There’s something magical about the aroma of warm spices sizzling in a pan, especially when it leads to a comforting dish like Chicken Tikka Masala. This recipe is a beautiful balance of creamy richness and deep, layered spices that transport your taste buds to a whole new world.
Whether you’re cooking for family dinner or entertaining friends, this dish is a guaranteed crowd-pleaser. What makes it even better? You don’t need to be a professional chef to get it right! With just a few accessible ingredients and a little patience, you’ll be rewarded with a restaurant-worthy experience right in your own kitchen.
Why You’ll Love This Recipe
- The marinade ensures ultra-juicy, flavorful chicken with every bite.
- The sauce is creamy, spicy, and comforting – perfect for spooning over rice or scooping with naan.
- It’s make-ahead friendly and even more delicious the next day.
- It brings restaurant-level flavor to your home kitchen with easy-to-follow steps.
Chicken Tikka Masala Recipe
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 30 minutes
- Serves: 4
- Equipment Needed: Large skillet, mixing bowls, whisk, knife & chopping board
Ingredients Breakdown & Purpose
For the Chicken Marinade:
- 1 cup plain or Greek yogurt – tenderizes the chicken and helps spices cling.
- 2 tablespoons fresh lemon juice – adds brightness and helps tenderize.
- 1 1/2 teaspoons cumin – brings a warm, earthy depth.
- 1 teaspoon garam masala – adds a fragrant, signature Indian spice blend.
- 1/2 teaspoon red chili powder – gives a gentle heat (not overpowering).
- 1 teaspoon salt – enhances all the other flavors.
- 2 teaspoons grated fresh ginger – offers zing and warmth.
- 2 teaspoons finely minced garlic – brings rich, savory aroma.
- 1 1/2 pounds boneless, skinless chicken breast – the star protein, cut into bite-sized pieces for faster, even cooking.
For the Sauce:
- 2 tablespoons vegetable oil – used for sautéing.
- 2 tablespoons butter – adds a layer of richness.
- 1 large sweet onion, finely diced – forms the base of the sauce and adds sweetness.
- 2 teaspoons grated ginger – boosts the fresh, zesty flavor.
- 2 cloves garlic, finely minced – gives a savory foundation.
- 2 teaspoons brown sugar – balances out the spice and acidity.
- 1 teaspoon ground coriander – adds citrusy, nutty undertones.
- 1 teaspoon cumin – reinforces earthy flavors.
- 1 teaspoon smoked paprika – gives mild heat and smokiness.
- 1 teaspoon garam masala – deepens the spice profile.
- 8 oz can unseasoned tomato sauce – adds acidity and body.
- 1 1/4 cups heavy cream – brings in the creamy, luxurious texture.
- 1/4 cup water (optional) – only if sauce needs thinning.
For Serving:
- Chopped cilantro – fresh garnish.
- Naan bread – perfect for scooping.
- Cooked basmati rice – classic and fluffy pairing.
Instructions
- In a bowl, whisk together all marinade ingredients. Add the chicken, toss to coat, and marinate for at least 1 hour (or overnight in the fridge for best results).
- Heat oil in a large skillet over medium-high heat. Add chicken in batches (don’t overcrowd), letting it sear undisturbed for 1 minute. Then sauté until browned, about 5 more minutes. Remove and keep warm.
- In the same pan, melt butter. Add onions and cook for about 3 minutes until softened, scraping up any browned bits.
- Stir in ginger and garlic, sautéing for 30 seconds until fragrant.
- Add brown sugar, coriander, cumin, paprika, garam masala, and a pinch of salt. Stir for 15 seconds until fragrant.
- Pour in tomato sauce, and simmer for 3–5 minutes until thickened and deepened in color.
- Stir in heavy cream until fully incorporated.
- Return the chicken and any juices to the pan. Simmer for 8–10 minutes until cooked through and sauce is thick and bubbling. Add a splash of water if needed to thin.
- Serve hot with basmati rice, naan, and fresh cilantro.
Variations to Try
- Spicy kick: Add chopped green chilies or a pinch of cayenne.
- Lighter version: Use coconut milk instead of heavy cream.
- Vegetarian twist: Swap chicken for paneer or chickpeas.
- Grill it: Grill the marinated chicken before adding to the sauce for smoky flavor.
Storing Leftovers and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight! Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce thickens too much.
Serving Suggestions
- Serve with warm naan or garlic naan.
- Add a simple cucumber raita or yogurt on the side.
- Include a quick salad of tomatoes, red onion, and mint for freshness.
Pro Tips
- Marinate longer: Overnight marinating transforms the chicken – it’s worth the wait.
- Don’t overcrowd the pan: Browning in batches helps build flavor and prevents steaming.
- Scrape the pan! Those browned bits stuck at the bottom? That’s pure flavor gold.
- Use full-fat yogurt: It helps tenderize better and prevents curdling when cooking.
Final Thoughts
Chicken Tikka Masala is more than just a recipe – it’s an experience. It brings people together with its rich aroma and satisfying taste. The process is just as joyful as the result, and it’s a dish that rewards you with comfort in every bite. Give it a try, and you might just find it becoming a regular in your rotation!
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Chicken Tikka Masala
This homemade Chicken Tikka Masala is just like the one from your favorite Indian restaurant—maybe even better! It’s got tender, juicy bits of char-grilled chicken nestled in a rich, creamy tomato sauce that’s bursting with flavor.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Chicken Marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 1/2 lb chicken breast, cut into bite-sized pieces
Sauce:
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large sweet onion, diced
- 2 tsp grated ginger
- 2 garlic cloves, minced
- 2 tsp brown sugar
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garam masala
- 8 oz tomato sauce
- 1 1/4 cup heavy cream
- 1/4 cup water (if needed)
To Serve:
- Chopped cilantro
- Naan bread
- Cooked basmati rice
Instructions
- In a bowl, whisk together all marinade ingredients. Add the chicken, toss to coat, and marinate for at least 1 hour (or overnight in the fridge for best results).
- Heat oil in a large skillet over medium-high heat. Add chicken in batches (don’t overcrowd), letting it sear undisturbed for 1 minute. Then sauté until browned, about 5 more minutes. Remove and keep warm.
- In the same pan, melt butter. Add onions and cook for about 3 minutes until softened, scraping up any browned bits.
- Stir in ginger and garlic, sautéing for 30 seconds until fragrant.
- Add brown sugar, coriander, cumin, paprika, garam masala, and a pinch of salt. Stir for 15 seconds until fragrant.
- Pour in tomato sauce, and simmer for 3–5 minutes until thickened and deepened in color.
- Stir in heavy cream until fully incorporated.
- Return the chicken and any juices to the pan. Simmer for 8–10 minutes until cooked through and sauce is thick and bubbling. Add a splash of water if needed to thin.
- Serve hot with basmati rice, naan, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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