Discover the Comfort of Chicken Tikka Masala
Few dishes capture the rich, comforting essence of Indian cuisine quite like Chicken Tikka Masala. This beloved recipe is a global favorite, cherished for its tender, marinated chicken pieces simmered in a luxuriously spiced tomato cream sauce. Whether you’re a longtime fan of Indian food or just exploring it for the first time, learning how to make authentic Chicken Tikka Masala at home is a rewarding experience that delivers restaurant-quality flavor in your own kitchen.
Why You’ll Love This Recipe
Flavorful and Authentic
Our Chicken Tikka Masala recipe is easy to follow and perfect for home cooks of all skill levels. The chicken is first marinated in a flavorful blend of yogurt and aromatic spices like garam masala, cumin, and coriander—an essential step that infuses the meat with deep flavor while keeping it incredibly moist and tender. After marinating, the chicken is either grilled, broiled, or pan-seared to give it that signature charred, smoky edge.
The Star: The Sauce
The sauce is the star of the show: a creamy, tomato-based gravy that’s delicately spiced and simmered to perfection, bringing together warmth, richness, and a hint of sweetness in every bite.
Healthy, Customizable, and Versatile
Dietary Flexibility
One of the standout benefits of this homemade Chicken Tikka Masala is that it allows you to control the spice level and ingredients, making it healthier and more adaptable than takeout versions. It’s naturally gluten-free, and you can easily substitute dairy-free alternatives for a lactose-intolerant or vegan-friendly twist.
Serving Suggestions
Serve it with fragrant basmati rice, warm naan, or even cauliflower rice for a low-carb option—this dish is as versatile as it is delicious.
What Makes This Recipe Special
Pro Tip: Toast Your Spices
What makes our recipe truly unique is a simple tip: toasting the spices before adding them to the sauce. This extra step intensifies their flavors and elevates the overall taste, giving your Chicken Tikka Masala that authentic depth that’s often missing in quick recipes.
Balance of Fresh and Pantry Ingredients
We use a blend of both fresh ingredients and pantry staples, striking the perfect balance between convenience and authenticity.
The Perfect Dish for Any Occasion
Whether you’re preparing a weeknight dinner or planning a special gathering, Chicken Tikka Masala is a crowd-pleaser that’s sure to impress. With this recipe, you’ll learn not only how to make Chicken Tikka Masala from scratch, but also how to appreciate the traditional techniques and rich culinary history behind this iconic dish.
Let’s dive into one of the most comforting, flavorful meals you’ll ever make—and bring a little bit of Indian spice into your home cooking.
Chicken Tikka Masala Recipe
Description
Looking for an irresistible Chicken Tikka Masala recipe? This creamy, spicy, and flavor-packed dish is better than your favorite takeout! My tried and tested recipe ensures mouthwatering results every time, with step-by-step instructions that make cooking this Indian classic surprisingly simple. Whether you grill the chicken in the oven, air fryer, skillet, or on a griddle, you'll get perfectly charred, juicy bites every time. Serve your homemade Chicken Tikka Masala with fluffy Basmati rice, fragrant Cumin rice, or pair it with Naan, Roti, Paratha, or any flatbread you love.
Ingredients
For the tikka masala
For Garnish
Instructions
Marinate the Chicken
Cut the chicken into bite-sized pieces (about 1 to 1½ inches). Pat it dry with paper towels to remove any extra moisture.
Add to a bowl with the following: red chili powder, garam masala, cumin, coriander, turmeric, salt, lemon juice (skip this if your yogurt is sour), oil, ginger-garlic paste, yogurt, and crushed dried fenugreek leaves (kasuri methi).
Mix everything well so the chicken is coated in the spices.
Cover and refrigerate for at least 8 hours, or up to 2 days. If you're short on time, marinate for at least 3 hours.
Make the Tikka Masala Sauce
- Heat oil or ghee in a pot. Add chopped onions and 1 teaspoon salt. Cook until the onions turn deep golden brown.
Add ginger-garlic paste and chopped green chili. Cook for about 1 minute until it smells fragrant.
Lower the heat, then add red chili powder, coriander, garam masala, and cumin. Stir quickly.
Add tomatoes (fresh or puree) and cook on medium-high heat until the mixture becomes thick. This takes about 7–8 minutes for fresh tomatoes and only 2 minutes for puree.
Add hot water, stir, bring to a boil, then cover and let it simmer for about 12–14 minutes until thick.
(Optional) Let the sauce cool a bit and blend it until smooth, then return it to the pot. This helps reduce the sour taste from canned tomatoes.
Cook the Chicken Tikka
You can cook the chicken in 3 ways:
Oven: Thread the marinated chicken onto skewers and place them on a tray. Bake in a preheated oven at 460°F (240°C) for 9–10 minutes. Flip and cook for another 9–10 minutes. For a charred look, broil for 2–3 minutes at the end.
Skillet: Heat 1 tablespoon of oil in a pan. Place chicken pieces without crowding. Cook for about 3 minutes on each side until nicely browned. Cook in batches.
Air Fryer: Put chicken on skewers and place in the air fryer basket. Cook at 400°F (200°C) for 6 minutes, flip, and cook for another 6 minutes. If they seem dry, brush with a bit of marinade and cook for 2 more minutes until slightly charred.
Finish the Dish
After the sauce has simmered for 12–14 minutes, add sugar and cream (or cashew cream). Stir and let it cook for a few minutes until the sauce is thick and creamy.
Add the cooked chicken to the sauce, along with a bit more crushed kasuri methi. Let it simmer for 2–3 minutes until the chicken is soft.
Taste and adjust salt, sugar, or spices if needed.
- Turn off the heat and top with a drizzle of cream and chopped cilantro.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 10g50%
- Cholesterol 120mg40%
- Sodium 700mg30%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 5g
- Vitamin A 300 IU
- Vitamin C 10 mg
- Calcium 80 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Preparing Chicken Tikka Masala:
- If you plan to puree your sauce or gravy, you can begin with chopped tomatoes. However, steer clear of canned tomatoes that contain citric acid.
- Do not use sour yogurt. If it has even a slight tang, skip adding lemon juice.
- To make cashew cream, first grind the cashews into a fine powder. Add ⅓ cup water and blend into a smooth, thick paste. This should yield about half a cup of cashew cream. Then, add 3 tablespoons of water to the grinder jar, swirl it to collect the residue, and pour that into the gravy as well.
If your blender isn’t very powerful, soak the cashews in ⅓ cup of hot water for 15 minutes before blending them with the same water. Both methods work equally well. - When pan-cooking tikkas, cook them almost completely, but not fully. Overcooking can make them dry, tough, and chewy.
- For an authentic Indian flavor, add whole spices like a bay leaf, 3–4 cardamoms, a few cloves, and a 2-inch piece of cinnamon to hot oil before sautéing onions. Also, marinate bell peppers and onions along with the chicken. Mustard oil is ideal for cooking the tikkas.
- To prepare ahead of time, marinate the chicken and cook the base gravy (up to the tikka sauce stage) the night before. On the day of serving, grill the tikkas, reheat the gravy, stir in the cream, simmer, then add the grilled tikkas.
- For a smoky tandoor-like flavor, use the charcoal smoking method: place a piece of foil or a steel cup in the finished dish. Heat a 1–2 inch piece of natural charcoal until red hot, then place it on the foil or in the cup. Drizzle ¼ tsp of ghee over the coal and immediately cover the dish to trap the smoke for 4–5 minutes. For a stronger flavor, repeat with another ¼ tsp ghee. Be careful not to overdo it to avoid overpowering smokiness. (You can watch this method in my Dal Makhani video.)
- To scale up the recipe, use 2 cups of water with cashew cream, or 1 cup if using only heavy cream. Add more water (½ cup at a time) as needed while cooking. Taste the gravy to ensure onions are soft and fully cooked—not crunchy. If they’re underdone, add more hot water and continue simmering.
- When doubling or tripling the recipe, proportionally increase the cashews and water used for the cashew cream. Cashews help thicken the sauce, so if you reduce the water too much, the curry may not reach the desired consistency.
