and everything else was perfect. The Greek yogurt was thick so the sauce was a nice rich consistency. Would have been delicious with rice or naan but we had it as it with a salad on the side.
Thank you for another great dish!!
I plan to make this recipe for 10. Could I make the chicken ahead of time and then the next day place in sauce to finish off. Love your recipes and the best Corn beef and cabbage ever!!
Mary
Sure, Mary, that should work. Just keep in mind that the chicken will take a little longer to heat up in the sauce. Hope you enjoy! (And glad to hear you like the corned beef!)
This recipe was authentic and absolutely delicious. Thanks again for another winner!
Awesome recipe! The garam masala spice used in this recipe makes a huge difference. This recipe is awesome with an authentic garam masala spice like Laxmi Brand. It is almost as good as when we order butter chicken take-out for $50 in downtown Boston.
We tried the recipe using Simply Organic garam masala spice. It was tasty but needed to be improved. The next time we used Laxmi Brand garam masala distributed by House of Spices Inc. found at Wegman’s grocery store. This spice mix made a huge difference in taste.
I tried your recipe. It did not come out anything like this dish is supposed to taste. Usually, your recipes are very good. Sorry to say, this was way off the mark. I tried to fix it with sautéed garlic and crushed cardamom and a ton of tomato paste. That helped a lot but it still lacked a certain something. I don’t know what. I have tried this dish twice before with different recipes. They were also big flops❗️
Did you follow the recipe exactly as listed? I just made this for the first time and I thought it was AMAZING!! It was even better than the local Indian restaurants I go to or take out from. Maybe it’s possible some of your ingredient proportions were different from the recipe or maybe it’s the spices that you’re not a fan of. It’s not for everyone but I absolutely LOVE this recipe!!!
Hi Jen, This sounds great and I am looking forward to trying it. Do you think this would be good as a chickpea masala for my vegetarian daughter?
Sure, Liza, that should work. Hope she enjoys!
Wonderful recipe. I made this tonight for my wife who loves Indian cuisine, and she said it was perfect. Since my broiler was not working, I put a tad of oil in an iron skillet, seared off the chicken chunks on both sides, then put the iron skillet in a 400 degree oven to finish it off while I made the sauce. I am a tomato freak and after tasting the sauce, I upped the tomato with 1/3 cup of tomato paste, and 3 more teaspoons of sugar, as you had suggested it might need a bit more sugar. I also added 2 more T. butter, let it cook down like the recipe directed and had a wonderful thick creamy tomato’ey’ sauce for the buttered chicken. I like it a bit spicy, so on serving, I sprinkled a little cayenne on mine. My wife asked for two more helpings of the sauce so she could finish her naan bread with it. Ha. Thanks Jenn, we love it!!
Very, very good! At first I thought that marinating the chicken and broiling it seemed like an unnecessary extra step, but I followed the recipe, and oh wow! The chicken has a nice contrasting tartness and distinct flavor and it makes it so much more complex. Can’t wait to eat some leftovers today.
I just made the marinade and realized that I had defrosted pork instead of chicken! Are there any differences in the preparation that I should be aware of?
Thanks,
Linda
Hi Linda, I haven’t used pork here, but I suspect it should work without any adjustments to the recipe. I’d love to hear how it turns out!
Hi Jenn. All ended up well. The pork was very tender and, of course, the flavours in the sauce were terrific.
So glad – thanks for reporting back!
Made this exactly as written…got great reviews from guests! Love the spice combination!
Hi – this looks amazing! Can it be adapted to a slow cooker and, if so, how?
Thanks!
Hi Linnie, I don’t have a lot of experience with a slow cooker but because you’d need to complete most of the recipe steps before putting it in a slow cooker, I don’t think it really makes sense. Sorry!
Just made this dish tonight. Loved the flavors. My husband said it reminded him of a curry dish from one of his favorite restaurants. He said I could have told him it was from a restaurant and he wouldn’t know the difference. I grew up with three spices (salt, pepper, and garlic salt). Most of our meals used to be from a box. Now I’m making my way through the dishes on this site (there is plenty of variety), and, with each dish of Jenn’s I make, my confidence is growing. Never thought I could make food like this! Thank you Jenn!!!
So glad you’re enjoying the recipes and increasing your skills in the kitchen! 🙂
I made this twice. The first time I followed the recipe as closely as possible and it was delicious. It was a bit milder than I usually like Indian food but amazingly good. Cooking with cream is a new thing to me since discovering Jenn’s recipes and I couldn’t believe what a difference it makes. The second time, I instead used mostly coffee cream (10%} with the little rich cream (35%) that I had in the fridge plus I added more garam masala, a little curry powder and a dash of cayenne. It was still delicious but I have to say that it lacked the depth of flavour that this recipe had with the rich cream. It actually seemed like a very different dish.
On an added note, I want to say that in the past few months I have become a Once Upon a Chef groupie. I have had a lot of company over the holidays and made at least 10 different recipes, including cookies, which are not my forte, all to rave reviews. I totally trust Jenn’s advice and really appreciate her presence on this blog. I have had all of my questions answered by reading through the comments and finding her answers to the questions that I would have asked.
This recipe was easy to make and fabulous. I followed the recipe and my family raved about it!
Made a huge batch for 11 people for New Year’s and to have extras to freeze. I basically quadrupled the recipe. Recipe is easy to follow and came out delicious. I used a combo of skinless, boneless chicken thighs and chicken breasts and marinated it for about 16 hrs. I did add garlic both into the marinade and for the sauce and I reduced the sugar by 50%. When I make it next time I will also increase the spices, excluding the salt and ginger, by about 25-40%. Another Jenn winner!
I made this again yesterday. Didn’t include any garlic (not in your recipe, I just used some last time I made it) and frankly didn’t miss it. I used about 60% of the cream and increased all spices other than salt/ginger by 30%. I forgot to add water. Didn’t matter. Came out great. Thanks Jenn!
Hello! Does your salt for the sauce (1 teaspoon) assume no-salt added crushed tomatoes or the normal salt-included crushed tomatoes? Thanks!
Correct! Hope you enjoy 🙂
Another 10/10! My chicken didn’t get as charred as shown in the pictures, but was none-the-less tender and delicious. Adding this to my “keeper” set of recipes too 🙂 Thanks for a spectacular year of cooking and eating, Jenn, and I look forward to trying more of your recipes in 2020!
So glad you enjoyed!
This dish came out so good, my wife and kids lauded “my” dish! I took the leftovers for lunch the next day and it was even better. The spices and flavors had more time to meld together which made this incredible dish even tastier. I will be making this again soon. Thanks Jenn, you have become my new favorite food blogger.
This recipe is absolutely 5 stars. My husband and I were blown away with the taste. I used chicken tenderloins in place of breasts because that is what I had. Thanks Jen for making me look like such a good cook!
Hi,
I would like to double this recipe for an upcoming dinner party. Should I modify or simply double exactly all of the ingredients and spices?
Thank you
Hi Caroline, Yes, just double all the ingredients. The sauce may take a touch longer to reduce. Hope everyone enjoys!
Amazing! I want to give it 6 stars! I made the recipe as is, but left out the 1/2 cup of water, as I wanted the sauce to be thick. It was a hit!
I have been cooking Indian food for years. This was the BEST recipe I have ever made. It was absolutely delicious and easy to make! Thanks, Jenn!
I made this exactly as written and it was amazing. Restaurant quality!
Great recipe! Easy to prepare and cook. I’ve shared this recipe with family and friends, and it’s always well received.
Excellent recipe! Quick question– the garam masala I used was quite mild for my taste. If I want to turn the spice level up would you add more garam masala (I’m worried about overpowering the dish if I add too much of this though) or add another spice like cayenne or something else?
Thanks for the great dish!
Glad you enjoyed this. To up the heat, I’d add a bit of cayenne pepper. 🙂
I’ve made this dish at least 4 times and it never disappoints. I have tried different yoghurts and creams depending on how calorific I want to make it. I have also found that coconut milk instead of cream is equally as tasty and better for my wife who is sensitive to dairy.
Just put my chicken in to marinate now and looking forward to tonight’s dinner. Our 2 year old daughter will be tasting it for the first time 🤞she likes it just as much as us.
Better recipe than any Indian restaurant I’ve ever been to. I added a bit more sugar and recently been adding more Garam masala because I’m a Tasty spice maniac. Must have made this 10 times now.
Jennifer’s recipes are all my go tos. Make this with her naan recipe.
Hi Jen,
Love your cookbook and excited to try this recipe. I can’t tolerate heavy cream or full fat yogurt. I see others used a lower fat Greek yogurt and I am going to try 2% Greek. Any suggestions for a not so high fat dairy or other alternative in place of the heavy cream?
Thanks!
Hi Danielle, You could use 1/2 and 1/2 in place of the heavy cream. Hope you enjoy!