Chicken tikka masala is one of those dishes you’ll keep coming back to. Tender chicken pieces marinated in yogurt and spices, then simmered in a creamy tomato sauce—it’s packed with flavor but still simple enough to cook at home. The marinade keeps the chicken juicy, while the sauce gives you that rich, cozy taste everyone loves. You don’t need fancy tools, just a pan and a little time on low heat. What makes it even better is the char on the chicken that adds a smoky kick to the sauce.
Ingredients for Chicken Tikka Masala
For the Chicken Marinade
1 lb boneless chicken (breast or thighs), cut into chunks
½ cup plain yogurt
1 tbsp lemon juice
3–4 garlic cloves, minced
½ tsp fresh ginger, grated
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tbsp Kashmiri or paprika chili powder
½ tsp cayenne powder
Salt to taste
Black pepper
For the Tikka Masala Sauce
3 tbsp olive oil
½ cup red onion, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
1 cup tomato sauce
1 tbsp tomato paste
1 tbsp Kashmiri or paprika chili powder
½ tsp cayenne powder
½ tsp turmeric
½ tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
Salt to taste
½ cup chicken stock
½ cup cream
Cilantro for garnish
Drizzle of cream for garnish
How to Make Chicken Tikka Masala
Marinate the Chicken
Mix yogurt, lemon juice, garlic, ginger, and all the spices in a large bowl.
Add chicken chunks and coat well.
Cover and marinate for at least 30 minutes (overnight gives the best flavor).
Cook the Chicken
Heat a little oil in a pan.
Spread chicken evenly in the pan. Don’t flip or move until one side is browned.
Flip and cook the other side until you see mild char.
Remove and set aside.
Make the Sauce
Heat olive oil on low heat.
Add onion and cook until softened.
Stir in ginger and garlic; cook until fragrant.
Add tomato paste and cook for 1–2 minutes.
Mix in tomato sauce, spices, and salt. Cook slowly so flavors deepen.
Pour in chicken stock and simmer until the sauce thickens slightly, about 10-15 minutes.
Stir in cream and mix well.
Combine and Serve
Add the cooked chicken into the sauce and simmer for 5–7 minutes.
Garnish with cilantro and drizzle of cream.
Serve hot with basmati rice or naan bread.
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Tips for the Best Chicken Tikka Masala
Marinate Long Enough
Marinating gives chicken its flavor and tenderness. Yogurt and lemon juice work together to break down the meat fibers. Try to marinate overnight if possible. The longer it sits, the juicier and more flavorful the chicken becomes. If you’re in a rush, 30 minutes is enough, but don’t skip this step.
Get the Right Spice Balance
Chicken tikka masala relies on garam masala, cumin, coriander, and turmeric for its signature flavor. Kashmiri chili powder gives the dish its deep red color without too much heat. If you can’t find it, use paprika, but expect the color to be less vibrant. You can order Kashmiri chili powder online to keep your dish authentic.
Don’t Rush the Sauce
Cooking the masala sauce on low heat is key. If you rush it, the flavors won’t blend well. Letting the onions, garlic, and ginger cook slowly builds the foundation. Simmering the tomato sauce with spices creates depth, and the cream softens everything out. Take your time here—it makes all the difference.
Char the Chicken
That slight char on the chicken adds smoky flavor to the dish. Spread the chicken evenly in the pan, let it sit without moving, then flip. You want browned edges, not steamed chicken. A grill pan or cast iron works best for this step, but any pan will do if you let the chicken sit undisturbed.
Balance the Creaminess
The cream rounds out the spice and makes the sauce rich. Use heavy cream for a silky texture. If you want a lighter version, substitute with coconut milk. Don’t add the cream too early—wait until the sauce has reduced and flavors are concentrated. Add the cream toward the end.
Serving Ideas for Chicken Tikka Masala
Serve with basmati rice to soak up the sauce.
Pair with warm naan or roti for dipping.
Add a side of cucumber salad for freshness.
Make it a full meal with your roasted vegetables.
Pair Chicken Tikka Masala with Cheese Garlic Naan
To make this chicken tikka masala dinner even better, I love pairing it with homemade cheese garlic naan. The naan is soft, chewy, and stuffed with melted mozzarella, then brushed with garlic butter right off the hot pan. It’s perfect for scooping up the creamy masala sauce and makes the meal feel like restaurant-quality at home. I’ve written a full step-by-step guide for the cheesy garlic naan recipe, check it out if you want to make them together.
Chicken tikka masala is a dish you can make at home without much effort once you have the spices ready. The marinade, charred chicken, and creamy masala base come together in one pan. It’s rich, flavorful, and perfect for family dinners or meal prep. Keep Kashmiri chili powder stocked for that restaurant-style look and flavor. Once you make it, you’ll see how easy it is to bring this takeout favorite into your kitchen.
Chicken Tikka Masala with Cheesy Garlic Naan
Ingredients
For the Chicken Marinade
- 1 lb boneless chicken breast or thighs, cut into chunks
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 3-4 garlic cloves minced
- ½ tsp fresh ginger grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tbsp Kashmiri or paprika chili powder
- ½ tsp cayenne powder
- Salt to taste
- Black pepper
For the Tikka Masala Sauce
- 3 tbsp olive oil
- ½ cup red onion minced
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tbsp Kashmiri or paprika chili powder
- ½ tsp cayenne powder
- ½ tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- ½ cup chicken stock
- ½ cup cream
- Cilantro for garnish
- Drizzle of cream for garnish
Instructions
Marinate the Chicken
- Mix yogurt, lemon juice, garlic, ginger, and all the spices in a large bowl.
- Add chicken chunks and coat well.
- Cover and marinate for at least 30 minutes (overnight gives the best flavor).
Cook the Chicken
- Heat a little oil in a pan.
- Spread chicken evenly in the pan. Don’t flip or move until one side is browned.
- Flip and cook the other side until you see mild char.
- Remove and set aside.
Make the Sauce
- Heat olive oil on low heat.
- Add onion and cook until softened.
- Stir in ginger and garlic; cook until fragrant.
- Add tomato paste and cook for 1–2 minutes.
- Mix in tomato sauce, spices, and salt. Cook slowly so flavors deepen.
- Pour in chicken stock and simmer until the sauce thickens slightly, about 10-15 minutes.
- Stir in cream and mix well.
Combine and Serve
- Add the cooked chicken into the sauce and simmer for 5–7 minutes.
- Garnish with cilantro and drizzle of cream.
- Serve hot with basmati rice or naan bread.
