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Chicken Tikka Masala is so easy to make right at home in one pan with simple ingredients!
While it is famously celebrated as a UK national dish, you do not need to head out to a restaurant to get that authentic flavor. I love that making it yourself means you can control exactly what goes into the pan, which is super helpful if you are keeping an eye on chicken tikka masala nutrition.
When people ask me about the differences between this and butter chicken, I always point out that this recipe leans heavily into a robust blend of garam masala and authentic tikka masala spices. The secret to the texture is a quick yogurt curry marinade that tenderizes the meat before it gets seared. You end up with beautifully charred, juicy chicken pieces swimming in a thick, vibrant curry sauce. To contrast the warm spices, I usually serve this alongside a fresh apple, bacon and cranberry salad tossed in a simple honey dijon dressing.
Why This Tikka Masala Works?
I still remember the first few times I tried making this dish years ago. I ended up with half my kitchen covered in splatters and a sink full of dirty pots just trying to replicate that authentic smoky taste. It was so chaotic that I decided to completely rethink my approach. When looking into chicken tikka masala history and origin, I learned the dish was actually created on the fly by a chef who needed a quick gravy to rescue a plate of dry meat. I love that it was born out of fast problem-solving, which is exactly how I eventually perfected this simple stovetop version.
The BEST part about this recipe is that 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 flavors. For the sake of making this recipe much easier to make at home, I am using a single skillet to cook it all in, while still keeping those amazing flavors.
Cooking everything in that same pan lets you scrape up all the caramelized browned bits from the bottom to build a massive flavor base, and basically requires some garlic naan to soak up every last drop.
Recipe Ingredients
- Plain Yogurt: You need plain, unflavored yogurt to build the marinade. I highly recommend grabbing full-fat yogurt because it helps tenderize the chicken. I have tried using low-fat versions before, but they tend to separate when cooked and just do not give you that thick consistency.
- Garam Masala: This is the backbone of the entire dish. You want a high-quality, fresh garam masala blend because its warming spices bring that deep flavor. If your jar has been sitting in the pantry for years, buy a fresh one. The potency makes a massive difference.
- Kashmiri Chili: I choose Kashmiri chili powder for its vibrant red color and mild heat. If you cannot find it, you can substitute it with standard sweet paprika to get that red tint, though the flavor profile will be slightly different.
- Tomato Puree: Look for a smooth, plain tomato puree or passata without added salt or sugar. This gives you complete control over the final flavor. Its tangy base is absolutely essential to building the thick curry sauce.
Note: See recipe card for full list of ingredients and measurements
Chicken Thighs or Breasts
I highly recommend using chicken thighs!
I am still coating and marinating my chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Their higher fat content means they are less likely to dry out, which is exactly why I rely on them whenever I make thai satay. 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.
How To Make Chicken Tikka Masala
Let’s get started! With just a few simple steps, you’ll have a rich, creamy Chicken Tikka Masala bursting with flavor, ready to impress anyone at the table. Let’s dive straight into making this irresistible dish!
- Marinate the Chicken: Combine chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili, and salt in a bowl. Mix well, cover, and marinate for at least 10 minutes or up to overnight for deeper flavor.
- Sear the Chicken: Heat oil in a skillet over medium-high heat. Sear the marinated chicken in batches for 3 minutes per side until browned. Transfer to a plate and cover to keep warm.
- Make the Sauce: In the same skillet, melt butter over medium heat. Sauté diced onions until soft and caramelized, then stir in garlic, ginger, and spices. Cook for 20 seconds to release their aroma.
- Combine Ingredients: Add tomato puree and mix with the onions and spices. Season with chili powder and salt. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.
- Add Cream and Chicken: Stir heavy cream into the thickened sauce, then add the seared chicken and its juices. Coat the chicken in the sauce, cover, and simmer for 8-10 minutes. Adjust with water if needed for the desired consistency.
- Final Touches: Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with basmati rice, naan, or flatbread for a complete Indian meal experience.
Expert Tips For The Best Tikka Masala
- Do not crowd the pan: When searing the chicken, leave plenty of space between the pieces. If you dump all the meat in at once, the temperature of the skillet will drop drastically. The chicken will end up boiling in the yogurt marinade instead of getting that dark brown char. I always cook the meat in two or three batches to keep the pan screaming hot.
- Have your tomato puree open and ready: Once you add the ginger, garlic, and dry spices to the onions, they toast incredibly fast. If they stay on the dry heat for even a few seconds too long, they will turn bitter. I always make sure my tomato puree is open and sitting right next to the stove so I can pour it in immediately after the spices become fragrant.
- Watch for the oil to separate: You will know the tomato base has cooked down enough when it deepens in color and you see tiny droplets of oil rising to the surface, pooling slightly around the edges of the pan. This tells you the raw tomato flavor has completely cooked out, leaving a rich, concentrated curry base.
- Turn the heat down for the cream: Heavy cream can separate or look grainy if you boil it rapidly. I always lower the stove to a gentle simmer right before stirring in the cream to keep the sauce smooth.
- Do not panic if the marinade splits: When searing the chicken, the yogurt might look like it is curdling or separating in the hot pan. This is completely normal and happens all the time! Once you scrape up the bits, build the tomato gravy, and let everything simmer together, it smooths out completely.
What To Serve With Chicken Tikka Masala
Because the tomato gravy is thick and heavily spiced, I usually serve this with sides that bring a lot of freshness to the table. Warm garlic naan and fluffy basmati rice are absolute musts to soak up the sauce, and a simple cucumber raita helps cool things down.
If I want some extra vegetables, I will throw together a simple, fresh tomato salad or quickly pan-fry some green beans with garlic. Sometimes I roast carrots in honey and butter to complement the natural sweetness of the curry base. If we have a crowd to feed, a chili lime bean and corn salad works great as a chunky side.
If you are looking for an appetizer to start the night, I often make creamy stuffed eggs mixed with buffalo sauce because they are so easy to prep ahead of time.
The best thing about this recipe is how versatile it is. You can easily swap the chicken for paneer, shrimp, or tofu and the sauce still tastes incredible. And if you enjoy making curries from scratch, I highly suggest trying a hearty slow-cooked beef and potato curry next.
Recipe FAQ’s
The level of spiciness in Chicken Tikka Masala can vary based on the amount of chili powder used in the recipe. Kashmiri chili powder is milder and adds color without excessive heat, while the quantity can be adjusted according to personal spice preferences. If you prefer a less spicy dish, simply reduce the amount of chili powder.
While both dishes are similar, the main difference lies in the preparation and sauce. Butter Chicken typically has a richer, more buttery sauce and is often sweeter, whereas Chicken Tikka Masala has a more robust spice flavor and is creamier.
The color comes from a mix of tomatoes, turmeric, and paprika in the sauce.
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Chicken Tikka Masala Recipe
Ingredients
For the chicken marinade:
- 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger fresh, crushed or minced
- 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 salt
For the sauce:
- 2 tablespoons vegetable oil or 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 ounces tomato puree tomato sauce/Passata
- 1 teaspoon Kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I grill the chicken instead of frying it?
Hi J, yes you can. Enjoy Xx
Best Tikka Masala dish I have ever made. Thanks for your wisdom to help me create this dish!
I make this dish at least once a week. My husband raves about it every time and says it just keeps getting better. The only change I’ve made is experimenting with how I cook the chicken. I put it in the broiler one time, and on the grill/smoker last time. This has helped me only because I tend to make a double batch and don’t want to stand at the stove turning chicken for 30 min. It does make the sauce lighter in color, however.
Discovered this recipe during lockdown and have been coming back to it since. It was my family’s first (of very limited) exposure to Indian food, and it has set the standard for them. Now when we order this dish in restos, they compare it to what I cooked – and I win every time!
Outstanding!
Have been making this recipe for years. It’s changed some of my family members minds on not liking Indian food and is always the most requested recipe I have in my wheelhouse.