Name: Best Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: Indian
Ingredients: 600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (2.2″) cubes; 1/2 cup plain full-fat yogurt (Greek yogurt works well); 6 cloves garlic, minced (~1.5 tbsp); 1 tbsp fresh ginger, grated; 1 tsp garam masala; 1 tsp salt; 1 tsp cumin; 1 tsp ground coriander; 1 tsp paprika (sweet, normal, or smoky); 1 tbsp vegetable oil; 1/8 tsp cayenne pepper (optional); Pinch of black pepper; 2 tsp lemon juice; 1 – 2 tbsp oil (vegetable or other neutral); 3 tbsp (65ml) vegetable oil; 30g (2 tbsp) unsalted butter or ghee; 1 onion, finely chopped (brown, white, or yellow); 1 tsp salt; 2 tbsp fresh ginger, grated; 6 cloves garlic, crushed or grated; 1 tbsp paprika (not smoked); 2 tsp turmeric; 1 tbsp garam masala; 2 tsp coriander (ground); 1 tsp cumin; 1/8 tsp cardamom powder; 1/8 tsp cayenne pepper; 1 2/3 cups (400ml) tomato passata (tomato puree); 1 2/3 cups (400ml) water; 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)

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Introduction

Chicken Tikka Masala is a beloved Indian-inspired dish featuring tender, marinated chicken in a creamy, spiced tomato sauce. It’s rich in flavor yet straightforward enough for home cooks to make any night of the week. Serve it over fragrant basmati rice for a satisfying meal.

A black bowl filled with a base layer of white rice, evenly spread inside. On top, there is a thick layer of orange-brown curry sauce with chunks of grilled chicken, garnished with small green cilantro leaves scattered across the surface. A folded piece of light golden naan bread with some charred spots is placed on one side of the bowl, also sprinkled with cilantro. The bowl is set on a white marbled surface with a silver spoon and gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (2.2″) cubes
1/2 cup plain yoghurt (full fat, Greek is fine)
6 cloves garlic, minced (~1.5 tbsp)
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp salt
1 tsp cumin
1 tsp ground coriander
1 tsp paprika (sweet, normal or smoky)
1 tbsp vegetable oil
1/8 tsp cayenne pepper (optional)
Pinch black pepper
2 tsp lemon juice
1 – 2 tbsp oil
2 tsp turmeric
1 tbsp garam masala
2 tsp coriander
1 tsp cumin
1/8 tsp cardamom powder
1/8 tsp cayenne pepper
3 tbsp (65ml) vegetable oil
30g (2 tbsp) unsalted butter or ghee
1 onion, finely chopped (brown, white or yellow)
1 tsp salt
2 tbsp fresh ginger, grated
6 cloves garlic, crushed or grated
1 tbsp paprika (not smoked)
1 2/3 cups (400ml) tomato passata (tomato puree)
1 2/3 cups (400ml) water
100ml (1/3 cup + 1 tbsp) cream (thickened or pure)
1 tsp sugar
50g (3 tbsp) unsalted butter or ghee
Basmati rice, to serve

Instructions

Step 1: In a bowl, combine yoghurt, minced garlic, grated ginger, 1 tsp garam masala, salt, cumin, coriander, paprika, 1 tbsp vegetable oil, cayenne pepper (if using), black pepper, and lemon juice. Add the chicken cubes and stir well to coat evenly.
Step 2: Cover the bowl and marinate the chicken in the fridge overnight or for at least 3 hours.
Step 3: Heat 1 tbsp oil in a non-stick pan over high heat until it starts to smoke. Add half the chicken pieces in a single layer and cook for about 2 minutes until charred. Turn the pieces to char the other side. Remove the chicken to a bowl.
Step 4: Scrape out any charred bits from the pan and discard. Add more oil if needed and cook the remaining chicken the same way. Set all cooked chicken aside.
Step 5: Wipe the skillet clean with paper towels or use a pot with a lid for the sauce. Reduce heat to medium-high and add 3 tbsp vegetable oil and 30g butter or ghee. Once melted, add the chopped onions, grated ginger, and 1 tsp salt.
Step 6: Cook, stirring constantly, until onions soften, ginger turns golden, and aroma develops, about 5 to 7 minutes.
Step 7: Lower heat to medium, add crushed garlic and 1 tbsp paprika, and cook for 2 minutes.
Step 8: Stir in turmeric, 1 tbsp garam masala, coriander, cumin, cardamom powder, and cayenne pepper. Cook for another 2 minutes while stirring.
Step 9: Add tomato passata and water, stir well, and bring to a simmer. Cover and reduce heat to low. Let it simmer for 15 minutes, stirring occasionally.
Step 10: Pour the sauce into a bowl and use a stick blender to puree it until smooth.
Step 11: Return the sauce to the pan. Stir in the cream, sugar, and 50g butter or ghee until the butter melts.
Step 12: Add the cooked chicken pieces and stir well. Simmer for a few minutes until the chicken is cooked through completely.
Step 13: Optionally, sprinkle a pinch of extra garam masala over the curry before serving.
Step 14: Serve hot over steamed basmati rice, garnished with fresh coriander or cilantro if desired. For a complete meal, try pairing it with No Yeast Flatbread as a quick naan alternative.

Tips & Variations

For a smokier flavor, use smoked paprika instead of regular paprika.
Substitute chicken thighs with chicken breasts for a leaner option, but thighs stay juicier.
Marinate the chicken longer for deeper flavor—overnight is best.
Use ghee instead of butter for more authentic richness.
If you prefer a milder curry, reduce or omit the cayenne pepper.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with a base of fluffy white rice as the first layer. On top of the rice, there is a thick layer of golden-orange curry sauce with visible chunks of browned chicken covered in the smooth, creamy sauce. To the side of the curry, a piece of folded naan bread with light brown spots and sprinkled with small green herbs rests inside the bowl. The bowl sits on a white marbled surface with a silver spoon and gray cloth nearby. The curry is garnished with chopped fresh green cilantro leaves scattered over the sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may be less tender and juicy compared to thighs. To avoid dryness, avoid overcooking.

What can I serve with Chicken Tikka Masala?

This dish pairs wonderfully with basmati rice, naan bread, or any flatbread. A side of cucumber raita or a simple salad complements it well too.