Get Free Weekly Recipes → Home • Recipes • Dinner • Chicken By Karina Carrel Updated Sep 01, 2026 This post may contain affiliate links. Please read our disclosure policy . Chicken Tikka Masala is so easy to make right at home in one pan with simple ingredients! While it is famously celebrated as a UK national dish, you do not need to head out to a restaurant to get that authentic flavor. I love that making it yourself means you can control exactly what goes into the pan, which is super helpful if you are keeping an eye on chicken tikka masala nutrition. Table of Contents Why This Tikka Masala Works? Recipe Ingredients How To Make Chicken Tikka Masala Chicken Thighs or Breasts To Blend Or Not To Blend The Sauce Tips For The Best Tikka Masala What To Serve With Chicken Tikka Masala Chicken Tikka Masala Recipe When people ask me about the differences between this and butter chicken , I always point out that this recipe leans heavily into a robust blend of garam masala and authentic tikka masala spices. The secret to the texture is a quick yogurt curry marinade that tenderizes the meat before it gets seared. You end up with beautifully charred, juicy chicken pieces swimming in a thick, vibrant curry sauce. To contrast the warm spices, I usually serve this alongside a fresh apple, bacon, and cranberry salad tossed in a simple honey dijon dressing. When I want a break from chicken, I’ll often throw together a quick lamb alternative that takes about the same amount of effort. Why This Tikka Masala Works? I still remember the first few times I tried making this dish years ago. I ended up with half my kitchen covered in splatters and a sink full of dirty pots just trying to replicate that authentic smoky taste. It was so chaotic that I decided to completely rethink my approach. When looking into chicken tikka masala history and origin, I learned the dish was actually created on the fly by a chef who needed a quick gravy to rescue a plate of dry meat. I love that it was born out of fast problem-solving, which is exactly how I eventually perfected this simple stovetop version. The BEST part about this recipe is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt-marinated chicken, skewered and chargrilled for incredible BBQ flavors. For the sake of making this recipe much easier to make at home, I am using a single skillet to cook it all in, while still keeping those amazing flavors. Cooking everything in that same pan lets you scrape up all the caramelized browned bits from the bottom to build a massive flavor base, and basically requires some garlic naan to soak up every last drop. Recipe Ingredients Plain Yogurt: You need plain, unflavored yogurt to build the marinade. I highly recommend grabbing full-fat yogurt because it helps tenderize the chicken. I have tried using low-fat versions before, but they tend to separate when cooked and just do not give you that thick consistency. Garam Masala: This is the backbone of the entire dish. You want a high-quality, fresh garam masala blend because its warming spices bring that deep flavor. If your jar has been sitting in the pantry for years, buy a fresh one. The potency makes a massive difference. Kashmiri Chili: I choose Kashmiri chili powder for its vibrant red color and mild heat. If you cannot find it, you can substitute it with standard sweet paprika to get that red tint, though the flavor profile will be slightly different. Tomato Puree: Look for a smooth, plain tomato puree or passata without added salt or sugar. This gives you complete control over the final flavor. Its tangy base is absolutely essential to building the thick curry sauce. Note : See recipe card for full list of ingredients and measurements How To Make Chicken Tikka Masala The BEST part about this chicken tikka masala recipe, and just like my Butter Chicken , is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low! Authentic chicken tikka masala is usually made with yogurt-marinated chicken, skewered and chargrilled for incredible BBQ flavors. To make this tikka masala recipe much easier at home, I use a skillet or pot to cook it all in, while still keeping those amazing flavors. Chicken Thighs or Breasts I highly recommend using chicken thighs! I am still coating and marinating my chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Their higher fat content means they are less likely to dry out, which is exactly why I rely on them whenever I make thai satay . Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in! You CAN use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat. For the best charred results, use a well-seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Searing your chicken in batches of two or three to avoid overcrowding the pan helps fry or char (not burn) your chicken pieces instead of simmering in juices. You want golden chicken pieces. The chicken will not be cooked through at this point because you are going to finish them in the sauce later on, absorbing ALL of the flavors of this chicken masala recipe right into the meat for maximum flavor. The combination of spices going into this creamy, tomato-based sauce is so perfect it makes your curry explode with flavor: Ground Coriander If you can find Kashmiri Chili, use it! It’s a mild chili but intensifies the color and adds a wonderful flavor to the Masala sauce. If you can’t find it, don’t worry. Any ground red chili powder or Cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out altogether for a non-spicy Tikka. To Blend Or Not To Blend The Sauce This is a personal preference. Over the years, I’ve tried both AND made both options over the last couple of weeks for the purpose of this post. Sometimes I blend the sauce and then strain it for a smooth, lump-free finish, and other times I leave it as is. I actually prefer the non-blended sauce. It’s easier, less messy, and completely unnecessary to blend! Especially when the most crucial flavors get strained right out. You WANT those flavors in your curry. Tips For The Best Tikka Masala Do not crowd the pan: When searing the chicken, leave plenty of space between the pieces. If you dump all the meat in at once, the temperature of the skillet will drop drastically. The chicken will end up boiling in the yogurt marinade instead of getting that dark brown char. I always cook the meat in two or three batches to keep the pan screaming hot. Have your tomato puree open and ready: Once you add the ginger, garlic, and dry spices to the onions, they toast incredibly fast. If they stay on the dry heat for even a few seconds too long, they will turn bitter. I always make sure my tomato puree is open and sitting right next to the stove so I can pour it in immediately after the spices become fragrant. Watch for the oil to separate: You will know the tomato base has cooked down enough when it deepens in color and you see tiny droplets of oil rising to the surface, pooling slightly around the edges of the pan. This tells you the raw tomato flavor has completely cooked out, leaving a rich, concentrated curry base. Turn the heat down for the cream: Heavy cream can separate or look grainy if you boil it rapidly. I always lower the stove to a gentle simmer right before stirring in the cream to keep the sauce smooth. Do not panic if the marinade splits: When searing the chicken, the yogurt might look like it is curdling or separating in the hot pan. This is completely normal and happens all the time! Once you scrape up the bits, build the tomato gravy, and let everything simmer together, it smooths out completely. What To Serve With Chicken Tikka Masala Because the tomato gravy is thick and heavily spiced, I usually serve this with sides that bring a lot of freshness to the table. Warm garlic naan and fluffy basmati rice are absolute musts to soak up the sauce, and a simple cucumber raita helps cool things down. If I want some extra vegetables, I will throw together a simple, fresh tomato salad or quickly pan-fry some green beans with garlic . Sometimes I roast carrots in honey and butter to complement the natural sweetness of the curry base. If we have a crowd to feed, a chili lime bean and corn salad works great as a chunky side. If you are looking for an appetizer to start the night, I often make creamy stuffed eggs mixed with buffalo sauce because they are so easy to prep ahead of time. The best thing about this recipe is how versatile it is. You can easily swap the chicken for paneer, shrimp, or tofu and the sauce still tastes incredible. And if you enjoy making curries from scratch, I highly suggest trying a hearty slow-cooked beef and potato curry next. The level of spiciness in Chicken Tikka Masala can vary based on the amount of chili powder used in the recipe. Kashmiri chili powder is milder and adds color without excessive heat, while the quantity can be adjusted according to personal spice preferences. If you prefer a less spicy dish, simply reduce the amount of chili powder. While both dishes are similar, the main difference lies in the preparation and sauce. Butter Chicken typically has a richer, more buttery sauce and is often sweeter, whereas Chicken Tikka Masala has a more robust spice flavor and is creamier. The color comes from a mix of tomatoes, turmeric, and paprika in the sauce.

Easy Chicken Burrito Recipe Chicken Au Poivre (Chicken in Creamy Peppercorn Sauce) Crispy Chicken Wrap (Shawarma Inspired) Sesame Chicken Noodles Get a free eBook! Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox! Chicken Tikka Masala Recipe Ingredients US Metric 1x 2x 3x For the chicken marinade: ▢ 28 oz boneless chicken thighs skinless, cut into bite-sized pieces ▢ 1 cup plain yogurt ▢ 1 1/2 tablespoons garlic minced ▢ 1 tablespoon ginger fresh, crushed or minced ▢ 2 teaspoons garam masala ▢ 1 teaspoon turmeric ▢ 1 teaspoon ground cumin ▢ 1 teaspoon Kashmiri chili or 1/2 teaspoon ground red chili powder ▢ 1 teaspoon salt ▢ 2 tablespoons vegetable oil or canola oil ▢ 2 tablespoons butter ▢ 2 small onions or 1 large onion, finely diced ▢ 1 1/2 tablespoons garlic finely grated ▢ 1 tablespoon ginger finely grated ▢ 1 1/2 teaspoons garam masala ▢ 1 1/2 teaspoons ground cumin ▢ 1 teaspoon turmeric powder ▢ 1 teaspoon ground coriander ▢ 14 ounces tomato puree tomato sauce/Passata ▢ 1 teaspoon Kashmiri chili optional for colour and flavour ▢ 1 teaspoon red chili powder adjust to your taste preference ▢ 1 teaspoon salt ▢ 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories ▢ 1 teaspoon brown sugar ▢ 1/4 cup water if needed ▢ 4 tablespoons cilantro fresh coriander to garnish In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread ! Cool completely: Never put hot curry straight into the freezer, as the condensation will water down your sauce. Prep your storage: Transfer the cooled tikka masala into a freezer-safe container or a heavy-duty freezer bag, squeezing out as much air as possible. Freeze: It will hold up for up to 3 months. Nutrition information is automatically calculated, so should only be used as an approximation. Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions! Leave a comment Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed. I have 6 children none of them share the same taste. This has been a staple for the last year. Every single one of them asks when I start cutting any chicken if I’m making chicken Tikka Masala. This is almost everyone’s favorite dish. I do have to make 3 times as much for it to feed 6 people… This is a great meal for anyone looking forva tasty recipe. Reply I have 6 children none of them share the same taste. This has been a staple for the last year. Every single one of them asks when I start cutting any chicken if I’m making chicken Tikka Masala. This is almost everyone’s favorite dish. I do have to make 3 times as much for it to feed 6 people… This is a great meal for anyone looking forva tasty recipe. Totally delicious! Thighs turn out lovely and tender after marinating in the Yoghurt mixture overnight. Perfect amount of spice. 👌 Reply Totally delicious! Thighs turn out lovely and tender after marinating in the Yoghurt mixture overnight. Perfect amount of spice. 👌 A curry with great flavour. It has fast become a family favourite. Thanks for sharing. Reply A curry with great flavour. It has fast become a family favourite. Thanks for sharing. ©2026 Cafe Delites. All rights reserved. Privacy Policy • Disclaimer Policy • Copyright • Accessibility Statement • Powered by CultivateWP .