Homemade chicken tikka masala is rich, perfectly spiced, and fully loaded with juicy pieces of charred chicken in every bite.
Perfect for busy weeknights or when you want to impress without the stress, this recipe captures the soul-warming comfort of traditional tikka masala.
The harmonious blend of spices creates a depth of flavor that will transport your taste buds straight to the streets of Delhi.
Why You’ll Love This Chicken Tikka Masala
Simplified Gourmet: You’ll use the same spices in the marinade and the sauce, and you don’t need anything too unusual, making it accessible for home cooks of all skill levels.
Impressive Presentation: The vibrant colors of the dish, from the golden chicken to the rich tomato sauce and fresh cilantro garnish, make it a visually appealing centerpiece for any dinner table.
Flexibility: The recipe can be easily customized to suit individual tastes by adjusting the level of spiciness or adding vegetables.
Versatile Pairing: Serve it with fluffy basmati rice, cauliflower rice, roti, roasted potatoes, warm naan bread, or – as the Brits like it – with French fries and rice!
Ingredients
- Plain Greek Yogurt: Adds creaminess and tang to the marinade, tenderizing the chicken.
- Lemon Juice: Provides a zesty, citrusy flavor that brightens the marinade.
- Vegetable Oil: Helps coat the chicken, ensuring even marination and cooking.
- Fresh Ginger and Garlic: Add a warm, spicy depth with plenty of yummy aromatic notes.
- Seasonings: Kashmiri chili powder, ground cumin, garam masala, turmeric, and cayenne pepper create the signature warm, earthy, slightly spicy flavor profile.
- Boneless, Skinless Chicken Thighs: Provide juicy, tender meat that absorbs the marinade beautifully.
- Olive Oil and Ghee (or butter): Used for sautéing and adding richness to the sauce.
- Onion: Adds sweetness and depth to the tikka masala sauce.
- Crushed Tomatoes (or Passata): Forms the base of the sauce, adding a rich, tomatoey flavor.
- Granulated Sugar: Balances the acidity of the tomatoes with a hint of sweetness.
- Heavy Cream: Creates a luxurious, creamy texture in the sauce.
- Chicken Stock: Adjusts the sauce’s consistency, adding savory depth.
- Salt: Enhances all the flavors, making the dish more vibrant.
- Fresh Cilantro: Adds a fresh, herbaceous finish to the dish.
How to Make Chicken Tikka Masala
Who says you need to be a master chef to whip up a restaurant-worthy chicken tikka masala?
I’ve cracked the code on a simplified version that’ll make you feel like a culinary genius!
Here’s how it’s done:
1. MARINATE: Mix the marinade ingredients until well blended. Add the chicken, cover, and chill for at least 3 hours – overnight is best.
2. CHAR: Cook the chicken in oil for 2-3 minutes each side until charred. Set aside, clean the pan, and reduce the heat to medium.
3. TIKKA MASALA: Cook the onion in oil and ghee, then add the garlic, ginger, garam masala, chili powder, cumin, and turmeric. Cook for 2-3 minutes until fragrant. Add tomatoes and sugar, cover, and simmer for 10 minutes.
4. COMBINE: Add the cream and chicken, and simmer for 5 minutes until the chicken is cooked and the sauce is thick. Adjust the salt and sauce consistency with chicken stock, as needed. Garnish with cilantro and serve with rice or naan. Enjoy!
More Chicken Cooking Options:
I love the char you get in a cast iron skillet, but it can make a mess with the spitting oil.
If you want an easier method, try the oven or air fryer:
1. Oven Method – Skewer the chunks and arrange on a baking tray. Bake at 450°F (230°C) for 15-20 minutes, flipping halfway.
2. Air Fryer Method – Arrange the chicken in an air fryer basket in a single layer. Cook at 400°F (205°C) for 12-15 minutes, flipping halfway.
Tips For the Best Chicken Tikka Masala
What I love about this recipe is how it takes a traditionally complex dish and makes it totally doable for us home cooks.
Don’t get me wrong, it’s still packed with all those warm, aromatic spices that make chicken tikka masala so irresistible.
But instead of slaving away in the kitchen all day, you’ll have this bad boy ready in no time.
And with these tips, it’ll be flawless!
- Marinate well. Technically, you can cook the chicken after just 30 minutes. But for the best taste and texture, let it sit for at least 3 hours (or overnight).
- Chicken breast. If you want to use chicken breasts, I highly suggest letting them marinate overnight to help tenderize the meat.
- Grill the chicken. For the most authentic flavor, skewer the meat and grill it over medium-high heat until charred.
- Red chili powder. Traditionally, tikka masala calls for Kashmiri chili powder, but you can use hot paprika or 100% ground dried red chilies instead.
- Simmer the sauce. Let the tomato sauce simmer for at least 10 minutes to develop a rich, complex flavor before adding the cream.
- Adjust the heat. Use more or less cayenne pepper to adjust the spice level to your preference.
- Variations. Try adding bell peppers, cashews, golden raisins, or other vegetables to the sauce for added flavor and texture.
- Serve with. Serve chicken tikka masala with basmati rice, roti, naan bread, paratha, or onion salad.
How to Store
Even with a shorter marinade time, the chicken in this dish comes out perfectly tender.
And the sauce? It’s a creamy tomato delight that’s bursting with flavor.
Let me tell you, mopping up that sauce with a piece of naan bread is pure bliss.
All that is to say, I doubt you’ll have leftovers. But in case you do:
To Store: Place cooled chicken tikka masala in an airtight container and refrigerate for up to 3-4 days. For best flavor, consume within 2 days.
To Freeze: Transfer cooled chicken tikka masala to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat on the stovetop over medium heat, stirring occasionally, until hot. Add 1 teaspoon of garam masala to bring it back to life.
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Chicken Tikka Masala
6
servings20
minutes30
minutes432
kcalHomemade chicken tikka masala is rich, perfectly spiced, and fully loaded with juicy pieces of charred chicken in every bite.
Ingredients
- For the Tikka
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 tablespoon fresh ginger, minced
2-3 cloves garlic, minced
1 teaspoon Kashmiri chili powder (or hot paprika)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 1/2-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- For the Masala
2 tablespoons olive oil, divided
1 tablespoon ghee (or butter)
1 large onion, finely chopped
2-3 cloves garlic, minced
1 tablespoon fresh ginger, minced (about 1-inch chunk)
2 teaspoons garam masala
1 teaspoon Kashmiri chili powder (or hot paprika)
1 teaspoon ground cumin
1 teaspoon turmeric
1 (14 ounce) can crushed tomatoes or Passata
1-2 teaspoons granulated sugar
1 cup heavy cream, room temperature
1/2 cup chicken stock, as needed
Salt to taste
Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a large bowl, mix the yogurt, lemon juice, oil, ginger, garlic, chili powder, cumin, garam masala, turmeric, and cayenne pepper until smooth.
- Pat the chicken pieces dry, then add them to the bowl and mix until they are very well coated. Cover and chill for at least 3 hours, or overnight.
- Cook the chicken: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Use tongs to pick the chicken out of the marinade and place in the skillet. Cook undisturbed for 2-3 minutes, then flip and cook the other side. It should be well-charred on both sides but not cooked all the way through. Work in batches.
- Transfer the chicken to a plate and set aside. Gently scrape any brown bit off the pan with a wooden spoon, wipe clean with a paper towel, and discard. Reduce the heat to medium.
- Make the masala: Heat the remaining oil and ghee in the skillet, then add the onion and cook until softened, about 5-7 minutes.
- Add the garlic, ginger, garam masala, chili powder, cumin, and turmeric. Cook, stirring constantly, for 2-3 minutes, until fragrant.
- Add the crushed tomatoes and sugar, stir well, then cover and reduce the heat to low. Simmer for about 10 minutes, stirring occasionally.
- Combine: Add the cream and chicken and simmer for 5 more minutes, or until the chicken is cooked and the sauce is thick and smooth. Season with salt, to taste. If the sauce is too thick, add the chicken stock a little at a time, until the desired consistency is reached.
- Garnish with fresh cilantro and serve with rice or naan bread. Enjoy your homemade chicken tikka masala!
Notes
- Instead of frying, arrange the chicken in a single layer on a foil-lined baking sheet (coated with cooking spray). Grill for 8-10 minutes, flipping halfway to char both sides.
- Traditionally, tikka masala calls for Kashmiri chili powder. But you can use hot paprika or 100% ground dried red chilies instead.
