Chicken tikka masala is one of the world’s most loved curries, with tender, spiced chicken simmered in a rich, creamy, tomato-based sauce that is fragrant with garlic, ginger, and warm spices. It tastes like your favorite Indian restaurant, yet it is surprisingly easy to make at home.
This easy chicken tikka masala recipe starts with a quick yogurt marinade that tenderizes the chicken, then sears it for charred flavor before simmering it in a velvety sauce. A mix of garam masala, cumin, paprika, and turmeric builds deep, balanced spice without overwhelming heat.
It is ready in about 45 minutes and made in one skillet, so it works for busy weeknights and impressive dinner parties alike. Serve it over fluffy basmati rice with warm naan to soak up every drop of sauce.
Recipe at a Glance
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Category: Dinner
Why You’ll Love This Chicken Tikka Masala
- Tender, juicy chicken with a flavorful yogurt marinade
- A rich, creamy tomato sauce with warm spices
- Restaurant-quality flavor in one skillet
- Easy to adjust to your preferred heat level
- Great for meal prep and even better the next day
Ingredients You’ll Need for Chicken Tikka Masala
- 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain whole milk yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon salt
- 3 tablespoons ghee or butter, divided
- 1 large onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro, for garnish; basmati rice and naan, for serving
How to Make Chicken Tikka Masala
- Combine the chicken with the yogurt, lemon juice, 1 teaspoon each of the garam masala and cumin, the paprika, and salt and marinate for at least 30 minutes.
- Melt 1 tablespoon of the ghee in a large skillet over medium-high heat and sear the chicken in batches for 3 to 4 minutes per side until browned in spots. Set it aside.
- In the same skillet, melt the remaining ghee and cook the onion for 6 to 8 minutes until golden.
- Stir in the garlic, ginger, remaining garam masala and cumin, and the turmeric and cook for 1 minute until fragrant.
- Pour in the tomato sauce and sugar and simmer for 10 minutes until slightly thickened.
- Stir in the cream and return the chicken to the pan.
- Simmer for 8 to 10 minutes until the chicken is cooked through and the sauce is rich and creamy.
- Garnish with cilantro and serve with basmati rice and naan.
Tips for the Best Chicken Tikka Masala
- Use chicken thighs. They stay juicy and flavorful during simmering, while breast meat can dry out.
- Sear the chicken in batches for a bit of char. This adds the smoky, tandoori-style flavor the dish is known for.
- Cook the spices in the fat for a full minute. Blooming them releases their aroma and deepens the flavor of the sauce.
- Add a pinch of sugar to balance the acidity of the tomatoes.
Variations to Try
- Use coconut milk instead of cream for a dairy-free version
- Add a pinch of cayenne or fresh green chili for extra heat
- Swap chicken for paneer, chickpeas, or shrimp
- Stir in baby spinach at the end for color and nutrition
- Finish with a spoonful of butter and a pinch of kasuri methi for restaurant flavor
How to Store It
Store leftover chicken tikka masala in an airtight container in the fridge for up to 4 days. The flavors develop overnight, so it often tastes even better the next day.
Freeze it for up to 3 months and thaw overnight in the fridge. Reheat gently on the stove with a splash of water or cream.
Frequently Asked Questions
What is the difference between chicken tikka masala and butter chicken?
Tikka masala has a spicier, tomato-forward sauce with charred marinated chicken, while butter chicken is milder, sweeter, and richer in butter and cream.
Can I use chicken breast for chicken tikka masala?
Yes, but thighs are juicier. If using breast, avoid overcooking and simmer it just until cooked through.
How do I make chicken tikka masala less spicy?
This recipe is mild to medium. Skip any added chili and reduce the paprika, or add extra cream to temper the heat.
Can I make chicken tikka masala in a slow cooker?
Yes. Sear the chicken, then cook it with the sauce on low for 4 to 6 hours and stir in the cream at the end.
Easy Chicken Tikka Masala
Ingredients
Equipment
Method
- Marinate the chicken in the yogurt, lemon juice, and half the spices for at least 30 minutes.
- Sear the chicken in batches in ghee until browned and set aside.
- Tip: Searing adds a smoky, tandoori-style flavor.
- Cook the onion until golden, then add the garlic, ginger, and remaining spices.
- Add the tomato sauce and sugar and simmer 10 minutes.
- Stir in the cream and return the chicken to the pan.
- Simmer 8 to 10 minutes and serve with cilantro, rice, and naan.
Notes
The flavor improves overnight.