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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.
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!!
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.
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.
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⭐️⭐️⭐️⭐️⭐️
Hi Karen!!
I hope that you are doing well.
Please go to your local Indian grocery store. You can buy garlic naan–it will be available within the freezer section. I am in a suburb of Dallas, Texas and we have Patel Brothers. They have a large selection of fresh produce (at great prices) and all kinds of naans.
Kasoori Methi (dried fenugreek leaves) is what restaurants use within chicken tikka masala and butter chicken.
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!
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.
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!
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.
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
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!
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!
This is a great idea!! Thank you!