Chicken Tikka Masala Recipe
This Chicken Tikka Masala recipe brings restaurant-quality flavor to your kitchen with bold spices, creamy sauce, and perfectly charred chicken. It’s a low-spice, high-reward Indian classic.
Despite a lengthy ingredient list, the method is straightforward and achievable. The secret lies in marinating and caramelizing to create deep, rich flavor in every bite.
Bold Ingredients That Define Chicken Tikka Masala
Chicken thighs – Richer and juicier than breast meat, they stay tender during high-heat searing.
Yogurt – Full-fat yogurt tenderizes the meat and builds the creamy marinade base.
Garlic and ginger – Provide warmth and aromatic depth essential to the marinade and sauce.
Garam masala – A fragrant Indian spice blend that forms the recipe’s backbone.
Tomato passata – Gives the sauce its body and tangy base without overpowering acidity.
Cream – Balances spices and adds velvety richness for a luxurious finish.
Butter or ghee – Adds richness and a slightly nutty flavor that enhances the silky sauce.
Step-by-Step: Crafting Chicken Tikka Masala
Start by marinating chicken thighs in a vibrant spiced yogurt mixture. This not only infuses flavor but also ensures the meat stays juicy and tender.
Sear the marinated chicken in a hot pan until charred. Then, prepare a deeply aromatic sauce by sautéing onions, ginger, garlic, and a carefully balanced mix of spices.
Blend the simmered tomato base for a smooth texture, then finish with cream and butter. Return the chicken to the sauce and simmer briefly until perfectly cooked.
Recipe Tips for Chicken Tikka Masala Success
Use a nonstick or well-seasoned cast iron pan to achieve the ideal sear on the chicken without losing too much of the marinade. Don’t skip blending the sauce—it creates a smooth, restaurant-quality finish that elevates the dish. Lastly, be generous with the oil and butter to achieve the rich mouthfeel this curry is known for.
How to Store Leftover Chicken Tikka Masala
Chicken Tikka Masala can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently with a splash of water on the stove or microwave. To revive the aromatics, sprinkle a pinch of garam masala before serving.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Chicken breast tends to dry out during high-heat cooking. Thighs are highly recommended for best texture and flavor.
Is it necessary to marinate overnight?
For best flavor, marinate for at least 3 hours—overnight is ideal. You can also freeze the chicken in its marinade to save time later.
Can I make this dairy-free?
Substitute coconut yogurt and coconut cream for a dairy-free version, though the flavor will shift slightly.
What if I don’t have a stick blender?
Let the sauce cool slightly and blend in a standard blender, ensuring it isn’t too hot to avoid pressure build-up.
Let me know if you’d like this turned into a printable recipe card or adapted for slow cookers or other dietary needs.
Chicken Tikka Masala
Ingredients
- For the Chicken Tikka Marinade:
- 1/8 tsp cayenne pepper optional
- 1/2 cup plain full-fat yogurt Greek style suitable
- 6 garlic cloves finely minced (~1.5 tbsp)
- 1 tbsp vegetable oil
- 2 tsp lemon juice
- 600 g 1.2 lb boneless, skinless chicken thighs, cubed (3 cm)
- 1 tbsp grated fresh ginger
- 1 tsp garam masala
- Pinch of black pepper
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp salt
- 1 tsp paprika sweet or smoked
- For Cooking the Chicken:
- 1 –2 tbsp oil neutral type such as canola or grapeseed
- Curry Sauce Spices:
- 1 tbsp garam masala
- 2 tsp coriander
- 2 tsp turmeric
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cardamom
- 1 tsp cumin
- For the Curry Sauce:
- 6 garlic cloves crushed or finely grated
- 1 tbsp unsmoked paprika
- 100 ml thickened or pure cream 1/3 cup + 1 tbsp
- 50 g unsalted butter or ghee approx. 3 tbsp
- 1 2/3 cups tomato passata 400 ml
- 1 onion finely diced (brown, yellow, or white)
- 30 g unsalted butter or ghee approx. 2 tbsp
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp grated fresh ginger
- 1 2/3 cups water 400 ml
- To Serve:
- Steamed basmati rice
Instructions
- Preparing the Chicken Tikka:
- In a mixing bowl, blend yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, salt, oil, lemon juice, cayenne pepper, and black pepper until smooth. Add the chicken cubes and coat thoroughly. Cover and refrigerate for a minimum of 3 hours, ideally overnight.
- Heat 1 tbsp oil in a non-stick skillet over high heat until it begins to smoke. Add half the marinated chicken, spread it out, and sear undisturbed for about 2 minutes until charred. Turn and cook the other side similarly. Transfer to a bowl. Repeat with the remaining chicken, adding more oil if necessary. Discard charred remnants from the pan.
- Making the Sauce:
- Wipe the skillet clean or use a medium pot. Heat the oil and butter over medium-high heat. Once the butter has melted, sauté the onions, ginger, and salt for about 5–7 minutes, stirring constantly until fragrant and lightly golden. Lower the heat to medium, add garlic and paprika, and stir for another 2 minutes.
- Incorporate the spice mix—garam masala, coriander, turmeric, cumin, cayenne, and cardamom—and continue cooking for 2 more minutes. Add the passata and water, stir, bring to a gentle simmer, cover, and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
- Transfer the sauce to a bowl and blend until smooth using a stick blender. Return to the pan, then stir in cream, sugar, and butter until the butter melts. Fold in the cooked chicken, and allow to simmer a few minutes until heated through and fully cooked. Optionally, finish with a sprinkle of garam masala.
- Serving Suggestion:
- Ladle over steamed basmati rice and garnish with fresh coriander if desired. Pairs beautifully with a quick no-yeast flatbread.
