Chicken Tikka Masala Recipe

Why You’ll Love This Recipe

I adore this recipe because it delivers restaurant-quality results right at home. The long marination gives the chicken an incredible depth of flavor, and grilling it adds that irresistible smoky char. The sauce, simmered slowly with spices, tomato, and cream, becomes velvety and aromatic. It’s a dish that feels luxurious yet comforting, and it’s perfect for both special occasions and cozy weeknights. Plus, it tastes even better the next day after the flavors have had time to meld.

Ingredients

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

6 garlic cloves, finely minced (about 2 tablespoons)
1 1/2 tablespoons ginger, peeled and finely grated (about 1 1/2-inch piece)
1 1/2 tablespoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon fine sea salt (adjust to taste)
3/4 cup plain whole-milk yogurt (not Greek yogurt)
1 lemon
2 pounds boneless, skinless chicken breasts or thighs
3 tablespoons vegetable oil
1 small yellow onion, finely chopped
1/4 cup tomato paste
1/4 teaspoon ground cardamom
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups heavy cream
3/4 cup chopped cilantro, plus sprigs for garnish
Basmati rice and naan, for serving

Directions

I begin by making the marinade. In a small bowl, I combine the minced garlic, ginger, turmeric, garam masala, cumin, coriander, and salt. In another bowl, I whisk together the yogurt, half of the spice mixture, and the juice of half a lemon.

I halve and lightly pound the chicken pieces so they cook evenly, then add them to the yogurt mixture. I make sure each piece is fully coated, cover the bowl (or seal it in a zip bag), and refrigerate it for at least 6 hours—ideally overnight for the best flavor. I reserve the remaining spice mixture for the sauce.

When I’m ready to cook, I heat vegetable oil in a large, heavy pan over medium heat. I sauté the finely chopped onion until it softens, about 2–3 minutes. Then I stir in the tomato paste, cardamom, and crushed red pepper flakes, cooking until the mixture darkens and the onions are fully soft—about 5 minutes. I add the remaining half of the spice mix and cook for a few more minutes, stirring often, until it becomes very fragrant.

Next, I pour in the crushed tomatoes, bringing the mixture to a boil before reducing the heat to let it simmer. I stir frequently and let the sauce thicken, about 8 minutes. Then I add the heavy cream and chopped cilantro, letting it simmer gently for 30–40 minutes until it’s rich and creamy. Sometimes I blend the sauce with an immersion blender for a silky texture.

While the sauce cooks, I grill the marinated chicken. I preheat a grill or grill pan to medium-high (about 400°F) and oil the grates well. I cook the chicken for about 4–6 minutes per side, until it’s nicely charred and the internal temperature reaches 165°F. I transfer it to a plate, cover it with foil, and let it rest for a few minutes before cutting it into bite-size pieces.

Finally, I stir the grilled chicken into the simmering sauce and let it heat through for a few minutes so it’s fully coated and flavorful. I serve it hot with basmati rice and naan, garnished with fresh cilantro.

Servings and Timing

This recipe makes about 5 servings and takes around 1 day and 1 hour total—30 minutes of prep, 1 hour of cooking, and a full day of marinating for the best results. It’s well worth the wait for a dish that tastes authentic and deeply flavorful.

Variations

I sometimes use chicken thighs for extra juiciness, or replace the chicken with paneer or chickpeas for a vegetarian version. If I’m craving a lighter option, I substitute coconut milk for heavy cream—it still gives a creamy texture but with a hint of sweetness. To adjust the spice level, I simply increase or decrease the red pepper flakes. For extra richness, I add a small pat of butter at the end before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for 3–5 days. The flavors deepen beautifully as it sits. When reheating, I do so gently on the stove over low heat, adding a splash of water or cream if the sauce thickens too much. This dish also freezes well—I let it cool, transfer it to freezer-safe containers, and thaw it overnight in the fridge before reheating. I make sure to heat slowly to prevent the cream from curdling.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs because they stay juicier and more flavorful after grilling.

How long should I marinate the chicken?

At least 6 hours, but ideally 24 hours for the best depth of flavor.

Can I cook the chicken without a grill?

Yes, I sear the marinated chicken in a hot skillet until charred, then finish cooking it in the sauce.

How do I make it less spicy?

I reduce or skip the red pepper flakes and use mild garam masala.

Can I make it dairy-free?

Yes, I use coconut milk or cashew cream instead of heavy cream and dairy-free yogurt for the marinade.

Can I freeze Chicken Tikka Masala?

Absolutely. It freezes beautifully for up to 2 months. I thaw it in the fridge overnight before reheating.

How do I make the sauce smoother?

I blend it using an immersion blender or regular blender before adding the chicken.

What should I serve with this dish?

I love pairing it with basmati rice, naan, or even cauliflower rice for a low-carb option.

Why does my sauce taste too acidic?

Depending on the tomatoes, I sometimes add 1–2 teaspoons of sugar to balance the acidity.

Can I use store-bought garam masala?

Yes, store-bought works great, but I prefer a high-quality blend for the richest flavor.

Conclusion

This Chicken Tikka Masala is my ultimate comfort food—a rich, creamy, and deeply spiced dish that never fails to impress. I love the tender chicken, the perfectly balanced sauce, and the way it fills the kitchen with irresistible aromas. Whether I’m making it for family or guests, it always feels like a special meal. Served with rice or naan, it’s pure, flavorful satisfaction in every bite.