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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Comments
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Jenn: I made your Chicken Tikki Masala last night for dinner. Both my wife and I absolutely loved it. I marinated the chicken for 24 hours. We had it over sweet rice. Restaurant quality meal.
Very good! I’d leave the chicken in the yogurt marinade at least 8 hours if not over night. I also had no canned tomatoes so I used fresh ones. Came out great but I doubled the time the garlic, onion, ginger, spices and added about 1\2 cup water tell it reduced. I will make this recipe again.
This is very good. The next time I make it I’d like to add some heat, spice it up a bit. What do you suggest I do, Jenn? Thank you!
Hi Pam, You could spice it up with some cayenne pepper or red pepper flakes. Glad you enjoyed!
Made that for the first time last night and it was a real delight! I made three minor changes to the recipe: for the chicken marinade, I added 1/2 teaspoon of Indian hot chili powder (the real Indian chili spice, not the usual stuff sold in regular stores as chili powder). The chili gave the chicken just the right amount of heat, not overpowering at all. Let the marinade in fridge for 3 hours. When making the sauce, I sprinkled a bit of garlic powder and did not add the half cup of water because I was running out of time. The result was simply amazing!!! Creamy, flavorful and delicious dish, thank you!! Will make again!
The best version I’ve tasted.
I made this for dinner tonight. Really good and fairly easy to put together. I will be trying more of your recipes. They are interesting and a little bit different. Great change from my usual fare. Thanks Jen.
This recipe is awesome! It is in my top ten of all your recipes. The depth of flavor is incredible!
I made this over the weekend and it was amazing. We are very picky about this dish as a family: We have tried this dish in many places around the world and have decided that one of our local Indian restaurant does it the best. Given this bias, I never thought I would try at it myself. However, I have gained so much confidence in Jenn’s recipes (always fool proof) that I have decided to try. I am already looking forward to cooking it again. And the naan that goes with this recipe, out of this world!! Thanks Jenn!
I like this recipe a lot. My children loved it exactly as it was written. I agree that it needs additional salt, and I also added more garam masala in the leftovers. I think it needs a touch of heat, and when reheating, I added a sprinkle of Berber seasoning from Pensey’s. It was really perfect then!
Hi – Recipe looks delicious. What can I add to make it more spicy?
Hi Annetta – Cayenne pepper or crushed red pepper flakes will work.