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Creamy, comforting, and bursting with bold flavors, Chicken Tikka Masala is the dinner you’ll keep coming back to! This simplified one-pot recipe skips the grill but delivers the same tender, spiced chicken in a luscious tomato-based sauce. Just like my rich Butter Chicken, this dish brings authentic flavors straight to your table with minimal effort. Serve it alongside a crisp Honey Dijon Apple Bacon Cranberry Salad for a refreshing contrast, and you’ve got a meal that’s both hearty and bright—perfect for busy weeknights or a special weekend treat!
Why This Tikka Masala Works!
What sets this recipe apart? It’s all about bringing restaurant-quality flavor to your home kitchen, with less effort and more love. Unlike most recipes out there, this version comes together in just one pan, making cleanup a breeze. Plus, you won’t need a tandoor to achieve that iconic charred flavor—smart cooking techniques do the trick!
The creamy, velvety sauce is packed with layers of spices and tender chicken, making it just as good—if not better—than your favorite takeout. Pair it with Homemade Naan for the full experience. Why dine out when you can create magic at home?
Recipe Ingredients
The secret to this Chicken Tikka Masala lies in its bold and vibrant ingredients. Tender chicken thighs soak up a spiced yogurt marinade, garam masala adds layers of warmth, and Kashmiri chili brings a pop of color. Simple staples, extraordinary flavor!
- Boneless Chicken Thighs (or Breasts) : Opt for fresh, skinless chicken thighs with even thickness for tender, juicy results. Their higher fat content makes them less likely to dry out compared to chicken breasts, ensuring every bite stays succulent. That is the reason why I chose to use them also in my Thai Chicken Satay recipe.
- Yogurt: Use plain, unflavored yogurt for the marinade—Greek or regular will work. Look for full-fat yogurt for richer flavor and to tenderize the chicken beautifully during the marination process.
- Garam Masala: Pick a high-quality garam masala blend, preferably fresh, as its warming spices are key to the dish’s deep flavor. Store it in an airtight container to preserve its potency and aroma.
- Kashmiri Chili: Choose Kashmiri chili for its vibrant color and mild heat—it’s all about that balance of flavor and aesthetics. If unavailable, you can substitute it with paprika for color, though the flavor profile may slightly differ.
- Tomato Puree: Select a smooth, rich tomato puree (Passata) without added salt or sugar for optimal control over the flavor. Its tangy, velvety base is essential to the creamy curry sauce.
*Note – See recipe card at the bottom for full list of ingredients and measurements
Step By Step Instructions
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 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.
Chicken Tikka Masala is a choose-your-own-adventure kind of dinner. Keep it fresh with Easy Tomato Salad, Garlic Green Beans, Honey Roasted Carrots, or Cowboy Caviar for extra layers of flavor.
Warm garlic naan and fluffy basmati are a must, and a cooling cucumber raita (or quick kachumber) keeps things bright. Want a playful start? Try my Buffalo Chicken Deviled Eggs—spicy, creamy little bites that vanish fast. Craving a twist? Swap the chicken for paneer, shrimp, or tofu—the sauce loves them all.
And if you’re craving another comforting curry with deep, rich flavors, don’t miss my Massaman Beef Curry—it’s hearty, aromatic, and absolutely satisfying.
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.
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!
Took the words out of my mouth!! I was a bit intimidated when I saw how many ingredients but it was so easy and DELICIOUS!!! I also marinated the chicken breast over about 26 hours. It is so juicy and delicious!! Thank you so so so much!!!
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!
Made this last night.
Awesome!
We’re going through the spice cabinet, using the stuff we’ve purchase but never used. This was a winner of a recipe!
(And a failure at reducing the number of spiced in the cabinet. 😉 )
This is a fabulous recipe. I made it for a friend from India. She is a vegetarian, so I marinated a bunch of different vegetables in the chicken marinade. It was so good. My friend said it was better than hers and my son, who is kind of picky said it was awesome. I will make this again with chicken for him. The vegetables I used were; red, green, yellow and orange peppers, red onion, broccoli, carrots, cauliflower, asparagus, and potatoes.
This was one my favorite recipes of 2020. Better than takeout!
Takeouts were closed in 2020, what are you talking about?
No they weren’t Barbra
Stfu barbara
Not sure where you live, Barbara, but here in the Northeast, that’s what restaurants did in 2020 – takeout!
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.
Thanks Karina, the chicken came out awesome.
I made this today. I was a little apprehensive about it but I have been eyeing this recipe for awhile. I have picky eaters. Even the picky eater enjoyed it. It was soo good! Will have to make it again. Thank you for such a yummy recipe.
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.