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The best Chicken Tikka Masala recipe is easy to make at home and tastes just like your favorite Indian restaurant dish. Serve it over basmati rice with warm naan for a comfortingfamily-friendly meal everyone will love.
Chicken Tikka Masala that's easy to make at home.
Chicken Tikka Masala that's easy to make at home.I love this easy Chicken Tikka Masala recipe because it delivers all the richauthentic Indian flavors I cravewithout needing a traditional tandoor clay oven. I’ve adapted this recipe for the stovetopInstant Potor slow cooker so it’s easy to make no matter what tools you have on hand (you can even broil the chicken in the oven!). The creamyspiced tomato sauce is pure comfort foodand it tastes even better as leftoverswhich is always a win in our house!
Try my curry recipeslike Panang CurryYellow CurryMassaman Curryor Chickpea Curry.
How to make Chicken Tikka Masala at home:
Cook Chicken: Marinate chopped chicken in a mixture of yogurtoilgarlicgingerlimespicesand salt for at least 30 minutes (or up to 1 day in the fridge). Sear in a hot cast-iron skillet over medium-high heat with oilcooking in batches until golden and cooked through. Set aside and keep warm.
Make Sauce: Sauté whole spices (peppercornsbay leavesclovescinnamon stick) for 20 seconds in hot oilthen add onionschiliesgarlicand ginger. Cook until soft for 2-3 minutes. Stir in tomatoestomato sauceand spices. Cover and simmer for 10–15 minutesthen remove bay leavescinnamon stickand cloves. Blend the sauce until smooth with a blender or immersion blender. Stir in cream or coconut milkthen return chicken to the pan and simmer for 5 more minutes.
Serve: Enjoy homemade chicken tikka masala warm over basmati rice with naan or pita bread.
Chicken Tikka Masala
The best Chicken Tikka Masala recipe is easy to make at home and tastes just like your favorite Indian restaurant dish.
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Equipment
Ingredients
Chicken Marinade:
- 2 lbs boneless skinless chicken thighsor breastschopped into pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 4 cloves garlicminced
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
Sauce:
- 2 Tablespoons canola oil
- 4 whole peppercorns
- 1 bay leaf(Indian bay leaf if you have one)
- 2 whole clovesor ¼ teaspoon ground cloves
- 1 cinnamon stick
- 1 yellow onionchopped (about 1 ½ cups)
- 1 inch fresh gingergrated
- 3 cloves garlicminced
- 1 Bird's eye chili or a small piece of jalapeñochopped(optional for spicy)
- 1 14 ounce can diced tomatoesor 3 roma tomatoeschopped
- ½ cup tomato sauce
- ¼ teaspoon cayenne pepperor morefor extra spicy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoons garam masala
- 1 cup coconut milkor heavy cream
For Serving:
- ½ cup fresh chopped cilantro
- Hot cooked Basmati rice
- Naanchapatior rotis
Instructions
- Make Marinade: In a mixing bowl combine yogurtoilgarlicgingerlimecayenne peppergaram masalasmoked paprikaand salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 daystored in the fridge).2 lbs boneless skinless chicken thighs½ cup plain Greek yogurt2 tablespoons olive oil4 cloves garlic1 teaspoon freshly grated ginger1 tablespoon lime juice½ teaspoon cayenne pepper1 ½ teaspoons garam masala½ teaspoon smoked paprika1 teaspoon salt
- Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hotcook chicken pieces in batchesbeing careful not to overcrowd the panand cook for a few minutes on each sideuntil cooked through. Add additional oilas neededfor multiple batches. Set aside and keep warm while making the sauce.2 Tablespoons canola oil
- Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercornsbay leavesclovesand cinnamon stick and saute for 20 secondscareful not to let them burn. Add chopped onionsgreen chilies or jalapenogingerand garlic and saute for 2-3 minutes. Add tomatoestomato sauceand spices and mix well. Cover and simmer for 10-15 minutes.4 whole peppercorns1 bay leaf2 whole cloves1 cinnamon stick1 yellow onion1 inch fresh ginger3 cloves garlic1 Bird's eye chili1 14 ounce can diced tomatoes½ cup tomato sauce¼ teaspoon cayenne pepper½ teaspoon ground cumin½ teaspoon turmeric1 teaspoon ground coriander½ teaspoon salt2 teaspoons garam masala
- Blend: Discard bay leavescinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.1 cup coconut milk
- Simmer: Return the chicken to the pot and simmer for 5 more minutes. Garnish with cilantro.½ cup fresh chopped cilantro
- Serve over hot cooked basmati ricewith a side of naan.
Notes
Make Ahead Instructions: The chicken tikka marinade and chicken can be prepared up to one day ahead of time. The sauce can be made up to 3 days ahead of timestored in the fridge. Cook the chicken and warm the sauce the day of serving.
Freezing Instructions: Store prepared Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Slow Cooker: Here’s my simplified Slow Cooker Chicken Tikka Masala that tastes great with less prep time involved.
Instant Pot: Turn Instant Pot to sauté setting. Cook the chicken in oil firstjust until browned on both sidesthen remove to a plate. Sauté the spices and tomatoes as directed. Turn IP off. Return chicken to the pot. Secure lid and cook on high pressure for 10 minuteswith a 10 minutes natural release. Discard bay leavescinnamon stick and clove and remove chicken to a plate. Use an immersion blender to blend sauce. Stir in coconut milk.
Kashmiri Chilies: If you can find Kashmiri chiliesthey are also authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepperin the sauce.
Lamb Tikka Masala: Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chickenthen simmer it in the prepared masala saucecoveredfor 60-90 minutes or until tender.
Nutrition
Calories: 447kcalCarbohydrates: 11gProtein: 20gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 69mgSodium: 898mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 593IUVitamin C: 9mgCalcium: 79mgIron: 2mg
Nutrition information is automatically calculatedso should only be used as an approximation.
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I originally shared this recipe September 2020. Updated March 2021September 2023 and September 2025.
My family loved this recipe. Made it two days in advance and was perfect for a Friday night dinner. The coconut flavor is always welcome. I also used coconut Jasmine rice and it made the perfect compliment. Will make again for sure
This tastes okaybutnothing like chicken Tikka masala.
For referenceI am British and this is a British dish. I was a bit thrown with ingredientsbuthaven’t made one that didn’t require a more stock like base.and rolled with it.
Needs a lot more flavourbutthe flavour is fine. Just not what it is meant to bed.
This was incredible. Made today and fiancé loved it and he is really picky. Shared some with my neighbor and he asked me to make him a gallon of it for him. If I couldI would give 10 stars for this recipe!!!
Delicious! My spouse and I prefer bolder flavorsso I tweaked the marinade a little to ensure that the chicken absorbed as much punch of flavor as possible. I adjusted the garlicgingercayenne& paprika to 150% of the recommended measurements. Aside from thatI kept everything else the sameand it turned out phenomenal. I served this atop jasmine rice cooked in an instapotand Lauren’s pita breadand the entire meal was incredible.