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chicken tikka masala in a bowl garnished with fresh parsley, served beside rice
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4.99 from 467 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Indian, Mediterranean, Worldwide
Keyword: Chicken Curry, Chicken Tikka Masala, comfort food, creamy, Indian curry, one pot, Spicy
Servings: 6 people
Author: Karina Carrel

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
US - Metric

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).
    marinating chicken
  • 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.)
    seared chicken in a large black skillet not overcrowded
    • 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.
    finely diced onions, grated garlic and grated ginger, garam masala, ground cumin, turmeric, and ground coriander all in a large black skillet
  • 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.
    red sauce mixed with onions and spiced in a black skillet
  • 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.
    creamy tikka masala sauce with seared chicken being poured in
    • 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!
    finished tikka masala garnished with fresh parsley

Notes

Storage, Reheating and Make Ahead
I always find that curries taste a million times better the next day! Giving the spices time to rest allows the flavors to deepen and develop. If you want to make this ahead of time, you can prep the entire dish, let it cool completely, and keep it in the fridge for up to 4 days in an airtight container.
Freezing Instructions
  • Cool completely: Never put hot curry straight into the freezer, as the condensation will water down your sauce.
  • Prep your storage: Transfer the cooled tikka masala into a freezer-safe container or a heavy-duty freezer bag, squeezing out as much air as possible.
  • Freeze: It will hold up for up to 3 months.
Reheating When you are ready to eat, let the frozen curry thaw overnight in the fridge. I highly recommend reheating it gently in a skillet on the stove over medium-low heat rather than blasting it in the microwave. If the sauce looks a little too thick after sitting in cold storage, just stir in a splash of water or a tiny bit of extra cream until it loosens right back up.
Happy cooking! Xx
Depending on the brand of tomato puree you use, your curry base might taste a little too sharp or acidic before you add the cream. If you taste it and it has a sour bite, do not panic! Just let the tomatoes simmer on low for an extra 5 minutes to cook out that raw tartness, and stir in one extra small pinch of brown sugar. It instantly balances the acidity and guarantees you get that rich, authentic restaurant flavor every single time.

Nutrition

Calories: 523kcal | Carbohydrates: 17g | Protein: 31g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1039mg | Potassium: 862mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1745IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 4mg