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Creamycomfortingand bursting with bold flavorsChicken Tikka Masala is the dinner you’ll keep coming back to! This simplified one-pot recipe skips the grill but delivers the same tenderspiced chicken in a luscious tomato-based sauce. Just like my rich Butter Chickenthis dish brings authentic flavors straight to your table with minimal effort. Serve it alongside a crisp Honey Dijon Apple Bacon Cranberry Salad for a refreshing contrastand you’ve got a meal that’s both hearty and bright—perfect for busy weeknights or a special weekend treat!
Why This Tikka Masala Works!
What sets this recipe apart? It’s all about bringing restaurant-quality flavor to your home kitchenwith less effort and more love. Unlike most recipes out therethis version comes together in just one pan, making cleanup a breeze. Plusyou won’t need a tandoor to achieve that iconic charred flavor—smart cooking techniques do the trick!
The creamyvelvety sauce is packed with layers of spices and tender chickenmaking it just as good—if not better—than your favorite takeout. Pair it with Homemade Naan for the full experience. Why dine out when you can create magic at home?
Recipe Ingredients
The secret to this Chicken Tikka Masala lies in its bold and vibrant ingredients. Tender chicken thighs soak up a spiced yogurt marinade, garam masala adds layers of warmthand Kashmiri chili brings a pop of color. Simple staplesextraordinary flavor!
- Boneless Chicken Thighs (or Breasts) : Opt for freshskinless chicken thighs with even thickness for tenderjuicy results. Their higher fat content makes them less likely to dry out compared to chicken breastsensuring every bite stays succulent. That is the reason why I chose to use them also in my Thai Chicken Satay recipe.
- Yogurt: Use plainunflavored yogurt for the marinade—Greek or regular will work. Look for full-fat yogurt for richer flavor and to tenderize the chicken beautifully during the marination process.
- Garam Masala: Pick a high-quality garam masala blendpreferably freshas its warming spices are key to the dish’s deep flavor. Store it in an airtight container to preserve its potency and aroma.
- Kashmiri Chili: Choose Kashmiri chili for its vibrant color and mild heat—it’s all about that balance of flavor and aesthetics. If unavailableyou can substitute it with paprika for colorthough the flavor profile may slightly differ.
- Tomato Puree: Select a smoothrich tomato puree (Passata) without added salt or sugar for optimal control over the flavor. Its tangyvelvety base is essential to the creamy curry sauce.
*Note – See recipe card at the bottom for full list of ingredients and measurements
Step By Step Instructions
Let’s get started! With just a few simple stepsyou’ll have a richcreamy Chicken Tikka Masala bursting with flavorready to impress anyone at the table. Let’s dive straight into making this irresistible dish!
- Marinate the Chicken: Combine chickenyogurtgarlicgingergaram masalaturmericcuminchiliand salt in a bowl. Mix wellcoverand marinate for at least 10 minutes or up to overnight for deeper flavor.
- Sear the Chicken: Heat oil in a skillet over medium-high heat. Sear the marinated chicken in batches for 3 minutes per side until browned. Transfer to a plate and cover to keep warm.
- Make the Sauce: In the same skilletmelt butter over medium heat. Sauté diced onions until soft and caramelizedthen stir in garlicgingerand spices. Cook for 20 seconds to release their aroma.
- Combine Ingredients: Add tomato puree and mix with the onions and spices. Season with chili powder and salt. Simmer for 10-15 minutesstirring occasionallyuntil the sauce thickens and deepens in flavor.
- Add Cream and Chicken: Stir heavy cream into the thickened saucethen add the seared chicken and its juices. Coat the chicken in the saucecoverand simmer for 8-10 minutes. Adjust with water if needed for desired consistency.
- Final Touches: Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with basmati ricenaanor flatbread for a complete Indian meal experience.
Chicken Tikka Masala is a choose-your-own-adventure kind of dinner. Keep it fresh with Easy Tomato SaladGarlic Green BeansHoney Roasted Carrotsor Cowboy Caviar for extra layers of flavor.
Warm garlic naan and fluffy basmati are a mustand a cooling cucumber raita (or quick kachumber) keeps things bright. Want a playful start? Try my Buffalo Chicken Deviled Eggs—spicycreamy little bites that vanish fast. Craving a twist? Swap the chicken for paneershrimpor tofu—the sauce loves them all.
And if you’re craving another comforting curry with deeprich flavorsdon’t miss my Massaman Beef Curry—it’s heartyaromaticand absolutely satisfying.
Recipe FAQ’s
The level of spiciness in Chicken Tikka Masala can vary based on the amount of chili powder used in the recipe. Kashmiri chili powder is milder and adds color without excessive heatwhile the quantity can be adjusted according to personal spice preferences. If you prefer a less spicy dishsimply reduce the amount of chili powder.
While both dishes are similarthe main difference lies in the preparation and sauce. Butter Chicken typically has a richermore buttery sauce and is often sweeterwhereas Chicken Tikka Masala has a more robust spice flavor and is creamier.
The color comes from a mix of tomatoesturmericand paprika in the sauce.
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Chicken Tikka Masala Recipe
Ingredients
For the chicken marinade:
- 28 oz boneless chicken thighs skinlesscut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger freshcrushed or minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili or 1/2 teaspoon ground red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onions or 1 large onionfinely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree tomato sauce/Passata
- 1 teaspoon Kashmiri chili optional for colour and flavour
- 1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 1/4 cups heavy or thickened creamuse evaporated milk for lower calories
- 1 teaspoon brown sugar
- 1/4 cup water if needed
- 4 tablespoons cilantro fresh coriander to garnish
Instructions
- In a bowlcombine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzlingadd chicken pieces in batches of two or threemaking sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrantthen add garam masalacuminturmeric and coriander. Fry for about 20 seconds until fragrantwhile stirring occasionally.
- Pour in the tomato pureechili powders and salt. Let simmer for about 10-15 minutesstirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauceif needed.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Notes
Nutrition
Nutrition information is automatically calculatedso should only be used as an approximation.
Outstanding!
Have been making this recipe for years. It’s changed some of my family members minds on not liking Indian food and is always the most requested recipe I have in my wheelhouse.