Why You’ll Love This Recipe

I love this Chicken Tikka Masala because it captures the perfect balance between spice, creaminess, and tang. The marinated chicken becomes incredibly tender, soaking up every bit of flavor from the yogurt and spices. The sauce is smooth and luscious, with just the right amount of heat and richness. It’s also a flexible recipe—I can adjust the spice level, swap cream for coconut milk, or even prepare it ahead of time for easy entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
3 tablespoons butter or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14 oz) can crushed tomatoes
1 cup heavy cream
Fresh cilantro, chopped (for garnish)

Directions

I start by preparing the marinade. In a large bowl, I combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, chili powder, and salt. I add the chicken pieces and coat them thoroughly, then cover and refrigerate for at least an hour—though I prefer to marinate overnight for the best flavor.

Next, I heat butter or ghee in a large skillet over medium heat. I sauté the chopped onion until golden, which builds a deep, sweet flavor base. Then I add garlic and grated ginger, cooking for another minute until fragrant.

I stir in the crushed tomatoes and let them simmer for about 10 minutes to develop the sauce’s rich flavor. Then I add the marinated chicken, cooking until browned on all sides, around 5 to 7 minutes.

Once the chicken is browned, I pour in the heavy cream, reduce the heat to low, and let everything simmer for 15 to 20 minutes until the chicken is cooked through and the sauce thickens beautifully. Finally, I garnish with fresh chopped cilantro and serve it hot with basmati rice or naan.

Servings and Timing

This recipe serves 4 people and takes about 50 minutes total, including 15 minutes of prep and 35 minutes of cooking time.

Variations

When I want a lighter version, I swap heavy cream for coconut milk, which adds a subtle sweetness and keeps it dairy-free. If I’m craving extra heat, I increase the chili powder or add a chopped green chili. I sometimes toss in a handful of spinach or peas near the end for a pop of color and freshness. Using smoked paprika can also add a deeper, slightly charred flavor to the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better the next day. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce. It can also be frozen for up to 2 months—just thaw it in the fridge before reheating.

FAQs

Can I grill the chicken before adding it to the sauce?

Yes, I sometimes grill or broil the marinated chicken first for that smoky flavor before adding it to the sauce.

Can I use chicken thighs instead of breasts?

Absolutely. I often use thighs because they stay juicier and more flavorful during cooking.

Is it very spicy?

It’s moderately spiced, but I adjust the chili powder to control the heat. I can make it mild or fiery depending on my mood.

Can I make it dairy-free?

Yes, I replace yogurt with a plant-based version and use coconut milk instead of cream.

Can I make Chicken Tikka Masala ahead of time?

Yes, it reheats beautifully. I often make it a day ahead and warm it gently before serving.

What’s the best side dish to serve with it?

I love serving it with basmati rice, garlic naan, or even roti. A cucumber raita also balances the spices nicely.

How can I make the sauce thicker?

I simmer it uncovered for a few extra minutes or stir in a spoonful of tomato paste for added body.

Can I use canned tomato sauce instead of crushed tomatoes?

Yes, tomato sauce works fine. I just reduce the simmering time slightly since it’s smoother.

Can I freeze the leftovers?

Definitely. I portion it out, freeze it, and reheat it in a skillet or microwave when ready to serve.

What can I use instead of garam masala?

If I don’t have garam masala, I mix equal parts cumin, coriander, cinnamon, and a pinch of nutmeg for a quick substitute.

Conclusion

I love how this Chicken Tikka Masala combines rich, spiced flavors with creamy comfort in every bite. It’s a dish that never fails to impress, whether I’m cooking for my family or hosting friends. The tender chicken, velvety sauce, and fragrant spices make it a timeless favorite that I keep coming back to again and again.