Chicken tikka masala is a popular Indian-style curry with tender chicken marinated in yogurt and spices, then roasted and simmered in creamy curry sauce. It is very comforting and perfect for any curry lover.
Chicken Tikka Masala Recipe
We're cooking up one of our favorite curry dishes in the Chili Pepper Madness kitchen tonight, my friends. Curries are perfect for the spicy food lover, so filled with flavor and lots of interesting spices.
There are many ways to make curry with versions from all over the world, some 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 it
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-based 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, better than your favorite Indian restaurant.
Let's talk about how to make Chicken Tikka Masala, shall we?
Chicken Tikka Masala Ingredients
- For the Chicken Tikka Masala Marinade. Boneless chicken (use chicken thighs or breasts, 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 (smoked paprika is great, or Kashmiri chili powder), garam masala, cumin, cayenne powder or other chili powder, tomato paste, tomato sauce, water, heavy cream. See my tikka masala sauce recipe for further discussion and make ahead options.
- For Serving. Fresh chopped cilantro, chili flakes, naan, steamed basmati rice.
How to Make Chicken Tikka Masala - the Recipe Method
First you'll marinate chunks of tender chicken pieces in a mix of yogurt and spices, then roast the chicken in the oven.
You can also grill or pan cook the marinated chicken in a cast iron skillet over high heat for your at-home version.
Next, make your tikka masala sauce by cooking down a base of onion, peppers, ginger, and garlic, then adding your spices.
Stir in tomato paste, tomato sauce, and bit of water, then simmer the sauce to develop its wonderful flavor.
Add the heavy cream and stir to mix through.
Tuck the cooked chicken into the simmering sauce and warm it through.
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 thicker 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.
Butter Chicken Vs. Tikka Masala
Butter chicken and chicken tikka masala are both creamy, tomato-based Indian curries, though they are quite distinct.
Butter chicken's velvety sauce is typically milder, made with lots of butter and cream, where chicken tikka masala features a tangier, spicier sauce that incorporates a wider range of spices.
Also, butter chicken is a traditional Indian dish, while tikka masala likely originated in the UK as a British-Indian adaptation for local tastes.
Storage & Leftovers
Storing your Chicken Tikka Masala in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
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
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 (or use Kashmiri chili)
- 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
- Salt to taste (about 1/2 teaspoon)
- 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 (or up to 4 hours).
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. (NOTE: You can also grill or pan cook the chicken if desired).
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
NOTE: This recipe was updated on 3/13/24 to include new photos and information. It was originally published on 3/15/21.
Brenda says
I made this tonight and was so good! The instructions were easy to follow and it was a big hit! Will definitely make this again!
Mike Hultquist says
Thanks so much, Brenda. Glad you enjoyed it. Very glad to be helpful.
Tony says
I made a double batch of this. We had it for dinner and then portioned out a bunch of lunches for the freezer. Can confirm it's good for either meal!
Mike H. says
Thank you, Tony!
Steve Meyerink says
Great Recipe....I used coconut milk instead of whole milk. Served it over Basmati rice and it was fantastic. Another GREAT Chili Pepper Madness recipe!!! Thank you Mike.
Mike Hultquist says
Awesome to hear, Steve! Glad you enjoyed it!! Cheers!
Dave says
This sounds like an excellent recipe of the classic "Brit/Indian" tikka masala. This is a dish I've stopped ordering in Indian restaurants in the UK because there is a tendency to make them way too sweet. Your recipe sounds perfect, no added sugar, and cream and yoghurt instead of coconut milk. Will definately give it a try this week.
Mike Hultquist says
Excellent! I hope you enjoy it, Dave! I definitely prefer to focus on the spices and savoriness, not the sweetness.
Dave says
We just made this recipe 2 days ago (my wife did the cooking so kudos to her). Really lovely, without a doubt the best tikka masala I´ve ever tasted.
Mike Hultquist says
Wonderful! So glad to hear this, Dave!! Very happy you and your wife enjoyed it. We really love this dish. Patty's favorite for sure. Thank you.
Rhonda says
Question for you, Would you recommend toasting the spices before cooking with them? As I've seen Indian cooks do.
Mike Hultquist says
Rhonda, definitely YES if you are using whole seeds/berries. Lightly toast them, then grind them. Since we're using ground spiced here, you get similar results in step 2 by letting them bloom briefly in the pan. I encourage you to make your own ground spices by toasting whole seeds, then grinding them yourself. Always the best.
Boo says
Never had this before, but enjoyed it immensely. Could taste the minced ginger
ground cumin, garam masala, coriander, turmeric, paprika not one overpowering the other. All married so nicely, could not wait to make white rice, had some naan & pita bread which I stuffed with slivered cabbage & Chicken Tikka Masala (not sure "how" to eat it) but aroma was so delicious I had to dive in. Next time I'll try to use Kashmiri peppers(hot tasting peppers?) & sour cream. Just starting to use garam masala and really like it. Very nice. Thanks for sending recipe. Keeper
Mike Hultquist says
Excellent! Great to hear, Boo! I appreciate your sharing this, and love that you're enjoying the recipe. This is one of our favorites, actually. Delish!
Paul says
Hi Mike and Patty,
Rumour has it that Tikka Masala was invented in an Indian restaurant in the Small Heath area of Birmingham in England, I believe sometime in the 1970’s.
If I’m cooking the Chicken version I add a teaspoon (or 2) of ground green Cardamom to the marinade (or use Cardamom pods for a less pronounced flavour). When using Lamb/Goat I use the same amount of Black Cardamom powder/pods and a pinch of ground Fenugreek along with the juice of half a Lemon.
Mike Hultquist says
Thanks, Paul. I like your additions.
Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken tikka masala before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks, Ramya. Enjoy.
Christina says
Trying this as we speak, I cooked your butter chicken recipe and it's on constant request from loved ones -- came out great!
My question is do you recommend blending the sauce like you do in the butter chicken recipe? Why yes/no, if so?
Mike Hultquist says
Thanks, Christina! Glad everyone is enjoying it. You don't have to blend the sauce, but it would be deliciously smooth if you do. Worth giving it a try!
Pat says
A beautiful and delicious treat for us, thanks!
Mike Hultquist says
Thanks, Pat!
Ellie says
I cut my bite sized pieces of chicken to about 1” square and they were tiny! Skewering would’ve taken forever, so I laid them on a baking rack over a pan - came out great!
Evelyn Irwin says
My go-to blog for spicy dishes. I made this tonight and it was delicious. Your way of cooking the chicken in the oven is so much better than using a pan, eliminates the mess and burned on bits.
Mike Hultquist says
Thanks, Evelyn! Very happy you're enjoying the recipe. Thanks for sharing!!
Chris says
Hey Mike, I have a question for you. I’m making this later today.
If I’m going to cook it in a pan instead of roasting it, where in the steps do I want to add in the raw marinated chicken? I’m excited for making this!
Mike H. says
Hey Chris. If you're planning to cook the marinated chicken in a pan, you can add it after softening the onions and peppers, but before you add the spices. That should do it!