Chicken Tikka Masala
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Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
Chicken tikka masala combines yogurt-marinated, broiled chicken with a creamy, spice-rich tomato sauce. It’s easy to prepare and makes a fantastic introduction to Indian cuisine for kids, thanks to its mild spice level. The origin of the dish is uncertain, but it’s thought to have evolved from butter chicken and was popularized by cooks from India living in Great Britain. Today, it’s a staple at Indian restaurants around the world.
The vibrant orange sauce is seasoned with garam masala, an aromatic blend of peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg, available at most large supermarkets. If necessary, curry powder can be used as a substitute. Serve chicken tikka masala with fluffy basmati rice, buttery peas, and warm naan bread for a truly delicious meal that brings the flavors of India right to your dinner 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
Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
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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thanks chef great recipe
This was a huge hit with my husband and my seven year old son! And me! I followed the recipe to the letter. My son asked for thirds because he loved it so much! My husband and I added sriracha to our servings to spice it up and it was extra amazing. Jenn, you are magical! Thank you!
Is it possible to freeze this?
Hi Cathy, Typically, I’d hesitate to freeze this because of the dairy it has, but some readers have commented that they’ve frozen it and have been happy with the results. Hope you enjoy if you make it!
Such a great recipe. Just made again, with turkey breast this time. I also made a second batch of the marinade and coated cauliflower and carrots with it and roasted them in the oven, finishing them on the lower rack while the turkey was broiling. So delicious!!!!
Is there any chance of making this for for lactose intolerant guests?
Hi Christine, I’ve only made this with dairy products, but I think coconut milk will work in place of the heavy cream. It will change the flavor profile a bit, but will still be good. And I haven’t tried this with dairy-free yogurt, but I think it should work. I’d love to hear how it turns out!
I make this all the time using Greek Yogurt to marinate the chicken (the kind I get contains at most 5% lactose, Fage makes a lactose free, in general Greek yogurt is very low in lactose) and I use coconut milk in the sauce instead of the cream. For years I’ve done this. Get rave reviews every time I serve it–everyone always goes back for seconds. Overall: This recipe is fantastic–absolutely delicious with incredible depth of flavor. A++
Great recipe. I always thought indian food was challenging. However,with this easy recipe I took up the challenge. Im so glad I did because it came out great! Unfortunately I accidently only bought 1lb so I added 6 drumsticks. I made basmati rice with lime and butter. Love it!
I keep coming back to this recipe. I have tried similar recipes in the past but this one is my favorite for its simplicity, elegance, and fantastic results. The only change I make is using boneless thighs instead of breasts. Breasts continue failing the tender and dryness test for me.
Came out PERFECT!!!! Amazing recipe.
I’m vegetarian, but before I went vegetarian a few years ago chicken tikka masala was one of my favorite dishes – the sauce is so good! So I decided to try making this with chickpeas instead of chicken. I used two cans of chickpeas (drained and rinsed), and marinated them for an hour in the yogurt mixture. Then I broiled them on low for about 5 mins – they didn’t have any charred bits like the chicken in the recipe, but it made them more tender and a nice consistency.
That was the only change I intended to make to the recipe, however I was not paying much attention as I was cooking, and forgot to measure out only 14 oz of my 28 oz can of tomatoes, and dumped the whole thing in! I had started to mix it in with everything before I realized my mistake, so I had to just go with it. Luckily I hadn’t added in the water yet, so I didn’t use that. I also only had 1 cup of heavy cream (didn’t check amounts of ingredients before I shopped, so just bought the small half pint size). Even after simmering it was a bit thinner than I wanted, so I used my immersion blender for the tomato/onion bits, which seemed to help, and I like my sauce smooth anyway.
Despite my alterations and mistakes, it was delicious and I would make it again! I think I’d actually keep my tomato and heavy cream mistakes (though perhaps not do the full 28 oz of tomatoes). Looking forward to my leftovers tomorrow!
Our family loved this. I did add garlic to the onion and ginger and used half and half instead of cream. Also added crushed red pepper. I’ll definitely make this again. Great recipe and relatively easy too!
This is a delicious meal. And very easy directions to follow. My only problem was when I put the chicken into the toaster oven on grill, which I’ve done each time I’ve made this, the element blew out. Sooo, all the chicken with extra marinade was put into the sauce to cook. It was delicious over rice.
Help! I love your recipes but I admit I get confused with your measurements of ingredients. When you write “1 – 1/2 teaspoon salt” does that mean 1 1/2 teaspoons of salt or one 1/2 teaspoon of salt? Same for “1 – 1/4 cup heavy cream”. I’ve never seen measurements written like that before and it’s very confusing.
Hi Sharon, I’m sorry for any confusion. When a measurement of mine says 1-1/2 teaspoons it means 1 teaspoon + 1/2 teaspoon. Unfortunately, the platform that I use won’t allow me to enter fractions in in the way that we are all accustomed to seeing them. Hope that clarifies!
Absolutely delicious. I think I’ll reduce the salt in the sauce to 3/4 tsp but sooo good. And not difficult to make. Curious why the photo appears to show skinless thighs.
So glad you enjoyed it! And while thighs will also work here, those are breasts in the picture. 🙂
This is soooo good, my picky kids asked for seconds! I served it with basmati and the homemade naan and cucumber mint salad suggested. Easy enough for a week night but special enough for company!
This is delicious! I put the sauce in the blender before adding the cream because we prefer it smooth + added a bit more garam masala and cayenne at the end because I like spice haha. Everything else kept the same, it was so easy and quick, marinated the chicken in the morning made everything else quickly while baby was taking a nap in the afternoon. Can’t wait for dinner!
I made this dish for dinner tonight-amazing!!! This was so delicious!!! This recipe is a keeper!!
Jenn, This is one of my all time favorites and I love to make it for company. Question: I recently got a new stove and when I put the marinated chicken in the broiler, it got really charred, to the point I felt I had to spend a lot of time cutting it away, etc. I’m having a guest this weekend who is very adverse to “char” on food so am wondering: Is there another way I can cook the chicken so I don’t have to worry about it getting charred, for example, just in the oven at 450 for 10 minutes or something like that? If you have any thoughts, please let me know ASAP as I may have to go with a different meal choice but really wanted to make this if at all possible as it’s exceptionally delicious.
Hi Diane, Glad you like this! Yes, I do think you could go the route of roasting the chicken at 450 degrees for 10 minutes. You could also stick with the broiling method but moving the broiling rack down by one notch. Hope that helps!
Thanks so much, Jenn. I ended up using the broil feature but inserted the chicken on a middle rack. It worked perfectly–beautifully cooked chicken (stayed moist) with no char. I also loved the suggestion below for starting the sauce first and then sticking the marinated chicken in the oven–finished chicken goes right into the sauce and your all done. I’ve made this dish so many times over the years for guests and every time it’s so deeply delicious and flavorful. Everyone always loves it and goes back for seconds. Thanks for this beauty of a recipe, Jenn. You’ve got the touch!
So glad it came out nicely, Diane — thanks for the follow-up! 🙂
I thought the same thing when I read the recipe – to start the sauce first. That way, I could keep an eye on the chicken. Will definitely try this … maybe even tonight! Jennifer’s recipes are always perfect!
Hi Jenn,
I wanted to know if this can be frozen?
Hi Jennifer, Typically, I’d hesitate to freeze this because of the dairy it contains. That said, some readers have commented that they have frozen it and were happy with the results. Hope you enjoy if you make it!
I can’t tell you how many tikka masala recipes I have tried that have not lived up to expectations. This recipe is absolutely amazing and will be my go-to moving forward! I made it exactly as written, and only marinated the chicken for an hour. Next time I will marinate it for longer, but I can’t wait to make it again.
I made this recipe last week and followed it exactly and it turned out amazing from marinating the chicken to the sauce. I will definitely make this again and add to my favorites.
I just made this amazing dish following the recipe exactly as written. I also let the chicken marinate for 2 days in the yogurt marinade and the finished dish is absolutely amazing. The sauce is delicious!!!
A definite recipe keeper!
Thank you Jenn
Made this tonight – it was amazing. Grandkids that do not eat vegetables did not hesitate to eat up that sauce. The combination of the Basmatic Rice and this together – homerun!!
Holy moly! This recipe was delicious!! I made it exactly as directed except my husband doesn’t like cilantro so I skipped that. Turned out great and is definitely a keeper! Thanks Jen for yet another perfect recipe!
Made this tonight and everyone really enjoyed it! I used half cream and half coconut milk as I did not have enough cream. Easy recipe and excellent result!
Hi! I am making this tonight for my family. My oven has a broil feature where you can select the exact temperature. What temperature do you recommend for the broil? (Or even, low, medium or high?) I can find the corresponding temperatures online. Also, where are you placing the oven grate relative to the top? A few inches away from the broiler, in the middle of the oven? Thank you so much!!
Hi Megan, I’d set your broiler to high and put the oven rack in the top position. Hope that helps and that you enjoy!
Hi Jenn! I am in the middle of a food elimination challenge and I am wondering if I could just swap out the cream for full-fat coconut milk? I think the yogurt is okay and I can use dairy free butter. I know it will change the flavor profile a bit, but I am having trouble finding gluten, soy and dairy free recipes. Any suggestions are welcome!!
Yes, full-fat coconut milk will work here. As you mentioned it will change the flavor a bit, but will still be delicious. Enjoy!
I love this so much. My whole family does. I seriously can’t stop tasting the sauce as it simmers. It’s so good I want to drink it! Probably my favorite recipe from Jenn and almost everything I cook is from the site or her cookbook!
Try it with shrimp!! I broiled the shrimp for 4 minutes, and it was perfect! Yay for “meatless Monday” 👍🏼
👍
This recipe is awesome!! If I wanted to use a seafood versus chicken, what would you suggest? Shrimp? Would you make any other changes? Thanks, Jenn, for all your amazing recipes!
So glad you like it! I think shrimp would work nicely here, but they won’t need to cook as long. I’d broil them briefly to get a little browning and then finish them off in the sauce as you do with the chicken. Please LMK how it turns out!
You could also try a firm fish such as monkfish (poor man’s lobster) or ling.
Any suggestions for making ahead or freezing? My thought was cook chicken and sauce but stop before putting chicken in sauce, freeze separate. Your recipes are fabulous!
Hi Theresa, Typically, I’d hesitate to freeze this because of the dairy it contains. That said, some readers have commented that they have frozen it and were happy with the results. And I think you could go either way in terms of freezing everything together or keeping chicken separate and then adding when reheating the sauce. Hope that helps and that you enjoy!
I absolutely love this Recipe! It has become one of my family’s favorite. It introduced my husband and son to Indian cuisine and now it gets requested often. Thank you!
Don’t hesitate, it’s amazing!! The list of spices sounded intimidating, I had to stock up in the spice aisle, but I’m so glad I did. I made this yesterday with your naan recipe and my boys couldn’t eat it fast enough! They even fought over the naans to soak up every last drop of sauce!! This was so flavorful, definitely adding it to the list of favorites!!!
Just delicious. I’m eating it right now with your naan and it definitely filled my craving for Indian food. Really fantastic.
I bought your cookbook last year and have loved making recipes enjoyed by all. I just make this Chicken Tikka Masala…delicious! Wouldn’t change a thing!! This weekend I’m making your Beef Stew and Orecchiette with Sausage and Broccoli. I’m a collector of cookbooks and love entertaining. Once Upon a Chef cookbook and her other recipes are a favorite of mine. Thank you!
Hi, I love your recipes! I have a question- can this recipe be made without dairy? What would you suggest? Thank you!
Hi Lisa, I’ve only made this with dairy products, but I think coconut milk will work in place of the heavy cream. It will change the flavor profile a bit, but will still be good. And I haven’t tried this with dairy-free yogurt, but I think it should work. I’d love to hear how it turns out!
A family favorite which is requested each week now! Love the chicken marinade particularly– wonderful smells from the fridge while marinating. Sauce is delicious!! I have one main suggestion which is (after already marinating) to start the sauce first, then place the chicken on baking sheet while in various stages of sauce preparation. Right before the sauce is in its 15 minute next to final cook stage put the chicken under the broiler for 8-9 minutes (slightly longer than the recipe calls for). My broiler is skinny so only one pan can go in at a time– so about 16 minutes to cook! Then the final sauce and chicken time happens without the cooked chicken getting cool. Better than the Indian restaurant in town!!
My daughter-in-law made this for us one night, along with the home made naan, and it was one of the best family-style dinners I’ve ever had. She is an amazing cook, so I was sure I couldn’t replicate it, but I’ve now made it a couple of times and it comes out perfectly each time. I wouldn’t change a thing. And, that naan…..
This is the best chicken tikka masala recipe! I’ve made it a few times now, exactly following each step, and it’s always a big hit. Broiling the marinated chicken really gives it a great flavor. I like to pair it with basmati rice and curry roasted carrots! Everyone comments that it’s better than takeout!
This is an exceptional recipe. Definitely restaurant quality. A new family favorite . The flavors are amazing . We saved the leftovers and found it just as delicious the second time around. The chicken and sauce freezes well.
I was concerned about using heavy whipping cream and considered replacing it with coconut milk or 1/ and 1/2 . Since I have followed Jenn Segal’s recipes for a year and have been consistently happy with every one I have tried, I decided to stay with the recipe as written. Happy I did so. It was delicious .. Would give it 10 stars .
Thanks for your review! Any tips on freezing?
I make this recipe and oh boy my family love it they said its a keeper. I love your cooking. I use your recipes all the time. I also have your book. Try it guys won’t regret it.
Delicious and easy-to-make recipe (just one of so many from Jenn). My family appreciates it all the more now that we are all eating at home (due to the dreadful COVID-19), and cuisine variety throughout the week is appreciated. I’d love to get some suggestions on ways to spice this up a bit for guests who like an extra kick.
Hi Lydia, Glad you enjoyed! If you want to add heat, I would add 1/4-1/2 tsp cayenne pepper to the sauce.
I’ll always wanted to make my own Tikka Masala but thought it would be too complicated…this recipe was easy and delicious. I do like my Indian food spicy so added quite a bit of chili powder. Rice and lentil soup to accompany it. I’m putting it in my rotation for sure.
Delicious. I’ve followed the recipe exactly the first time and the 2nd time had to use diced tomatoes. Both times my kids ate it and liked it. We normally cook roasted cauliflower as a side with rice also. This is a keeper.
Excellent recipe. Never thought to start with broiling the chicken like this. Gave it that restaurant style appearance.
This is the best Tikka masala. We love that it’s super flavorful yet not too spicy like many Indian dishes, which makes it perfect for kids. Look no further, it’s good stuff!
We enjoy Indian food, but don’t have a good restaurant nearby. I have made several Indian dishes and this one has become our favorite. It is wonderful just as printed. To reduce calories I have also made it with low-fat coconut milk. ( occasionally I will add 1 Tbsp. of dry heavy cream to the coconut milk for a richer flavor) I have marinated the chicken and left it overnight to absorb the flavors better. The sauce comes together quickly. I have also made Jen’s easy naan recipe. It too, is yummy.
I have made Chicken Tikka for several years using a very good Indian recipe. And while well pleased with that dish, I thought I would try your version. From a technical standpoint, I felt your recipe was somewhat easier and less time consuming. From a taste perspective I felt it was excellent and perhaps I sensed a bit of an light-Asian tone to it. Just my palette, I suppose. This was not a detraction at all and I thoroughly enjoyed this recipe and will use it again. Thanks.
This is probably my favorite recipe from your website. I’ve made it so many times and every time is delicious. I still have to try and make your homemade naan to go with it, which I’m sure it’s just as good. Maybe next time 🙂
I made this for my family yesterday and it was amazing. I paired it with the accompanying recipes (Homemade Naan, Perfect Basmati Rice, and Minted Cucumber Salad) and they were all 5 stars as well. It was a long day in the kitchen, but well worth it.
Hi Jenn,
I’ve just discovered your site last week through your Potato Leek Soup recipe, which was absolutely incredible, and now I’m on a tear printing out other amazing-looking recipes to try! I would love to give this one a go as it sounds delicious and chicken tikka masala is my husband’s go-to Indian takeout dish. However, I don’t have a broiler on my oven. What alternative preparation would you suggest for the chicken? Thank you!
Hi Summer, Do you have a grill?