Chicken Tikka Masala
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Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
Chicken tikka masala combines yogurt-marinated, broiled chicken with a creamy, spice-rich tomato sauce. It’s easy to prepare and makes a fantastic introduction to Indian cuisine for kids, thanks to its mild spice level. The origin of the dish is uncertain, but it’s thought to have evolved from butter chicken and was popularized by cooks from India living in Great Britain. Today, it’s a staple at Indian restaurants around the world.
The vibrant orange sauce is seasoned with garam masala, an aromatic blend of peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg, available at most large supermarkets. If necessary, curry powder can be used as a substitute. Serve chicken tikka masala with fluffy basmati rice, buttery peas, and warm naan bread for a truly delicious meal that brings the flavors of India right to your dinner table.
Table of Contents
“Amazing! Made this for dinner tonight and it was far better than any I’ve had at an authentic Indian restaurant. Adding this to my rotation.”
What You’ll Need To Make Chicken Tikka Masala
- Whole Milk Yogurt: Used for marinating the chicken, the yogurt helps tenderize the meat and adds a subtle tanginess to the flavor.
- Boneless Skinless Chicken Breasts: The main protein in the dish, marinated in yogurt and apices, then broiled before being added to the sauce.
- Onion and Fresh Ginger: These aromatics form the base of the sauce.
- Garam Masala, Coriander, Turmeric, and Cumin: A blend of spices used both in the marinade and the sauce, providing the characteristic flavor profile of Chicken Tikka Masala.
- Canned Crushed Tomatoes: The acidic component of the sauce, crushed tomatoes add body and a rich, tangy flavor that complements the spices.
- Heavy Cream: Added to the sauce for richness and a creamy texture, balancing the acidity of the tomatoes and the heat of the spices.
- Fresh Cilantro: Used as a garnish, it introduces a fresh, herbaceous element to finish the dish, adding a burst of color and flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by chopping the chicken breasts into chunks. Feel free to substitute boneless skinless chicken thighs if you like, but I prefer white meat for this recipe since the sauce is quite rich.
In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.
Whisk to combine.
Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
When you’re ready to cook the chicken, preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.)
While the chicken cooks, start the sauce.
Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary.
Add the spices and cook 2 minutes more.
Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.
Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.
Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.
Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
Frequently Asked Questions
Yes, chicken tikka masala is an excellent dish to make ahead. Simply prepare the dish as directed, allow it to cool, and then store it in the refrigerator. Reheat gently on the stove over medium-low heat, adding a little extra cream or water if the sauce has thickened too much in the fridge.
Yes, boneless skinless chicken thighs will work well in this recipe. Keep in mind the cook time will be a bit longer.
Yes, for those looking for a dairy-free option, full-fat unsweetened coconut milk makes an excellent substitute for the heavy cream. It offers a similar creamy texture and adds a slight coconut flavor that complements the spices well.
Video Tutorial
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Chicken Tikka Masala
Spice up dinner with chicken tikka masala, a crowd-pleasing favorite featuring yogurt-marinated chicken in a creamy tomato sauce—easy to make and totally delicious!
Ingredients
For the Chicken
- ½ cup whole milk yogurt
- 1½ teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala (okay to substitute curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
For the Sauce
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1¼ teaspoons garam masala (okay to substitute curry powder)
- 1¼ teaspoons ground coriander
- 1¾ teaspoons ground cumin
- 1 (14-oz) can crushed tomatoes
- 1¼ cups heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
Instructions
- In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
- Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
- To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and ½ cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
- Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
- Make-Ahead Instructions: This dish can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 475
- Fat: 31 g
- Saturated fat: 18 g
- Carbohydrates: 11 g
- Sugar: 2 g
- Fiber: 7 g
- Protein: 38 g
- Sodium: 745 mg
- Cholesterol: 201 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Absolutely recommend and love this dish. It tastes better than the restaurants’ Tikka Masala. I usually double up on the marinade for the chicken as the yogurt thickens the sauce for my Irish hubby’s liking. You can also just make chicken skewers instead of the curry if you’re looking for a quick dinner during the weekday.
Will be preparing this with suggested naan, basmati rice, and buttered peas when my daughter, her husband and new grandbaby visit this week. Thank you for inspiring me, Jenn! This looks like another delicious set of recipes. 😊
I have made this recipe many times (as written) and find that it rivals my Indian mother-in-law’s most excellent cooking. My family enjoys it immensely. My husband, who grew up on his mother’s cooking, loves it!! I usually serve it with jasmine rice (my family prefers over basmati) and a simple Indian vegetable (spiced cauliflower or green beans). Although Indian food usually has many more individual spices combined, this recipe is easier and the flavors are perfectly balanced. Thanks for coming up with another tried and true recipe that is consistently delicious and can be on the table fast for a great weeknight meal!
BIR (British/Western Indian Restaraunt) version of a Chicken Tikka Masala – possibly. Authentic Indian version of a Tikka Masala – not really. Even at that, suggesting substituting curry powder and then adding an additional teaspoon of tumeric to it would yield a FAR different flavor that what is intended. I found this to be an average recipe for Butter Chicken rather than fitting what usually is defined as Tikka Masala simply due to the heavy dose of butter and cream. If you look up recipes for Butter Chicken (also a delicious dish), you will see what I mean. I’ve enjoyed many recipes from this site, but this one missed the mark. The marinade really needs the inclusion of lemon juice to work as it should. The sauce either needs hing (which is too strong for me, I admit) or garlic in it. As for the addition of sugar – it shouldn’t be sweet. I admit I skipped this step because I buy quality tomatoes. If I bought cheap tomatoes then maybe it would need the sugar to cut the poor quality of the tinned tomatoes. It’s a reasonable dish but it’s not Chicken Tikka Masala as I’ve experienced it prepared on multiple continents.
I have made so many of your recipes. The chicken tikka masala is one of their favorites. No need to go out to eat anymore. I can make restaurant quality food at home thanks to you! Yes, I’m going to order your cookbook. I can’t wait!
One of our favorites! I tend to be very liberal in using spices, as I love the burst of flavors in Indian food. And inevitably, I’ll add a chili pepper or jalapeno for a bit of heat. Also substituted reduced fat coconut milk for heavy cream, but that probably doesn’t make much of a difference. Lovely dish with rice and/or naan, and curried carrots or cauliflower as sides.
I just made this for the first time today. My family went crazy over it! I also added carmelized onion, jalapeños and yellow bell pepper strips and it added a smokiness to the dish! We had it with some naan (not home made, yet). Thank you for this recipe! I shared it with friends!
Has this for supper tonight. Prepped chicken last night so was in marinade about 22 hours. Chicken was beautifully flavored and very tender. The sauce was a little salty for my taste but I rarely add salt when I cook. Whole family thought this recipe is a keeper. Will FOR SURE make this again. Fast supper to finish making after work. Easy and yummy!!!
Wonderful recipe. The flavor is more earthy than tomato-y but not overwhelmingly spicy. It tastes even better as leftovers. I substituted chicken thighs for chicken breasts and it was great. Thanks for another fabulous recipe Jenn!
Wonderful recipe! I did not broil the marinated chicken, as I feared it would be too tough. I simmered it in the frying pan, with the marinade, until mostly cooked, then added it to the sauce. Absolutely delicious. I omitted the cilantro (don’t much like it), and sprinkled chopped scallions over each serving. My family loved it!