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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I love this recipe too but I didn’t have heavy cream this time around so used milk and some cornstarch and it was fantastic! I might switch over to this for the less fat.
I think this is the recipe I’ve made most often from this site. The first time I made it was a real “wow” moment, and it truly helped me build trust in Jen and her recipes, because my previous few attempts at Indian recipes (from an Indian food cookbook) had been pretty disastrous. My husband and I like Indian food, and I knew I hadn’t gotten it right. So I was already unsure of myself with this one because of those past failures… but this one turned out GREAT. My kids call it “chicken with yummy sauce”, and my oldest asks for it on a regular basis. I double the sauce; fresh naan or plain old flatbread are excellent for sopping it up, it’s great over both roasted cauliflower and rice, and it’s hard for me to find 14-oz cans of crushed tomatoes anyway. 🙂 Recipes that the whole family loves are such a rarity. This is one of those special few, and I’ll be making it for years to come.
Made this last night. It was a HUGE hit! I made everything but the rice ahead. I have never made a bad meal when I follow your recipes.
Another great recipe from Jenn! A note: The flavor noticeably improved after this sat in our fridge for a day. If you have time, I’d make this a day ahead and reheat. I also like the idea of adding a little heat (e.g., 1/4 tsp. cayenne pepper); the recipe tasted good, I just felt it could use something extra.
Has anyone tried this for Vegans? I’m cooking dinner for some friends who are vegan next week. My friends who are not vegan who I’ve made this for, LOVED it. And they requested it at this dinner next week (but vegan friendly for the sake of our other guests) I’m thinking maybe using coconut milk yogurt, coconut cream, and either chickpeas or firm tofu….has anyone tried these alterations?
Just a few week ago I did this for Vegans! They loved it. Both had lived in India and said they thought the spicing was perfection–Jenn really knocked it out of the park with this creation. Made the sauce subbing a small amount of vegetable oil for the butter (mostly steam sauteed the onions) and used coconut milk instead of cream. Of course, I left the chicken/yogurt component completely out. I steamed carrots, then cauliflower, then broccoli and added to the sauce along with garbanzo beans. Let it sit overnight. Before we ate I gently reheated and added frozen peas just before serving with the rice. (My husband, the meat-eater added cooked chicken I had pre-made to his–might be a good option for your carnivore friends.) All the prep and steaming of the veg took a long time but end result was worth it. I also doubled the spices b/c so many additional things in the sauce. Hope this helps.
Thank you for sharing this!
Hi Jenn
I made this last night for company and it was so delicious everyone enjoyed it. I made the sauce early in the day and refrigerated. Also marinated the chicken. Then broiled the chicken and simmered the sauce just before eating. Did jasmine rice and plain steamed broccoli and a green side salad.
I need to perfect the broiling of the chicken part as it was not slightly burnt. Will work on that.
Thanks for an amazing recipe!
Amazing
Another great recipe from Jennifer!
Hi Jenn,
Greek yoghurt?
Thanks
Hi Diana, I use regular yogurt here, but Greek will work just fine too. Enjoy!
Absolutely fabulous!! Thanks Jen
Best Tikki Masala recipe I’ve tried. My 3 year old loves it too. I do add 1/2 the cream but that is the only thing I change.