Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks; 1 cup plain yogurt; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons garam masala (plus more for sauce); 1 teaspoon turmeric; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons butter or ghee; 1 1/2 cups tomato puree; 1/2 cup heavy cream; Fresh cilantro, chopped (for garnish)

Creamy, spiced, and irresistibly fragrant—Chicken Tikka Masala is one of those dishes that wraps you in warmth with every bite. The tender, marinated chicken cubes are first grilled or pan-seared, then simmered in a rich tomato-based curry infused with bold Indian spices and a splash of cream. The flavor is both deep and accessible, making it a favorite worldwide.

Whether you’re exploring Indian cuisine for the first time or it’s a beloved comfort meal in your rotation, this dish stands out for its perfect balance of smoky charred chicken and velvety, spiced sauce. Served with basmati rice or naan, it’s a fulfilling experience that’s easier to make at home than you might think.

What Kind of Chicken Should I Use for Chicken Tikka Masala?

Boneless, skinless chicken thighs are the top pick for this dish—they’re juicy, flavorful, and tender even after grilling or searing. Chicken breasts work too if you prefer a leaner option, but thighs give you that restaurant-style richness. Cut the chicken into bite-sized pieces for even cooking and better marinade absorption.

Ingredients for the Chicken Tikka Masala

Chicken Thighs – Provides rich, moist texture and stands up well to grilling or high heat.

Plain Yogurt – Acts as a tenderizer and base for the marinade, enhancing flavor depth.

Garlic & Ginger – Freshly minced, these aromatics add sharpness and complexity to both marinade and sauce.

Garam Masala – A fragrant spice blend that defines the signature flavor profile of the dish.

Turmeric & Paprika – Add warm color and a mellow heat to the marinade and sauce.

Tomato Puree – Forms the body of the sauce, offering a tangy contrast to the spices.

Heavy Cream – Creates a luscious, smooth finish and mellows out the bold spices.

Butter or Ghee – Adds depth and a slightly nutty undertone to the sauce.

Fresh Cilantro – Chopped and added at the end for a fresh, herby lift.

Salt & Pepper – To enhance and balance all the flavors.

How To Make the Chicken Tikka Masala

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, minced garlic, grated ginger, garam masala, turmeric, paprika, salt, and pepper. Toss in the chicken pieces until well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Step 2: Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Add the marinated chicken pieces in batches, searing until charred and nearly cooked through. Set aside. Don’t overcrowd the pan to get a good sear.

Step 3: Make the Sauce

In a large skillet, melt butter or ghee. Add more garlic and ginger, sautéing until fragrant. Stir in more garam masala, paprika, and turmeric, letting the spices bloom. Pour in the tomato puree and simmer for about 10 minutes, until thickened.

Step 4: Combine Chicken and Sauce

Add the seared chicken pieces into the sauce. Simmer for another 10–15 minutes until the chicken is fully cooked and tender.

Step 5: Add the Creamy Finish

Reduce heat and stir in the heavy cream. Let it simmer gently for a few minutes until the sauce is rich and creamy. Taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Top with freshly chopped cilantro and serve hot with basmati rice or warm naan for a complete meal.

How to Serve and Store Chicken Tikka Masala

This dish shines brightest when served hot, paired with fluffy basmati rice or warm naan that’s perfect for scooping up every bit of the rich, creamy sauce. You can also serve it with a simple cucumber raita or pickled onions for contrast and crunch. For a lighter meal, pair it with a green salad dressed in lemon juice and olive oil.

Leftovers are a gift! Let the curry cool completely, then store in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—just portion it into freezer-safe containers and it’ll keep for up to 2 months. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Frequently Asked Questions

Can I use store-bought tikka masala sauce?

Yes, in a pinch, store-bought sauce can work, but making it from scratch gives you full control over the flavor and spice level.

What’s the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka is grilled or roasted marinated chicken, usually dry. Chicken Tikka Masala adds a rich, spiced tomato-cream sauce.

Can I make this dairy-free?

Absolutely! Substitute coconut milk or a dairy-free cream alternative and use coconut yogurt for the marinade.

How spicy is this dish?

It’s mildly spiced by default, but you can increase heat with cayenne pepper or red chili flakes.

Is it gluten-free?

Yes, Chicken Tikka Masala is naturally gluten-free as long as your yogurt and spices are certified gluten-free.

What’s the best way to reheat it?

Simmer it gently on the stovetop or microwave in short bursts, adding a splash of water or cream if needed.

Want More Indian Dinner Ideas?

If you love this Chicken Tikka Masala, you might want to explore more bold and comforting Indian-inspired meals:

Paneer Butter Masala for a vegetarian version with the same creamy tomato-based sauce.
Lamb Rogan Josh if you’re craving something rich and deeply spiced.
Chana Masala for a plant-based option packed with protein and tangy flavor.
Butter Chicken Sliders as a fun, fusion take on classic Indian flavors.
Aloo Gobi Masala for a warming, spiced potato and cauliflower curry.

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And let me know in the comments how yours turned out. Did you grill the chicken or pan-sear it? Did you go all in with the spice or keep it mild?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.