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 for the most amazing complete meal!
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.
What is tikka masala made of?
An incredible combination of spices are simmered into this creamy, tomato based sauce that tastes so perfect it makes your curry explode with flavour.
- Garam Masala
- Cumin
- Ground Coriander
- Turmeric
Chili Options:
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
Ingredients
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
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!
Raisa says
Second time around for this chicken tikka masala… my daughters liked so much. I don’t have yogurt and substitute it with sour cream. Thank you very much.
Karina says
Hi Raisa, I’m thrilled to hear you’ve made the chicken tikka masala again and that your daughters enjoyed it! Using sour cream as a substitute for yogurt is a fantastic idea. Thank you so much for giving the recipe a try and for your kind words.
CP says
After making this a second time, I substituted cream with coconut milk and it gave it more authentic flavor! I received many compliments!
Rebecca Bulris says
I have made this before, and do not remember what I did. But the marinade part of the recipe says “ginger” but not if it is fresh or ground ginger spice. The recipe for the sauce says “finely grated”. Which is it for the marinade, ground ginger or finely grated? Thanks!
J says
Easy to make and tastes so good. It’s become a staple. Thank you.
Sharon Green says
This is absolutely divine! Better than my online curry deliveries. I’ve cooked this 5 times now, never fails to impress. Thank you so much
Karina says
Hi Sharon, thank you for the wonderful compliment! I’m delighted to hear that the curry recipe has become a hit in your kitchen and even rivals online deliveries.
Mary says
Delicious! Just a good as authentic restaurant. It is time consuming to make.
Curtis says
Amazing recipe, my wife and I love making this together on a regular basis! However we don’t have a high tolerance for spice, and this recipe frequently turns out pretty hot for us. Any suggestions on what spice I can add a little less of to decrease the spice level, maybe 10-15%?
Souj says
Tried this recipe yesterday. Very easy to make and the instructions were simple to follow. Will definitely be making this again!
Victoria Skipp says
best ever….. made last night alongside the chicken satay, my husband hoovered this up and its better than any takeaway. I did marinade for 24 hours and used chicken breast as I just don’t like thighs but what a phenomenal recipe, thank you, the only other change I added was some ground almonds at the end which emulates the texture we usually have in a takeaway, or should I say takeaway no more, why would you when you can make so much better at home using this recipe.
Shaheen says
You are really a very good cook, your recipe is awesome, i always waiting for your new recipes.
tyc132 says
this was fantastic! thank you so much for sharing. incredible! have a great night!