Chicken Tikka Masala Recipe
Get ready to fall in love with your new favorite comfort food: Chicken Tikka Masala. This irresistible dish features juicy marinated chicken simmered in a silky, spiced tomato cream sauce that’s just bursting with flavor. It’s the kind of meal that makes your kitchen smell incredible and promises a cozy, restaurant-style dinner right at your own table. Whether you’re a longtime devotee or trying it for the very first time, Chicken Tikka Masala is a classic that’s always worthy of a spot on your weekly menu.
Ingredients You’ll Need
The beauty of this dish is in its simple, robust ingredients that come together to create something extraordinary. Each one adds a unique note—whether it’s creamy, zesty, or spicy—for a result that tastes far more complex than the prep suggests.
- Boneless, skinless chicken breasts: Cut into bite-sized pieces, they soak up lots of flavor and stay tender in the sauce.
- Plain Greek yogurt: This makes the marinade ultra-creamy and helps tenderize the chicken beautifully.
- Lemon juice: Adds a zippy brightness and helps break down the meat for that melt-in-your-mouth bite.
- Garlic (minced): Four cloves give plenty of savory punch—don’t skimp!
- Fresh ginger (grated): Lively and aromatic, ginger is essential for authenticity and a fresh finish.
- Ground cumin: Brings warm, earthy notes that set the stage for the spice blend.
- Garam masala (divided): The heart of Chicken Tikka Masala; use half in the marinade and half in the sauce for depth.
- Paprika: Gives the sauce a gorgeous color and a mild, smoky undertone.
- Ground coriander: Another layer of brightness, gently citrusy and aromatic.
- Turmeric: It’s all about color and a slight earthy complexity—plus, it boosts the golden tone of the sauce.
- Salt: Don’t forget this flavor enhancer for all the other spices.
- Butter: For sautéing and a rich, restaurant-style finish.
- Onion (finely chopped): Brings subtle sweetness and body to the sauce base.
- Tomato sauce: Forms the backbone of the silky masala gravy.
- Heavy cream: Because Chicken Tikka Masala is nothing without its signature creamy texture!
- Cayenne pepper (optional): If you like it spicy, a pinch delivers just the right heat.
- Fresh cilantro for garnish: Adds color, freshness, and a finishing burst of flavor.
- Cooked basmati rice or naan for serving: The perfect carriers to scoop and savor every bit of that luscious sauce.
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
In a large bowl, whisk together Greek yogurt, lemon juice, garlic, ginger, cumin, half the garam masala, paprika, coriander, turmeric, and salt. Add the chicken pieces and toss them well so they’re evenly coated in this delicious marinade. Cover and let the magic happen in the fridge for at least an hour—overnight, if you have time, means even more flavor in every bite.
Step 2: Sauté the Onion
When you’re ready to cook, heat a big skillet or Dutch oven over medium-high heat and melt the butter. Add the finely chopped onion and let it cook, stirring often, for about 4 to 5 minutes. You’re looking for it to soften up and turn slightly golden, adding sweetness and depth to the sauce.
Step 3: Cook the Chicken
Take the marinated chicken out of the fridge and, using tongs, shake off any excess marinade as you add the pieces to the pan. Sauté for another 5 to 6 minutes, turning now and then so the chicken gets lightly browned on all sides. It doesn’t need to be cooked through at this point—just seared for flavor.
Step 4: Build the Masala Sauce
Now comes the star of the show! Pour in the tomato sauce, sprinkle in the remaining garam masala, and add the cayenne pepper if you’re a fan of heat. Give it a good stir, reduce the heat to medium-low, and let everything simmer gently for about 15 minutes so the flavors meld and the chicken finishes cooking.
Step 5: Finish with Cream
To make your Chicken Tikka Masala truly luxurious, stir in the heavy cream. Let it simmer for another 5 minutes until the sauce is creamy, smooth, and irresistible. If you prefer a slightly lighter sauce, swap in some coconut milk for half the cream—either way, you’re in for a treat!
How to Serve Chicken Tikka Masala
Garnishes
A shower of freshly chopped cilantro gives the finished dish a bright, herbal spark and that irresistible pop of color. For a little extra special touch, you might also add a swirl of cream on top just before serving.
Side Dishes
The absolute classics here are fluffy basmati rice or warm, pillowy naan. Both soak up the sauce beautifully, making sure not a single drop of that Chicken Tikka Masala goes to waste. Add a side of quick cucumber raita or a simple green salad for a complete meal.
Creative Ways to Present
If you’re entertaining or just want a fun twist, serve your Chicken Tikka Masala in individual bowls with a tiny mound of rice in the center, sprinkle some pomegranate seeds for a fresh pop, or set up a make-your-own naan wrap station for a playful dinner party vibe.
Make Ahead and Storage
Storing Leftovers
Chicken Tikka Masala stores like a champ! Simply transfer leftovers to an airtight container and refrigerate for up to three days. The flavors deepen as it sits, making round two even tastier.
Freezing
If you like to meal prep or just want a freezer stash for busy nights, portion cooled Chicken Tikka Masala into freezer-safe containers. It’ll keep well for up to two months; just be sure to leave a little space at the top of the container for expansion.
Reheating
When you’re ready to reheat, let it thaw in the fridge overnight if frozen, then gently warm on the stovetop over low heat. Add a splash of water or extra cream if the sauce needs loosening up, and stir until piping hot.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful, and they’ll work perfectly in Chicken Tikka Masala. Just cut them into similar bite-sized pieces and follow the same marinade and cooking instructions.
Is there a way to make this dairy-free?
You sure can. Replace Greek yogurt with a plant-based yogurt (like coconut yogurt), use dairy-free butter or oil, and swap in full-fat coconut milk for the heavy cream. The result will still be rich, creamy, and deliciously spiced.
How spicy is Chicken Tikka Masala?
It’s mild to medium as written, with just cayenne pepper as the optional source of heat. Feel free to adjust the spice to your liking, or serve hot sauce at the table for those who like an extra kick.
Can I cook the chicken on the grill for more flavor?
If you want even more smoky character, grill the marinated chicken pieces on skewers until lightly charred, then proceed with making the sauce on the stove. This method brings some authentic tandoor vibes to your homemade Chicken Tikka Masala!
What can I do with leftovers besides reheating?
Leftover Chicken Tikka Masala is amazing wrapped in naan with fresh veggies for lunch, spooned over baked potatoes, or even tossed with pasta for a fusion twist. It’s endlessly versatile, so don’t be afraid to get creative.
Final Thoughts
This is one of those recipes that always brings people back for seconds and never fails to brighten up dinnertime. If you’ve been craving a richly spiced, creamy Chicken Tikka Masala, give this version a try—you might just find yourself making it again and again. Don’t forget to grab some naan for scooping up every last bit of that irresistible sauce!
Print
Chicken Tikka Masala Recipe
- Total Time: 45 minutes plus marinating time
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Tikka Masala is a flavorful and creamy Indian chicken curry made with marinated chicken cooked in a spiced tomato cream sauce. This stovetop curry is perfect served with basmati rice or naan for a satisfying meal.
Ingredients
Marinade:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
Sauce:
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/2 teaspoon cayenne pepper (optional)
- fresh cilantro for garnish
- cooked basmati rice or naan for serving
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, garlic, ginger, cumin, 1 tsp garam masala, paprika, coriander, turmeric, and salt. Add chicken, coat, cover, and refrigerate for at least 1 hour.
- Cook the Chicken: Melt butter in a skillet, cook onion until soft. Add marinated chicken, cook until lightly browned. Stir in tomato sauce, garam masala, and cayenne. Simmer.
- Finish the Dish: Stir in heavy cream, simmer until chicken is cooked. Garnish with cilantro and serve with rice or naan.
Notes
- For a richer sauce, substitute half of the heavy cream with coconut milk.
- Marinating the chicken longer intensifies the flavor.
- Prep Time: 20 minutes plus marinating time
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 115 mg
