Chicken Tikka Masala Recipe: Easy Way To Make at Home

Chicken Tikka Masala Recipe: How Chefs Cook It Right

I started making chicken tikka masala after realizing how different it tastes when you marinate the chicken overnight. The flavours settle deep into the meat, and once it hits that creamy tomato sauce, it’s ridiculously satisfying. This version balances spice and creaminess. Rich, smoky, and full of flavour without being too heavy. It’s one of those comfort dishes that always feels special, whether for a weekend dinner or a quiet night in.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 420

Ingredients Method Video Notes

Ingredients

  

For the Chicken Marinade:

• 500 g boneless chicken thighs cut into chunks
• 150 g plain yogurt
• 1 TBSP lemon juice
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tbsp turmeric
• 1 tsp chili powder
• 2 cloves of garlic minced
• 1- inch piece of ginger grated
• Salt to taste

For the Sauce:

• 2 TBSP butter or ghee
• 1 tbsp of oil
• 1 medium onion finely chopped
• 2 cloves of garlic minced
• 1 tsp ginger paste
• 1½ tsp garam masala
• 1 tsp cumin
• 1 tsp smoked paprika
• 400 g crushed tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh coriander for garnish

Method

 

1. In a large bowl, combine yogurt, lemon juice, and all the marinade spices. Add the chicken pieces, mix well, cover, and refrigerate for at least 1 hour (overnight gives the best flavour).
2. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken until lightly charred and cooked through, about 8–10 minutes. Set aside.
3. In a wide pan, melt butter and oil. Sauté onion until golden and soft, about 5 minutes.
4. Add garlic, ginger, and spices. Cook for another 30 seconds until fragrant.
5. Pour in crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.
6. Stir in the cream and return the chicken to the pan. Let it simmer for another 10–12 minutes until the sauce turns rich and creamy.
7. Taste and adjust the salt or spice level as you like.
8. Garnish with chopped coriander and serve warm with naan or rice.

Video

Notes

• The key to a good tikka masala is layering flavours. Don’t rush the sautéing step; that’s where the depth comes from.
• For extra richness, replace half the cream with coconut milk.
• You can use ghee instead of butter for a nuttier flavour.

Seasonal Variations

• Summer version: Add grilled vegetables like bell peppers or zucchini to the curry for a lighter twist.
• Winter version: Try replacing chicken with paneer for a cosy vegetarian dinner.
• You can explore more traditional Indian curry ideas in Serious Eats’ curry collection.

Serving Suggestions

• Serve this dish with steamed basmati rice or buttery naan, each to balance the creamy sauce perfectly.
• A light cucumber raita or a tangy salad helps cut through the richness.
• Learn how to make authentic naan from BBC Food’s naan recipe.

Tips & Tricks

• Don’t over-marinate the chicken too long, and it’ll start to break down in the yogurt.
• Use garam masala made with fresh spices for a stronger aroma.
• Always use full-fat yogurt; low-fat versions make the marinade watery.
• Freeze leftover tikka masala, which reheats beautifully for up to a month.

Nutrition (Per Serving)

• Calories: ~420 kcal
• Protein: 32g
• Fat: 25g
• Carbs: 14g