Chicken Tikka Masala

Chicken Tikka Masala is the beloved dish of smoky marinated chicken folded into a velvety spiced tomato sauce. This homemade version brings you all the rich, restaurant-style flavor with a simple yogurt marinade and a gently simmered sauce. Serve it over fluffy basmati rice or with warm naan for a comforting dinner everyone will love.

Prep time

25 mins

Cook time

35 mins

Total time

1 hr

Servings

4 servings

Calories

450

Ingredients

• 800 g boneless chicken thighs, cut into 1.5-inch pieces
• 1 cup (240 g) plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons tikka masala spice mix or garam masala
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 1.5 teaspoons salt, divided
• 2 tablespoons vegetable oil, plus extra for searing
• 1 large onion, finely chopped
• 1 can (400 g) crushed tomatoes
• 1 cup (240 ml) heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili powder or paprika
• 0.5 teaspoon ground turmeric

Instructions

1. In a large bowl, whisk together the yogurt, lemon juice, tikka masala spice, ginger, half the garlic, and 1 teaspoon of salt. Add the chicken pieces, coat thoroughly, cover, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
2. Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Shake excess marinade off the chicken and sear in batches for 2–3 minutes per side until lightly charred at the edges. Set aside; the chicken does not need to be cooked through yet.
3. In the same pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and golden. Stir in the remaining garlic, cumin, chili powder, and turmeric, and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges.
5. Reduce the heat to low and stir in the heavy cream. Taste and adjust salt with the remaining 0.5 teaspoon and a pinch more chili if you like extra heat.
6. Return the seared chicken (with any juices) to the sauce. Cover and simmer gently for 10–12 minutes until the chicken is cooked through and tender. Rest for 5 minutes, garnish with fresh cilantro, and serve hot.

Pro tips

• Chicken thighs stay juicier than breast in this recipe, but breast works if you avoid overcooking it.
• A good char on the chicken is key — use high heat and don't crowd the pan so the pieces sear instead of steam.
• Marinate at least 1 hour; overnight gives the most tender, flavorful results.
• Stir the cream in off a rolling boil so the sauce stays silky and doesn't split.

Frequently asked questions