Delicious Chicken Tikka Masala Recipe

Easy, Flavorful & Delicious Chicken Tikka Masala

There’s something magical about that first bite of chicken tikka masala—the way the creamy, aromatic sauce coats each tender piece of chicken, delivering a perfect balance of spices that dance across your taste buds. This beloved dish has become a staple in households around the world, and for good reason! While traditional chicken tikka masala originated in Indian cuisine, it has a fascinating history that may surprise you—it’s widely believed that the dish as we know it today was actually created in the UK by Indian chefs, making it a perfect example of culinary fusion at its finest.

What makes this chicken tikka masala recipe truly special is how approachable it is for home cooks of all skill levels. Don’t let the complex flavors fool you—this dish comes together with straightforward ingredients and simple techniques that anyone can master. It’s perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen, yet impressive enough to serve at your next dinner party.

If you’ve enjoyed our popular Butter Chicken recipe, you’ll absolutely love this chicken tikka masala. While similar, this version offers a slightly tangier tomato base and a unique spice profile that sets it apart. Ready to transform your kitchen with the enticing aromas of ginger, garlic, and garam masala? Let’s dive into this crowd-pleasing recipe that’s guaranteed to become a regular in your meal rotation!

What is Chicken Tikka Masala?

Ever wondered what makes chicken tikka masala so special that it’s often called Britain’s national dish, despite its Indian roots? It’s that glorious marriage of marinated, tandoori-style chicken pieces (the “tikka”) swimming in a creamy, spiced tomato sauce (the “masala”) that creates culinary magic. Legend has it that a chef in Glasgow created it when a customer complained their chicken tikka was too dry—a splash of tomato soup and cream later, and voilà! A global sensation was born. They say the way to a man’s heart is through his stomach, but I’d argue chicken tikka masala has found its way into everyone’s heart, regardless of gender or geography! Ready to create some kitchen chemistry that’ll have your family swooning? Trust me, this recipe will make you look like you’ve been cooking Indian cuisine your entire life!

Why You’ll Love This Chicken Tikka Masala:

This chicken tikka masala is a game-changer for your dinner rotation, with tender chunks of chicken that practically melt in your mouth, enveloped in a sauce that’s velvety, aromatic, and bursting with complex flavors. The depth of taste might suggest hours of simmering, but it’s our little secret that this comes together in just about 45 minutes!

Making chicken tikka masala at home is significantly more economical than ordering takeout. A restaurant portion that might cost you $16-20 can be prepared at home for your entire family for roughly the same price. Plus, you’ll have complete control over the ingredients—no mysterious additives or excessive oil here!

The combination of fragrant spices—cinnamon, cardamom, garam masala—alongside fresh ginger and garlic creates an intoxicating aroma that will transform your kitchen into the most popular room in the house. The balance of tangy tomatoes with rich cream creates a sauce so good you’ll want to soak up every last drop with naan bread or rice.

If you enjoy this recipe, you’ll also love our Easy Palak Paneer, which features many of the same warming spices but with spinach and cheese instead of chicken. Why not try both and create your own Indian feast at home?

How to Make Chicken Tikka Masala:

Quick Overview

This chicken tikka masala recipe delivers restaurant-quality results with surprisingly minimal effort. The secret lies in marinating the chicken in a yogurt-spice mixture that tenderizes the meat while infusing it with flavor, and then simmering everything in a rich, aromatic sauce that develops incredible depth. The entire dish comes together in about 45 minutes, with just 15 minutes of active preparation time—making it perfect for both weeknight dinners and special occasions.

Key Ingredients for Chicken Tikka Masala:

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup plain yogurt (full-fat works best)
2 tablespoons lemon juice
6 cloves garlic, minced (divided)
2 tablespoons fresh ginger, grated (divided)
2 teaspoons garam masala (divided)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika (or Kashmiri chili powder for more authentic color and flavor)
2 tablespoons vegetable oil or ghee
1 large onion, finely diced
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes
1 cinnamon stick
2 cardamom pods, slightly crushed
1 cup heavy cream
2 tablespoons fresh cilantro, chopped (plus more for garnish)
Salt and pepper to taste

Step-by-Step Instructions:

Marinate the chicken: In a large bowl, combine yogurt, lemon juice, half the minced garlic, half the grated ginger, 1 teaspoon garam masala, turmeric, cumin, coriander, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Prepare for cooking: When ready to cook, preheat your oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking.
Cook the chicken: Arrange the marinated chicken pieces on the prepared rack, leaving space between each piece. Bake for 15 minutes until the edges begin to brown and the chicken is partially cooked (it will finish cooking in the sauce).
Start the sauce: While the chicken is baking, heat oil or ghee in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add aromatics: Add the remaining garlic and ginger to the onions and cook for another minute until fragrant, being careful not to let them burn.
Build the flavor: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the remaining teaspoon of garam masala and stir to coat the onion mixture.
Add tomatoes and spices: Pour in the crushed tomatoes, add the cinnamon stick and cardamom pods, and bring to a simmer. Reduce heat to medium-low and let the sauce cook for about 10 minutes, stirring occasionally.
Combine and finish: Add the partially cooked chicken (with any accumulated juices) to the sauce. Simmer gently for 5 minutes, then stir in the heavy cream. Continue to simmer for another 5-10 minutes until the sauce thickens slightly and the chicken is fully cooked through.
Final touches: Remove the cinnamon stick and cardamom pods. Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped cilantro just before serving.

What to Serve Chicken Tikka Masala With:

Chicken tikka masala pairs beautifully with several classic accompaniments that help soak up the delicious sauce. Basmati rice is the traditional choice—its fragrant, fluffy texture is the perfect canvas for the rich, creamy sauce. For an extra touch, try making jeera (cumin) rice by toasting cumin seeds in butter before adding your rice.

Naan bread is another must-have side dish; tear off pieces to scoop up the sauce for a truly authentic eating experience. For a complete Indian feast, consider adding some cooling cucumber raita, a simple side salad with lemon dressing, or additional vegetable dishes like aloo gobi (potato and cauliflower curry) or saag (creamed spinach).

For beverages, mango lassi makes a refreshing, sweet counterpoint to the spices in the dish, or keep it simple with a light beer like Kingfisher or a crisp white wine such as Riesling or Gewürztraminer.

Top Tips for Perfecting Chicken Tikka Masala:

Use chicken thighs instead of breasts for more flavor and juicier meat that won’t dry out during cooking. If you prefer white meat, just be careful not to overcook it.
Don’t skip the marinating time—this is crucial for tenderizing the chicken and infusing it with flavor. Even 30 minutes makes a difference, but longer is better if you have time.
Toast your spices briefly in the hot oil before adding wet ingredients to wake up their flavors and remove any raw taste. Just be careful not to burn them, as this can make the dish bitter.
For a spicier version, add 1-2 finely chopped green chilies or ¼-½ teaspoon of cayenne pepper to the sauce. Remember, you can always add more heat, but you can’t take it away!
If your sauce is too thin, simmer it uncovered for a few extra minutes. If it’s too thick, add a splash of chicken broth or water to reach your desired consistency.
For a deeper colored sauce, use Kashmiri chili powder instead of regular paprika—it provides vibrant color without excessive heat.

Storing and Reheating Tips:

Chicken tikka masala actually improves in flavor after a day in the refrigerator, making it perfect for meal prep or planned leftovers! To store properly, allow the dish to cool completely before transferring to airtight containers. Refrigerated leftovers will stay fresh for up to 4 days.

For longer storage, chicken tikka masala freezes beautifully for up to 3 months. Portion it into freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating.

When it’s time to reheat, do so gently to preserve the creamy texture of the sauce and prevent the chicken from becoming tough. The microwave works for quick reheating—cover loosely and heat at 50% power, stirring occasionally. For best results, reheat on the stovetop over medium-low heat, adding a splash of cream or water if the sauce has thickened too much during storage.

Recipe Schema Markup:

Preparation Time: PT15M (15 minutes)
Cooking Time: PT30M (30 minutes)
Total Time: PT45M (45 minutes)
Type of recipe: Main Course
Cuisine: Indian
Keywords: chicken tikka masala, Indian recipe, curry, creamy tomato sauce, weeknight dinner, comfort food, spicy chicken
Recipe Yield: 4 servings
Calories: 425 calories per serving

Pros:

Makes restaurant-quality chicken tikka masala at home
Uses readily available ingredients
Freezes well for future meals
Can be adjusted to your preferred spice level
More economical than takeout
Naturally gluten-free (just check your spice mixes)

Cons:

Requires marinating time for best results
Contains dairy, which may not suit some dietary needs
Needs multiple spices which some pantries might not have
Requires about 45 minutes total cooking time

Recipe Instructions:

Combine yogurt, lemon juice, half the garlic and ginger, and spices to marinate chicken for at least 30 minutes.
Bake chicken at 450°F for 15 minutes until edges brown.
Sauté onions until soft, then add remaining garlic and ginger.
Add tomato paste and remaining garam masala, cook until fragrant.
Pour in crushed tomatoes with cinnamon and cardamom, simmer 10 minutes.
Add partially cooked chicken to sauce, simmer 5 minutes.
Stir in heavy cream and simmer 5-10 minutes until thickened.
Remove whole spices, add fresh cilantro, and serve with rice or naan.

Chicken Tikka Masala