This post may contain affiliate links. Please read my disclosure policy.
Indian spiced yogurt marinated chicken is seared to perfection and then cooked in a delicious aromatic rich and creamy tomato based curry sauce to make this incredibly delicious Chicken Tikka Masala. It’s an easy recipe that produces unbelievable authentic flavor in just 4 easy steps!
Easy Chicken Tikka Masala Recipe
Who said you can’t make authentic Indian food at home!?! It wasn’t me! That’s for sure. So don’t let this somewhat long list of ingredients intimidate you! Making homemade Indian food from scratch is much easier than you may think. And if you’ve made my Butter Chicken or Vegetable Biryani then you already know what I’m talking about!
This Chicken Tikka Masala recipe is pretty simple when you really look at the process. You basically just sear some chicken, make a simple curry, and then combine the two parts together to make a delicious chicken curry. But the real star of the show here lies in the garam masala, which is a classic Indian spice mixture. Then aside from the spices, tomato sauce is used for the base of the sauce along with some heavy cream and butter which both add a nice touch of richness that really makes this dish.
So I have no doubt that once you try this curry you are going to fall in love with it! This recipe will change how you see preparing Indian cuisine and show you how easy it can be!
Why You’ll Love This Chicken Tikka Masala
- Easy Recipe! Even the most novice cook can successfully make this Indian recipe from scratch. This curry is super simple to make with my easy 4-step process.
- Tasty Tikka Masala! This creamy tomato based curry with tender chicken is layered with the perfect blend of aromatic spices and is Indian restaurant quality good.
- Make Ahead Meal! Curry keeps really well in both the fridge and freezer, which makes it a perfect quick and easy make ahead meal for weeknights.
Ingredients You’ll Need
Chicken Tikka
- Chicken – You’ll need boneless skinless chicken thighs cut into bite-size pieces for this recipe. You can also use boneless skinless chicken breasts if you prefer.
- Yogurt – I like to use Greek yogurt but any kind of plain yogurt will work. Just be sure it’s plain with no sugar added.
- Garlic – Always use fresh minced garlic cloves for the best flavor.
- Ginger – You’ll need a fresh knob of ginger.
- Salt – A dash of salt brings out the flavor of the chicken.
- Garam Masala – The star spice of the dish. You can find it in almost any grocery store or make your own with my homemade garam masala recipe.
- Turmeric – Adds a touch of color to the dish as well as another layer of flavor.
- Sweet Paprika – The sweetness of the paprika blends with the other spices well.
Sauce
- Oil – You need a flavorless vegetable oil like Canola.
- Butter – Always use unsalted butter to control the amount of added salt.
- Onion – I like to use brown or yellow onions, but any type of onion you have on hand will work.
- Garlic – Mince your own fresh garlic. Jarred store-bought garlic can often have a bitter taste once it’s been open for a few days.
- Garlic – Fresh ginger along with the garlic gives the sauce its authentic flavor.
- Garam Masala – You’ll need a bit of garam masala for the sauce too.
- Ground Cumin – Gives the sauce a bit of earthiness.
- Ground Coriander – It’s got an aromatic taste with a very subtle floral finish that highlights the flavor of the sauce.
- Red Chili Powder – Adds a little spice to the masala. Feel free to use more if you like. You can also use some cayenne pepper as well.
- Tomato Sauce – Used as the base of the sauce along with the heavy cream. You can also use passata if you like.
- Salt – Used to season the sauce and boost the flavor.
- Heavy Cream – Added at the end to add richness to the masala. You can also use half and half.
- Cilantro – Fresh cilantro is used to garnish the chicken.
This recipe may look complicated by the list of ingredients, but it’s actually really easy and comes together in under 30 minutes once the chicken is marinated! Just follow my simple instructions and you’ll have a super tasty Indian curry ready in no time!
Marinate The Chicken
To begin, you need to infuse the chicken with some flavor. So add all the chicken tikka ingredients to a large bowl. Then mix everything together until the chicken is fully coated in the yogurt marinade. Now, cover the bowl with plastic wrap and put it in the fridge to marinate for at least 10 minutes and up to an hour.
Cook The Chicken
Once the chicken is done marinating in the yogurt, heat the vegetable oil in a large skillet over medium-high. You can also use a large pot. Then add the chicken pieces to the pan and cook them for about 3 minutes on each side or until no longer pink. Also, it is important not to overcrowd the pan, so you may need to cook the chicken in batches. Then remove it from the skillet and set it aside for a later step.
Make The Sauce
Now let’s make some yummy curry sauce! You will use the same skillet that you just cooked your chicken. First, add the butter to the pan and melt it over medium heat. Now, add the onions and cook them for about 3 minutes or until they are soft and translucent. Then stir in the garlic, ginger, garam masala, cumin, coriander, and red chili powder and cook the mixture for just 30 seconds until aromatic.
Finally, stir in the tomato sauce and salt. Then reduce the heat to low and simmer the curry sauce for about 10 minutes or until it thickens.
Finish The Dish
To complete the recipe, add the remaining butter and heavy cream to the skillet and stir. Then put the cooked chicken back into the pan and coat it in the sauce. Now, cook the dish for another 10 minutes to finish cooking the chicken.
Garnish And Serve
To enjoy, transfer the chicken tikka masala to your favorite dish and then garnish it with fresh chopped cilantro. Then serve it with hot steamed basmati rice and warm naan or roti.
What Is Garam Masala?
Garam masala is basically a blend of spices that are commonly used in Indian cuisine. When translated garam masala means “warm spice” because it includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns.
Is Chicken Tikka Masala The Same As Butter Chicken?
Nope! While the two dishes may seem very similar, they do have some key differences. Butter chicken tends to have a milder and sweeter sauce. Whereas, chicken tikka masala has a more complex flavor and is spicier.
Expert Tips
- Marinate the chicken. The longer the chicken is marinated in the yogurt mixture the more flavorful it will be. So if you have time, marinate it for a full hour.
- Use the butter and the oil. Make sure to use the oil with the butter. Doing so prevents the milk solids in butter from burning and becoming bitter.
- Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
Storage
Leftover chicken tikka masala will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just put it in the microwave for about 4 minutes on medium high heat. If you choose to freeze the leftovers, I recommend letting them thaw out overnight in the fridge before reheating.
Other Delicious Recipes You’ll Enjoy
- Sesame Chicken
- Roast Chicken Recipe
- Crispy Chicken Cutlets
- Lemon Pepper Chicken
- Marry Me Chicken
- General Tso’s Chicken
- Chicken Vindaloo
- Chicken Shawarma
Chicken Tikka Masala
Equipment
Ingredients
Chicken Tikka
- 2 pounds chicken thighs boneless and skinless, cut into 1½ inch pieces
- 1 cup plain yogurt
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons butter unsalted
- 2 medium onions chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 teaspoons garam masala
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- 14 ounces tomato sauce or passata
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup heavy cream
- 2 tablespoons fresh cilantro chopped
Instructions
- Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 10 minutes to an hour.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, and fry until browned for about 3 minutes per side. You will have to do this in batches, do not overcrowd the pan. Transfer the chicken to a plate and set aside.
- Add the butter to the skillet and melt over medium heat. Add the onion and cook for 3 minutes until soft and aromatic. Stir in the garlic, ginger, garam masala, cumin, coriander and red chili powder. Cook for another 30 seconds until aromatic.
- Pour in the tomato sauce and season with salt. Reduce heat to low and simmer for about 10 minutes, until sauce thickens.
- Stir in the butter and heavy cream. Add the chicken back to the skillet and toss. Cook for another 10 minutes, until chicken is fully cooked through.
- Garnish with cilantro and serve over basmati rice with naan.
Tips & Notes:
- Marinate the chicken. The longer the chicken is marinated in the yogurt mixture the more flavorful it will be. So if you have time, marinate it for a full hour.
- Use the butter and the oil. Make sure to use the oil with the butter. Doing so prevents the milk solids in butter from burning and becoming bitter.
- Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
- Leftover chicken tikka masala will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just put it in the microwave for about 4 minutes on medium high heat. If you choose to freeze the leftovers, I recommend letting them thaw out overnight in the fridge before reheating.
