Chicken Tikka Masala
Ingredients
For the chicken marinade
- 4-5 boneless, skinless chicken thighs
- ¼ cup plain yogurt
- ½ tbsp fresh ginger grated
- 2 garlic cloves minced
- ½ tsp chili powder
- ½ tbsp ground coriander
- ½ tsp salt
- Juice of ½ a lemon
For the masala sauce
- 2 tbsp neutral oil
- 1 onion thinly sliced
- 1 inch piece of ginger grated
- 4 garlic cloves minced
- 1 ½ tsp ground cardamom
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp chili powder
- 1 ½ cup heavy cream
- 6 tbsp tomato paste
- 4 tbsp water
- ½ tsp sugar
- salt to taste
To garnish
- Fresh cilantro
- Honey a small drizzle of about ½ tsp adds the perfect balance of sweet with spicy
Instructions
Marinade the chicken
- In a small bowl, combine ¼ cup plain yogurt, ½ tbsp fresh ginger, 2 garlic cloves, ½ tsp chili powder, ½ tbsp ground coriander, ½ tsp salt, and Juice of ½ a lemon.
- In a gallon ziplock bag, add 4-5 boneless, skinless chicken thighs and the marinade. Remove the air from the bag and massage the marinade into the chicken. Refrigerate for a minimum of 30 minutes or up to overnight.
Cook the chicken
- Remove chicken from the marinade and sit on a wire rack to drain off excess. If you don't drain off the excess, there will be too much moisture in the skillet to get a good sear on the chicken.
- Heat a large cast-iron skillet over high heat. Add 2 tbsp olive oil and sear the chicken on both sides until cooked through and a good sear has formed (about 5-6 minutes). Remove from skillet and set aside.
Make the masala sauce
- Reduce the heat to medium. In the same pan, add 2 tbsp neutral oil. Add 1 onion and 6 tbsp tomato pasteCook until softened (about 3 minutes), stirring frequently.
- Add 1 inch piece of ginger and 4 garlic cloves and cook until fragrant (about 30 seconds).
- Add 1 ½ tsp ground cardamom, 2 tsp garam masala, 2 tsp ground coriander, 1 tsp chili powder. Stir to combine. Cook until fragrant (about 1-2 minutes).
- Add 1 ½ cup heavy cream, 4 tbsp water, and ½ tsp sugar. Stir to combine. Bring to a boil.
- While the sauce is coming to a boil, chop the chicken into bite-sized pieces. Add to the sauce and reduce to a simmer. Simmer for 15 minutes. Taste and salt to your desired flavor.
Serve
- Serve warm over rice and garnish with cilantro and a drizzle of honey. Pair with a piece of warm naan.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!Chicken Tikka Masala That’ll Make You Forget Takeout Exists
Let me tell you about the first time I tried making chicken tikka masala at home. I thought it would be this impossibly complicated dish that only restaurant chefs could master. Turns out, I was overthinking it (as usual). This creamy, spiced curry is actually pretty straightforward, and honestly? It tastes better than most delivery versions I’ve shelled out way too much money for.
It all started with my kids taking a cooking class over the summer. They had to prepare a variation of Asian dishes and chicken tikka masala was one of them. They brought home a sample and I devoured it over the sink like a rat. I was hooked. I had to recreate it. After a few variations and some testing, this recipe is restaurant-worthy if there ever was one.
Why This Recipe Works
The secret to great chicken tikka masala isn’t some fancy technique—it’s all about building layers of flavor. You’re marinating the chicken to get it tender and flavorful, searing it to add that slightly charred depth, then simmering everything in a tomato-cream sauce that’s been packed with aromatics and spices. It’s not rocket science, but each step matters.
I use chicken thighs here instead of breasts because they’re harder to overcook and stay juicy even after all that simmering. Trust me on this one—I’ve dried out enough chicken breasts to know better now.
The Marinade Makes All the Difference
That yogurt marinade does real work. The lactic acid tenderizes the meat while the ginger, garlic, and spices start infusing flavor right from the start. You can get away with just 30 minutes if you’re in a rush, but if you’ve got time to let it sit overnight, you’ll be rewarded with chicken that’s practically falling apart tender.
One thing I learned the hard way: actually drain that excess marinade before you cook the chicken. The first time I skipped this step, I ended up steaming the chicken instead of searing it. Not great. A wire rack works perfectly for this.
Getting That Restaurant-Style Sauce
The masala sauce comes together in the same pan you cooked the chicken in, which means you’re picking up all those browned bits for extra flavor. Starting with onions and tomato paste creates a rich base, then you’re blooming your spices in oil to wake up all those aromatic compounds. (See, I can use fancy cooking terms too.)
The heavy cream smooths everything out and balances the heat from the chili powder. Speaking of heat—this version sits at a comfortable medium spice level. If you’re like me and can’t handle much heat, dial back the chili powder. If you’re one of those people who puts hot sauce on everything, bump it up.
That little bit of sugar at the end? Game changer. It rounds out the acidity from the tomatoes and brings all the flavors together. And the honey drizzle at the end adds this subtle sweetness that plays perfectly against the warm spices.
Serving Suggestions
This is definitely a dish you want to serve over rice. Basmati rice is traditional and its fluffy texture soaks up the sauce beautifully. You could also go with jeera rice if you want something with a little more flavor, or even try it over cilantro lime rice if you’re feeling adventurous, or just plain white rice (no judgement).
Warm naan on the side is non-negotiable in my book. There’s something deeply satisfying about tearing off a piece of bread and dragging it through that creamy sauce. If you’re feeling ambitious, homemade naan takes this meal to another level entirely.
Want to make it a full spread? Start with some samosas or pakoras as an appetizer. Add saag paneer or chana masala on the side for a vegetarian option that rounds out the meal.
Make-Ahead and Storage Tips
This is one of those dishes that actually tastes better the next day after all the flavors have had time to get to know each other. I usually make a double batch and freeze half for those nights when I can’t even think about cooking. It reheats like a dream.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, just warm it gently on the stove with a splash of water or cream if it’s gotten too thick.
The real beauty of mastering this recipe is that once you’ve got the technique down, you can apply it to other proteins or even vegetables. But let’s be honest—you’ll probably just want to make this exact version over and over again. I won’t judge. I’ve been doing the same thing for months now.