Easy Chicken Tikka Masala
This post may contain affiliate links. Please read my disclosure policy.
Chicken Tikka Masala – tender chunks of spiced chicken swimming in a creamy, rich, tomato curry sauce. Better than your favorite takeout, and yes, you’ll want extra naan to soak it all up.
There are cozy dinners… and then there’s Chicken Tikka Masala. This isn’t just “comfort food”, it’s the kind of dish that makes you shamelessly mop your plate clean with the last piece of naan and seriously consider licking the bowl. No judgment here.
Remo absolutely loves Chicken Tikka Masala, it’s his go-to order at every Indian restaurant we visit. So naturally, he’s over the moon whenever I make it at home. (And honestly, seeing his face light up when he smells it cooking is half the reason I keep making it.)
I’ve always been obsessed with Chicken Tikka Masala too, but let’s be honest, a lot of homemade versions end up either too watery, too bland, or require 57 spices you’ll never use again. This version? Pure restaurant-style magic, but streamlined for real life, with ingredients you can actually find and steps that don’t require a PhD in Indian cooking.
Spoiler alert: you’re about to make the BEST Chicken Tikka Masala to ever come out of your kitchen. (And maybe set off a curry addiction. Sorry, not sorry.)
Why You’ll Love This Chicken Tikka Masala
- Better than takeout. Saucy, creamy, rich, and way more flavor-packed than anything delivered in a soggy container.
- Simple ingredients, big flavor. No endless spice list or mystery powders, just real pantry staples making magic happen.
- Restaurant taste without restaurant drama. No fancy equipment, no begging the chef for the secret sauce.
- Marinated chicken = crazy tender. That yogurt marinade isn’t just for show, it guarantees juicy, flavorful bites every time.
- Leftovers are next-level. If you think it’s good on day one, wait until tomorrow when the flavors have had their little overnight party.
The Marinade Matters.
Don’t skip it, don’t rush it. That yogurt-based marinade is where the magic happens, it tenderizes the chicken and layers it with spices from the inside out. Even just an hour makes a difference, but if you have time, let it sit overnight. Your future self will thank you.
Char It for Flavor.
Grilling or broiling the marinated chicken is key. You want those little charred bits, they bring that smoky, tandoori-style flavor that makes Chicken Tikka Masala taste like you got it from a legit Indian restaurant.
Use Good Tomatoes.
The sauce starts with canned crushed tomatoes, so use a good brand you like the taste of. (Bad tomatoes = sad sauce.) If you want an extra luxurious sauce, you can even use San Marzano tomatoes. Passata is also a great choice.
Heavy Cream vs. Yogurt?
Traditional recipes sometimes use yogurt to finish the sauce, but I’m a fan of heavy cream for that rich, silky texture. (Also, yogurt can curdle if you’re not careful. Heavy cream? Forgives all sins.)
Use Kashmiri Chili Powder.
It’s not super spicy, it’s more about rich color and a gentle warmth. If you swap it for regular chili powder, you’ll miss out on that deep red hue and subtle smoky flavor.
In a big bowl, mix up the yogurt, lemon juice, all those gorgeous spices, fresh ginger, garlic, and salt. Toss in the chicken and give it a good massage, like you’re sending it off to a spa retreat. Cover and pop it in the fridge for at least 1 hour (overnight is even better if you can swing it).
Thread the marinated chicken pieces onto skewers, then grill or broil them until they’re cooked through and just starting to get those irresistible little charred edges. This is where a ton of that restaurant-style flavor happens, so don’t skip it! Set the chicken aside once it’s cooked.
In a large skillet, melt the butter over medium heat. Toss in the garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Give it all a quick stir, your kitchen should already be smelling outrageous at this point. Add the tomato sauce (or Passata) and let it simmer for a couple of minutes to wake everything up.
Pour in the heavy cream and lower the heat. Let the sauce simmer gently until it thickens up and gets all rich and dreamy, about 20 minutes. Stir it occasionally and try not to eat it straight out of the pan. (No judgment if you fail.)
Add the grilled chicken into that creamy sauce and let it simmer for another 10 minutes, just enough for the flavors to marry up and become best friends. Season with a little more salt if it needs it.
Garnish with fresh cilantro and pile it over fluffy rice or scoop it up with warm naan bread. Prepare for silence at the table, everyone’s going to be too busy inhaling it to talk.
Serve With
Chicken Tikka Masala is basically begging for something cozy to soak up all that glorious sauce. Here’s how we love it around here:
Roti/Chapati (Indian Flat Bread)
Mango Lassi
Easy Homemade Naan
Jasmine Rice
Frequently Asked Questions
Can I make Chicken Tikka Masala ahead of time?
Absolutely, and honestly, it tastes even better the next day. You can marinate the chicken up to 24 hours ahead, and the finished dish keeps beautifully in the fridge for a few days.
Can I freeze it?
Yes! Chicken Tikka Masala freezes like a dream. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of cream or water if the sauce thickens up too much.
Can I use chicken breast instead of thighs?
You can, just know that chicken thighs stay juicier and are a little more forgiving if you overcook them. If you’re using chicken breast, try not to over-broil or over-grill it, so it stays tender.
Is there an Instant Pot version?
Absolutely! Here you go: Instant Pot Chicken Tikka Masala
Is this super spicy?
Not really. Kashmiri chili powder gives it a gentle warmth and beautiful color without blowing your head off. If you like it spicier, you can sneak in a pinch of extra chili powder or some fresh chopped chilies.
Can I make it dairy-free?
Sure thing, swap the yogurt in the marinade for a dairy-free yogurt (like coconut yogurt) and use coconut cream instead of heavy cream. It’ll have a slightly different flavor but still be delicious.
Try These Delicious Indian Recipes Next
- Balti Chicken
- Instant Pot Butter Chicken
- Lamb Korma
- Chicken Jalfrezi
- Coconut Chicken Curry
- Vegetable Biryani
- Chicken Biryani
- Matar Paneer
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Tikka Masala
Video
Ingredients
For the Chicken Tikka
- 1½ pounds chicken thighs (boneless and skinless, cut into bite-size pieces)
- 1 cup plain yogurt
- 1 tablespoon lemon juice (freshly squeezed)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon tandoori masala
- 2 teaspoons black pepper (ground)
- 1 tablespoons fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
For the Sauce
- 2 tablespoons butter
- 1 clove garlic (minced)
- ½ teaspoon Kashmiri chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 8 ounces tomato sauce (or Passata)
- 1 cup heavy cream
- salt (to taste)
- fresh cilantro (for garnish)
For Serving
- cooked rice
- naan bread
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, mix together yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic and salt. Stir in the chicken pieces, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat a grill or a broiler. Place chicken on skewers, discarding the marinade. Grill or broil the chicken, turning occasionally, until cooked through, about 10-15 minutes. Set aside.
- Heat the butter in a large skillet over medium heat. Add the garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in the cream and simmer on low heat until sauce thickens, about 20 minutes.
- Add the grilled chicken, and simmer for 10 more minutes. Season with salt to taste.
- Garnish with chopped cilantro and serve with cooked rice or warm naan bread.
Notes
- Storage: Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat gently on the stove over low heat, adding a splash of cream or water if needed to loosen the sauce.
- Chicken Thighs vs Breast: Thighs stay juicier and are harder to overcook, but chicken breast works too if you prefer, just watch the cook time closely.
- Kashmiri Chili Powder: Adds beautiful color and gentle warmth. If you can’t find it, you can substitute a mix of paprika and a small pinch of regular chili powder.
- Grill/Broil Tip: Keep an eye on the chicken! You want a little char for flavor, but not a cremation ceremony.
- Cream Substitute: You can swap heavy cream with full-fat coconut cream if you want a dairy-free version, it’ll give a slightly different (but still delicious) flavor.
- Rice + Naan: This sauce demands a carb to mop it up. Serve with fluffy basmati rice or my homemade [Naan Bread] for the full experience!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
