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 bought jarred tikka masala a little while back and it was very good, but wanted to make it from scratch. I am SO happy that this is the first recipe I found — so amazing!!
Patricia says
This is perfect chicken tikka masala. Honestly, it’s out of this world. My whole family (including some tough critics) loves this and asks me to make it regularly. I make it exactly according to the recipe.
Karen Hamlin says
Great recipe. I always double it because it’s so delicious. It’s even better the next day! So close to what I would normally get at an Indian restaurant that it’s worth it to make. The only downside is that I can’t make garlic naan like the restaurant that I love.
Dee says
I agree Karen. We’re having tikka as we speak…and one in the freezer. I also add small bites of potatoes and carrots. Delicious⭐️⭐️⭐️⭐️⭐️
Michele says
This is one of my go to recipes. My whole family loves it (kids included) – its easy to make and tastes absolutely delicious! Go make it!
Cassidy Elwood says
This recipe has been in my meal rotation for probably the last 4-5 years. This is easily the most delicious chicken recipe I have, and the best chicken tikka masala I’ve had. Ever since I made this for the first time, there hasn’t been an Indian restaurant that comes close. I’ve even been to chef Asif’s 21 Spices in Naples, FL (this guy beat Bobby Flay in a throwdown) and this recipe still blows his away. I mean that as respectfully as possible lol. Any time I want to impress a crowd for dinner, or want lots of leftovers that are even better the next day, I make this. Even people who say they don’t like Indian food love this chicken.
Tracy says
This woman is not lying when she said that her recipes for Tikka Masala and Butter Chicken are the best! My entire family and friends agree and we have had these dishes from many different (authentic)Indian restaurants and these recipes blow them out of the water. I agree that it is worth your while to find the Kashmiri chili powder for the Tikka Masala. If you can’t find it locally, it is available on Amazon. The garlic butter rice is amazing with these dishes. The rice is so good that I could make a meal out of it. As someone that usually adjusts recipes to my liking, I highly recommend following these directions exactly. You won’t be sorry!
David says
Great recipe that turned out perfect! Other recipes left my sauce a little on the bitter side, but this came out perfect! I baked/broiled the thigh meat on skewers instead of frying for a slight touch of char flavor and added 1/2 tsp of crushed red pepper to the sauce for extra heat. While blending the sauce was not necessary, I found it did help replicate the restaurant texture experience when I did.
Gregory Ray says
Cooked this recipe many times, never fails to impress!!!
Over the years I’ve made a couple of tweaks here and there, the addition of kasuri methi is definitely worth it.
Thank you so much xx
Guust says
What an absolutely mind-blowing and delicious recipe this is! I recently received a tikka masala spice mix as a gift and found this recipe through Google Search. As a foodie, I had all the ingredients on hand, so I jumped right in. I marinated the chicken overnight and also prepared the sauce the night before. Today, it was just a matter of frying the chicken thighs in a skillet and finishing the sauce with heavy cream. I paused after adding about two-thirds of the cream mentioned in the recipe and decided to taste it… That was it! The perfect balance of spices, the sauce, and the chicken completely blew my mind – out of this world!
Celeste says
I’ve made this so many times but tonight I made it a bit different and I’ll never do it another way again! This time I left the chicken thighs whole while marinating and then grilled them on indirect heat five minutes a side. Then I cut them up and finished cooking them in the sauce for 10 minutes. AMAZING!
Chelsea says
This is a great idea!! Thank you!