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Authentic Chicken Tikka Masala (Better Than Takeout)

If you've ever craved the bold, creamy flavors of chicken tikka masala, this recipe will deliver everything you love—right from your own kitchen. Forget takeout! With a handful of pantry spices and easy steps, you'll create a dish that's even better than your favorite restaurant version.

This chicken tikka masala features tender marinated chicken in a luscious, spiced tomato cream sauce. It's authentic, approachable, and perfect for both Indian food enthusiasts and newcomers. Expect a vibrant, deeply flavored curry that's ideal for weeknights or special occasions.

Why you'll love it
  • Rich, creamy sauce and perfectly spiced chicken
  • Uses easy-to-find ingredients with flexible substitutions
  • Authentic flavor in a simple, approachable recipe
  • Great for meal prep and leftovers
  • Customizable heat level
Prep 20 minutesCook 35 minutesTotal 55 minutesServes 4Main Course

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
  • 1/2 cup (120 g) plain Greek yogurt (or regular yogurt)
  • 2 tbsp lemon juice
  • 1 tbsp ginger paste (or finely grated fresh ginger)
  • 1 tbsp garlic paste (or 3-4 garlic cloves, minced)
  • 1.5 tsp kosher salt, divided
  • 2 tsp garam masala (see substitutions)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (or paprika for mild heat)
  • 2 tbsp vegetable oil (or melted ghee)
  • 2 tbsp butter, unsalted
  • 1 large onion, finely chopped
  • 1 (15 oz/425 g) can tomato sauce (or passata, or 1 1/2 cups pureed tomatoes)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 1 tsp sugar (optional, balances acidity)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine chicken, yogurt, lemon juice, ginger paste, garlic paste, 1 tsp salt, 1 tsp garam masala, 0.5 tsp cumin, 0.5 tsp coriander, turmeric, chili powder, and oil. Mix well, cover, and marinate at least 30 minutes (or up to 8 hours in the fridge).
  2. Preheat your broiler or grill to high. Arrange chicken pieces on a foil-lined baking sheet or skewers. Broil/grill for 5-6 minutes per side until lightly charred and just cooked through. Set aside.
  3. In a large skillet, melt butter over medium heat. Add onions and sauté until golden, about 6-8 minutes.
  4. Add remaining ginger and garlic (if any), and cook for 1 minute. Stir in remaining garam masala, cumin, and coriander. Cook 1 minute until fragrant.
  5. Pour in tomato sauce and 0.5 tsp salt. Simmer uncovered for 10 minutes, stirring occasionally.
  6. Blend the sauce with an immersion blender for a smooth texture (optional). Return to pan.
  7. Stir in cream and sugar. Add grilled chicken and any juices. Simmer for 8-10 minutes until chicken is tender and sauce thickens.
  8. Taste and adjust seasoning. Garnish with chopped cilantro. Serve hot with rice or naan.

Make It Your Way

Instant Pot Version

Marinate the chicken as directed. Use the sauté function to cook onions and spices, then add tomato sauce and chicken. Cook on high pressure for 7 minutes, quick release, stir in cream, and simmer to thicken.

Air Fryer Version

Marinate chicken, then arrange in a single layer in the air fryer. Cook at 400°F (200°C) for 10-12 minutes, turning once, until lightly charred. Proceed with sauce as directed.

Ingredient Substitutions

If you can't find garam masala, use a mix of 1/2 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp paprika, and a pinch each of cloves and cardamom. Substitute Greek yogurt with regular yogurt or dairy-free yogurt. Heavy cream can be swapped for coconut cream. Use canned tomato puree or passata if tomato sauce is unavailable.

Expert Tips

  • Marinate the chicken as long as possible for the deepest flavor.
  • Char the chicken under a broiler or on a grill for classic smoky notes.
  • Blend the sauce for a restaurant-smooth finish.
  • Add cream at the end to prevent curdling.
  • Adjust chili powder to control the spice level.
  • Let the finished curry rest 10 minutes before serving for the flavors to meld.

What to Serve It With

Serve chicken tikka masala with steamed basmati rice, naan, or warm roti. Pair with a cucumber raita or simple salad for a complete meal.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave. Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Be careful not to overcook to keep it juicy.

Is chicken tikka masala spicy?

This recipe is mildly spicy. Adjust chili powder for more or less heat to taste.

Can I make this dairy-free?

Absolutely! Use coconut yogurt for marinating and coconut cream in the sauce.

What can I use instead of garam masala?

Mix ground cinnamon, cumin, paprika, and a pinch of cloves and cardamom for a similar flavor.

How do I get the smoky flavor at home?

Broil or grill the marinated chicken until slightly charred. A few drops of liquid smoke can also help, but use sparingly.

Can I freeze chicken tikka masala?

Yes, it freezes well for up to 2 months. Thaw overnight and reheat gently for best results.

#chicken#curry#indian#main course#gluten free#dinner#instant pot#air fryer#meal prep#comfort food
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