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 made this today and I was so happy with how it turned out. It was better than what I order at my favorite Indian restaurant. I made this once before using a different recipe and was disappointed but this recipe was so easy and delicious. Thank you for sharing it with us.
I cooked this last weekend for my bi-monthly ladies dinner and it was such a hit. Side dishes were your curried carrots (ladies went crazy over those things) and cucumber salad. I love one stop shopping and your website is just that! Thanks
PS. Didn’t change any of the recipes all were perfect.
😊
Hi what broil setting should I put my oven to? my oven allows for ” high ” and ” low “….what rack should I put the chicken on? Thanks
Hi Layla, the broiler should be set to high and the rack should be in the top position. Hope you enjoy!
Delicious. The sauce is addictive. Served over the perfect basmati rice – which came out perfectly as advertised. I’m not a great recipe-follower and have never been successful with rice. Ever. That being said, I followed the recipe to the letter and was rewarded with a wonderful dinner that was surprisingly easy to put together. This is now on my rotation. Thank you. I really appreciate recipes that actually produces delicious food.
This is the best recipe for Chicken Tikka Masala I’ve ever used. Simple to prepare and absolutely delicious! 100% satisfaction from dinner guests and I’m not going to look for another recipe for this dish again, ever! Thank you ?
I agree. It is FANTASTIC!!!
Just made this for dinner and it was delicious!! (I made zero changes to the recipe and plan on keeping it that way.) My husband loved it and got seconds. My 2 young children ate it without any trouble (which allows me to enjoy the meal even more). Thank you Jen! I have made several of your recipes and they never let me down. I can’t wait for your cookbook!!
My whole family enjoyed this recipe! It was so easy and delicious. Thank you for sharing!!
Made this last night with basmati rice, naan and a chickpea/spinach side dish. It was easy to make. I put the chicken in the marinate before I left for work and made the dish after work. I had a can of fire roasted diced tomatoes, so I used that. Otherwise, I followed the recipe. I will definitely make this again. I’m thinking about using jumbo shrimp next time for my pescatarian guests.
Hi Jenn and readers: Want to freeze leftovers of this dish? I tried it and it works. Here’s what I did: I spooned spooned individual portions into Pyrex glass storage containers. Before popping the lid onto the container, I pressed plastic wrap directly onto the tikka masala. This helps prevent ice crystallization and keeps the defrosted tikka masala from getting too watery. Defrost the storage containers in the fridge for about 24 hours or until fully thawed. Reheat the chicken tikka masala in a saucepan on LOW setting, keeping the lid on the pot and stirring gently every few minutes. This low and slow re-heat allows the sauce to get its act together and not separate, plus it keeps the chicken from getting rubbery. The sauce is ever-so-slightly thinner than when freshly prepared, but still fully delicious and texturally enjoyable. It’s been said many times before, but this dish absolutely, positively ROCKS!
Absolutely delicious! The complexity of flavor was wonderful, but the heat intensity not too high. My son has a descriminating palate for Tikka Masala and requested it for a special meal date. He gave this rave reviews. Everyone at the table agreed and all plates were licked clean. Served with warm Naan, basmati rice and peas. Easy to follow recipe with fabulous outcome!