The Best Homemade Chicken Tikka Masala (Easy Recipe)

In this chicken tikka masala recipe, tender pieces of chicken are simmered in a luxurious, creamy tomato sauce and made fragrant with Indian spices like coriander, ginger and Garam Masala.

Chicken Tikka Masala is a great gateway meal for those who haven’t tried Indian cuisine or who aren’t overly adventurous eaters.

It’s not too spicy and it does not have a strong curry flavor, so the whole family can get in on it. It all comes together in one pan, and it’s naturally gluten free. 

Ingredients

• Boneless, skinless chicken breast. More authentic versions of this dish use boneless chicken thighs. Either one works, so use what you like.
• Greek yogurt
• Tomato sauce
• Tomato paste
• Heavy cream. Some people really enjoy substituting an equal amount of coconut milk for the cream, which is totally allowed.
• Onions. Yellow onions are the standard, but a sweeter onion like Vidalia is also nice. Avoid using red onion.
• Fresh ginger
• Garlic
• Coriander
• Cumin
• Garam Masala. This is an incredible Indian spice blend made up of clove, cinnamon and cardamom. It imparts a pungent but sweet flavor to food that’s almost hard to describe because there’s nothing else like it. Just try it.

How to make Chicken Tikka Masala

Marinate the Chicken

The chicken marinade is a mixture of Greek yogurt, garlic, ginger, cumin, coriander and salt.

The chicken should marinate for at least an hour. If you can, throw it in the fridge in the morning so it can marinate all day.

If you forget, just do it an hour before you want to make dinner. It doesn’t need too much time. 

Brown the Chicken

When you’re ready to cook the chicken, heat a large skillet over medium heat.

Brown the chicken until it’s tender and then remove it from the pan. 

Make the Sauce

To make the Tikka Masala sauce, start by sauteing the onions and dry spices in a little bit of oil. Once the onions are soft and the mixture is fragrant, stir in the tomato sauce, tomato paste and cream.

Put the chicken back into the sauce and let it all simmer together for about 15 minutes. 

Serving Suggestions

Chicken Tikka Masala is traditionally served over long grain rice like Jasmine rice or basmati rice.

And a side of naan bread and raita is a must! There’s truly nothing better than sopping up that delicious sauce with a warm, chewy piece of naan.

Storing Leftovers

The best way to store leftover tikka masala is in an airtight container in the refrigerator. It will stay fresh for 3-5 days.

Simply reheat it in the microwave the next time you want to enjoy it. 

Is Chicken Tikka Masala Spicy?

The short answer – it can be. The heat level in this and any other curry dish is always adjustable to your preference. Most Indian restaurants will give you the option to select the heat level of your order.

Indian curries typically get their heat from ingredients like red chili powder, cayenne pepper and red pepper flakes.

This recipe uses crushed red pepper flakes for heat. The result has a mild-to-medium heat level.

I encourage you to adjust the measurement to your liking.

Chicken Tikka Masala vs. Butter Chicken

Butter Chicken and Chicken Tikka Masala are two of most popular dishes that you’ll find at Indian restaurants. And they’re very similar.

They both have roots in Northern India and both have chicken as their primary ingredient. They both use a combination of spices like garlic and ginger and are simmered in a creamy curry sauce.

Here’s how they are different: Tikka Masala is a tomato-based sauce with a bolder use of spices and heat. Butter Chicken is creamier, does not include tomato in the sauce, and is less spicy than Chicken Tikka Masala.

Also, any kind of boneless chicken (breasts or thighs) is used in Tikka Masala, while Butter Chicken typically only uses breasts.

Chicken Tikka Masala vs. Chicken Korma

Chicken Korma is another ah-mazing Indian dish that I love so very much. Like Tikka Masala, it starts with tender chicken that’s served in a creamy, aromatic sauce. Both use yogurt-based sauces.

Unlike Tikka Masala, Chicken Korma does not have tomatoes in its sauce. Also, Korma almost always uses coconut milk.

Tikka Masala typically uses cream. Chicken Korma also incorporates some type of nut – usually cashews – in the sauce. Tikka Masala does not use nuts.

Tikka Masala vs. Curry

While all masalas are curries, not all curries are masalas.

The term “curry” is used to describe any vegetable or meat that is cooked with spices. A curry can be creamy, tomatoey, spicy or mild. It’s a blanket term for many cooked dishes.

Not all curries include actual curry powder. Some include no actual curry powder at all!

Masala, on the other hand, refers to the specific spice blend used in dishes like this tikka masala recipe.

Origins of Chicken Tikka Masala

Did you know that Chicken Tikka Masala is considered the national dish for the United Kingdom? If you’ve ever visited London, this comes as no surprise. Indian food culture is huge over there!

It traces back to the 1960s, when a Bangladeshi chef and his cohorts migrated to the UK and brought their cuisine with them.

So while there may be some debate over the true origin of this dish, its true roots are certainly in India.

I think of this Chicken Tikka Masala as the ultimate Indian comfort food. It’s so warming and satisfying, especially with a side of naan bread, just like at my favorite Indian restaurant.

When you make it, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more Indian-inspired recipes, try these:

• Coconut Cauliflower Curry
• Indian Ginger Chicken and Rice
• Raita (Indian Yogurt Dip for Naan & Biryani)

For more chicken dinner recipes, try these:

• Old Fashioned Chicken and Vegetable Stew
• Chicken Shawarma with Tahini Yogurt Sauce
• Ginger Soy Chicken Meatballs