Chicken Tikka Masala

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

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

• 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!

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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.