This chicken tikka masala recipe is a creamy Indian-style curry with chunks of yogurt-marinated roasted chicken simmered in a flavorful curry sauce. It is very comforting and perfect for any curry lover.
We're cooking up on of our favorite curry dishes in the Chili Pepper Madness kitchen tonight, my friends. Care to stop by? We deeply love curries in our home. They are perfect for the spicy food lover, so filled with flavor and lots of interesting spices.
There are many, many ways to make curry with versions from all over the world, some very original to a specific region, some influenced by travelers who interpreted a curry their own way, and everything in between.
This particular curry dish has questionable origins of its own, but in my opinion, it doesn't matter where it ultimately came from. It is absolutely delicious and always satisfying.
It is called Chicken Tikka Masala, and I think you're going to love this particular version.
What is Chicken Tikka Masala?
Chicken Tikka Masala is an Indian-style curry of boneless chicken that is marinated in yogurt and a mix of spices, which is oven roasted, then quickly simmered in a creamy tomato curry sauce. There are many different ways to make it, and recipes vary from country to country and even cook to cook.
It is very similar in flavor and texture to the famous Butter Chicken or Chicken Korma, though with variations in spices and cooking steps.
The origin of the recipe is murky, with some claiming it is an original Indian food recipe, some that it is a British invention by East Pakistan or Bangladesh migrants, some that it was born in Scotland from a Bangladeshi chef, and some that it just a modern take on an Indian classic.
Most believe it is a British creation with Indian origins, though it is now found all over the world.
Regardless of the origin of Chicken Tikka Masala, it's popularity is undeniable, a testament to its alluring and enduring flavor.
It isn't a difficult recipe to make, though there are a lot of ingredients. Don't let that stop you. It's worth making a trip to your local Indian grocery store, or ordering spices online.
It's also easy to customize to your own heat and spice levels, so feel free to vary up the ratios, my spicy food loving friends. You can very easily add in hotter chili powders for a spicy hot version of the dish.
So what do you say we get cooking! I'm getting hungry for curry!
Let's talk about how we make Chicken Tikka Masala, shall we?
Chicken Tikka Masala Ingredients
- For the Chicken Tikka Masala Marinade. Boneless chicken (use chicken breast, chicken thighs, or a combination), plain yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, salt and pepper.
- For the Tikka Masala Sauce. Oil for cooking, onion, bell pepper (or use Kashmiri peppers), ginger, garlic, turmeric, coriander, paprika, garam masala, cumin, cayenne powder or other chili powder, tomato paste, tomato sauce, water, heavy cream.
- For Serving. Fresh chopped cilantro, chili flakes, naan, steamed basmati rice.
How to Make Chicken Tikka Masala - the Recipe Method
MARINATE THE CHICKEN
Add the bite-sized chicken pieces to a small bowl. Add the yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, and salt and pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Marinate overnight for more developed flavor.
ROAST THE CHICKEN
Preheat oven to 450 degrees F. Remove the pieces of chicken and place the marinated pieces onto skewers. Set them onto a lined baking sheet and bake them for 15 minutes, or until the chicken is cooked through. Set aside.
MAKE THE TIKKA MASALA SAUCE
Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Cook stirring for 30 seconds to bloom the spices.
Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. You can simmer longer if you'd like to develop more flavor. 20 minutes or longer is good for me. Add a bit of water if the sauce becomes too thick.
Add the heavy cream and stir to mix through.
Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.
Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.
Boom! Done! Your creamy chicken tikka masala is ready to serve! Looks great, doesn't it? The tomato cream sauce smells amazing. Talk about comfort food. This chicken curry is sure to satisfy even the most profound of cravings. We love this recipe. Highly recommended!
Recipe Tips & Notes
- The Peppers. Use your favorite local chili peppers for this recipe. It is usually made with Kashmiri peppers for a more authentic experience, though any peppers can be used. Use bell peppers for a milder version.
- The Yogurt. I prefer fresh, plain, whole milk yogurt for this recipe. Greek yogurt will work just fine here, but it a bit more watery and can affect consistency.
- Creaminess. Most recipes call for using heavy cream, though I have seen many variations with coconut milk instead. Make a lighter version with milk, sour cream or crema.
- Leftovers. Store any leftover chicken tikka masala covered in the refrigerator for up to a week. It also freezes nicely in covered containers or freezer bags for 3 months easily.
That's it, my friends. I hope you enjoy this chicken tikka masala recipe. Creamy and spicy in all the right ways. Let me know if you make it. Such a great recipe. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Chicken Korma
- Butter Chicken
- Spicy Beef Vindaloo
- Spicy Thai Curry Chicken Soup
- Coconut Chicken Curry
- Chickpea Curry
- Red Curry
- Thai Shrimp Curry
- Thai Green Curry
- Red Lentil Curry
- Phaal Curry (the Hottest Curry in the World)
- Chicken Saag
- Curry Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Tikka Masala Recipe
Ingredients
CHICKEN MARINADE
- 2 pounds boneless skinless chicken, cut into bite-size pieces (use chicken breast or chicken thigh, or both)
- 1 cup plain yogurt whole milk
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 2 teaspoons paprika
- Salt to taste
TIKKA MASALA SAUCE
- 3 tablespoons oil
- 1 medium onion chopped
- 1 small bell pepper chopped (Use Kashmiri peppers if you can obtain them, or other local peppers)
- 2 tablespoons minced ginger
- 6 cloves garlic minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 teaspoons ground cumin
- 1 teaspoons cayenne powder optional for extra spicy
- ¼ cup tomato paste
- 2 cups tomato sauce or more to taste
- 1 cup water
- 1 cup heavy cream
- FOR SERVING: Fresh chopped cilantro chili flakes, naan, steamed basmati rice
Instructions
MARINATE THE CHICKEN
- Add the chicken pieces to a small bowl. Add the yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, and salt and pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Marinate overnight for more developed flavor.
ROAST THE CHICKEN
- Preheat oven to 450 degrees F. Remove the chicken and place the marinated pieces onto skewers. Set them onto a lined baking sheet and bake them for 15 minutes, or until the chicken is cooked through. Set aside.
MAKE THE TIKKA MASALA SAUCE
- Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
- Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.
- Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Add a bit of water if the sauce becomes too thick.
- Add the heavy cream and stir to mix through.
- Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.
- Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.
Notes
Nutrition Information
Cheryl Hill says
Just curious, Michael. Your notes mention that Greek yogurt has more water in it than plain, but when I make yogurt, I drain my plain to thicken it to Greek-style. Please help me understand why I'm confused.
Michael Hultquist - Chili Pepper Madness says
Cheryl, for this recipe, as long as you drain out some of the liquid content, you should be good to go. Yogurts do tend to vary in consistency, but also from brand to brand.
Cheryl Hill says
OK, rice, naan, garnish...maybe tomorrow - I'm standing eating it out of the pan as we speak. This is the best.
Pretty closely followed the recipe, but cut the cayenne powder in half (working my way up to keeping up with Michael's heat levels), and cooked chicken at 425 degrees instead of 450, because my pieces were only 1 to 1 1/2 inch thick, and that worked well. Yummy, yummy. Will probably switch to my standard chicken thighs instead of the my experimental "chicken tenders" (which, BTW, are a bite to take the tendon from), because I find thighs really juicy and nice. Regardless, incredible dish. Wonder if I'll ever get rice made before I scarf it all down.
Michael Hultquist - Chili Pepper Madness says
Nice! Right out of the pan, Cheryl. That's how we do it half the time, too. Haha. Glad you enjoyed it.
Barbara says
I've never made a curry and am eager to try your recipe. The only thing I am unsure of is the type of paprika. I have two at hand; one is a smokey, spicy type and the other is milder and sweeter. Which would you recommend?
Michael Hultquist - Chili Pepper Madness says
Barbara, really any of the paprikas you have will work. I would personally use the spicy type, though smoky is a nice addition. Go with your preference. I also have a wide variety of paprikas in my collection. I hope you enjoy it enough to rate 5 stars after you actually try it.
Kathy says
Hi Mike, Like what other paparika’s are there? I know about smoked and that’s specific to certain dishes.What are your other choices?Thanks
Mike Hultquist says
Kathy, you can use smoked, sweet, or hot (which are the 3 main categories), though brands differ in heat and flavor. You can learn more about paprika and the different types here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/paprika/
Joy says
Hello! If I was to use coconut milk how much should I use?
Michael Hultquist - Chili Pepper Madness says
Hi, Joy. You could use 1 cup in place of the heavy cream, or 2 cups in place of the cream and water. Enjoy!
contact here says
Wow! This is such perfect timing since I'm craving Indian foods. I will definitely try this recipe. Thanks a lot for sharing!
Chantel says
Hi I would like to know what tomato sauce you are referring to..in my country tomato sauce is ketchup. We only have tomato sauce (ketchup), tomato paste and tomato salsa (sauce for making Bolognaise)
Thomas says
I'm curious too, so I'm comment here to get the answer.
William R Schulze says
Thank you for the reply--and the link to your spelling debate. As I reread my own post, I think it perhaps sounds snarky, which wasn't my intent. I should've dropped in a smiley face or two. LOL Agree that no matter how one spells it (I'll stay with chile! ;«) ), they do taste GREAT! Keep up the good work, sir.
Michael Hultquist - Chili Pepper Madness says
I didn't take it as snarky, William. I know there is a LOT of passion in the pepper world. Another reason I love it so much. All the best!!!
William R Schulze says
I love your website and I love your recipes--and I thank you mucho for them. Sderipous, very serious, kudos to you! What I don't get is why you spell the word as "chili" (with an "i"). Chile should be spelled with an "e". Chili with an "i" is a chile dish/stew that Texans insist (wrongly) cannot have beans. Chile, with an "e", refers to the chile pepper itself. How can the self proclaimed chilipeppermadness king continue to make this fundamental mistake?
Michael Hultquist - Chili Pepper Madness says
Hello, William. Thank you for the positive comments, and I'm glad you find the site valuable. Regarding the spelling of "chili/chile pepper", I have a post on this here - How Do You Spell Chili/Chile/Chilli Pepper? (https://www.chilipeppermadness.com/frequently-asked-questions/how-do-you-spell-chili-pepper-is-it-chili-chilli-or-chile/). Also, I proclaim nothing, my friend. I'm just a guy who REALLY REALLY REALLY loves chili peppers and is happy to share it with the world. No matter how you want to spell the word, we can probably agree the world would be a terrible place without them. All the best.
Donal says
Mike.....I’ve written to you before.....you really have to stop this crap!! Seriously. As an ER doc I work my but off and it’s really painful to come home from work and have to cook instead of relax. But, your recipes are so freakin awesome that my wife absolutely insists I make them. Ugh... not another one.. obviously I’m just kidding since getting a recipe from you is the highlight of my day. I love to cook and I love your spin on traditional recipes. She is an incredible gardener ( and incredible nurse) who grows all the peppers I want. Heck, we have so much ground peppers and pickled peppers and pepper jellies that the apocalypse will be well tolerated. Thank you for all your hard work. You are my hero. Keep ‘em coming.
Michael Hultquist - Chili Pepper Madness says
Haha, sorry, Donal! Truly, super happy you and your wife appreciate the recipes and info. All the best to you! Cheers!
col says
yup.
allegedly invented in my home town of glasgow, scotland.
haven't made one in quite a while. this has got my juices going however.
think a slow cooker version of yours will be coming up at the weekend.
thanks for the inspiration as always.
Michael Hultquist - Chili Pepper Madness says
Nice! This is AWESOME in the slow cooker. I appreciate it.