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Chicken Tikka Masala

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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 with Basmati Rice

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.

“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.”

Steph

What You’ll Need To Make Chicken Tikka Masala

ingredients for 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.

cutting chicken on board

In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.

marinade ingredients in bowl

Whisk to combine.

whisking marinade ingredients

Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

mixing raw chicken with yogurt marinade

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.

arranging chicken on cooking rack

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.)

broiled chicken pieces

While the chicken cooks, start the sauce.

chopped ginger and onions on board

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.

Vegetables in a skillet.

Add the spices and cook 2 minutes more.

vegetables cooking with spices

Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.

making chicken tikka masala sauce

Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

simmering chicken tikka masala sauce

Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.

adding chicken to chicken tikka masala sauce

Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

finished chicken tikka masala

Frequently Asked Questions

Can chicken tikka masala be made ahead of time?

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.

Can I use chicken thighs to make chicken tikka masala?

Yes, boneless skinless chicken thighs will work well in this recipe. Keep in mind the cook time will be a bit longer.

Is there a dairy-free option for the cream in chicken tikka masala?

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.

Chicken Tikka Masala with basmati rice in serving bowl

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.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus at least 1 hour to marinate the chicken

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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

Powered by Edamam

  • 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

  • I just made this recipe tonight. It was spectacular! I followed your instructions exactly and everything was perfect! I was a bit concerned about all the butter and cream, but I believe we ate smaller portions because the dish was so satisfying. We have leftovers for a yummy lunch! Thank you so much for such good directions and such a thoughtful recipe.

    • — Heidi Boyle on March 7, 2024
    • Reply
  • Hi! Just wondering if a whole milk vanilla yogurt is okay to use? Thanks! Can’t wait to make it.

    • — Courtney on February 21, 2024
    • Reply
    • Hi Courtney, I don’t recommend vanilla yogurt here; it will introduce a strange taste to the marinade. Sorry!

      • — Jenn on February 22, 2024
      • Reply
  • SOOOOO good! My family appreciates a break from tomato-based sauces so I used white wine and chicken stock to roughly mimic the same volume. No sugar if you do this! And about 1/2 the cream. It was amazing! I also added some frozen peas a the end to up the veg 🙂
    I made this for guests last night and they were blown away. It looks like a bit of a daunting recipe at first, but it’s a nice easy, no rushed pace to make, and mostly spices! Very convenient for entertaining as you can prep most of it in advance.
    Thanks Jen – you are my go-to when I need inspiration xo

    • — Karine on February 19, 2024
    • Reply
  • I have made this many times and we love it! I usually serve it with your delicious naan. I want to make both soon. Can whole milk Greek yogurt be substituted for the regular in both recipes? I have a large container in the fridge.

    • — Sharon T on January 31, 2024
    • Reply
    • So glad you like it! Yes, whole milk yogurt will work with both this and the naan.

      • — Jenn on January 31, 2024
      • Reply
  • Hi Jenn,

    What brand of garam masala do you use? The last one I purchased was heavy on the coriander and not edible (IMO). Any suggestions would be great. My son loves tikka masala as do I!
    Thanks

    • — Lori on November 20, 2023
    • Reply
    • Hi Lori, I typically use McCormick. 🙂

      • — Jenn on November 21, 2023
      • Reply
  • Fabulous recipe! You mention that after simmering the sauce you “usually add a bit more salt and sugar.” Exactly how much more salt and sugar do you usually add?

    • — Cheyenne on November 7, 2023
    • Reply
    • Hi Cheyenne, I never measure it — it’s really just a pinch of both, but after adding that, taste it and add a touch more if necessary.

      • — Jenn on November 9, 2023
      • Reply
  • This was super delicious! My husband and I made it tonight, and it was fast and easy. We only marinated the chicken for 10 min because we were making dinner late. For our family, we need to lower our intake of fat so we only put 5 tbsp of half & half and 2% low fat Greek yogurt, but the flavor was fantastic!!! This will be a regular in our kitchen.

    • — Kyra on November 1, 2023
    • Reply
  • 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!

    • — Terri F on September 26, 2023
    • Reply

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