If there’s one dish guaranteed to win hearts at the dinner table, it’s Chicken Tikka Masala. With its tender grilled chicken bathed in a rich, spiced tomato-cream sauce, this recipe effortlessly balances comfort and luxury—without requiring a chef’s expertise. Whether you’re cooking up a weeknight feast or impressing friends at a gathering, Chicken Tikka Masala holds the power to transform any occasion into something memorable.
Ingredients You’ll Need
Gathering the right ingredients is the first step in crafting truly memorable Chicken Tikka Masala. Every item in this simple list brings its own personality, from aromatic spices to luscious cream, creating the layers of flavor and irresistible color this curry is known for.
- Boneless, skinless chicken thighs (1 1/2 lbs): Thighs stay juicy and flavorful, soaking up every bit of that spicy marinade.
- Plain Greek yogurt (1 cup): Acts as a tenderizer and delivers creamy tang to the marinade.
- Lemon juice (1 tablespoon): Adds brightness that brings all the spices to life.
- Ground cumin (2 teaspoons + 1 1/2 teaspoons): Essential for deep, savory warmth in both the marinade and the sauce.
- Ground coriander (2 teaspoons): Gives a citrusy, floral note that lifts the dish.
- Ground turmeric (1 teaspoon): Not just for its striking color—turmeric adds earthiness too.
- Garam masala (1 teaspoon + 1 teaspoon): A signature Indian spice blend; use in both the marinade and the sauce for extra depth.
- Smoked paprika (1 teaspoon) & Paprika (1 1/2 teaspoons): Provides smokiness and a beautiful red hue.
- Salt (1/2 teaspoon + to taste): Essential for bringing all the flavors together.
- Vegetable oil (2 tablespoons): Helps sear the chicken and sauté the onions perfectly.
- Large onion, finely chopped (1): Adds natural sweetness and bulk to the sauce.
- Garlic, minced (4 cloves): Brings aromatic punch that no tikka masala would be complete without.
- Fresh grated ginger (1 tablespoon): Perfect for brightness and a little zing.
- Cayenne pepper (1/4 teaspoon, optional): Turn up the heat if you like some spice.
- Tomato sauce (1 can, 15 oz): The backbone of that luscious, velvety curry base.
- Heavy cream (1/2 cup): Balances the spices with a dreamy, rich texture.
- Fresh cilantro, chopped (1/4 cup): For that herbal, refreshing burst at the end.
- Basmati rice, cooked: Not just a side, but the perfect canvas for all the sauce.
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
Combine the Greek yogurt, lemon juice, cumin, coriander, turmeric, garam masala, smoked paprika, and salt in a large bowl. Whisk until it forms a smooth, fragrant marinade. Add the chicken pieces and toss well to coat every morsel. Cover and chill for at least an hour, or let it rest overnight if you want next-level flavor. This step ensures each bite is juicy with a subtle tang and deeply seasoned throughout.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, add the marinated chicken in batches to avoid overcrowding, and cook for about 4–5 minutes per side. You’re looking for browned, nearly-cooked pieces that are just a bit charred on the edges. Set the chicken aside and take a moment to enjoy those incredible aromas wafting through your kitchen.
Step 3: Build the Sauce
In the same skillet, add the chopped onions and sauté until they’re soft, golden, and almost melting—about 5–6 minutes. Stir in the garlic, ginger, cumin, paprika, garam masala, and cayenne if you’re using it. Let the spices bloom for a couple of minutes, releasing their full, aromatic potential. Every ingredient at this stage is deepening the sauce’s complexity.
Step 4: Simmer and Finish
Pour in the tomato sauce and bring everything to a gentle simmer. Let the sauce cook for 10 minutes, thickening and concentrating those robust tomato flavors. Stir in the heavy cream to transform the sauce into a silky, orange-hued blanket for the chicken. Return the cooked chicken to the skillet and let it all bubble together for another 10 minutes, so the flavors can meld and the chicken cooks through.
Step 5: Serve and Savor
Finish your Chicken Tikka Masala with a generous scattering of fresh cilantro. Serve it piping hot over fluffy basmati rice and watch it vanish in moments!
How to Serve Chicken Tikka Masala
Garnishes
The crowning touch for Chicken Tikka Masala is a handful of chopped fresh cilantro sprinkled just before serving. For an extra touch of elegance, a little swirl of cream or a dollop of yogurt adds both beauty and a cool contrast to the warming spices.
Side Dishes
This dish shines when paired with basmati rice, whose gentle fragrance soaks up the creamy, spiced sauce. Naan bread is always welcome for scooping up every last drop, and even a side of steam-kissed vegetables, like peas or broccoli, work beautifully to round out the meal.
Creative Ways to Present
Try serving Chicken Tikka Masala in mini bowls for an appetizer setup, with toothpicks or naan dippers for parties. For family night, serve everything family-style in a big pot, letting everyone dig in and help themselves. If you’re feeling bold, ladle it over crispy fries or inside warmed pita for a playful twist that no one will forget.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled Chicken Tikka Masala to an airtight container and pop it in the fridge. It keeps well for up to three days, and many say the flavors get even better overnight!
Freezing
This dish freezes wonderfully. Store it in a freezer-safe container, leaving a little room for expansion, and freeze for up to three months. When you’re ready for a quick, comforting meal, thaw it in the fridge overnight.
Reheating
Warm the leftovers gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce as needed. You can also microwave individual portions, covering them to retain moisture. Just be sure not to overheat, so the chicken stays tender and juicy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are prized for their juiciness in Chicken Tikka Masala, chicken breast will work if you prefer a leaner cut. Just keep an eye on the cooking time to ensure the meat stays moist and doesn’t dry out.
Is there a good substitute for heavy cream?
Yes, if you’d like a dairy-free or lighter option, coconut milk or even cashew cream makes a great substitute while adding its own subtle sweetness to the sauce.
How spicy is Chicken Tikka Masala?
It’s traditionally mild with a gentle warmth, but the heat level is entirely up to you. Add more or less cayenne pepper to suit your preferences. The creaminess always tempers the spice beautifully.
Can I prepare the marinade in advance?
You can mix the marinade and add the chicken up to a day in advance. Marinating overnight really enhances the overall flavor and tenderness, making your finished dish even more delicious.
What’s the best way to reheat Chicken Tikka Masala without drying it out?
Gently reheat the curry in a saucepan over low heat, stirring occasionally, and add a splash of water or cream if the sauce has thickened in the fridge. Covering the pan as it reheats helps keep the chicken succulent.
Final Thoughts
I hope you’re as excited as I am to dive into this Chicken Tikka Masala recipe! Few dishes offer such an inviting combination of aromatic spices, creamy sauce, and tender chicken. Whether you’re new to Indian-inspired cooking or it’s already a favorite, this recipe promises a plateful of comfort and joy. I’d love to hear how it turns out in your kitchen—happy cooking!
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Chicken Tikka Masala Recipe
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and creamy Chicken Tikka Masala recipe with tender marinated chicken in a rich tomato-based sauce, served over fragrant basmati rice. This classic Indian dish is easy to make and perfect for a cozy dinner at home.
Ingredients
For the Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
For the Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) tomato sauce
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Salt to taste
For Serving:
- Cooked basmati rice
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, and salt. Add chicken, coat well, and marinate in the fridge for at least 1 hour.
- Cook the Chicken: Brown marinated chicken in batches in a skillet. Set aside.
- Make the Sauce: Sauté onion, garlic, ginger, cumin, paprika, garam masala, and cayenne. Add tomato sauce, simmer, then stir in cream. Return chicken to the pan and simmer until cooked through.
- Serve: Garnish with cilantro and serve over basmati rice.
Notes
- For a lighter version, use coconut milk instead of heavy cream.
- Marinating overnight enhances flavor but is optional.
- Pairs well with naan or steamed vegetables.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
