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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.
Hi Jasmin!!
I hope that you are doing well. Please go to your local Indian grocery store. You can buy ginger and garlic paste. It has a ton of flavor and will save you alot of time too.
Great recipe. Marinating the chicken overnight resulted in tender and juicy chicken. This is definitely a keeper.
This recipe is fantastic and I’ve made this dish many times as it is one of my favorites. I finally was patient enough to cut the chicken into bite-sized pieces and let the chicken marinade overnight, and both of those steps made such a considerable difference in the tenderness of the meat. I don’t have Kashmiri chili on hand so I always sub for 1 teaspoon of cayenne pepper and it’s perfect for me – spicy enough to enhance the flavor but not blow your palette by any means. Thank you for one of my all time favorite recipes!
I have been following this recipe for a while now and today has been the best ever. Key difference was that I marinated the chicken overnight which made it so much more succulent.
Thank you
I used plain yogurt instead of cream, as that’s what I had on hand. However, it curdled when I added it to the sauce. So I didn’t like the texture of the sauce. What do I do next time?
Hi Allene,
It’s always a good idea to stick to the original recipe, as I can guarantee it’s results and taste, so cream would be the best choice for the sauce. Enjoy your cooking.
Yogurt curdles (separates) when it gets added to sauce that’s too hot. So if you really want to do this, the “trick” would be to add it all the way at the end, after letting the sauce cool for a bit. Then add tiny bits of sauce to the yogurt first, so it warms up slowly, and then add it back to the sauce while stirring.
FYI Low fat yogurt curdles more than full fat.
I have Kashmiri Chili and chili powder (like for chili and cornbread), which should I used instead of the red chili powder? Thanks!
Is the tablespoon of ginger in the chicken marinade powder or grated like for the sauce?
Hi Jasmin,
The tablespoon of ginger in the chicken marinade should be fresh ginger, either minced or grated, similar to what is used in the sauce. The recipe specifies “1 tablespoon ginger” for the marinade, which typically refers to fresh ginger rather than powdered ginger. Using fresh ginger will give the dish a better flavor and aroma. Thanks for the suggestion. I will update the post to save future confusion.
Hi Jasmin!!
I hope that you are doing well. Please go to your local Indian grocery store. You can buy ginger and garlic paste. It has a ton of flavor and will save you alot of time too.
cool
Will omitting the brown sugar make a significant difference?
Never use it and don’t want to buy it to use just in this recipe.
Hi Ravi,
Omitting the brown sugar from this Chicken Tikka Masala recipe won’t significantly alter the dish, as it’s mainly included to add a touch of sweetness that balances the tomato’s acidity and the spices’ heat. If you don’t want to buy brown sugar just for this recipe, you have a few options:
Skip It Entirely: The natural sweetness from the onions and cream can provide a similar effect, and many people might not notice the absence if you’re sensitive to added sugars.
Substitute with Alternatives: You can use a small amount of honey, maple syrup, or a pinch of white sugar if you already have these at home. These alternatives will provide a hint of sweetness without significantly changing the overall flavor.
Adjust as You Taste: As you cook the sauce, taste it and see if you feel it lacks sweetness or balance. Add a bit of an alternative sweetener only if needed.
Feel free to adjust according to what’s available in your pantry and your personal preference. Your Chicken Tikka Masala will still be delicious without the brown sugar!
How many does this serve please
Hi Jane,
This Chicken Tikka Masala recipe typically serves about 4 to 6 people, depending on portion sizes and accompaniments. If you’re serving it with sides like naan or rice, it should comfortably feed 6 people. If you are serving larger portions or have guests with hearty appetites, it may serve closer to 4. Adjust as needed based on your specific needs and serving style!