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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We make this once a week. It is so satisfying. Depending on how much snow there is on the ground we add cayenne pepper. It’s quick to through together and just gets better in the fridge so I make it early in the week and then have it again at the weekend. Cook once and eat twice – gotta love that!
Loved this dish. I did have to substitute curry powder for the masala but that was my only substitution. Highly recommend. Great dish when you want to impress anyone!
I love Indian food, and this recipe was easy enough for us to follow. It turned out great, I will keep in my recipe rotation for the season. The chicken has the best flavors, like a warm hug on a cold day. It is great for a family meal or to serve for guests.
Thanks Jenn!
I LOVE chicken tikka masala, and once I found this recipe, I stopped my search to find the best one. This is it! I make it with boneless, skinless chicken thighs because I think the dark meat makes the whole dish richer and tastier (and they are usually less expensive than breasts, too). I love that I can make the chicken the day before and let it marinate overnight, and the sauce can be made earlier in the day, too. Come dinner time, when everyone is hungry and grouchy, the meal comes together easily! I serve it with rice, of course, and a steamed veggie that usually gets dragged through the sauce, too 🙂
This recipe just plain kills it. Make this. Make it now.
This beats any restaurant Tikka Masala hands down. Thank you so much, your recipes always turn out wonderful!
I’m Indian and really appreciated this recipe. It’s so good. I grew up eating chicken tikka masala and this recipe is a keeper. Broiling the chicken is a great idea.
This was my first attempt to make this dish and the recipe and photos were perfect. Just the right blend of richness and spice. This is now a staple! Delicious!
If you are making this recipe for the first time, let me give you a little advice: double it. Maybe triple it! My family loves this dish, and they are usually picky eaters.
At first, I hesitated to try making this recipe, because it seemed to involve several steps, and I would rather do just about anything other than cook. But the process isn’t actually labor-intensive. In fact, don’t tell Jenn, but I have been known to skip the marinating step and just slather the marinade on the chicken before sticking it under the broiler. Still turned out great!
Thanks, Jenn, for solving yet another what-to-have-for-dinner dilemma!
Oops, I was trying to hit all 5 stars! (I type about as well as I cook…) This is a 5-star recipe!
Always a “go to” when we have guests, this is a recipe sure to impress – just be sure you have enough for seconds. Without much fuss, this dish has a aromatic blend of spices and a thick, rich sauce perfect for rice or other whole grains.
Easy to make and definitely a family favorite
Our all-time favorite recipe. Me and my daughter love to eat with Indian naan. It goes well with rice and chapati too.
This is one of my favorites! Not only is it easy but the house smells so fantastic while you’re making it. My husband hovers around the stove with a piece of naan in hand hoping sneak a sample.
This is a family favorite and it makes the house smell great. Serve with balsamic rice and homemade chutney and everyone had seconds. Leftovers are terrific especially with some store-bought naan. Its certainly more economical that take out from our local Indian restaurant and I like that I can control the quality of the chicken that I use.
I’ve made Tikka Masala before using different recipes but after I tried this one I knew it would be my new go to. So good!
This recipe is my new favorite. I have recently gone vegetarian, but have not yet convinced my family. With this recipe, everyone is happy and I do not have to cook separate dinners for me versus the family. I marinate and grill the chicken separately as the beginning of the recipe states. Then, for the sauce, I add two 15 oz cans of drained and rinse garbanzo beans near the end of the cook time–which makes it vegetarian for me. Husband and kids get chicken + chana masala and I get the chana masala. Super delicious with great leftovers. I have found you can cut down on the cream too to 1/2 cup and it still tastes great.
This is the best recipe for Tikka Masala out there. I make it at least once a month. It tastes like it came from my favorite Indian restaurant. I have done this with fat free Greek yogurt and it still came out amazing. Be sure to make the naan recipe on this blog with it. I add some butter with sauteed garlic to the naan.
Whoops! Forgot to add my stars!
This was the first Indian dish I tried to make from scratch and it was delicious! Even better as leftovers after a day in the fridge. At first the spice was too much for me, but the next day it was totally perfect! Will definitely make this again!
I could eat this tiki masala every day! So good!! I also added frozen sweet peas to the sauce for something green. Yum.
This chicken is the best. It’s simple to make, super tasty, and offers an excellent alternative to take-out or sauce in a jar. It appeals to kids and adults of varying taste and spice palettes. Looking forward to making again and again.
Amazing quick tikka masala! We make this for our two young kids too and they love it!
Seriously, so delicious! Everyone in my family loves this. Easy to make and it’s on our regular Sunday family dinner rotation. When I start toasting the spices, everyone gets excited for dinner. Smells so good!
Looking forward to trying this efficiently laid out recipe.
Thank you for sharing your recipes.
I’ve made this a few times now and each time it’s a big hit. It tastes every bit as good as take-out and my picky 10 year-old even enjoys it. I find the spice to be very mild, though it would be easy to kick it up a notch if desired. I haven’t made the homemade naan recipe, but I serve this with the Stonefire naan I find in the deli section of my grocery store.
This recipe is so easy and delicious to make. I have made it quite a few times as opposed to getting takeout from a restaurant. My family loves it. My husband really likes the fact that it tastes great the next day as a leftover for his lunch at work.
This recipe is my family’s absolute favorite on the website. I serve it with warm naan bread and a green salad. Perfect!!
This recipe hit the spot! I followed the recipe as written and wouldn’t change a thing. My husband said it was one of his favorite meals!
This is a great recipe. You made it very easy to cook. Broiling the chicken is a great idea. I like to follow your recipes every time I try to make something that I am not familiar with.
Loved it! So easy to make!
My son requested Indian for dinner. I’m not very familiar with the cuisine, but I bought the garam masala and gave this recipe a try. It was so creamy, delicious and comforting. Everyone in the family enjoyed it. I served it with store bought garlic naan, basmati rice and roasted cauliflower.
I ADDED COCONUT MILK…I FOUND IT TENDERIZES THE CHICKEN
IT ENHANCED ALL YOUR SPICES!!
EXCELLENT RECIPE!! I LOVED IT THE NEXT DAY CHOPPED IN A SALAD!
This is such a great recipe for Tikka Masala, even your fussiest eater will enjoy. Great for a nice warm comfort meal! The recipe is clear and easy to follow. Don’t be intimidated by the steps, it’s not difficult and deliver wonderful flavor and comes out perfectly! By far, Jen’s recipes are the best. She has a great way for breaking down recipes that makes them easy to follow.
This is a restaurant-quality recipe. I make it at least once a month and freeze it in individual servings. If I don’t have tomato sauce I use chopped tomatoes and it still comes out amazing. I have also found that garam masala can vary in flavor, so I recommend McCormicks. Don’t skip the broiling of the chicken, it really deepens the flavor and looks beautiful in the finished dish. Thanks so much Jenn for one of my favorite recipes!
I have made this recipe a few times. Once with curry powder as suggested if you did not have the garam masala spices. Also one with the garam spice. It was really easy and so delicious both ways, but we actually preferred it with the curry. The step by step instructions are very well written and it was easy to follow the instructions. The chicken is very tender and flavorful. I’ll be making this a lot for guests!
Fabulous recipe! I double this recipe every time I make it to make sure we have enough for another meal. I get rave reviews from friends and family and requests for this recipe whenever I make it. Not only is this a delicious company worthy meal, it makes the house smell wonderful with all the aromatic spices and ginger!
This dish is perfection – I wouldn’t change a thing about it! It has become part of our regular rotation.
I LOVE this recipe. Normally I’m not a huge tomato fan or rice fan…but this stuff is AMAZING. I always make Jenn’s naan bread recipe to go with the rice and it’s truly amazing. I make it for company and get so many compliments and requests for the recipe!
Amazing !!!!! I have made this a dozen times already and everytime it is a huge hit for my family and friends ! This is the closest recipe we have found to one of our favorite restaurants Chicken Marsala ! The flavor of the sauce and the tender chicken just makes my mouth water thinking about it ! Thank you again Jenn for another amazing recipe !
This recipe has become a staple in my household. We don’t eat it often but when we do we always wonder why we don’t have it more! It is delicious and always a treat to serve family when visiting from out of town. Highly recommend!
This has become a favorite of mine and the family. Love the authenticity and now that I have the spices will be cooking it again in the very near future. I have found all your recipes excellent and easy to follow.
Amazing – it’s a family favorite!
This tikka masala is absolutely delicious! I made fresh naan (from this website!) to go with it and oh my word. Wonderful. We have a vegetarian in the family and so to accommodate her, I scooped a spoonful of the marinade out before adding chicken and mixed with some tempeh chunks. Rather than broiling the tempeh with the chicken, I sautéed the tempeh for a few minutes to brown a bit, then added a couple spoonfuls of the sauce before it was combined with the chicken. We served steamed broccoli on the side. YUMMY!
This is a sure thing. Very important to use whole milk greek yogurt for the marinade, otherwise it will not coat chicken properly and will slide off. Served with rice, cucumber salad and Naan. This recipe is appealing to both kids and a dinner party.
One word – Yum!! That’s what all three of my kiddos (12, 8, 8) said when they had this for the first time. Thank you for the easy, delicious recipe that is now a weekly rotation. Actual all of your recipes end up in our dinner rotations!!
Delicious! Kids liked it too!
This Tika Masala recipe is just as good or better than an Indian restaurant offering. My family loves this dish. Marinating overnight is a must! Thanks Jen for another delicious and easy recipe!
Also, do you have any recipes for Birria Tacos?
Glad you like this! Unfortunately, I don’t have a recipe for birria tacos — I’ll have to add that to my list of recipes to potentially develop. 🙂
Absolutely delicious! It’s definitely not another boring chicken dish. Thank you for the recipe.
Love this recipe. I’ve made it several times. It’s better than buying from an Indian restaurant!
If you are thinking of making this recipe, consider this your sign to absolutely make it! This is an absolute staple in our house. Most of Jenn’s recipes are if we are being honest 😉
Hi Jen –
Let me start by saying I am HUGE fan!!! I’ve made several of your recipes and all are winners. Thank you for sharing your talents with us and making us feel like superstars in the kitchen.
Your tikka masala is one of my family’s favs and is requested on a monthly basis. With that said, is there a way to make it a bit healthier without sacrificing the yumminess factor? I cut the butter in half and use olive oil to saute onions and ginger, but I feel a little guilty with the amount of heavy cream. Any suggestions?
So glad you like the recipes! You could replace the full fat yogurt with 2% and use 1/2 & 1/2 in place of the heavy cream. It will still be good – just not as rich. Please LMK how it turns out with these tweaks!
Hello Again —
So I went ahead and made the tikka masala with fat free Greek yogurt (which I’ve always used) and substituted half and half for the heavy cream. It is certainly not as rich as with the cream, but flavors are all still there and it’s still yummy! Thanks for the suggestions!!
So glad it worked out — thanks for letting me know! 🙂
This recipe is one we make at least 2-3 times a month. It is perfect! We substitute curry powder and coconut milk for heavy cream. It’s a keeper. We enjoyed this website so much, we purchased the cookbook!
I made this dish for my son who does not like spicy dishes. It was absolutely spot on. Perfect. It is a wonderful dish for a Friday night supper party. The rice recipe was perfect as well. Next time I will try the naan bread. Thanks again for a delicious recipe.
This is another winner, Jenn!! This is the third time I’ve made this in the last couple of months, and my husband raves about it each time. I’ve been using Greek yogurt to marinate the chicken—since that’s what I usually have around. I may try with regular yogurt next time to see if my marinade is more saucy. I don’t think regular yogurt is necessary as the result is already perfect, but I’ll see if becomes a six star recipe 😉