Chicken Tikka Masala is so easy to make right at home in one pan with simple ingredients!
This rich and creamy flavoursome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home! With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! Pair it with our buttery garlic naan breads!
How do you make chicken tikka masala?
The BEST part about this recipe and just like our Butter Chicken — you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavours. For the sake of making this recipe much easier for us to make at home, we are using a skillet or pot to cook it all in, while still keeping those amazing flavours.
Chicken thighs or breasts
We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in!
You CAN use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.
Pot Or Skillet
For the best charred results, use a well seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Searing your chicken in batches of two or three to avoid over crowding the pan helps fry or char (not burn) your chicken pieces instead of simmering in juices. You want golden chicken pieces.
The chicken will not be cooked through at this point because you are going to finish them in the sauce later on, absorbing ALL of the flavours of the sauce right into the meat for maximum flavour.
The combination of spices going into this creamy, tomato based sauce is so perfect it makes your curry explode with flavour.
- Garam Masala
- Ground Coriander
If you can find Kashmiri Chili, use it! It’s a mild chili but intensifies the colour and adds a wonderful flavour to the Masala sauce. If you can’t find it, don’t worry. Any ground red chili powder or Cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out all together for a non spicy Tikka.
To blend or not to blend the sauce
This is personal preference. Over the years I’ve tried both AND made both options over the last couple of weeks for the purpose of this post. In the image above, we blended the sauce and then strained it for a smooth lump free sauce. In the image below served with rice we are showing the non blended sauce.
We prefer the non blended sauce. It’s easier, less mess and not necessary! Especially when the most crucial flavours are strained right out. You WANT those flavours in your curry.
What to serve with Chicken Tikka Masala
The BEST side is hot and fresh Basmati rice, garlic butter rice, fresh homemade Naan bread or flatbread.
Watch us make this EASY Chicken Tikka Masala right here!
Chicken Tikka Masala
For the chicken marinade:
- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
- 1 teaspoon of salt
For the sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 oz (400g) tomato puree (tomato sauce/Passata)
- 1 teaspoon Kashmiri chili (optional for colour and flavour)
- 1 teaspoon ground red chili powder (adjust to your taste preference)
- 1 teaspoon salt
- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons Fresh cilantro or coriander to garnish
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Thomas Gotte says
This is my second time cooking this and it again didn’t disappoint. To make it a little more catered to my diet I made the cream out of cashews which gave the same effect as the heavy cream. I’m also from Louisiana, so I added a little red pepper to kick up the heat. This is one of my favorite dishes! Thanks so much :)))
Thank you for sharing this amazing receipe. The only (accidental) adjustment I made was that I ran out of tomato puree. I had only 200g instead of 400g. As a compromise I used half a tinned can of plum tomatos (the juices only – with sieve keeping tomato clumps out). It still tastes amazing! One of the best chicken tikka masalas I’ve personally ever had (and I thought I was a bad cook!)
Yummy! Added a fair bit more garlic, onion, and a bit more spice but my family loves a LOT of flavour. Great base recipe and cooking method — you could use chicken thigh if you want t it really nice and juicy. Awesome overall though.
I was really nervous about trying this, but this was an approachable, easy recipe. I made it for a friend’s birthday and she loved it!
Taylor Rose says
Has anyone adapted this recipe for a slow cooker? If so, what was/is the best way and order to go about that?
This recipe is absolutely INCREDIBLE! My first time making chicken tikka masala and I was quite timid (I’m not a big cook), but the instructions were perfect and is legitimately the best meal I’ve ever made. I highly recommend marinating the chicken overnight – mine was in the marinade for a little over 24hrs. Restaurant quality for sure, and goodbye to spending $$$ on fancy Indian restaurants, this is going to become a staple in my home! Thank you SO much, Karina!
Kali Grubish says
I truly cant say enough good things about this recipe. Its just that good. I’ve made it probably four times in the past month because I crave it! I recommend using a lot of the yogurt marinade in the pan when you cook the chicken. Don’t just throw it away! It adds a ton of good flavor and I’ve definitely seen a difference from when I used to throw it away. Thanks for such a great recipe!
I agree. I made it today and literally it was the best masala I have ever tried. Simple and delicious. Thank you for that recipe!
You’re most welcome Karolina!
This was one my favorite recipes of 2020. Better than takeout!
Takeouts were closed in 2020, what are you talking about?
This recipe is AMAZING. I have Celiac disease so I am always trying to make my favorite restaurant-style meals at home and this one was delicious. I am also not the best of cooks, but I just followed the recipe and it came out perfectly.
Jeana Jacob says
Thanks Karina, the chicken came out awesome.
This is a truly amazing recipe, restaurant quality Tikka Masala! I’ve made it twice now, it’s super easy and really good. I made it with the garlic naan recipe which was just as good.
I just made this recipe, my in-laws liked it better than the restaurant we recently ate lunch and had the same style chicken. Amazing!! Good job!
OMG!! Karina, there is no way you are not Indian.
This recipe is so authentic, I shared it with my mom and friends in India to try.
Chicken tikka masala is one of those recipes which Indians don’t attempt at home :-).
I tried this out because it looked so good and my goodness, it turned out finger licking good!
I will try your butter chicken next. Thank you for posting this amazing recipe.
Very tasty! The whole family loved it! Will definitely make again
Outstanding!!! This recipe tastes exactly like the chicken tikka masala that I crave from a local Indian restaurant. Also made Basmati Rice – Indian Style from the food.com website and your garlic Naan bread.
First time making it and I will definitely make it again. This is an excellent recipe thank you.
This recipe was such a hit!!! left out the sugar and cream for a lighter version and was absolutely delicious. The chicken was sooooo tender and deicious, and i always get requests to make this again for the other half. We like to keep the sauce chunky, and sometimes i add some peppers when i fry the onions so they char a bit – so yummy!
What an amazing recipe! I’ve been struggling to find a tikka masala recipe for my husband for months and I’ve finally found a winner! I prepped and cooked the paste first before adding coconut milk ( had no cream) and the flavours were great. I didn’t add chilli as had none in the cupboards but added a small amount of mild chilli powder and it still turned out with a lovely red sauce and very flavoursome. Thankyou!
Great idea to substitute coconut milk – which I always have on hand, unlike cream.
This dish is excellent. Definitely recommend marinating the chicken overnight. One thing I will day as many may not use the Kashmiri chili. It is very very spicy. I loved it but it was WAY to overwhelming for my wife, and she can handle a little heat. If you are using Kashmiri with this, I would recommend cutting it in half for this recipe. If you like it mild the quarter it. Great recipe, amazing flavor but man that Kashmiri is spicy.
Wow! There is so much depth and flavor to this recipe! I have never tried to make any Indian cuisine before, but this was a great Segway. My husband loved it and once you have all the ingredients it seems to be a fantastic add to the dinner rotation. We loved it, thank you so much!
Robert Murray says
Absolutely amazing! I used tomato sauce instead of purée and it was delicious.
This is truly the best chicken tikka masala recipe ever! I’ve tried about three other one but I never got the flavor I was looking for. BUT THIS! This recipe is it!! So excited to add this to my list of dishes to make!
Wouldn’t using the cast iron be a bad idea when using the tomatoes as it is acidic and strips away the pan seasoning? I love the char of meats in a cast iron skillet but have been told to avoid cooking acidic foods on it as the iron can leach into the food and develop a metallic taste.
I enjoyed cooking this. The recipe is simple and very easy to follow. This is my first time cooking this and I loved this. The taste was out of this world. The family absolutely loved it. Thank you from my kitchen to yours
Followed it to a T and came out perfect….really authentic
The recipe was delicious! I really enjoyed making it. I’ve tried two other recipes online and this one was the best one I’ve tried.
Do you have any suggestions for making the sauce a more red color?
Excellent recipe! My kids and I loved it. My husband is a vegetarian. I used canned diced tomatoes and pureed them in the blender. It’s definitely better than restaurants and will be making it again. Thank you!
This chicken tikka masala is absolutely divine, by far the best I’ve ever had. Followed as per recipe and marinated the chicken overnight. The only thing I added was 2 teaspoons of kasoori methi, served with some homemade naan bread. Plates were wiped clean! This recipe is a keeper!
Kevin Murtha says
Wow turned out great first time out. Ill add this to my recipe folder and make it again
Yum! Such a good recipe! So simple as well! I made it on a week night. Creamy rich sauce.
Unbelievably awesome recipe. Thumbs up. Thank you
Absolutely amazing recipe. It comes out perfect every time. I’ve made this enough I started making small changes. The only changes I make is I add smoked paprika in to both the marinade and sauce (gives it also a beautiful color!), a little bit of lemon juice to the marinade, full-fat greek yogurt, and I started using crushed tomatoes to give it more texture. Passata and tomato sauce I’ve tried both and they came out about the same. We have about 4-5 take away restaurants around us and I have yet to find one that has chicken come out as good as this!
James Willits says
Definitely changed my perspective on Tika Masala. It is one of my favorite Indian dishes. In the SF Bay Area we have a lot of great Indian restaurants but have never came across Tika Masala that tastes this good. If you want it less chunky put your onions a food processor. I would also recommend using ingredients from an Indian store.
It really is a nice curry
pauline Dishman says
So good, I have tried so many recipes and this one is the best, don’t skip the charring of the chicken in the iron skillet, turned out perfect. Thank you for sharing this recipe. Delicious
Oh my goodness this is better than takeout! Marinated the chicken for about 2 hours and ordered Kashmiri chili powder and the taste is unbelievably authentic. Didn’t alter anything and it was PERFECT. It’s not too spicy-boyfriend and I usually order this dish “Indian hot” so we’ll add some heat next time we make this. And there will DEFINITELY be a next time- it’s stupid good.
You are amazing. I swear by this recipe for chicken tikka masala. Having moved from always having a parent to cook to cooking for the husband, you have come to my rescue. Thank you! We end up licking our plates clean. 😀
The only thing I add to this is dried Kasuri methi sprinkled on top at the end instead of coriander leaves. Thank you for keeping our bellies full with your awesome and yum recipes.
Thanks so much for sharing this amazing recipe and its detailed steps! I made it together with spinach raita and jeera rice for dinner and my husband loved it!
Seriously amazing. Tripled the recipe for a family gathering of 12 tonight. Everyone was complimentary and most got seconds.
I’d never eaten Indian food, so I had nothing to compare it to. I had all the ingredients except the chili, so I subbed a bit of cayenne pepper. It was delicious and fun to make! I definitely will be making it again.
I’m 12 and I love making dinner for my family. And today I tried this recipe, and I must say it was AMAZING♡︎♡︎. We were missing a few of the ingredients but it still turned out great. No more Indian takeout for us.
Delicious, thank you for the recipe!! Had to use half and half cream because I didn’t want to go to the store, it was so delicious! I am stuffed and I want to eat more
I have made this tonight and it is super yummy, lots of flavour. It is a bit on the spicy side which I love but for those wholike theirs milder only use mild chilli powder or 1/4tsp of normal chilli powder in the sauce. 10/10
Loved the recipe. But know your Kashmiri! I picked a bag of it when I was in Mumbai on business and it’s the hottest thing. A 1/4 of a teaspoon makes this dish spicy enough
I was completely blown away by how amazing this recipe tasted. I had a bad experience with instapot chicken tikka masala a few years ago and never wanted to attempt making it again. After reading the rave reviews, I decided to give it a shot and omg, so easy and delicious. I packed it for my husband’s lunch with some homemade naan and he said it’s his new favorite. Thank you!!
Nunya Bidness says
This recipe changed my family’s lives tonight – thank you for sharing and doing what you are doing. We followed the recipe exactly, and it had the most perfect flavor and actually made me tear up when I first tried it. Perfection.
David Irving says
So I never post comments on recipes. This one though, OMG! so so so good! It is better than some restaurants I have been to. I let my chicken marinate over night and I can not explain how the only thing better than the smell in my kitchen from cooking, was the taste from eating it. Hands down winner!!!
I’m not even kidding this is the best chicken tikka masala I’ve ever had in my life. We are avid on Indian Food and we have tried numerous and numerous recipes and nothing even touches this. We make it on a bi-weekly basis and whenever we make it for our friends they’re just in awe that it’s homemade. Excellent recipe!!
Jane Barry says
I used chicken breast as I prefer it and olive oil instead of butter. I also used Greek yogurt instead of cream and it is simply WONDERFUL….thank you so much!
The Chicken Tikka Masala was excellent. I cut the recipe in half because I was cooking for two, and I used chicken breasts which I marinated for two hours. Other than that, I followed the recipe exactly. This is unbelievably delicious.
DAWN FRANZMEIER says
I usually do not take the time to comment on recipes I find on the internet, but this one I just had to! This was absolutely delicious! I tried Chicken Tikka Masala at an upscale Indian Restaurant in Minneapolis and always wanted to try to make this dish at home. I bought the Garam Masal and forgot all about it until today. I absolutely love this recipe and it topped the one from the upscale restaurant! Perfectly cooked chicken, wonderful blend of spices! Thank you! I will make this again and again!
This tikka masala recipe was amazing! It tasted almost exactly like my favorite Indian take-out restaurant. I could not find the Kashmiri chili and feel like I missed out on that particular spice – I could not get my recipe spicy enough with just regular chili powder! So I would recommend using that spice if you can find it. I’m going to order some for the next time I make this.
Also, I try to follow a mostly whole food, plant-based diet. So instead of chicken, I marinated tofu and then added into the sauce a can of chickpeas and four cooked yukon gold potatoes cubed into bite sized chunks. I also subbed coconut milk instead of heavy cream and vanilla silk (almond) yogurt for the regular yogurt. I also used a 28 oz can of tomato puree because I like things to be saucy. I let this mixture simmer for about 40 minutes total, as I was side-tracked preparing samosas! I served over basmati rice with a side of naan and it was heavenly!
So glad I found this recipe!
Shyreen Ali says
Thank you for sharing such an awesome and the best Tikka Masala recipe ever.
I have tried Tikka Masala in different restaurants in NZ, Australia and Fiji. Your recipe beats them all. So easy to follow and was a hit first time . I used chicken thighs and marinated it for a few hours.
Hands down the best tikka masala I’ve ever had, it beats restaurants even. Wow! SO good. I used chicken breast & it was super juicy.
My first try at Tikka Masala and it was amazing. Amd I made the Garlic Rice to go with it. My husband loved it!
Wow this is such a great recipe! I first did the recipe from the tasty website and it didn’t have a 100% authentic taste. I follow this recipe on my second try and adjusted the serving number, it came out AMAZING! Wow so authentic and flavored very well. Instead of using puree i just used tomato sauce and it was just as great. I made it for dinner for my family and they were surprised with how well it was. Thanks for sharing!
Laura & Pat says
After cooking chicken , removing & cooking onions , then add garlic & ginger , cook until fragrant , the whole house is fragrant . LOL , this is so good , THANK YOU FOR SHARING !
Delicious! Chicken was super tender and very flavorful. We found the Kashmiri to be super spicy for our taste, so we noted that we’d probably use a 1/4 of the amount called for.
I know it says it’s a serving for 5 but it was so damn good that it lasted for only 3 people.
I saved this recipe and won’t even look for another tikka masala recipe. SO GOOOD
Hi Karina! My chicken is currently marinading and I cannot wait to make this tonight. I was wondering if I should use the leftover marinade in the sauce or if I discard whatever doesnt stick to the chicken when I sear it. Thank you!
Nureshmi Hassim says
My husband loved it! He ate so much. I followed your suggestion served it with Garlic rice yum!
We omitted the spices for the sauce as my husband cannot eat much spice still came out delightful.
DAWN M FRANZMEIER says
Always discard old marinade after use. Don’t cook with it!
The marinade should be discarded because it will be contaminated with bacteria from the raw chicken.
Harsha Pooveli says
Can I use paneer instead of chicken? Is it ok if i leave the paneer in the marinade overnight?
Thank you 🙂
Ani Jane says
whoops i replied to the wrong comment before; NO you can not resuse the marinade because you have marinated the raw chicken in the sauce – you must throw it.
Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish.
This was amazing! Adding this to my rotation. I had to use coconut milk because I didn’t have any cream, but it still came out great. The only other thing I did differently was added broccoli and spinach to add some veg to it.
For vegetable supplementation, we put the recipe over a bed of baby spinach and on top we added cauliflower rice that we sauteed with salt, pepper, and finely diced onion and chopped hazelnut, which helps sop up the extra sauce. I think steamed broccoli would be a good addition to the mix.
A chilled cilantro-lime crema on top freshened it up for summertime and took the edge off any lingering heat from the spice.
We used cream cheese as a heavy cream substitute but coconut milk may be far better.
Can you use shrimp instead of chicken
I am so pleased I discovered your amazing recipes. This is one of our favourites it’s far better than any takeaway thank you so much
No need to order this dish from a restaurant anymore! It’s so much fun to make! Thank you!!
I wanted to make this and was just wondering if I should use 400g of tomato puree or of passata? The line in the recipe is slightly confusing and I don’t want to make it wrong. Thanks in advance!
Yes that is correct. Either one works! Personally, I use Passata, which is essentially the same thing.
This recipe is an amazing recipe. I used chicken breast and marinated overnight as recommended and added a bit more of each dry spice to the sauce. I will definitely be making this again!
I’ve made this recipe a few times and its super good!!! Only thing I change is I use coconut milk instead of heavy cream and use chilli powder since I couldn’t find the Kashmiri.
I would prefer that you change it to diced tomatoes, because tomato puree is not the same as what I thing you mean. And then we can avoid the disaster that I just event trough.. I used 400g of tomat PUREE and thought “this is never gonna simmer” threw it all out and started again using diced tomatoes instead. And that worked. And also tomato pasta is the same as puree, which is a thick paste of concentrated tomato. It won’t work.
Any tomato-based sauce if simmered long enough will cook down. So the use of puree or passata does work. Passata isn’t thick. I think you are confusing it with tomato paste.
Stephen Dunn says
To most people in the UK tomato puree and paste are the same thing, that’s why I think some people are confused
Made this for my husband who is Indian and quite a fan of chicken tikka masala. He said it was one of the best he’s ever had. The recipe list of ingredients seem longs at first but really it is Not that hard and is well worth it. Will never but premade sauce ever again.
Great recipe, really delicious. I added some chopped capsicum just before adding the chicken into the gray, and it really enhanced the flavour. Thank you for the recipe!
I tried this recipe with my college aged son who lives in his own. We had the chicken marinate overnight. I used evaporated milk it came out so delicious. Thank you!
Arlin Thomas says
Hi I made this. but the only thing is that I had burned pieces in the dish because I had to fry alot of the chicken. next time I’m gonna bake it. if I bake the chicken do you know what temperature I should bake it at and for how many minutes?
Hi Arlin, i bake the chicken seperately all the time for curries. Pop the chicken pieces on soaked skeweres and then pop in a 200c oven for about 20 minutes and thurning after 10.
JENNIFER BATTEN says
We do the chicken on the Weber searing it on both sides then move it away from the coals to roast it. I make the masala inside then put it in tinfoil tray and then put the chicken in it and heat it though on the bbq. Always a crowd pleaser.
Could I make this in my slow cooker?
Natalia Rasted says
I would like to make the chicken and marinade ahead- can they be frozen?
Arlin Thomas says
I only have cumin seeds. is that fine? thank you for the recipe.
This is the easiest and tastiest recipe of CTM that one can find on the internet. The dish came out delish and even my kids liked it !!!
A must try.
Cari Gray says
OMG!!! This recipe is Ah-May-Zing!!! It’s not just good, it’s damn good!!! I feel so proud of me for making this and can’t wait to share with my “foodie” son. I made it exactly per recipe except for the Kashmiri chili. I didn’t have that. It was WONDERFUL!!! Love, love, love!!! Thank you for posting!!!
Arlin Thomas says
I want to try your recipe. can I use dark brown sugar instead of light brown sugar? my dad bought dark brown sugar by accident.
Hi Arlin, that should be fine!
Arlin Thomas says
Thank you for your reply Karina. Should I still use half a teaspoon of dark brown sugar? or should I use one teaspoon of dark brown sugar?
The same amount will be fine Arlin. I’ve used dark brown in the past also in emergency cases 🙂
Arlin Thomas says
Thank you karina.
A phenomenal recipe. Thank you for sharing.
Absolutely amazing! Great taste.
Candace D says
I’ve googled many recipes for my favorite Indian dishes but they are always quite intimidating. I had pretty much everything for this recipe and only had to buy 2 things so I gave it a try. This tasted so amazing – better than the restaurants I have been to and it wasn’t too difficult for a beginner like me!! No more “from a jar” sauces for me ever!!! This will be one of my regulars for sure! Thank you so much for this recipe! I cannot wait to look at what other recipes you have!
Karen Rushton says
Absolutely love this recipe, so does my husband. No more takeaways for us. Thank you
Absolutely enjoyed this curry from the cooking to the eating. I made it for two so only used one chicken breast, halved the yogurt and cream but kept the spices the same. Cant wait to make it again.
Anthony E Rukstele says
I never leave reviews of recipes, but this was awesome! I’ve had it from restaurants that weren’t this good, seriously – many of them. Thanks so much!!!
Jenna B. says
Great recipe for my first time ever cooking Tikka Masala myself.
It has been pretty expensive to order from our favorite Indian Restaurant, (but we will always support our locals!)
I decided to try this, the only modifications I made were the following:
1. Added 1 Tbs fresh lemon juice to marinade
2. More Garlic (I love garlic!!)
3. Used Non Fat Greek Yogurt
4. Used Chicken Breast instead of Thighs because it was all I had
5. Used Half and Half instead of Cream.
This recipe was not as spicy as I thought, so maybe I will increase the heat next time.
and also I will puree the tomato sauce with the onions, I don’t think I chopped them small enough.
All in all THANK YOU for the simple and easy to follow recipe. I will definitely be trying this again!
Can I use drumsticks and bone in thighs in this recipe?
JENNIFER BATTEN says
Yes and it’s delicious if you can cook the chicken on the bbq then roast it (lid on) or bake in oven
The perfect chicken Tikka
Simple to follow and great for the whole family.
I only used 1/4 of the chilli though for little ones
Can’t wait to try more recipes!
Absolutely loved this recipe, the only thing I’d change would be the amount of chili powder, it ended up being very spicy for me. Other than that, I’d say it was perfect.
This recipe is INSANELY GOOD. I made it just as instructed with the exception of no sugar (didn’t matter), used a can of evaporated milk as suggested, and added a tiny can of coconut milk (online grocery order fiasco). I did blend it and I’m glad I did, as I don’t really like the crunch of onions. Didn’t blend and strain, just blended. We picked up some Naan from our local take-out and I also made a cup of rice. This recipe is better than takeout! The spices used are exactly right. I control the fat and sugar, and there was enough extra to freeze for another meal. In permanent rotation. Can’t wait to try out another recipe from this website.
I love this recipe! The Kashmiri chilli I bought at my local spice store is probably the HOTTEST chilli I’ve ever used, so I only use a quarter of what the recipe calls for.
I followed the recipe exactly any it was absolutely amazing! So delicious. I will definitely be making this again!
Jillian Drainville says
I have never left a review on a recipe but this was so good, I just had to. This recipe is incredible. I added a little more Cayenne Pepper because I love spicy but the recipe is spot on. So. Darn. Good.
This is the best tikka recipe I have ever tried and it might even be better than our local Indian take out place. One question though for the marinade it’s unclear if it’s calling for fresh ginger or ground ginger. Same with the garlic- fresh garlic or dried garlic. Thanks.
It would be fresh garlic and ginger in the marinade. One way to determine that is going by the amounts called for. The recipe states 1 1/2 Tbs of minced garlic, using that much dried garlic powder would leave a weird aftertaste in the dish. 1 Tb of fresh is usually equal to 1 tsp of dried, so if using garlic powder, most recipes will use teaspoons. Same goes for the ginger. Hope this helps!
This is hands-down the best recipe I have ever made of any type — and I make lots of things!! This is a rich sauce, with tender chicken and deep flavors that blend perfectly. I rarely follow a recipe exactly but after reading the other comments I did and have no reason to ever stray from it when I undoubtedly make it over and over. This is easy enough for a weeknight dinner and special enough to wow any special dinner guest. I did use a stick blender to smooth out the chunks before adding the chicken back in for the benefit of my children, who can be picky about chunks. Haha! But I agree that it’s totally unnecessary. Thank you for this incredible dish.
JENNIFER BATTEN says
Use fresh ginger and garlic cloves or jar fresh. Making sure you cook it off so it doesn’t have the raw taste.
Aaron Bartelt says
This is one of my favorite recipes hands down. I’ve been making it regularly for about a year now. I substitute a can of coconut milk for the cream and if I’m feeling lazy, ground ginger and garlic instead of fresh but other than that I follow the recipe. Oh, and I throw a cinnamon stick into the sauce while it’s simmering. Served with garlic naan and basmati rice (cooked with star anise) this is some of the most comforting food you can find. My old roommate from Sri Lanka used to make something almost identical that I fell in love with years ago (after building a tolerance to the heat!). Thank you for bringing this amazing recipe into my life!
I very rarely comment on recipes I make from sites but…. This was the best Chicken Tikka, i did have to sub the yogurt for Sour Cream, I watered it down with milk to get the consistency of yoghurt, it was so flavourful And while I was eating it I thought great recipe for a pot luck dinner, can’t wait so I can show it off, it was delicious!
mark brookes says
OMG that has got to be one of the best things i have ever cooked, it was amazing, and i forgot to put the coriander powder in lol, i have done chicken tikka before, and i find its best if you skewer the chicken, and balance the skewers over a roasting tin and put them in the top of the oven on the highest level,on the highest heat, this gives the chicken the burnt corners you get in a tandoor, but be careful not to leave them in to long otherwise they will go dry, say about 10/15 mins, i even made my own naan breads from another recipe, and they were so good.
Owen Larkin says
I made this tonight, absolutely amazing. As good as anything from an Indian restaurant or take away. Kids loved it too. Will definitely make it again. Thanks a mil from Ireland
I felt the yogurt was a bit too much but after frying when i mixed it all in the base curry it gave it nice color and flavor! I have tried so many recipes online but this ones hands down best recipe that I have found online.
MelissaLynn Adams says
We made this last night and it tasted just like the on from our favorite Indian restaurant. Incredible!
This was so authentic tasting. My entire family was so pleased. I made it exactly how the recipe suggested and I can’t think of a single thing I’d change. Thank you so much! So delicious.
Jodie Rae says
Thank you for such a fantastic recipe. I am new to adventurous cooking, but this is the best tasting thing I have ever made from an internet recipe. I have made this recipe no less than 7 times and each and every time it comes out delicious! I even got the Kashmiri chili online!! My husband and son both love it, and my son wants to know why I didn’t cook like this when he was at home!!
Great recipe. I like how she doesn’t skimp by using “simplified” ingredients. I’ve made this with and without the kashmiri chili. While it’s a little hard to get, I highly recommend using the kashmiri chili. It provides a flavor and color that you’re just not going to achieve if you leave it out. Just search Google maps for Indian grocery store or order it on Amazon.
Amazon recipe. Thanks for sharing!
Lisa Weir says
Turned out perfect – I didn’t have heavy cream so I used cereal cream or what they call in the US half and half and it turned out beautifully still. Thank you for this recipe definitely saved
I’m happy to be an expat living in Asia because I can find all those spices and ingredients in the store just downstairs. So excited to cook it now!
Mandy T says
First, my husband and I LOVE this recipe. We’ve tried many and this is closest to the authentic Indian food we’ve experienced. One question, Have you tried Freezing the marinaded chicken? I’d love to Marinade a large batch and vacuum seal some of it to have on hand for a quick meal. I’m curious if the yogurt would turn chalky. Thank you
Billie B says
I think it would work better to marinate and cook then freeze.
Mary Leibrock says
This recipe is amazing!
What about the sauce? Do you think you could freeze the sauce?
I used the broiler to cook the meat. The cast iron pan didn’t work for me. I am still giving a 5-star review because if you follow the recipe and cook everything right, the taste is superb.
I was so nervous making dinner for my potential someone for the very first time but this came out amazing and he loved it!! Thank you!!
Concetta M Christensen says
Is there a way I can make this in a crock pot?
Lisa W says
This was delicious!! I was craving Tikka Masala and after scouring the internet for recipes, I decided to try this one. It was incredible.
Hi Karina! Looking forward to trying this out this weekend. Can you tell me how many ML is the equivalent of your 1 cup? Google is telling me 1 1/4 cup of heavy cream is equal to 295ml and I think that’s too much!
It’s 295 ml, or 2.95 dl. It’s a lot, and you can use a bit less if you want.
Easy recipe to follow and the best part….is that it’s delicious!
Hiiii I’m here to echo everyone else that this recipe is incredible and if anyone is on the fence, just do it!!!
Katrina, I don’t cook…or should I say that I didn’t until I tried your recipe for tikka massala three weeks ago because my wife was studying. Now I’m cooking every weekend with my 15 year old son and we can’t wait for the next recipe to get our teeth into – what a great variety and the videos are incredibly useful for a novice like me (at 48!). As an Englishman who loves his curries, now living in Beaconsfield VIC, this is manna from heaven. God bless you. Satay chicken this weekend:-)
Kayla y says
This recipe was delicious! I’ve tried several tikka recipes and none even compare to this. It rivals our local take out option. But I want to ask, the ingredients in the marinade are a little unclear- does it call for ground ginger or fresh? And fresh garlic or minced garlic (dried)? I tried to watch the video to see but the link is broken.
Looking at the video it appears to be fresh for both the garlic and the ginger. From personal experience, if you use powder look up the conversion, it is t a 1:1 ratio. Good luck!
Matt A says
Man, this recipe is amazing! It’s the third time I’ve made it and it keeps getting better.
My brother-in-law is Indian and his mother makes the best chicken tikka ever! I tried making it by her recipe once, but it just didn’t have the same spice. (She has spices sent to her from family in India, so I can’t compete with that) BUT I made this recipe and it is LEGIT! Omg. So good! Very authentic flavor. I was so happy I finally nailed it!
I’m trying to cook this recipe for 20 people for a party that I am having. I changed the “serves” icon from 5 to 20. However the increased increments for each item sounds a bit puzzling. For example, it jumped from 1 tablespoon of cumin and garam to 6 tablespoons. These are very strong flavored seasonings. I do not want to overpower the dish. Please help. Are these changes in increments correct? Thank you.
Jason Swick says
I rarely ever comment on recipe sites, however, this was the best Chicken Tikka Masala I have ever had. It’s better than what we can get from our nearby Indian restaurants. I have made a few different Tikka Masala recipes in the past that have been ok, including an Instant Pot recipe, but they haven’t been anything to write about.
I made this with sour cream instead of yogurt and breasts instead of thighs. Also, I used cayenne pepper wherever red chili powder was called for, doubling the amount of it and the garam masala in the sauce. Served it with a good Instant Pot, Indian-style Basmati rice recipe. It was amazing, and had just the right amount of heat that we like. Will be making this again tonight (2nd time in just over a week).
I CANNOT EMPHASIZE ENOUGH HOW AMAZING this recipient is!! My husband and I love Indian food, but our favorite restaurant is always insane. We decided to make this together for Valentine’s Day with Garlic Naan, green beans and rice. So incredible! I’d had a long, hard week, and I legitimately had a few tears of joy fall while eating this. Thanks so much for sharing!!
This was absolutely fantastic!!! I don’t care for chicken so I used Gardein meatless chicken strips and followed the recipe exactly.
Sooo good!! We love it. 5/5
I was so surprised how easy this recipe is and absolutely how amazing and delicious this came out!!!! My favorite chicken tikka i have ever had (even compared to the restaurants)
Can you make this recipe in the slow cooker??
This is a great recipe with great flavor! I always double up because it’s a family favorite.
The garlic naan is delicious and goes so well with the curry.
I always make it with chicken but I am trying it with goat this time, which will probably require a much longer cooking time.
Thank you so much for all of your amazing recipes!
Matthew Russell says
This recipe is superlative. Will be going back to it for years to come. Thanks!!!!!
This was really wonderful even though I forgot to add the ginger and garlic to the marinade. I also used chicken breast and only maintained for 10 mins. For those that want it spicer I suggest adding green chilli peppers. Thanks for the easy recipe.
This was amazing recipe. anyone who says otherwise is crazy. Totally worth the time and fun to make. thanks for sharing
Zachary Johnson says
On 1-10 how spicy is the recipe?
STACEY D ALLESANDRO says
What would you leave out to make it a 1? I want the flavor but cannot have anything spicy, unfortunately. Thanks
On a whim wanted to try this recipe. I didn’t have the tomato sauce but I had left over frozen tomato paste (2 T) that I mixed/dissolved in 14 oz of chicken stock. Other than that one tweak, made this incredibly delicious recipe. My mom, who’s not always open minded about new food, absolutely loved it and complained she ate too much! LOL 🙂 Thanks so much for sharing this recipe…keep up the great work!
Really great and simple recipe – I put a glug of ground almonds in at the end to thicken the consistency which worked well. We like spice too, so two red chillis (deseeded and without pith) and a couple of teaspoons of chilli flakes brought this up to scratch. The batch frying does require a little patience, especially if you use more chicken than advertised.
Fiona Macandrew says
Thank you so much. Amazing recipe. Best one I have found online for this curry. I made a couple of swaps as I didn’t have everything but it was still amazing. The swaps were (incase it helps anyone):
I marinated the chicken in coconut milk
I used cayenne pepper instead of kashmir chilli
I used tin chopped tomatoes instead of passata
I used 3/4 coconut milk and 1/4 cream for the sauce
And lastly I used honey instead of sugar.
It still tasted restaurant standard perfect!
Absolutely worth having again and again.
Excellent recipe. Thought of trying this curry after tasting it from a local Indian restaurant and it turned out great; very similar to what I had before. Great work and thanks.
Nicole Van Tassel says
Marinated the chicken in coconut milk instead of yogurt amd added the marinade to the broth which allowed me to use less heavy cream. This was absolutely mouthwatering delicious! Better than my local indian restaurant. Make this recipe!!
Hi can anyone advise I can’t find coriander any where not fresh or dried I live in the Caribbean what can I substitute for it. Thanks
OMG!!! Where do I start?! This recipe was not only so easy but so ridiculously tasty. First time trying an indian recipe and no doubt I will make this again. Recipe is very easy to follow and I do love your step by step suggestions. The house smelled amazing too 🙂 I highly recommend this recipe 6 stars if I could. MAKE IT NOW. SOOOOO GOOOD.
Hands down the best recipe ever! I made it for my family just to try something new, it has become a regular in our household now. I use Hungarian fresh red pepper paste instead of any chili powders and it is amazing! I also only use fresh ginger for both the marinade and sauce and use Turkish Süzme (concentrated 10%) yoghurt for a maximized creamy texture. Words can’t seem to even do this dish justice, you just have to try it out.
Hi, now I’m real surprised…. Hungarian fresh pepper paste? What’s that? 🙂 Best wishes from Budapest, Hungary
Can you cook this in the slow cooker?
Just made this! It was soo good and flavorful. I made it following the recipe exactly. It was perfect. Thank you for sharing!!
Thank you, Tuyen!
One of the very very rare occasions you like a recipe from the first try. Extremely balanced and delicious, nothing to add, nothing to exclude (well, I substituted the cilantro with parsley, cilantro is not my green). Thank you, congratulations, Karine.
How long does it tikka masala store in the fridge or can I freeze it
You can store for up to 5 days safely in an airtight container. Also, recommend freezing in a freezer bag with all air removed. You can thaw in the fridge or in a sink of cool water (do not microwave thaw as this will cause the sauce to separate).
I’m so happy I found this awesome recipe! So thrilled with how it turned out. First time ever making chicken tikka masala and couldn’t be happier with the results. Thank you for this awesome recipe, keeper for sure.
I can’t wait to try it – I have been searching for “restaurant style” masala sauce. Question – I always order my paneer tikka masala “extra spicy” or “indian/thai spicy”, how do I accomplish that with this recipe?
Delicious! Seriously rich and authentic Indian flavours, better than restaurants I’ve been to! I adjusted the heat level with more red chilli powder and it tastes incredible! I increased all the spice portions and added olive oil instead of vegetable oil for a richer flavour. Love love love! Must try
Excellent. Have made 2x – went to a specialty store to buy Kashmiri Chili and it totally makes the dish. First time followed recipe exactly. Second time I made a couple of modifications and found it to taste the same or better: chicken thighs, an extra teaspoon of grated ginger, used coconut milk rather than cream (cannot taste coconut). Next time I will try 1/8 teaspoon cardomom with it and possibly some sort of greens accompaniment (spinach or peas or cut up green beans)
I’ve made this a few times and I’m obsessed. However, when I make it – it comes out kind of grainy. Any tips to make it smooth? Sifter clogs and I even tried blending. Thanks for sharing!
When you fry the onions make sure they turn brown and sweet (about 10 mins) then add spices with garlic and ginger and cook out the rawness from the spices (a good 5-10 mins) this should help with the graininess
Melanie Friel says
Look no further, don’t even waste your time on any other recipe. This one is absolutely the best!!!!
I made it exactly as instructed, turns out perfect every time.
Wow wow wow!! This was sooo good. I’ve made Tikka Masala several times in the past and it was always delicious, but this is so next-level.
Excellent tip on the chicken thighs- the meat was so very juicy and tender. I’d always used chicken breast in the past, but this was so much better.
I cooked mine in a cast iron Dutch oven and it was perfection. I added a bit of lemon juice to the marinade as well as a bit of cinnamon to the sauce.
EXCELLENT recipe, thank you!
Followed the recipe to a T. The whole family loved it and can’t wait until we have it again. Thank you so much!
I made this last night and it was amazing! My teenage sons have previously claimed they don’t like Indian curries (I always used the Costco -remade). I made this anyway and they BOTH LOVED IT! And my husband was so impressed it was from scratch, “tastes like a restaurant.” Thank you! I’m so glad to now have this in my repertoire!
This came out so amazingly wonderfully delicious! I’ve tried at least a dozen chicken tikka masala recipes and none of them came out so perfectly spiced cooked a flavorful. Suspect braising the chicken after marinading made a huge difference in how much flavor it absorbed and how tender it remained. (Used deboned legs and thighs, marinaded for an hour.) And simmering the tomatoes and aromatics surely helped deepen the flavor of the sauce. I used whole coriander, a few cardomom pods, and home-stewed tomatos – all because those where what I had on hand. otherwise, I just followed your perfect directions. Amazing how it all came together so quickly and deliciously. Can not thank you enough for this great recipe!
I’ve made this recipe a number of times now, and all but twice I substituted something a little less decadent for the heavy cream: trying to follow my doctor’s dietary recommendations. It was delicious every time, but only the times I used heavy cream was it so good that I (and my curry-loving friends with whom I share it) declared it to be the best we’d ever had, even in restaurants. So I’ll try not to make this dist too often, but when I do it’s back to using the heavy cream, and lying to my cardiologist 😉
You can use a bit of cashews (blended/cashew cream, or coconut milk. I often leave out the dairy.
This looks (and sounds) so good, I can’t wait to try it. Any advice for scaling this recipe up to feed, say 15 people? This sounds like it would go down a treat at a family gathering.
This looks, and sounds divine! I can’t wait to try it. Can I ask: how might I scale the recipe up for say, 15 people?? That’s the bit I always find tricky when it comes to curries Sounds like this could be a great friend pleaser for a family gathering. Any advice would be hugely appreciated. ?
I just made it, and doubled the recipe, and I have no doubt it serves 15.
We just made this tonight, it was delicious! Not difficult at all and tasted just like an Indian restaurant. Wonderful recipe!
James Avondolio says
Thank you thank you thank you!!!! This was amazing!!!! Now I can make it my way… tofu is coming next … maybe paneer!
Hi Karina, I live in South Africa and we love food especially food that taste amazing! Thank you so much for sharing this recipy!! I have made this one three times before and every time it is a hit. It is easy en delicious!! This is now one of my husbands favorites!!
I made your recipe to the point but did not get the right color of the sauce. What kind of purée did you use as in the video it was bright red. Please advise
Neil Ray says
Thank you for the excellent Recipe. I marinated the chicken overnight for 12 hours. I then oven-grilled them (brownish surface) for 8-10 mins each side of the skewer (semi-cooked). Then prepared the sauce. Apart from your mix, I used Red Pepper (diced) and some chick-peas as ‘extra’ addition before adding the Tomato Puree & rest of the remaining marination. I used Light Coconut cream instead of condensed cream (what I had at home). Also used a small mix of Cayenne Pepper powder along with Red Chilli Powder & some pepper seasoning (ground). Didn’t have fresh coriander for garnishing so used dried coriander leaves. The result is awesome. My next target is your Honey Mustard Chicken. A Big Up !!
I’m always leery of online recipes, but this was amazing! I used fire roasted tomatoes because I didn’t have any tomato sauce, and added 6 each raw cashews and almonds, and 2 cardamon seeds ground up. I couldn’t believe how good it was. Sorry local Indian restaurant, your services are no longer needed!
William Rich says
Is there any alternative to the heavy cream, and what are the consequences of not using it? Thanks!
This was great! We’ve made this recipe several times and I’ve shared it with several friends. The great thing is it’s easy to double or triple if you’re feeding a crowd, and it’s really impressive, every time. We learned how to make simple paneer to go with it, and it’s WONDERFUL. 🙂 Thanks!
Nicole foster says
It’s been so hard to find a good recipe for tikka masala but This is amazing!!! Tastes just like they serve at an Indian restaurant! LOVE LOVE LOVE IT!
Excellent recipe. The best I’ve found for indian chicken. Cafe Delights recipes are the best!
This was amazing, my very fussy 5 year old loved it. Can I freeze it?
Made this yesterday for dinner. Easy, but a lot of work. Worth it. Loved this recipe, I thought I had yogurt but didn’t so after doing research, I found that suggestion was sour cream. Worked out wonderfully
Holy crap! This was really really good. I’m Indian myself and I haven’t eaten such amazing chicken tikka masala anywhere. The spice was perfectly balanced, and it wasn’t too creamy. Instead of buying tomato puree, I made my own at home with 6 medium tomatoes. If I’d make one recommendation, it’d be to reduce the amount of chicken to approximately 600 grams since 800 was a bit too much for the gravy made. You’d wanna have this gravy and not fill it with chicken because it’s so good.
Delicious!!!! Getting the char on the chicken pieces made it better than any tikka masala recipe I’ve ever made – thanks for that step. The flavor does depend heavily on your spice mix, so if you make it once and aren’t happy with the flavor, maybe try again with another garam masala blend as they can consist of very different spices. I’ve had the best luck using a garam masala with a red tint (usually contains some type of chili) and also make sure the one you choose doesn’t contain a spice you dislike. There are many, many different garam masala varieties out there.
This is an EXCELLENT recipe. Thank you so much for sharing!! The second time i made it, I added more sugar- a few tablespoons, to balance out the tomatoes and heavy spices. I’m making it as I write- for church luncheon!
This is a pretty good recipe! Probably one of the best I’ve found. But I have a question. It says that this is 580 calories a serving, but it doesn’t say what amount a serving is. So, how much of the tikka masala is one full serving?
I just made this and it’s super yum but I also have the exact same question! How much is a serving?
Jamie Baker says
I made this for my family last night. Husband loved it and said it was better than a restaurant. Chicken was so tender that my dad thought I cooked it in the crock pot. I followed the recipe except I couldn’t find Kashmiri chili, and I used boneless skinless chicken breast (it is what I had). I used a heavy hand with the spices and marinated the chicken all day in the fridge. So so good. Can’t wait to use the sauce on other protein sources (chickpeas, tofu). Thanks for this recipe!
Josey wales says
Cracking mix! Enjoyed knocking it up! Only thing I done differently in the method was get the Tom sauce going first and as I fryer the chicken just put it straight in the pot!……..lovely!
Excellent recipe! You nailed it. Only had 1 chicken breast so I added some chick peas and well drained frozen spinach. No need for any side dishes!
I second this review….turned out amazing!! You nailed it. Thanks for sharing.
I served with Turmeric rice and steamed broccoli … boom. Better than any take-out. Thanks again!!
Ewww!!! You ruined it
This was unreal. So amazing. I can’t believe i made this.
This was so delicious. I was short on time so marinated thigh meat for one hour and did the whole dish in a braiser. I also used coconut cream instead of cream because it’s what I had on hand. DIVINE! This will become my new go-to dish! It was so good that I even ate it for breakfast! Can’t wait to try other recipes here now. Thank you!
Absolutely delicious!!! I love it!!!!
The best chicken Tikka Masala!!
Made this last night, even managed to get Kashmiri chilli powder! It was absolutely delicious. Thanks so much for sharing.
Authentic as heck, Ive made this about 4 times. It’s easy, my roommates at college love it, my family at home loves it, and I love it because it has that flavorful taste that I was always trying to achieve but didn’t know how to. As I type this, some chicken is already marinating as per the recipe in my dorm fridge. Thank you Karina
Love this! Thanks Ben
Awesome recipe! Even my two year old was stealing chicken from my plate after she ate her whole meal.
winning strategy says
Pretty! This has been a really wonderful article.
Many thanks for providing these details.
Shauni Lowrance says
I made this last night to help lift someone’s spirits, and it AMAZING!!!! Brought some for lunch and ended up sharing the food and the recipe with coworkers. I let the chicken marinate in the refrigerator for 30 mins. Next time I’ll try over night.
It wasn’t a hard recipe to follow at all. I just wish I had combine some of the spices while I was doing prep work. It would have made the cooking a little easier. Overall, a very good recipe for a great meal!!!!
Thanks for sharing.
Jennifer Fowler says
OMG! I very hesitantly decided to make this recipe for my somewhat picky family one evening. Just wanted some good food. Figured Indian tonight! I am soooo glad that I did! This is pure magic in a pan! The flavors were amazing! The chicken was so tender…I used a mix of breast and thigh meat! The heat was so pleasing…warm but not overpowering! This was just amazing! I paired it with basmati rice and some prepackaged Naan that I found at the store. My whole family loved it! We had to make ourselves stop eating it! Thank you for the amazing recipe!
This is the best recipe I’ve tried for tikka masala. Instead of using chicken, I made it with chickpeas and tofu since I am vegan. I use vegan coconut heavy cream and vegan yogurt. It was delicious !!!
This is crazy. Its as good as Tikka Masala gets. Holy. I was so floored by the way it turned out. I wanted it cry at how tasty this was. God bless you for tingling my taste buds. <3 <3 <3
This was excellent. Thank you for sharing.
Joseph Norris says
If I could give 6 stars I would. Your recipes are always a favorite of mine!!
This beautiful and delicious meal reminds me of the best Indian food I’ve ever had. Made a couple additions with the spice blends of ground coriander and deglazed the pan a bit with some dry white wine before adding the sauce.
This is a weekly go to from here on out.
Delicious! I loved this, and will definitely be making it again. But mine turned out a medium brown, rather than the bright red-orange in your photos. I followed the exact recipe, except that I couldn’t find Kashmiri chili and used chili power instead. Any ideas how to get the color right next time?
Nate Bender says
The Kashmiri chili does brighten up the color, I had the same result not using Kashmiri.
Never going to bother going to an Indian Cuisine restaurant again! Love this stuff!
Roger Collins says
You really nailed this, made it last night and loved it. Better than I’ve had anywhere. I added lemon juice to the marinade and tomato paste to the sauce as well as a teaspoon of cayenne pepper. Absolutely fantastic, thanks for a great recipe.
wow ! this was so delicious and flavourful. Thank you 🙂
I cooked this for my boyfriend for our valentines dinner. We both loved it so much, it was easy to cook and so flavorsome. I left the chicken in the sauce to cook slowly over 1.5 hours which made the chicken lovely and falling apart. I also added capsicum.
Tikka Masala is our favourite curry and I have to say that this recipe turned out better than many curries that we have bought from Indian restaurants in the past. I have only just discovered this website so I will look forward to cooking more of your recipes 🙂
You do know capsicum is just the genus for Pepper right? So what exactly did you add?
This is the 3rd recipe I’ve tried for tikka masala, and man this one’s a home run. I added a bit of lime juice and black pepper to the marinade, but the rest was as-written. The pot was licked clean served with basmati rice and garlic naan. Thank you!
Husband and I really love it. Restaurant quality.
I did modify it a little bit tho 😉
Onion, chili and coriander paste: I added after the cubes onions phase. let it cook for a bit.
added carrots as well.
then followed the recipe to the letter.( used light cream instead of full)
in the end added some fried onions and a lot of coriander( like a bunch).
once i turned off the stove, added the remainder of coriander.
it was very flavorful and tasted really good 🙂 thank you for the recipe 🙂
Karlie Awad says
Made this dish tonight for the family and WOW. Talk about restaurant quality. This is now my new favourite. What a wonderful and easy dish to create in a reasonable amount of time. YUM YUM. Everyone loved it equally. Hubby asked me to double up on the recipe next time ☺️. Sliced capsicum would go really well with this dish and add extra flavour and texture. I blended my sauce and it was perfect. I served it with basmati fried in ghee and freshly made Naan. I also added red food colour that I picked up from my Indian grocer which gave it a beautiful rich velvety colour.
Highly recommend this recipe.
Loved this dish!! Great flavor and easy to make. I didn’t blend my sauce, I just whisked it and it wasnt lumpy. I didn’t make any changes to the ingredients. I did add in some patty pan squash from our garden though at the end.
Thanks for the recipe! ?
I made this last night for my partner and I, and holy shit, it was AMAZING!! We eat Indian take out a lot, and he challenged me to make our favorite dish at home. I even joked that if this recipe bombed, or I failed, we would just order take out! I had time the night before so I marinated the chicken thighs for about 24 hours, and holy cow was that the right call! My partner doesn’t like onions, so I opted to purée the sauce before returning the chicken to simmer, and I added 1 tbs of brown sugar opposed to 1tsp. Hahaha we like our curry sweet! I made this with homemade fried chicken momo and garlic naan! It was so good we woke up this morning craving more! I was SHOCKED at how easy this recipe was, and how freaking delicious it turned out! Definitely going to be a staple in our house!
Really enjoyed making this recipe. I think next time I will try less cream or maybe use coconut milk! I have leftovers to look forward to in the freezer! Thanks for sharing this flavorful recipe!
I’ve made this several times and even served it to guests, it’s that delicious!
A question … the red chili powder … is that cayenne pepper? Or chili powder like what you put in Mexican food??
Also, how can I adapt this to the Instant Pot??
Diana it is Chili powder like what you put in Mexican food. I haven’t tried it in the Instant Pot yet unfortunately.
Julia Carle says
I could not find the Kashmiri chili powder so I increased the amount of the blended red chili powder. It was delicuous, but for a little more heat, next time I will add a pinch of straight cayenne. I made this for my sister in law who orders this in restaurants all the time, and she raved about it! Served it with basmati rice and naan as suggested along with green peas for color and variety. Wonderful!
Joseph G. Smith says
Amazon has it for 9.99 for a 16 oz bag. Rani sells it, and they make good Indian spices. The prices on Amazon are a little higher than our Asian market, but it’s also a long drive there.
This recipe is the best one. I’ve tried other recipes and they don’t come out as tasty . I didn’t have yogurt on hand so I had to substituted it with sour cream. I served it with white rice and homemade naan bread . My family enjoyed it thanks for sharing ?
This recipe is so good. Delicious!
This dish is tres divine. I’m amazed I could cook something that tasted so authentic. #Yum #Burp
I made this recipe today. I marinated the chicken over night. And it is delicious!! I have 5 kids and everyone loved it. I will definitely be making it again. Thanks for the recipe!!
Omgggggg just made this & I never knew how this curry could be so easy. Thanks for showing an easier method
So, I was wondering if you thought it qould be ok to use coconut cream instead of heavy cream?
Yes, that should be fine!
I have used full fat coconut milk and it’s delicious.
Katelyn Kellner says
Delicious recipe, but too much cream for my taste! About half the cream is perfect!
Very delicious and easy to make
This looks amazing was going to get a takeaway for a New Year party but going to try this now!
What’s the best way to keep this and rice warm?
In fridge Wendy
Rajeshwari pathan says
I have made this dish. It’s really simple and very delicious
I am so glad that you like this dish. Thanks for the comments and for following along with me!
Forget the recipe, I’m trying to meet Karina…
Awe! That is so sweet. Thanks for following along with me!
Wow! This is the best tikka Masala I’ve made. Unfortunately not enough leftovers because my teenage daughter loved it that much she ate heaps. Will definitely make this again often.
I’ve tried it it’s so delicious ? thanks for the recipe
I just made this with small tofu cubes instead of chicken, and my husband liked it so much he wants me to make it weekly! My 9 year old daughter also really enjoyed it. I’m not the most adventurous cook, but I found your recipe quite easy and it turned out so well. Naan bread and basmati rice are a must. Wouldn’t change a thing more about this recipe, but I may try your naan recipe next time!
Jack | BBQRecipez says
I love ordering this in a restaurant, and thank you for sharing a good recipe to make at home!
Oh my hat, made this last week and the pots was licked clean within 15mins. I added some cashews to mine. This is my new hit at home.
YUM! Love the cashew idea! Thanks for sharing! XO
The best Chicken Tikka Masala! I usually make a triple batch and keep dinners in my freezer. So good with some fresh garlic naan. We eat this probably once a wk.
So easy and so tasty! Thank you for this winner meal?
One of the best curries I’ve ever tasted.
AW!! Thank you so much! That is so sweet of you! Thanks for following along with me! XO
I love this recipe! I always order chicken tiki masala at Indian restaurants and this was a great version. So much easier than other versions I have looked up. Used the evaporated milk instead of cream. I used chicken cutlets and marinated them for five hours. Didn’t have time to marinate overnight. It was still great.
Srirup Mazumdar says
I tried your recipe and I am literally compelled to say that it was something which I had never tasted. Keep up the good work. Thank you so much for sharing such an awesome chicken tikka masala recipe.
Thank you so much! That is great to hear! Thank you for sharing and following along with me!
I made this today for myself and the family, we all loved it! hats off
This recipe is EVERYTHING. This is my first time commenting on a recipe and for good reason! My partner and I absolutely LOVE this recipe. Any suggestions on meatless substitutes? If I were to substitute tofu would I need to include the yogurt in the marinade? Thanks!
That is great to hear! I am so glad that you did comment! Meatless sounds good too! The tofu and yogurt sound great and work great together! Thank you so much for sharing and following along with me! XO
Awesome recipe, easy to make and is full of perfect flavors. I will make it again and again.
That is great to hear! I am so glad that it was so good and you are wanting to make it again and again. Thank you for sharing!
Amazing recipe! If I wanted to double this to make 4 pounds of chicken do you recommend I double the entire recipe including the sauce, and creAm?
Great recipe and awesome instructions. Very clearly laid out steps for a complicated dish. Great job!
Wow! Loved it! Simple, tasty, spicy! Just made it again. 🙂 Think will become regular dish at my home.
I had been wanting some Indian food, and this dish satisfied that craving! Preparation was easy and the result was delicious (and economical). I may put the marinated chicken in a grill basket and cook it over an open flame for a better char next time. Excellent recipe!
That is awesome! Thank you so much for sharing! XO
When frying marinated chicken, do you fry only the chicken pieces and discard the marinade? Because I fried it wit the marinade and it leaves a lot of water so the chicken pieces instead of getting fried get cooked.
Hey im indian, but dont take my word for it. I discard the marinade and only put the marinated chicken in. If there is a lot of leftover marinade I save it for a later dish, longer its marinating the more it absorbs the flavors.
Thank you so much for this recipe! I made it for my boyfriend and it’s a stable now. Absolutely delicious!
This was delicious! I did keep the sugar out and I thought it still tasted great. I like a lot of sauce to go over rice, so I doubled the sauce and now I have plenty to freeze and eat for a few days. I found that I needed to turn down the skillet to medium instead of medium high to cook the chicken cause it charred the chicken way too quick. I’ve made a couple other tikka masala recipes and this one is my fave for sure. This was my first recipe from your website and I will definitely be trying some other recipes soon. 🙂
Belinda Goldhawk says
OMG this recipe is just amazing, I added a bit more chilli powder as my partner likes his spice, I’m looking forward to Making a lot more of your recipes
Wendy Muchiri says
I am so proud of myself ??? I followed the instructions and managed to prepare an amazing dish. Thank you, your recipe is amazing
Hi Karina, made your recipe tonight and it was delicious. However the yogurt seemed to split when I was frying it off. Followed the recipe to the letter but it still split. Any tips or ideas to prevent this next time? (Will definitely cook again! ) cheers
This turned out fantastic! I substituted coconut milk for the cream. I added frozen green peas at the end. I used breast tenderloins and marinated 8 hours. It was perfect! My kids loved it, as good as the Indian restaurant!
Amazing…cant wait to eat the leftovers!!!!
YAY!! That is always a bonus!
Absolutely delish!! Had with Naan bread. Was so full but couldn’t stop eating it
This is a restaurant quality meal! I kind of burnt the bottom of the pan while searing my chicken so the end result was more brown than red lol but it was SO much better than the chicken tikka masala recipe I had been making for years prior. It took quite a bit more preparation only because I had to debone and deskin my chicken thighs but I will 100% make this again. Hopefully for guests next time instead of just my husband and I!
YAY! That is great to hear! I hope your pan turned out okay after washing it! So glad that you enjoyed it! Thanks for sharing and following along with me!
How many cups does this recipe make?
I am not sure how many cups but it serves 5 to 6 people. Estimating about 10 cups then?! I hope that is what you are looking for. Enjoy!!
Hi Karina, I just made this a few days ago. Barely leave comments on food blogs but I happened to come across yours and fell in love with it!! damn!!! This was so good. My family finished every bit of it and made your easy garlic flatbread recipe to go with it. Perfect!!! My sis said it was better than the Indian restaurant. So good!! Can’t wait to make this again. Would be so happy if you can share more special recipes, I love trying different cuisines!! More Indian food!! Middle eastern! Asian inspired etc. Also made your chicken with spinach artichoke filling. That was delicious!!! Thankyou for sharing your wonderful recipes!! Will be coming here very often Xx
Coleen Hamilton says
Is the ginger fresh or ground ginger?
The ginger is fresh. Hope you enjoy this chicken tikka masala!!
This was delicious and easy! I did not strain the sauce and was pleased with how it turned out. thanks!!
Can I substitute curry powder for the individual spices in the marinade?
Sure! That sounds great! Thanks for following along with me Nicole! XO
The calories seem high. Are you counting the rice??
For any nutritional facts you may have I like to use myfitnesspal.com to help with any questions. Hope that helps and you can find the answers you are looking for.
This was amazing! As soon as I started marinating the chicken my mouth began to water from the smell of the spices. Definitely will be using this recipe every time I’m craving chicken tika masala.
Teri Schuster says
Is the sodium content correct? It seems really high and I don’t know where it would be coming from.
If you have any extra questions on the nutrition I like to use skinny taste.com or myfitnesspal.com to answer additional questions regarding nutrition. Hope that helps and you can find what you are looking for. Thanks so much for following along with me!
HEATHER MACLEOD says
This recipe is excellent, came out really yummy, definitely will make it again
Taylor W says
This was incredible! I will have to use that trick of marinating the chicken overnight with my other curries because it was to die for! Thanks for an amazing recipe, we licked the bowl.
Hi, am I supposed to use ground ginger or fresh? Thanks! Can’t wait to make it!
I like to use fresh ginger, finely grated. Hope that helps! Thanks so much for following along with me!
All I can is wow, this was amazing!
This looks and sounds amazing! I’m definitely going to have to try it soon! Thank you for posting!
I also would like to know how or where the 1601 mg of sodium comes from.
This is by far the best curry dish ever! I made some homemade naan on the side, as this curry deserves to be dipped. Thanks for sharing 😀
Has anyone turned this recipe into an Instant Pot?
I have one thing to say… just amazing!!! Really !! Thanks ?? ??
I really loved this dish, is there any way to lower the fat and sodium content? To make it healthier or at least better for you. I suffered a stroke and am always looking for healthier variations on these beautiful dishes.
Try coconut milk rather than heavy cream and try low fat regular Greek yogurt. Also adding less salt during cooking ( not marinade) and before serving helps!
I have recently got a deep freezer…do you think this will freeze ok?
Yes, it should be great to enjoy at another time! Great idea!
Made this tonight and was afraid of the reception I’d get from the kids, but we all loved it! I served it with a cucumber tomato salad. Thank you!!!
With only 1 teaspoon of salt and 14 oz. of tomato paste in this recipe where does the 1601 mg of sodium come from? Thanks! It looks fabulous!
I like to use skinnytaste.com or myfitnesspal.com for any extra information regarding nutritional information. Hope that helps!
Charles Cook says
We lived in Trinidad for almost ten years and had some of the best curry ever , your recipe is now the best. Great flavour and I made nan bread as a side , new all time best dish.
I made this as soon as I saw ur on Facebook and oh my god it’s so good! Better than the Indian restaurant we usually go to on a Sunday and cheaper since I have everything here. My bf is loving your recipes!
I’m so happy to read your feedback Layla!
OMG, that looks so good. I will have to give it a try. 🙂
Thank you Wendy! I hope you like it!