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Creamy, comforting, and bursting with bold flavors, Chicken Tikka Masala is the cozy 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. 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 such a versatile dish that it opens up endless pairing possibilities! Serve it alongside Easy Tomato Salad or Honey Roasted Carrots for a fresh contrast. Want to mix things up? Add a cooling cucumber raita or a vibrant Cowboy Caviar for extra layers of flavor.
If you’re feeling adventurous, experiment with different proteins like paneer, shrimp, or tofu to create your own twist on this beloved favorite. Every combination turns Chicken Tikka Masala into a unique and flavorful experience, making it a dish you’ll come back to time and time again!
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.
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
Thank you
Belinda
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!!
I love this recipe!
I have had this dish in about 30 different restaurants, and this is the 5th recipe I’ve cooked. It is the best, by far. It’s better than about 80% of restaurants, just as good as 10%, but not quite as good as some of the very best I’ve had.
I think that the ginger/garlic/spice proportions are spot on. The heat is just right for me. We substitute onion powder for the onions, and grill skewered bite-sized pieces of chicken breast (after marinating 18-24 hours) rather than cooking it in a pan. Also, I leave out the oil and double the butter instead.
I doubled the ingredients the first time we cooked it, tripled it not too long ago for a party, and now we cook a full 4x batch so there’s always enough for plenty of leftovers. I feel like the sauce is best if it sits another 18-24 hours in the fridge until it’s reheated to serve. We don’t add the cream or chicken until it’s time to serve.
My 9 year old autistic son absolutely loves it – he is obsessed! Last night after his 2nd serving, he took his mom’s plate and wanted more after that – trying to lick the sauce from any dish in sight 🤣. Thank you for this great recipe!
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
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!!