Chicken Tikka Masala – Creamy, Spiced & Restaurant-Style at Home

Introduction

Chicken tikka masala is one of the world’s most beloved Indian-inspired dishes — tender chunks of marinated, grilled chicken simmered in a rich, velvety tomato-cream sauce infused with warming spices. It’s bold, comforting, and incredibly satisfying with every bite.

While its exact origins are debated (UK or India?), there’s no question that this dish is a global favorite — and with this recipe, you can create restaurant-quality chicken tikka masala in your own kitchen in just over 30 minutes.

The sauce is luxuriously creamy, slightly smoky, and deeply layered with flavor — perfect for pairing with fluffy rice or warm naan bread. This recipe balances heat, spice, and creaminess, making it approachable for weeknight dinners and impressive enough for weekend gatherings.

Ingredients Overview

For the Chicken Marinade

• Boneless, Skinless Chicken Thighs or Breasts: Thighs stay juicier and are preferred for traditional tikka, but breasts work well too.
• Plain Yogurt: Acts as a tenderizer and helps the spices cling to the chicken.
• Lemon Juice: Adds acidity to break down proteins and brighten the marinade.
• Garlic & Ginger: Essential for authentic Indian flavor.
• Spices: A blend of garam masala, cumin, paprika, turmeric, and chili powder gives the tikka its bold, warming flavor.

For the Masala Sauce

• Onion: Sautéed until golden for a slightly sweet, savory base.
• Garlic & Ginger: Reinforce the aromatic base of the sauce.
• Tomato Puree or Crushed Tomatoes: Forms the rich, red backbone of the sauce.
• Heavy Cream or Coconut Cream: Makes the sauce silky and smooth. Use coconut for a dairy-free version.
• Garam Masala & Smoked Paprika: Add a deep, earthy spice and slight smokiness.
• Butter or Ghee: For richness and a restaurant-style finish.

Optional Ingredients

• Fenugreek Leaves (Kasuri Methi): A traditional touch that adds complexity and aroma.
• Fresh Cilantro: For garnish and freshness.
• Chili Powder or Cayenne: To increase the heat level, if desired.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, combine:

• 1.5 lbs chicken (thighs or breasts), cut into chunks
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt

Mix well, cover, and marinate for at least 30 minutes (or overnight for best flavor).

Step 2: Cook the Chicken

• Heat 1–2 tbsp oil in a skillet or grill pan over medium-high heat.
• Add marinated chicken in batches, allowing it to brown without crowding.
• Sear 4–5 minutes per side until cooked through and slightly charred.
• Set aside.

Step 3: Make the Sauce

• In a deep skillet or pot, melt 2 tbsp butter or ghee.
• Sauté 1 finely chopped onion over medium heat for 5–6 minutes until golden.
• Add 2 cloves garlic and 1 tsp ginger. Cook 1–2 minutes until fragrant.

Step 4: Add the Tomato Base

• Stir in 1½ cups crushed tomatoes or tomato puree.
• Add 1 tsp garam masala, 1 tsp paprika, ½ tsp cumin, and salt to taste.
• Simmer uncovered for 10 minutes, stirring occasionally, until thickened.

Step 5: Make It Creamy

• Lower heat and stir in ½ to ¾ cup heavy cream (or coconut cream).
• Add cooked chicken to the sauce and simmer for another 5–7 minutes.

Optional: Crush 1 tsp dried fenugreek leaves between your fingers and stir in for a traditional finishing touch.

Step 6: Serve

• Garnish with chopped cilantro and an extra swirl of cream or ghee.
• Serve hot with basmati rice, naan, or jeera (cumin) rice.

Tips, Variations & Substitutions

Cooking Tips

• Char the chicken: Browning the chicken adds smoky, tandoori-like flavor.
• Simmer the sauce: Letting the tomatoes reduce intensifies flavor and removes raw acidity.
• Taste and adjust: Add sugar to balance acidity, chili for heat, or lemon juice for brightness.

Variations

• Grilled Chicken Tikka: Skewer the marinated chicken and grill or bake before adding to sauce.
• Vegetarian: Use paneer or roasted chickpeas instead of chicken.
• Low Carb: Serve with cauliflower rice or steamed veggies.

Substitutions

• No cream? Use Greek yogurt or coconut milk for a lighter or dairy-free version.
• No fresh ginger/garlic? Substitute with 1 tsp each of ginger and garlic powder in a pinch.
• No garam masala? Use a mix of cumin, coriander, cinnamon, and cloves as a DIY alternative.

Serving Ideas & Occasions

Tikka masala is perfect for:

• Weekend family dinners or date nights
• Entertaining guests with warm naan and rice platters
• Meal prep — it tastes even better the next day
• Festive gatherings with other Indian dishes like saag, dal, or chutneys

Serve with:

• Steamed basmati or jeera rice
• Garlic naan or roti
• A cooling raita or cucumber salad

Nutritional & Health Notes

This dish is:

• Protein-rich and satisfying
• Easily adaptable for low-carb or dairy-free diets
• A good source of anti-inflammatory spices like turmeric and ginger

To lighten it:

• Use chicken breast and coconut milk
• Serve with brown rice or extra vegetables
• Reduce butter and skip cream for a lighter finish

---

FAQs

Q1: Is chicken tikka masala spicy?

Not necessarily. It’s more flavorful than spicy. You can adjust the heat by increasing or reducing the chili powder or paprika.

Q2: Can I make it ahead?

Yes! The flavors deepen overnight. Store in the fridge up to 4 days or freeze for 2–3 months.

Q3: What’s the difference between butter chicken and chicken tikka masala?

Tikka masala is spicier and has more tomato flavor; butter chicken is milder and creamier with more butter and cream.

Q4: Can I use store-bought tikka masala sauce?

Yes, but homemade sauce offers deeper, fresher flavor. Use store-bought in a pinch and doctor it up with garlic, cream, and extra spices.

Q5: Can I make this in the Instant Pot?

Yes. Sauté aromatics on the sauté setting, then add tomatoes and marinated chicken. Pressure cook for 6 minutes, quick release, then stir in cream.

Q6: Can I make this dairy-free?

Absolutely. Use coconut cream or unsweetened oat cream. Avoid yogurt in the marinade and stick with lemon juice and oil.

Q7: What kind of chicken is best?

Boneless, skinless thighs are most flavorful and tender, but breasts work if you don’t overcook them.

Print