Chicken Tikka Masala

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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 with Basmati Rice

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.

“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.”

Steph

What You’ll Need To Make Chicken Tikka Masala

ingredients for 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.

cutting chicken on board

In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.

marinade ingredients in bowl

Whisk to combine.

whisking marinade ingredients

Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

mixing raw chicken with yogurt marinade

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.

arranging chicken on cooking rack

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.)

broiled chicken pieces

While the chicken cooks, start the sauce.

chopped ginger and onions on board

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.

Vegetables in a skillet.

Add the spices and cook 2 minutes more.

vegetables cooking with spices

Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.

making chicken tikka masala sauce

Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

simmering chicken tikka masala sauce

Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.

adding chicken to chicken tikka masala sauce

Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

finished chicken tikka masala

Frequently Asked Questions

Can chicken tikka masala be made ahead of time?

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.

Can I use chicken thighs to make chicken tikka masala?

Yes, boneless skinless chicken thighs will work well in this recipe. Keep in mind the cook time will be a bit longer.

Is there a dairy-free option for the cream in chicken tikka masala?

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.

Chicken Tikka Masala with basmati rice in serving bowl

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!

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus at least 1 hour to marinate the chicken

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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

Powered by Edamam

  • 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

  • I’ve always wanted to try Indian food, but thought it would be very spicy. When I saw Jenn’s recipe, I decided to give it a try. AM I GLAD I DID! It was delicious and my husband loved it too! Thanks Jenn for another delicious and easy recipe. Can’t wait to make it for my family and friends.💜💜💜 Sharon

  • This is the single best thing I have ever cooked! Thanks for such an awesome recipe!

    • — Michael DiGuiseppe
    • Reply
  • I hate it when I make the effort to buy ingredients and try a new recipe and it doesn’t turn out or taste good. I certainly didn’t have that problem with this one. It was delicious!

  • Made this last night, no significant modifications. Very well received.

    Was not able to serve it with a lariat, as suggested by Jacqueline Hassan on October 8, 2020, but it was very good, regardless, and will be made again.

    Regards,
    JoeW

  • I made this dish last night along with your recipe for Minted Cucumber Salad. It was a hit with my family!! Both dishes tasted incredible!! Your recipes are always so easy to follow.

  • Made it tonight and so good!

  • Why don’t you use coconut cream in the can for the sauce? It is much more authentic ingredient.

    • Hi Liz, If you want to go that route, I would suggest coconut milk over coconut cream. Hope you enjoy if you make it!

    • I’m Indian and we put cream, not coconut, in chicken tikka masala. Coconut is typically used in Southern Indian dishes since it does not grow in the north. If you’re going to criticize, at least make a valid point.

  • In lieu of cut-up chicken breasts, you could use chicken tenders to save a little prep time. Costco chicken tenders are amazing and would be great in this recipe.

    • — Dianne Thomson
    • Reply
    • Sure, that should work. Enjoy!

  • You could travel the length and breadth of India and never find this dish! It is British Indian like so many dishes like chop suey are American Chinese. In the Uk it is usually served with riata and a salad!

    • — Jacqueline Hassan
    • Reply
    • True, but Tikka Masala is now considered the United Kingdom’s national dish, many Indians once being freely able to move there when India was still under British rule. Hey, even Chop Suey and Americanized Chinese cuisine is having a moment inside China. Good is good, and this recipe is good!

  • This is the greatest tikka masala recipe. My kids all love it and it’s actually my 10 year old daughter’s FAVORITE dinner. It’s delicious. And not difficult at all. The only thing that kind of sucks is that now I always have to make tikka Masala instead of ordering it because my husband insists it’s better than the one we get at our local Indian restaurant. 😛

    • — Lauren Kowaleski
    • Reply

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