Go Back
Pin Recipe Print Recipe

Chicken Tikka Masala

Chicken Tikka Masala is rich, creamy, and packed with bold, aromatic spices. Tender, marinated chicken is simmered in a velvety tomato-cream sauce, creating a comforting, restaurant-quality meal right at home. Serve it with naan or basmati rice for the ultimate Indian-inspired dish. Try this recipe today!
Prep Time15 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chicken Tikka Masala
Calories: 400kcal

Ingredients

  • For the Chicken Marinade:
  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into chunks
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste or 1 tsp each of minced ginger and garlic
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp salt
  • For the Masala Sauce:
  • 2 tbsp butter or oil
  • 1 small onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp coriander
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 tsp chili powder adjust to taste
  • 1 cup tomato puree or canned crushed tomatoes
  • ½ cup heavy cream or coconut milk for a dairy-free option
  • Salt to taste
  • ¼ cup fresh cilantro chopped (for garnish)

Instructions

  • Marinate the Chicken – In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices. Add chicken, coat well, and marinate for at least 30 minutes (or overnight for deeper flavor).
  • Cook the Chicken – Heat a skillet over medium-high heat, add oil, and cook the marinated chicken until browned and fully cooked. Remove and set aside.
  • Prepare the Masala Sauce – In the same pan, melt butter and sauté onions until soft. Add ginger-garlic paste and cook for another minute. Stir in spices and cook for 30 seconds to release their aroma.
  • Add Tomatoes & Simmer – Pour in tomato puree, season with salt, and let it simmer for 10 minutes until thickened. Blend if a smoother sauce is desired.
  • Finish with Cream & Chicken – Stir in heavy cream (or coconut milk), then return the cooked chicken to the sauce. Let it simmer for a few more minutes.
  • Serve & Enjoy – Garnish with fresh cilantro and serve with basmati rice or naan.

Notes

  • Marinate overnight for the best flavor.
  • Use chicken thighs for juicier meat.
  • Dairy-free option: Swap heavy cream for coconut milk.
  • Extra spice: Add more chili powder or fresh green chilies.
  • For a smoky flavor, stir in a pinch of smoked paprika.