Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
It all started on a rainy Saturday night. We were curled up on the couch, too tired to cook but too hungry to wait an hour for delivery. Our usual go-to? Chicken Tikka Masala recipe with garlic naan and a mountain of basmati rice. Warm, creamy, spiced just right—it’s comfort food in a bowl. But that night, something shifted. Instead of pulling out the takeout menu, I pulled out a pot and said, “Let’s make it ourselves.”
A few YouTube tutorials, spice splashes, and tomato-stained countertops later, we had a bubbling pot of homemade Chicken Tikka Masala recipe that tasted just as good (maybe better?) than our favorite Indian restaurant. And that moment kicked off a journey of perfecting this iconic dish—right in our own kitchen.
Today, I’m sharing that perfected version. This Chicken Tikka Masala recipe is bold, flavorful, creamy, and shockingly easy to make. Whether you’re new to Indian cooking or just trying to upgrade your takeout game, this one’s for you.
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Ingredients – What You’ll Need
This recipe serves 4–6 people and is ideal for leftovers or meal prep.
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- ¾ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to heat preference)
- 1 tsp salt
For the Tikka Masala Sauce:
- 2 tbsp oil or ghee
- 1 large onion, finely diced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 ½ tsp paprika
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander (optional)
- ½ tsp chili flakes (optional)
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt to taste
- Fresh cilantro for garnish
How to Make Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken
- In a large bowl, mix the yogurt, lemon juice, garlic, ginger, and all marinade spices.
- Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Step 2: Cook the Chicken
You have two options here:
Oven Broil (Authentic-style):
- Preheat your oven to broil on high.
- Place chicken on a baking sheet lined with foil or parchment paper.
- Broil for 6–8 minutes per side or until slightly charred and cooked through.
Stovetop:
- Heat a tablespoon of oil in a skillet over medium-high heat.
- Sear marinated chicken pieces until golden brown and cooked through (about 6–8 minutes total).
Set chicken aside once cooked.
Step 3: Make the Masala Sauce
- In a large skillet or Dutch oven, heat 2 tablespoons of oil or ghee over medium heat.
- Sauté diced onion until soft and golden (about 8 minutes).
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cumin, paprika, turmeric, garam masala, and coriander. Toast the spices for 1–2 minutes.
- Add the crushed tomatoes and bring to a simmer.
- Cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
Step 4: Blend for a Silky Sauce (Optional)
For a restaurant-style smooth texture, blend the sauce using an immersion blender or standard blender. This step is optional but makes a big difference.
Step 5: Add Cream and Chicken
- Reduce heat to low and stir in the cream (or coconut milk).
- Add the cooked chicken back into the sauce.
- Simmer gently for another 10 minutes, allowing flavors to meld.
Step 6: Garnish and Serve
- Top with chopped cilantro and a drizzle of cream if desired.
- Serve hot with rice or naan.
How to Serve Chicken Tikka Masala
This dish pairs beautifully with a variety of sides. Here are some ideas:
1. With Basmati Rice
- Fluffy white rice is perfect for soaking up the creamy sauce.
2. With Naan or Roti
- Use warm, soft naan or roti to scoop up bites of chicken and sauce.
3. With a Fresh Side Salad
- A cucumber-yogurt salad or chopped veggie salad offers a cooling contrast.
4. With Pickles and Chutneys
- Add Indian mango chutney or lime pickles for an extra flavor pop.
5. In a Bowl
- Serve tikka masala over brown rice, quinoa, or even mashed potatoes for a fusion twist.
Tips
- Marinate Longer for More Flavor
Aim for at least 4 hours if you can—overnight is ideal. This helps the yogurt and spices deeply flavor the chicken. - Use Chicken Thighs
They’re juicier and more forgiving than breasts, especially when broiled or seared. - Don’t Skip the Spices
Garam masala, turmeric, and cumin are essential to get that warm, aromatic flavor profile. - Use Crushed Tomatoes
Crushed tomatoes provide a richer base than tomato sauce or puree. - Blend for Smoothness
Blending the sauce creates that silky, restaurant-style finish. If you prefer it chunky, skip this step. - Adjust Spice to Taste
Love heat? Add more chili powder or crushed red pepper. Prefer mild? Dial it back slightly.
Variations
1. Dairy-Free or Vegan
- Use coconut milk instead of cream and dairy-free yogurt for the marinade.
- Swap chicken for tofu, chickpeas, or cauliflower for a vegan option.
2. Grilled Tikka
- Grill marinated chicken on skewers for a smoky, barbecue twist before adding it to the sauce.
3. One-Pot Tikka Masala
- Cook the chicken directly in the sauce after marinating—no need to broil or sear.
4. Paneer Tikka Masala
- Replace chicken with paneer cubes for a rich vegetarian version.
5. Spicy Tikka Masala
- Add chopped green chilies or extra cayenne for that fiery restaurant kick.
FAQs
Q1: What’s the difference between Chicken Tikka and Chicken Tikka Masala Recipe?
Chicken Tikka refers to the marinated, grilled chicken pieces. Chicken Tikka Masala takes it a step further by simmering the tikka in a creamy, spiced tomato sauce.
Q2: Can I make this Chicken Tikka Masala Recipe ahead of time?
Yes! Tikka Masala actually tastes better the next day. The flavors deepen overnight. Store in the fridge for up to 4 days or freeze for up to 3 months.
Q3: What’s the best way to reheat it?
Reheat gently on the stove or in the microwave with a splash of cream or water to loosen the sauce.
Q4: Can I freeze Chicken Tikka Masala?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q5: Can I use store-bought garam masala?
Yes, store-bought works great. Just make sure it’s fresh and aromatic—spices lose potency over time.
Final Thoughts
Making Chicken Tikka Masala recipe at home might sound intimidating at first, but once you try it, you’ll realize how approachable—and incredibly rewarding—it is. This dish is rich with flavor, deeply comforting, and surprisingly easy to prepare with pantry-friendly ingredients and a little bit of prep.
Whether you’re trying to recreate your favorite takeout dish, impress guests, or simply treat yourself to something special, this Chicken Tikka Masala recipe brings authentic Indian-inspired flavor into your own kitchen. It’s a dish that feeds the soul, fills the belly, and leaves everyone asking for seconds.
So, the next time you’re tempted to pick up the phone for takeout, grab your skillet instead. Your homemade Chicken Tikka Masala recipe will be ready before the delivery guy even pulls out of the driveway.