This Chicken Tikka Masala Recipe brings the magic of your favorite Indian restaurant straight to your home kitchen. Picture tender, perfectly spiced chicken swimming in a creamy, tomato-rich sauce—you’ll want to scoop up every drop with warm naan or fluffy basmati rice. This is not just flavorful comfort food; it’s a celebration of color, aroma, and bold yet balanced spices. If you’re ready to wow yourself and your dinner crew, keep reading—this is a Chicken Tikka Masala Recipe you’ll make again and again.
Ingredients You’ll Need
All you need are a handful of pantry and fridge staples, a few signature spices, and some good-quality chicken to whip up this unforgettable Chicken Tikka Masala Recipe. Each ingredient plays a part, from layering flavor to building the sauce’s signature silky texture and vibrant color.
- Chicken (1 ½ pounds, boneless & skinless, cut in bite-sized pieces): Thighs are extra juicy, but breasts work for a leaner option.
- Plain Greek Yogurt (1 cup): The secret to ultra-tender marinated chicken and a tangy backbone.
- Lemon Juice (1 tablespoon): Adds brightness and balances all those warm spices.
- Garam Masala (2 tablespoons total): This warm, aromatic spice blend is the heart of any good Chicken Tikka Masala Recipe.
- Ground Cumin (2 teaspoons total): Earthy cumin adds subtle depth to both marinade and sauce.
- Ground Turmeric (1 teaspoon): For gorgeous golden color and gentle warmth.
- Ground Coriander (1 teaspoon): A citrusy note that brightens and balances the dish.
- Paprika (2 teaspoons total): Brings mild smokiness and that classic orange tint.
- Salt (1 ½ teaspoons total or to taste): Enhances every bite; adjust as you like.
- Garlic (6 cloves, minced, divided): Divided for deep flavor in both marinade and sauce.
- Fresh Ginger (2 tablespoons grated, divided): Zingy and fresh—absolutely essential!
- Butter or Oil (2 tablespoons): For sautéing aromatics and bringing richness to the sauce.
- Onion (1 medium, finely chopped): Sweetens and rounds out the sauce as it cooks down.
- Cayenne Pepper (¼ teaspoon, optional): Dial up the heat a touch if you love spice.
- Tomato Sauce or Crushed Tomatoes (1 can, 15 oz): Forms the luscious, tangy base of the sauce.
- Heavy Cream or Full-Fat Coconut Milk (1 cup): Makes the sauce dreamy and silky—choose coconut milk for a dairy-free version.
- Chopped Cilantro: That fresh, herbal finish you absolutely need for Chicken Tikka Masala Recipe.
How to Make Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken
Start by whisking together Greek yogurt, lemon juice, garam masala, cumin, turmeric, coriander, paprika, salt, garlic, and ginger in a big bowl. Add your chicken pieces and give everything a good toss to coat—massaging the marinade into the chicken really helps the flavors soak in. Cover and refrigerate for at least an hour, but overnight is pure magic. This step is the foundation of unforgettable Chicken Tikka Masala Recipe flavor.
Step 2: Cook the Chicken
Preheat your oven to 425°F or fire up a grill pan if you’re feeling fancy. Lay out the marinated chicken on a foil-lined baking sheet, or skewer for grilling, making sure pieces aren’t crowded. Roast or grill for 15 to 18 minutes, turning once, until the chicken is cooked through and picking up some charred edges. This step locks in juiciness while adding that authentic smoky flavor.
Step 3: Make the Sauce
While the chicken cooks, it’s time for that dreamy sauce! In a large skillet, melt the butter or heat oil over medium. Add onions and let them cook down until super soft and fragrant—about 5 to 7 minutes. Stir in your garlic, ginger, garam masala, paprika, cumin, and cayenne if using; cook for a couple minutes until your kitchen smells like heaven. Pour in the tomato sauce and let it simmer for 10 minutes, then add the cream (or coconut milk), letting things thicken and meld for another five minutes. Finally, stir in the cooked chicken, let everything simmer together for about five more minutes, and finish with cilantro. Your Chicken Tikka Masala Recipe is ready to dazzle!
How to Serve Chicken Tikka Masala Recipe
Garnishes
A generous sprinkle of freshly chopped cilantro brings a pop of freshness, gorgeous color, and a finishing touch that brightens up every plate. If you’re feeling extra, a swirl of cream or coconut milk (right before serving) gives your Chicken Tikka Masala Recipe that restaurant-worthy look.
Side Dishes
Naan is an absolute must—soft, warm, and perfect for chasing every last bit of sauce. Basmati rice makes a light, fragrant base for soaking up all that tomatoey, creamy goodness. For a refreshing accent, a quick cucumber-yogurt raita or a simple salad balances the rich main dish beautifully.
Creative Ways to Present
Try serving your Chicken Tikka Masala Recipe in individual bowls with naan tucked on the side for a dinner party vibe. Or, for a laid-back family meal, present everything family-style and let everyone dig in together. You could even use the leftovers in wraps, over grain bowls, or as the ultimate filling for a savory pie.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Tikka Masala Recipe cool to room temperature, then tuck it into an airtight container and refrigerate. The flavors get even better overnight! It’ll keep for up to four days, making lunch or midweek dinners something to look forward to.
Freezing
This dish is a freezer superstar. Portion out cooled Chicken Tikka Masala Recipe into freezer-safe containers, leaving a little space at the top for expansion. It freezes beautifully for up to three months. Just thaw overnight in the fridge before you reheat and serve.
Reheating
For best results, gently warm leftovers in a saucepan over medium-low heat, adding a splash of water or cream if the sauce is too thick. You can also microwave it (cover loosely to avoid splatters), stirring halfway through. Either way, your Chicken Tikka Masala Recipe will taste just as bold and comforting as day one.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and richer, making them ideal for Chicken Tikka Masala Recipe. Use whichever you prefer—both work wonderfully.
How do I make this recipe dairy-free?
Just swap Greek yogurt for a thick dairy-free yogurt in the marinade, and use full-fat coconut milk instead of cream in the sauce. Your Chicken Tikka Masala Recipe will still be ultra creamy and flavorful.
Is it possible to make this recipe spicier or milder?
You’re in control of the heat! For spicier results, add extra cayenne pepper or a pinch of chili powder. To keep things mild, reduce or skip the cayenne entirely—the deep flavor will still shine through in your Chicken Tikka Masala Recipe.
Can I use pre-cooked or rotisserie chicken?
Yes! If you’re short on time, just dice your cooked chicken and simmer it directly in the sauce at the end. While you’ll miss a little char, your Chicken Tikka Masala Recipe will still have all that addictive sauce flavor.
What’s the best way to reheat leftovers?
Gently warm the Chicken Tikka Masala Recipe on the stovetop, adding a splash of water or cream if needed. This keeps everything silky and prevents the chicken from drying out—just as tasty as fresh!
Final Thoughts
I can’t wait for you to taste this Chicken Tikka Masala Recipe—it’s one of those special dishes that makes ordinary nights feel unforgettable. There’s just nothing like a homemade curry, rich with spice and made with love. Give it a try and watch it become everyone’s new favorite dinner!
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Chicken Tikka Masala Recipe
- Total Time: 50 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tikka Masala recipe is a classic Indian dish featuring tender marinated chicken in a rich, creamy, and flavorful sauce. Perfect for a cozy night in or to impress your guests with a homemade Indian feast!
Ingredients
For the Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
For the Sauce:
- 2 tablespoons butter or oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk
- 1/2 teaspoon salt (or to taste)
- chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, spices, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Cook the Chicken: Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange chicken pieces on a foil-lined baking sheet or skewer them for grilling. Bake or grill for 15–18 minutes, turning once, until cooked through and slightly charred.
- Make the Sauce: In a large skillet, melt butter or oil over medium heat. Add chopped onion and cook for 5–7 minutes until softened. Stir in garlic, ginger, garam masala, paprika, cumin, and cayenne (if using). Cook for 1–2 minutes until fragrant.
Add tomato sauce and simmer for 10 minutes, stirring occasionally. Stir in heavy cream and simmer another 5 minutes until sauce thickens slightly. Add the cooked chicken to the sauce and simmer for another 5 minutes to combine flavors.
Garnish with chopped cilantro and serve hot with basmati rice or naan.
Notes
- To make it dairy-free, use coconut milk in both the marinade and sauce.
- For a shortcut, use pre-cooked or rotisserie chicken and just make the sauce.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop + Baking or Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg
