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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 was amazing!! Tasted exactly like what I get at the local restaurants! I did have to make a few subs because I just didn’t have them at the house. I used sour cream in place of the yogurt for marinating and I used a can of coconut milk in place of heavy cream. I also did not have one of the chili powders so I omitted that but it was listed as optional anyway. It turned out perfect! I read the debate you had about to blend or not to blend. Well, I like it creamy and my husband likes bits and pieces so I did blend then strain but put the strained pieces back in his plate and it made us both happy! lol Thank you so much for this recipe. It’s a keeper for sure! *****
If I could give more stars, I would. I made this last week- first time ever trying Indian food recipe. We were blown away! This was even better than our favorite Indian restaurant. Easy to make and just flavor to die for. We’ll be making this over and over again.
I had only eaten Chicken Tikka Massala a couple of times before trying this recipe and it is now a regular in my meals.
So delicious and easy!
The chicken is very tender and the sauce unbeatable. I only leave the chili out, since I am no big on hot food, and change it for a little pinch of cayenne pepper, which gives it a slightly spicy note and a nice colour.
Thanks for sharing!
I found your recipe by google, and i am so grateful that i found you karina. Your recipe is so easy yet sooo delicious, the result is too good to be true, soo over the top compare the effort i put in. Thank you from the very bottom of my heart. May all the happiness you have delivered to lots of people like me, are return to you in multiples. Bless your kindness
Hi can I just say like everybody else had an amazing dish with this recipe. I’ve been trying to cook Indian & Asian food since lockdown and this one has an lovely taste . I always eat mine with Chapatis but wife has Rice. Both compliments this lovely dish thank you .
This is absolutely delicious as is! All the work is worth it! I’ve made this probably more than a dozen times and I’ve tweeted it a bit to marinate the chicken breasts (or thighs are very good too) overnight and skewer it and cook it in the grill before adding it to the sauce. If you’re already going through all the work if this recipe you mine as well grill the chicken. When I’ve cooked the chicken in the pan it always sticks and makes a mess no matter how much I grease the pan or what level of heat I have it on. It adds so much more flavor! So if you’re willing to put in some extra effort it’s worth it! I also add 1/4 tsp each of cinnamon and cardamom to the marinade and sauce, and top with a good squeeze of lime juice and cilantro and of course naan bread for all that delicious sauce!
This is an awesome dish! My husband and I always order chicken tikka masala when we go to an Indian restaurant. Unfortunately the best Indian restaurant in our town closed.😟 Now I can make it at home and we don’t have to go without one of our favorite meals!! I’ve been frustrated trying to make other peoples recipes. I would definitely recommend buying the seasonings from your local Indian grocer. I also added cashews and raisins to mine. And added a little saffron to my jasmine rice.
REALLY great recipe. Marinated the chicken on Sunday and then cooked off Monday evening and it was lovely. Taste was incredible and the recipe was very simple to follow. Will be going again with this very soon.
Hi just made this was absolutely amazing is it possible to freeze this
Like everyone else, I give this an enthusiastic 5 stars. Idea: I marinated the chicken overnight, then sauteed the pieces with some of the marinade clinging to them. There was still so much yoghurt-y marinade left, I saved it. (I hate throwing food away.) When it was time to add the cream to the sauce, I put the marinade in the measuring cup and then topped it off with cream to make 1-1/4 cups. The result? INCREDIBLE. (Of course you have to make sure you simmer the sauce for at least 10 minutes after adding the marinade so the raw chicken juices that seeped in are properly cooked.)