Just like Butter Chicken, Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken. The chicken is then skewered and chargrilled, giving the meat an incredible charred flavour. To make it easier, I have put this entire dish together using one pot or pan/skillet.
Why This Tikka Masala Works!
This recipe is just as good, if not better than restaurant bought curries! What makes it better? It can be made in one pan, with love, in the comfort of your very own kitchen.
This rich, creamy curry is so good, it could easily rival 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 recipe is one of the best you will try.
Recipe Ingredients
- Boneless Chicken Thighs (or Breasts) The thighs’ tenderness makes them ideal and preferred for high-heat cooking. If using chicken breasts, marinate them longer (ideally overnight) to allow the yogurt to tenderize the meat fully, this is what I use in my Thai Chicken Satay recipe.
- Plain Yogurt acts as a natural meat tenderizer due to its acidity and enzymes, helping to break down proteins in the chicken. It also imparts a creamy texture
- Garlic (Minced) freshly minced garlic offers the best flavor. Alternatively, use a garlic press for a finer consistency that integrates into the dish beautifully.
- Garam Masala is a classic Indian spice blend that typically includes black pepper, cardamom, cinnamon, cloves, and nutmeg. It brings warmth and a range of flavors that are essential to the authenticity of the dish.
- Turmeric Powder Pair turmeric with black pepper; the piperine in black pepper enhances the absorption of curcumin (the active ingredient in turmeric).
- Kashmiri Chili Powder (or Red Chili Powder) Kashmiri chili powder is milder, with a beautiful deep red color added to the curry without too much heat
- Butter For an authentic flavor, use unsalted butter.
- Onions (Finely Diced) Use yellow or white onions for their balanced sweetness. For added flavor, sauté the onions until they are golden-brown for a richer caramelized taste.
- Heavy Cream (or Evaporated Milk for Lower Calories) Heavy cream adds a rich, velvety texture and helps to mellow the spice intensity, creating a luxurious mouthfeel. It’s key for achieving that classic, creamy tikka masala sauce
*Note – See recipe card at the bottom for full list of ingredients and measurements
Step By Step Instructions
- Marinate the Chicken: In a large mixing bowl, combine boneless chicken thighs, plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Mix everything well until the chicken is evenly coated. Cover the bowl with plastic wrap and let it marinate for at least 10 minutes. For optimal flavor infusion, marinate for 1 hour or overnight in the refrigerator
- Sear The Chicken Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. This will be your one-pan method for the Chicken Tikka Masala. Once hot, add the marinated chicken in batches to avoid overcrowding, which allows for proper searing and prevents steaming. Sear the chicken pieces for about 3 minutes on each side until they are nicely browned. Once browned, transfer the chicken to a plate and cover it to keep warm.
- Make the Tikka Masala Sauce: In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt, add finely diced onions to the butter. Sauté the onions for about 3-5 minutes until they turn translucent and start to caramelize. Stir in additional grated garlic and grated ginger. Sauté for an additional minute, making sure not to burn the garlic and ginger. Add garam masala, ground cumin, turmeric, and ground coriander to the pan. Cook spices for about 20 seconds.
- Combine the Sauce Ingredients: Pour in tomato puree or crushed tomatoes. Mix well to combine with the sautéed onions and spices. This tomato base is a fundamental part of your homemade Chicken Tikka Masala sauce. Season with Kashmiri chili powder (to taste) for added color and heat, along with salt. Let the sauce simmer for about 10-15 minutes, stirring occasionally until it thickens and darkens in color, developing that typical rich, Indian curry flavor.
- Add Cream and Chicken: Once the sauce has thickened, stir in heavy cream. This creamy element is what makes your Chicken Tikka Masala luxurious. Add the seared chicken back into the sauce, along with any juices that collected on the plate. Gently stir to coat the chicken in the creamy sauce. Cover the skillet and let it simmer on medium heat for an additional 8-10 minutes. If the sauce is too thick, you can add a splash of water to achieve your desired consistency.
- Final Touches and Serving: Taste the sauce and adjust the seasoning if needed—feel free to add more salt or sugar as per your taste. Remove from heat and garnish your Chicken Tikka Masala with freshly chopped cilantro for an extra burst of flavor. Serve your Chicken Tikka Masala hot with sides of steaming basmati rice, buttery garlic naan bread, or flatbread. for the ultimate Indian meal experience.
Being such a versatile dish it pairs wonderfully with a variety of sides and flavors. Try it with Buttery Naan for a classic experience, or experiment with sides like Cowboy Caviar, roasted vegetables, cucumber raita, or a Easy Tomato Salad to add texture and contrast. You can also explore different proteins like paneer, shrimp, or tofu to create your own twist on this beloved dish. These combinations make every meal with Tikka Masala an exciting and flavorful adventure!
Recipe FAQ’s
Is Chicken Tikka Masala Spicy?
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.
What Is The Difference Between Butter Chicken And Chicken Tikka Masala?
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.
Why Is Tikka Masala Orange?
The color comes from a mix of tomatoes, turmeric, and paprika in the sauce.
Tikka Masala On Video
Chicken Tikka Masala Recipe
Chicken Tikka Masala is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce.
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Serves: 5 – 6 people
Ingredients
For the chicken marinade:
- 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 ½ 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 ½ 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 ½ tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 ½ teaspoons garam masala
- 1 ½ 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 ¼ cups heavy or thickened cream, use evaporated milk for lower calories
- 1 teaspoon brown sugar
- ¼ 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
Tip: Don’t forget to cook your chicken in smaller batches to prevent the meat from simmering in pan juices.
Sear In Batches sear the chicken in batches to avoid overcrowding, which ensures proper browning and prevents steaming. This step is key for the smoky flavor.
Adjusting Spice Levels: For less heat, reduce the Kashmiri chili powder. Add sugar or more cream to mellow the flavor if needed.
Nutrition
Calories: 580kcal | Carbohydrates: 19g | Protein: 37g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 1.194mg | Potassium: 1.012mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.897IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 4mg
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Paula says
I make this weekly, it’s unbelievably tasty. All my family love it and say it’s restaurant quality.
Yola says
Love this recipe! Easy to make it and so delicious!!
eddie kirk says
OMG, was amazing, as always, made this recipe loads of times now, it’s my Go To!
This time, however, with it being summer in England, the BBQ was in use…
I have a brick one that is made up of reclaim loose bricks and we can move it around ( Best BBQ I’ve ever used, and it cost next to nothing, highly recommended!! ; )
I made a makeshift Tandoor, with a slab on top! and put the chicken on skewers and Char Grilled the bad boys in there!
This was a right FAF (a nuisance for those not from UK!) but it took the chicken to another level!
This was better than any Tikka Masala I have ever had in any restaurant. Ever!
If you have the time, or access to some reclaim bricks and a griddle, give it a go!
You will be rewarded!!!
Noah says
I’ve made numerous chicken tikka masala recipes. This one is the best and the one I return to. Thank you for a great recipe!
Gill says
I made this dish last night. It was a real success with my family. I am thinking of making it next week when we have some friends coming. But, I wonder, if I could make everything to the point before adding the chicken to the sauce and finish it off cooking for the last ten minutes? Or could I make it in advance and just re-heat it?
M. Suarez says
I made this for my family, and made enough to have for next day lunch. Reheated the next day and it tasted even better.
Ron Morgason says
The flavor in this recipe comes through in every bite. We really enjoyed it.
VR says
Dish. turned out delicious. I agree with a previous post to double the spices at least for the sauce portion. I used coconut milk but next time I’ll use coconut cream.
Love chicken tikka masala!
Barbara says
Can I use coconut milk instead of the heavy cream or evaporated milk?
Georgia Knowles says
Hi Barbara, yes coconut milk will be fine just use the same quantity for heavy cream. Enjoy!
Medi says
Realy nice,
I made it several times now and newer get bored of it,
I just love it more and more ❤️
Many Thanks!!!
Rich Johnston says
Double the spices or it may be too bland. But doubled up works well. I would toast cumin seeds, and also use paprika for taste and colour. Also coconut milk works really well, just let it simmer for longer.