This Chicken Tikka Masala recipe rivals your favorite restaurant and is easy to make at home with accessible ingredients – you will be blown away at the explosion of flavor!
Chicken Tikka Masala is a must-make, astonishingly easy recipe, made with local grocery store ingredients! The lusciously rich and creamy, bronze-orange tomato-cream curry sauce is earthy, smoky, packed with spices and of course juicy, marinated, charred chicken. This Tikka Masala recipe has been perfected from the spices, to the cooking techniques, down to which tomatoes you use for the best recipe out there! Now, just load your chicken curry over hot rice with a showering of cilantro and a side of naan to mop up the silky sauce, and prepare for downright deliciousness!
Make your own Indian-inspired dishes at home with these easy recipes: Shrimp Curry, Tandoori Chicken, Tandoori Chicken Kabobs and Lentil Curry.
Watch HOW TO MAKE Tikka Masala Recipe
What is Chicken Tikka Masala?
Tikka Masala (synonymous for Chicken Tikka Masala) is a world-renowned spiced curry that was popularized by cooks from India living in Great Britain. It is now one of the most famous curries in the world! It’s rich, creamy, smoky, nutty, with a slight sweetness and tanginess, with mild heat (although we like it hot!) punctuated by earthy spices, ginger and garlic.
Tikka Masala is made of juicy chunks of yogurt-spiced, marinated chicken chargrilled in a hot clay oven known as a tandoor (that reaches up to 900 degrees F!) or charred in a hot skillet or broiled in the oven. The chicken is then simmered in a rich, creamy, bronze-orange sauce made of onions, tomatoes, garlic, ginger, heavy cream and spices.
While there is no standard recipe for Tikka Masala and it varies by region, garam masala is a key ingredient, a traditional Indian spice blend that may contain cardamom, cinnamon, cloves, black pepper, and sometimes coriander and cumin. The chicken curry is also often seasoned with ginger, garlic, turmeric, paprika, coriander, and cumin.
Tikka Masala is most oven served over a bed of hot steamed basmati rice with naan, an Indian oven-baked flatbread. Other common sides include minted cucumber salad, mango chutney, and crunchy vegetable samosas.
Why this Chicken Tikka Masala Recipe Works
Tikka Masala is easy to make! Once the chicken has been marinated, the recipe can be on your table in 30 minutes! Here’s the simple breakdown: 1) marinate the chicken, 2) sear the chicken in a sizzling hot cast iron skillet, 3) simmer the sauce of crushed tomatoes, onions, garlic and spices for 10 minutes, 4) blend the sauce, 5) add the chicken and simmer a couple more minutes. That’s it!
One seasoning mix for two purposes– no double work! Most Tikka Masala recipes include a list of seasonings for the marinade and a separate list for the masala sauce. However, they both contain many of the same spices, so instead of measuring all the spices twice, you measure the seasonings once and divide the blend between the marinade and the sauce – winning!
The ingredients are easy to find. Although Tikka Masala is bursting with spices, they are all every day ingredients stocked at your local grocery store – you might even have everything you need right now!
The sauce is imbued with that subtle, signature chargrilled chicken flavor. The chicken is seared until charred in a sizzling hot cast iron skillet to replicate that gorgeous smoky flavor of the tandoor, then transferred to the sauce to finish cooking. Many recipes miss the boat by not sufficiently charring the chicken, or cooking it in a nonstick pan – which will ruin the pan and not deliver the sublime flavor.
This recipe uses the correct ingredients. Every ingredient matters in order to achieve restaurant worthy Tikka Masala. This recipe uses juicier chicken thighs instead of chicken breasts, fire roasted crushed tomatoes which are sweeter and have less acidity than regular, more yogurt to tenderize the chicken and over a cup of cream to create that silky, resplendent sauce.
Chicken Tikka Masala FAQS
The word tikka is a Persian word, meaning “bits” or “pieces.” Masala means mixture. It refers to the pieces of chicken cooked in a tandoor, then simmered in a mixture of tomatoes, cream and spices.
There are several theories and claims as to the exact origin of Tikka Masala, the most popular being from either the South Asian community in Great Britain or a restaurant in Glasgow, Scotland.
During the British Raj, a period from 1858 to 1947, the British Empire ruled over the Indian subcontinent. During this time, many South Asians migrated to the U.K., and opened restaurants. Food historians Peter and Colleen Grove adamantly believe the dish “was most certainly invented in Britain, probably by a Bangladeshi chef.” The two foodies point the finger towards Balbir Singh’s Shahi Chicken Masala recipe, published in 1961 in Indian Cookery.
The other theory is that Tikka Masala originated in the 1970s in the authentic curry house, Shish Mahal, in Glasgow, Scotland by Ali Ahmed Aslam. The story goes that a truck driver ordered Chicken Tikka, but complained that the dish was too dry and sent it back to the kitchen. So, Ali took a nod from Brits love for gravies and sauces and created the dish with a can of tomato soup, spices, and a dab of yogurt.
No matter who invented this iconic dish, it is a global favorite spanning countries, continents and can now be made in your own kitchen!
While the exact origins of Tikka Masala are contested, it is widely accepted to have originated somewhere in Great Britain and is the considered the national dish, even more so than Fish and Chips! In fact, in 2001, British Foreign Secretary Robin Cook mentioned the dish in a speech, hailing the Chicken Tikka Masala as a symbol of modern multicultural Britain, and how Britain celebrates external influences. In the speech, the Secretary offered his own simplified explanation of how the dish evolved: “Chicken Tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.”
Chicken Tikka Masala and Butter Chicken are two of the most popular curries and look strikingly similar with their creamy orange sauce and chunks of chicken. They are made with many of the same ingredients including chicken, yogurt, tomatoes and garam masala, so it can be difficult to tell the two apart by appearance alone. With one taste, however, you will see that the two favorite curries differ significantly in flavor.
Tikka Masala has a pronounced smoky flavor from the chargrilled chicken and an overall more complex flavor profile than Butter Chicken. Butter Chicken, however, is not chargrilled and just simmered with the sauce. It has a less pronounced tomato flavor and is also richer due to the generous addition of butter which also adds a subtle sweetness.
Tikka Masala is a tomato and cream-based curry sauce made of sautéed onions, tomatoes, ginger, garlic and many Indian spices such as garam masala, turmeric, coriander and cumin and paprika. The sauce is simmered, pureed, then cream (either in the form of heavy cream, yogurt or cashews) is stirred into the sauce to make it creamy.
Tikka Masala is a tomato and cream-based sauce that’s smoky from the chargrilled chicken, rich and creamy, with a slight sweetness and tanginess with mild heat (although we like it hot!) punctuated by earthy spices, ginger and garlic.
The spices in the Tikka Masala vary depending on the region and from cook to cook; there is no such thing as an authentic version. While there is no standard recipe for Tikka Masala, garam masala is a key ingredient, a traditional Indian spice blend that may contain cardamom, cinnamon, cloves, and black pepper, and sometimes also coriander and cumin. Chicken Tikka Masala also often include ginger, garlic, turmeric, paprika, coriander, and cumin.
Tikka Masala is a mildly spicy, earthy, curry dish with a creamy tomato sauce. Traditionally, it contains Kashmiri chili, which is a type of chili pepper grown in the Kashmir region of India. It’s bright red in color and has a very mild spice level. Many restaurant versions, however, offer mild, medium or spicy curry.
Chicken Tikka Masala is traditionally paired with basmati rice in order to soak up the rich sauce and offer a neutral textural component. It is also usually paired with naan to mop up the leftover sauce. Other sides to compliment the rich and earthy spices are raita, a creamy yogurt cucumber dish, and mango chutney.
Chicken Tikka Masala is high in protein thanks to the chicken but high in calories due to the heavy cream. To reduce the calories, evaporated milk can be used in place of the heavy cream. It won’t taste as rich, but still delicious and extremely flavorful.
There are widespread adaptations of Tikka Masala made with different proteins such as pork, paneer, tofu, chickpeas, and vegetables such as peas, cauliflower, and/or carrots.
Yes! Paneer Tikka Masala is a popular vegetarian alternative made with paneer cheese instead of the chicken. Paneer is an Indian, non-melting cheese, traditionally made from curdled buffalo milk, or a mixture of buffalo and cows’ milks and some sort of fruit or vegetable acid like lemon juice. The cheese is mild and milky in flavor, soft and spongy, ideal for soaking up the flavor of the marsala sauce. The paneer is usually cut into cubes for curries and can be grilled, or cooked on skewers without melting.
Yes, Tikka Masala can be made vegan by using extra firm tofu instead of the chicken, diary free yogurt, and coconut milk instead of heavy cream. Drain the tofu first by placing in a bowl then placing a plate on top, then topping with a heavy object for 10 minutes or so.
No, Chicken Tikka and Chicken Tikka Masala are not the same dish, but they start as the same dish.
Both Chicken Tikka and Chicken Tikka Masala begin by marinating small chunks of chicken in a mixture of yogurt and spices. The chicken is then skewered and grilled in a special clay oven called a tandoor. At this point, the grilled chicken is Chicken Tikka. It becomes Chicken Tikka Masala by adding the chargrilled chicken to a masala curry sauce made with tomatoes, cream, onions and spices, particularly garam masala.
Yes, Chicken Tikka Masala recipe as written is gluten free.
Chicken Tikka Masala Ingredients
This Chicken Tikka Masala recipe is made with easy-to-find ingredients but boasts big, bold, exotic flavor. I have divided the ingredients into three sections 1) the chicken marinade, 2) the spices, 3) the sauce. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):
For the chicken marinade
CAN I Use Chicken Breasts?
Please do NOT use chicken breasts. The high temperature required to char the chicken will overcook it and cause it to dry out.
For the SPICE BLEND
Tikka Masala is intensely flavorful due to the plethora of seasonings. I know it is a lot of spices, but they each play a crucial role in the complex flavor profile and only take a couple minutes to whisk together. You will need:
For the SAUCE
What pan should I use?
You will need two different pans for this recipe (unless you use cast iron enamel, but even still, I prefer cast iron skillet for searing the chicken):
FOR THE CHICKEN
-Use: a well seasoned cast iron skillet so it can get smoking hot to char the chicken. You may also use a grill pan.
-Don’t use: a nonstick skillet or it will ruin the finish.
FOR THE SAUCE
-Use: a nonreactive, large braiser like enameled cast iron (this is my favorite braiser shown in the photos), or a large Dutch oven. Enameled cast iron stays chemically stable even when cooking acidic foods, like this tomato-based sauce.
-Don’t use: reactive cookware like aluminum, cast iron or nonstick pans.
How to Make Chicken Tikka Masala
To make this easy Chicken Tikka Masala recipe, chicken is marinated in a spiced yogurt sauce, seared in a skillet then finished in a tomato-cream based curry sauce. After the chicken has finished marinating, the dish comes together in 30 minutes! I’ve given detailed step-by-step instructions below (full measurements in the recipe card at the bottom of the post):
Step 1: Make the Spice Blend
- Whisk together all of the spices; set aside.
Step 2: Marinate the Chicken
- Remove 2 ½ tablespoons of the Spice Blend to a large bowl (whatever you are going to marinate the chicken in).
- Whisk in the yogurt, lemon juice, half of the garlic and half of the ginger.
- Add the chopped chicken and stir to evenly coat. You want every piece of chicken coated in the marinade!
- Marinate the chicken for AT LEAST 30 minutes at room temperature but the chicken is very best if marinated for at least 3 hours in the fridge, ideally overnight.
Step 3: Make the Chicken Tikka Masala Sauce
- Sauté onions in a large braiser or Dutch oven until softened, about 5-7 minutes.
- Add the remaining ginger, garlic and Spice Mix and sauté for 1 minute.
- Stir in the crushed tomatoes.
- Bring to boil then reduce to gentle simmer and cook for 10 minutes, while stirring often and scraping up the brown bits from the bottom of the pan. You can cook the chicken while the sauce simmers.
Step 4: Cook the Chicken in Batches
- Heat a high smoking point oil (like vegetable or canola) in a large cast iron skillet over high heat.
- Working in batches, add the chicken to the skillet and cook until charred on each side (creates that signature flavor!). Transfer the chicken to bowl. Note that the chicken will not be fully cooked at this point but will finish cooking in the sauce.
Step 5: Blend the Sauce (optional)
- Transfer the tomato mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. Alternatively, transfer to a bowl and use an immersion blender to blend, then return back to the pan.
Step 6: Combine
- Stir the heavy cream into the blended sauce followed by the chicken. Cover and gently simmer for a few minutes, until the chicken is cooked through. Season to taste. Depending on the tomatoes you used, you may need to add 1-2 teaspoons sugar to balance the acidity. Add additional cayenne pepper for more heat if desired.
Step 7: Serve
- Serve over basmati rice with optional cilantro.
Do I Have to Blend the Sauce?
This is 100% personal preference, however, if you’re looking for restaurant silky, smooth creamy Tikka Masala you’re used to, blending the sauce is the way to go.
Tips for MAking the Best Tikka Masala
Follow the below tips and tricks for the most successful, restaurant worthy Chicken Tikka Masala recipe in the comfort of your home!
possible recipe variations
There is no “authentic” version of Tikka Masala, it varies from region to region, cook to cook, so feel free to mix it up however you like! Here are a few ideas:
what to serve with Chicken Tikka MAsala
I always serve this Tikka Masala recipe over hot steamed basmati rice with a showering of fresh cilantro and a side of naan bread to mop up the incredible sauce. Add a simple side salad or roasted vegetables for the perfect meal. Here are some tasty sides to choose from:
How to Warm Naan
-To warm in the microwave: Stack up to 5 pieces of naan on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds on high, then repeat at 10 second intervals, if needed, until warm and soft.
-To warm in the oven: Create separate stacks of about 5 pieces of naan, wrap each stack in a damp paper towel, then wrap in foil. Place on a backing sheet and bake at 350 degrees F for 10 minutes or until warm.
How to make Raita
COMBINE:
–2 cups plain yogurt
–1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
–½ cup chopped mint leaves
–1 large garlic clove, finely minced
–½ teaspoon ground cumin
–½ teaspoon kosher salt
meal prep
Tikka Masala is at its prime freshly made (flavors will slightly dull when refrigerated), but will still be tasty. Here are some options to make in advance:
-Chicken: can be marinated in the refrigerator for up to 24 hours or proceed to char, cool, then refrigerate.
-Sauce: can be made up to days in advance.
-Entire recipe: can be prepared and stored in the fridge for up to 5 days.
HOW TO STORE AND REHEAT
Leftovers of this homemade Chicken Tikka Masala will last up to 5 days in the fridge in an airtight container. Leftover can be reheated in the microwave for 30-second bursts or gently warmed in a saucepan over medium heat.
HOW TO Freeze
You may freeze Chicken Tikka Masala for up to 3 months. Store in airtight freezer bags or freezer containers, then remove as much air as possible before freezing. When ready to eat, thaw overnight in the fridge before reheating.
Looking for more Indian Inspired Recipes?
Shrimp Curry
Tandoori Chicken
Tandoori Chicken Kabobs
Lentil Curry
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Chicken Tikka Masala
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Ingredients
Chicken and Sauce
- 2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2-inches)
- 1 cup plain or Greek yogurt, fullfat is best
- 2 tablespoons lemon juice
- 2 tablespoons freshly grated ginger, divided
- 2 tablespoons minced garlic, divided
- neutral, high smoking point oil such as canola or coconut, see notes (do NOT use olive oil for chicken)
- 1 large onion, chopped
- 1 28 oz. can FIRE ROASTED crushed tomatoes (see notes)
Spice Blend
- 1 TBS EACH garam masala, chili powder, paprika (not smoked)
- 2 1/2 teaspoons salt
- 2 tsp EACH turmeric, ground cumin, ground coriander
- 1/2-1 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamon (optional if you have it)
ADD LATER
- 1 1/3 cups heavy cream (use evaporated milk for lower calories)
- 1 teaspoon sugar, optional, as needed
Instructions
- Mix spices: Whisk together all of the Spice Blend spices in a small bowl; set aside.
- Marinate chicken: Remove 2 ½ tablespoons Spice Blend to a large bowl or freezer bag (whatever you are going to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic. Whisk to combine. Add the chopped chicken and stir to evenly coat. Marinate for 30-45 minutes at room temperature, but BEST if refrigerated overnight.
- Sauté aromatics for sauce: Heat 1 ½ tablespoons oil in a large braiser or Dutch oven over medium-high heat. Add the onions and sauté until softened, 5-7 minutes. Add the remaining 1 tablespoon ginger, 1 tablespoon garlic and the remaining Spice Blend and sauté for 1 minute.
- Make sauce: Stir in the crushed tomatoes. Bring to a boil then reduce to gentle simmer and cook for 10 minutes, stirring often and scraping up the brown bits from the bottom of the pan. (You can cook the chicken while the sauce simmers, see Step 6).
- Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. Alternatively, transfer to a bowl and use an immersion blender to blend, then return back to the pan. Season to taste. Depending on the tomatoes you used, you may need 1-2 teaspoons sugar to balance the acidity.
- Cook chicken: Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. Working in batches, add the chicken in a single layer and cook until charred on each side, about 2 minutes per side (it will not be cooked through). Transfer chicken to a bowl; set aside. Scrape out the skillet in between batches and add more oil to cook the next batch.
- Combine: Stir the heavy cream into the blended sauce followed by the chicken. Cover and gently simmer for a few minutes, until the chicken is cooked through. Season to taste with additional salt, sugar and/or cayenne pepper.
- Serve: Serve over basmati rice with optional cilantro.
Video
Notes
Tips and Tricks
- Chicken: Please do NOT use chicken breasts. The high temperature required to char the chicken will overcook it and cause it to dry out. Chicken thighs are dark meat and will not dry out, are inherently more flavorful and will become melt in your mouth tender.
- Garam Masala: This is a common spice blend and can be found with the spices at every grocery store.
- Spice level: 1 teaspoon cayenne pepper is medium, leaning towards medium-hot spice level, which should be perfect for those who like heat, but not fiery heat. If you don’t like heat, reduce the cayenne pepper. You can always add more to taste after the sauce is complete.
- Oil: You must use a high smoking point oil and NOT olive oil. Use canola, vegetable, coconut, grapeseed or other neutral flavored oil with a high smoke point.
- Fire roasted crushed tomatoes: The type of tomatoes is crucial and makes a huge difference in the taste of the entire dish! Please use fire roasted crushed tomatoes instead of regular tomatoes. These tomatoes have been roasted which gives them a complex smokiness, deeper flavor and lower acidity. In fact, they are so balanced and sweeter than regular tomatoes, you shouldn’t even have to add any sugar to the sauce! I highly recommend getting good quality such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®.
- Make it lighter: Use half and half or evaporated milk in place of the heavy cream. You may also use full fat coconut milk for coconut infused sauce.
- Vegetarian Tikka Masala: Swap the chicken with chickpeas, extra firm tofu, paneer (detailed below) or your preferred blend of vegetables such as cauliflower, mushrooms, carrots, bell peppers, etc. To use tofu, start by draining excess moisture from the tofu by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes then cut into ½-inch cubes.
- Paneer Tikka Masala: Substitute the chicken for paneer cheese. Paneer is a fresh Indian cheese that holds its shape and doesn’t melt, even after being cooked. It’s similar to halloumi, but softer and not as squeaky.
- Vegan Tikka Masala: Choose your preferred vegetarian protein substitute above and use dairy free yogurt and coconut milk instead of heavy cream.
- To clean your blender: If you blend the tikka masala sauce in a blender, be aware it will stain due to the turmeric. You will need bleach to get it clean.
- To clean your cast iron enamel: Cleaning cast-iron enamel is a breeze! Fill it a little over halfway with water. Bring the water to a simmer then add 2 tablespoons baking soda. Using a long-handled dish brush, clean the skillet – any residue will come right off!
- Storage: Leftovers should be stored in the refrigerator in an airtight container for up to 5 days. You may also freeze the Tikka Masala for up to 3 months, then thaw overnight in the fridge before reheating.
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Sharon Frisbie says
I decided I had to try this and was getting all the spices together and my husband wandered in and asked what I was making. He thought I said Chicken Marsala and smiled, but I corrected him and said Masala not Marsala, “Oh, is that Indian food?” in a tone that says I won’t like it. It’s a bit of work, but oh was it tasty. He is now happil finishing off what I couldn’t eat..Love your recipes.
Jen says
Thank you for being the first to review this recipe Sharon, I’m so pleased you both loved it – despite not being Chicken Marsala ;)!
Kevin says
This looks amazing–can’t wait to try it!
Jen says
Thanks, I’m excited to hear what you think!
franz says
Usually I’m very disappointed by most recipe blogs, as they have no respect for the origins and traditions of a dish and they often randomly substitute white people stuff to make it easier. I really respect how deeply you go into the origins of the food and how “traditional” you keep your recipes.
This is a fantastic website. Keep up the awesome work!
Jen says
Thank you for the kind comment Franz! I love to honor and dig into the origins of a dish – it’s so interesting to me. I hope you love this recipe!
Lauren says
This is restaurant quality! You nailed the flavor of this dish to a tee. It’s now on my weekly dinner rotation. I’ve made many of your recipes and read your whole story, such an inspiration!
Jen says
Thank you so much for the high praise Lauren, I’m so pleased it’s a repeat favorite! Thank you also for reading my story and making my recipes regularly! xo
Mariel says
I made it for my family and they raved about it. It’s absolutely delicious and I’ll add it to my repertoire.
Jen says
I love hearing that you’re family has great taste ;)! Thank you Mariel!
Marlene says
I have made many Chicken Tikka Masala recipes and been disappointed. Not so with Jen’s! And it is Mr. Fussy-approved—the highest praise from my husband, for sure. This was really good, and I am glad I made enough for another meal as well as having sauce to which I just have to add the marinated and cooked chicken. I did add some Tandoori Masala that I had on hand and used less cream but otherwise followed the recipe (halved it but heavy on the spices!).
Jen says
So glad this recipe did not disappoint! I’m happy to hear you and your husband enjoyed it! Thank you, Marlene!
Marlene says
Because this recipe is so good—I’ve already commented on it—I’d like to make a few suggestions so others who love it can enjoy it more often. I make up a big batch of the sliced mix so it’s ready to go. And you may want to make a double batch of the sauce, up until you add the cream, and freeze it in portions suitable for the amount of chicken you will use. Then it’s easy to marinate the chicken for several hours, cook it, and heat in the sauce, adding the cream as indicated. (Actually, I had leftover sauce with cream and it froze well that way, too.)
Jen says
I’m so pleased this is a favorite, Marlene! Thanks so much for sharing your tips!
Rachel says
I have LOVED all your recipes and am so happy I have found your website. I would like to make this meal into a freezer meal for a future quick meal and am wondering what your recommendation would be in order to do that. Thank you!
Jen says
I’m so happy you’re here! Yes, this can be frozen for up to 3 months! Store in airtight freezer bags or freezer containers, then remove as much air as possible before freezing. When ready to eat, thaw overnight in the fridge before reheating. Hope this helps!
Amanda Kelly says
LOVE this recipe.
My only question is about marinading. You said it is best marinaded over night. Just curious if this means marinade it over night and cook it for the following dinner (so technically in the marinade for say 24 hours – 7pm to 7pm). Is that not going to over-marinade it and make it chewy? Just want to clarify so I can make this over and over and over again lol
Thank you!! Love your recipes
Jen says
I’m so thrilled to hear it! I would recommend marinating it 6-24 hours, the longer the better!