Tender spiced chicken in a luscious tomato-cream sauce
Chicken Tikka Masala
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Sarah Chen
(Updated )
Chicken tikka masala is arguably the most popular curry in the world, and for good reason. Tender pieces of yogurt-marinated chicken are bathed in a silky sauce that balances warming spices, sweet tomato, and rich cream into something genuinely addictive. While its origins are debated — claimed by both Glasgow and the Punjab — there is no debate about its place on the table: this is comfort food of the highest order.
The tikka (the marinated chicken) is traditionally cooked in a tandoor oven, but a screaming-hot cast-iron skillet does a remarkable job of replicating those charred edges at home. The masala sauce starts with a base of onions, garlic, and ginger cooked until deeply golden, then layered with garam masala, cumin, coriander, and smoked paprika before crushed tomatoes and cream bring everything together.
This recipe makes a generous batch — enough for four to six people, with leftovers that are arguably better the next day after the spices have had time to bloom further in the sauce. Serve it over basmati rice with warm naan bread for scooping, and do not forget the raita on the side.
Ingredients
Chicken Tikka
- 2 lbs 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup 1 cup plain whole-milk yogurt
- 1 tbsp 1 tbsp lemon juice
- 2 tsp 2 tsp garam masala
- 1 tsp 1 tsp ground cumin
- 1 tsp 1 tsp kosher salt
- 1/2 tsp 1/2 tsp cayenne pepper
Masala Sauce
- 2 tbsp 2 tbsp vegetable oil or ghee
- 1 large 1 large onion, finely diced
- 4 cloves 4 cloves garlic, minced
- 1 tbsp 1 tbsp fresh ginger, grated
- 1 tbsp 1 tbsp garam masala
- 1 tsp 1 tsp smoked paprika
- 1 tsp 1 tsp ground coriander
- 1 can 1 (14 oz) can crushed tomatoes
- 1 cup 1 cup heavy cream
- 1 tsp 1 tsp sugar
- 1/4 cup 1/4 cup fresh cilantro, for garnish
Instructions
- 130 minutes to 8 hours
Combine the yogurt, lemon juice, garam masala, cumin, salt, and cayenne in a large bowl. Add the chicken pieces and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- 2
Heat 1 tablespoon of oil in a large cast-iron skillet over high heat until smoking. Add the chicken pieces in a single layer (work in batches if needed) and sear for 3–4 minutes per side until charred. The chicken does not need to be cooked through. Transfer to a plate.
- 3
Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and golden.
- 4
Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the garam masala, smoked paprika, and coriander and cook for 30 seconds until aromatic.
- 510 minutes
Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 610–12 minutes
Stir in the heavy cream and sugar. Return the seared chicken and any accumulated juices to the skillet. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce is thick and creamy.
- 7
Taste and adjust seasoning with salt. Garnish with fresh cilantro and serve over steamed basmati rice with warm naan bread.
Substitutions
Heavy creamFull-fat coconut cream
Makes the dish dairy-free with a subtle coconut undertone; use a thick, full-fat variety
Chicken thighsChicken breast or paneer
Breasts will be slightly drier; paneer makes it vegetarian — sear the cubes until golden before adding to the sauce
Yogurt (in marinade)Coconut yogurt
Works well for dairy-free; the acidity still helps tenderize the chicken
Tips & Storage
Pro Tips
Chicken thighs are preferred over breasts here because they stay juicier through the searing and simmering process.
Do not stir the chicken while searing — let it sit undisturbed to develop a proper char.
If the sauce is too thick, thin it with a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
For a spicier version, add 1–2 minced green chilis with the garlic and ginger.
This dish tastes even better the next day after the flavors have melded.
Storage
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water if the sauce has thickened too much. Avoid boiling, which can cause the cream to separate.
Nutrition Facts
Per serving (1/6 of recipe) · 6 servings
Calories440
Protein32g
Carbohydrates14g
Fat28g
Fiber2g
Sugar7g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is chicken tikka masala actually Indian?
- Its origins are debated — some credit a restaurant in Glasgow, Scotland, while others trace it to Punjabi cuisine. Regardless, it draws from Indian cooking techniques and spice traditions and has become one of the most beloved dishes in both British and Indian restaurant cuisine.
- Can I use pre-made garam masala?
- Absolutely. Store-bought garam masala works well here. For the best flavor, look for brands that list whole spices as the first ingredients and check the expiration date — stale spices produce flat-tasting food.
- How do I make this less spicy?
- Reduce or omit the cayenne pepper in the marinade, and skip any additional chilis. The cream in the sauce already mellows the heat considerably.
- What is the difference between tikka masala and butter chicken?
- They are similar, but butter chicken (murgh makhani) typically uses a smoother tomato sauce with more butter and cream, and the chicken is usually marinated in a simpler spice blend. Tikka masala has a more complex spice profile and often a slightly chunkier sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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