There’s something deeply satisfying about recreating a restaurant favourite at home, and for me, nothing beats a homemade Chicken Tikka Masala. This isn’t just another curry recipe; it’s a journey into building layers of flavour, from the tangy, spiced yoghurt marinade that makes the chicken incredibly tender, to the rich, creamy tomato sauce that envelops every single piece. Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it. It’s the kind of dish that feels special but is built on straightforward techniques we can all master in our own kitchens.

What makes this particular Chicken Tikka Masala recipe stand out is the balance. It’s creamy without being heavy, spiced without being overwhelmingly hot, and has a subtle sweetness from the tomatoes and onions that rounds everything out. The chicken is first marinated and then pan-fried to get a lovely bit of colour and char before it joins the sauce. This two-step process is the secret to getting that authentic texture and taste. It works beautifully for a cosy weekend dinner, but it’s also impressive enough to serve when you have guests. Let’s get cooking!

Recipe Overview

This Chicken Tikka Masala recipe focuses on developing a deep, aromatic flavour base for the sauce while ensuring the chicken remains succulent and tender. You’ll marinate boneless chicken pieces in a spiced yoghurt mix, sear them for a touch of smoky char, and then simmer them in a creamy tomato and onion gravy. I’ve tested this with both chicken breast and thigh, and while both are delicious, I find thigh meat adds a little extra richness.

• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 30 minutes
• Total Time: 50 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Tikka Masala Recipe

• Genuine Flavour: We build the flavour in layers. The marinade tenderises the chicken and infuses it with garlic, ginger, and spices. The final sauce is velvety smooth with a rich tomato base, fragrant from garam masala and cumin.
• Ready in Under an Hour: Excluding the marinating time (which is mostly hands-off), the active cooking process comes together in about 30 minutes, making it achievable for a special weeknight meal.
• Flexible Recipe: You can easily adjust the spice level by reducing or increasing the chilli powder. For a richer sauce, swap the double cream for single cream or even a spoonful of coconut cream.
• Great for a Weekend “Fakeaway”: This is ideal when you’re craving a takeaway but want something a bit fresher and more wholesome. It fills the kitchen with the most wonderful aromas.
• Family Tested: My family can’t get enough of the creamy sauce. We always make sure there’s enough naan bread on the table to mop up every last drop from the plates. It always gets compliments.

Chicken Tikka Masala Recipe

⏱️ 20 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use fresh spices and full-fat dairy. The fat content in the yoghurt and cream is essential for creating that luxurious, smooth sauce texture and preventing it from splitting. I always reach for Mutti Polpa finely chopped tomatoes as they have a fantastic sweetness and consistency that really elevates the sauce.

• For the Chicken Tikka Marinade:
• 600g skinless, boneless chicken thighs or breasts, cut into 2.5cm (1-inch) chunks
• 150g full-fat natural yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic, crushed
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp mild chilli powder (or to taste)
• 1 tsp salt
• For the Masala Sauce:
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric powder
• 400g tin of finely chopped tomatoes
• 1 tsp sugar (optional, to balance acidity)
• 100ml double cream
• Fresh coriander, chopped, to garnish

Elena’s Tip: Don’t be tempted to use low-fat yoghurt for the marinade. The full-fat version has a thicker consistency that clings to the chicken better and its higher fat content helps to tenderise the meat more effectively.

How to Make Chicken Tikka Masala

The process is broken down into two main parts: marinating and cooking the chicken, then creating the beautiful masala sauce to bring it all together. Take your time with sautéing the onions – it’s a crucial step for the flavour of the final dish.

1. Marinate the Chicken: In a medium mixing bowl, combine all the marinade ingredients: the yoghurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, chilli powder, and salt. Add the chicken pieces and stir until every piece is thoroughly coated. Cover the bowl and place it in the fridge to marinate for at least 1 hour, or up to 8 hours for an even more flavourful result.
2. Cook the Chicken: Heat 1 tbsp of the vegetable oil in a large, heavy-based frying pan or skillet over a medium-high heat. Remove the chicken pieces from the marinade, shaking off any excess (reserve the leftover marinade for now). Place the chicken in the hot pan in a single layer – you may need to do this in two batches. Cook for 3-4 minutes per side, until the chicken is golden brown and slightly charred in places. It doesn’t need to be cooked all the way through at this stage. Set the cooked chicken aside on a plate.
3. Start the Sauce Base: Reduce the heat to medium. Add the remaining 1 tbsp of oil and the butter to the same pan. Once the butter has melted, add the finely chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and just starting to turn golden at the edges.
4. Bloom the Spices: Add the crushed garlic and grated ginger to the pan and cook for another minute until fragrant. Then, stir in the ground coriander, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly, until the spices release their aroma. This step, known as blooming, is vital for a deep-flavoured sauce.
5. Create the Sauce: Pour the tinned tomatoes into the pan, along with the sugar (if using) and any leftover marinade from the chicken bowl. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Simmer and Combine: Reduce the heat to low, cover the pan, and let the sauce simmer for 10-12 minutes. This allows the flavours to meld together. What works best for me is using a splatter guard if I want to reduce the sauce a little further without covering it completely.
7. Finish the Dish: Return the partially cooked chicken tikka pieces (and any juices from the plate) to the pan with the sauce. Stir to combine, then pour in the double cream. Stir gently and let it heat through for another 2-3 minutes until the chicken is cooked through and the sauce is hot. Be careful not to let it boil once the cream is added.
8. Serve: Taste the sauce and adjust seasoning if needed. Garnish generously with freshly chopped coriander and serve immediately with hot basmati rice and warm naan bread.

Tips From My Kitchen

• Temperature Control: When searing the chicken, ensure your pan is properly hot before you add the pieces. This gives you that lovely char without overcooking the inside. When you add the cream at the end, lower the heat to prevent the sauce from splitting.
• The Secret Step: After the sauce has simmered, I learned that using an immersion blender to blitz it for just a few seconds creates an incredibly smooth, restaurant-quality texture. Just be careful with the hot liquid! You don’t have to make it completely smooth, just enough to break down the onions.
• Make-Ahead: The chicken can be marinated up to 24 hours in advance. The entire sauce (before adding the chicken and cream) can also be made a day ahead and refrigerated. This makes final assembly much quicker.
• Storage: Leftover Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the hob or in the microwave. The flavours often taste even better the next day!

Equipment You’ll Need

• Large frying pan or skillet (a non-stick or cast-iron one works well)
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, don’t put too many pieces in the pan at once. This lowers the temperature and causes the chicken to steam rather than sear, meaning you won’t get those lovely browned, flavourful edges. Cook in batches if necessary.
• Rushing the Onions: Don’t cook the onions on a high heat to speed things up. Sautéing them slowly over a medium heat for the full 8-10 minutes allows their natural sweetness to develop, which forms the essential foundation of the sauce.
• Boiling the Cream: Once you’ve added the double cream at the end, keep the heat low and just gently heat it through. Boiling the sauce at this stage can cause the cream to curdle and split, ruining the velvety texture.

Delicious Variations to Try

While this recipe is fantastic as it is, it’s also a great base for customisation. Here are a few ideas I’ve tried:

• Spicy Version: Add one or two finely chopped fresh green chillies along with the garlic and ginger, or increase the amount of chilli powder in the marinade for a fiery kick.
• Vegetarian/Vegan Option: Swap the chicken for firm tofu or paneer. For tofu, press it well first. For paneer, pan-fry the cubes until golden before adding to the sauce. To make it vegan, use a plant-based yoghurt for the marinade and coconut cream instead of double cream in the sauce.
• Different Protein: This masala sauce works wonderfully with other proteins. Try it with king prawns (add them right at the end as they cook quickly) or even lamb. For an alternative chicken dish, you might enjoy these Smoky Grilled Chicken Skewers.

What to Serve With Chicken Tikka Masala

Choosing the right accompaniments completes the meal. The creamy, rich sauce is just begging to be soaked up by fluffy grains and breads.

• Basmati Rice: Aromatic, fluffy basmati rice is the classic pairing. A simple steamed rice is all you need, but a pilau rice studded with peas and whole spices is also fantastic. If you’re in a pinch, a Simple Egg Fried Rice can also be a tasty, unconventional side.
• Naan Bread: Warm, soft naan bread is non-negotiable in our house! Garlic and coriander naan is my personal favourite for scooping up every bit of the sauce.
• Cucumber Raita: A cooling counterpoint to the warm spices. Simply mix grated cucumber with natural yoghurt, a pinch of salt, and some chopped mint.
• Drink Pairing: A crisp lager or a cold glass of mango lassi works beautifully with the flavours of this dish.

Frequently Asked Questions

Chicken Tikka Masala Recipe

A classic, creamy and flavorful curry made with marinated and grilled chicken chunks simmered in a rich tomato and cream sauce. A restaurant-quality dish that's easy to make at home.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 562

Ingredients Method Notes

Ingredients

  

For the Chicken Tikka Marinade

• 600 g skinless boneless chicken thighs or breasts, cut into 2.5cm (1-inch) chunks
• 150 g full-fat natural yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic crushed
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp mild chilli powder or to taste
• 1 tsp salt

For the Masala Sauce

• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 large onion finely chopped
• 2 cloves garlic crushed
• 1 tsp ground coriander
• ½ tsp turmeric powder
• 400 g tin of finely chopped tomatoes
• 1 tsp sugar optional, to balance acidity
• 100 ml double cream
• Fresh coriander chopped, to garnish

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine all the marinade ingredients: the yoghurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, chilli powder, and salt. Add the chicken pieces and stir until every piece is thoroughly coated. Cover the bowl and place it in the fridge to marinate for at least 1 hour, or up to 8 hours for an even more flavourful result.
2. Cook the Chicken: Heat 1 tbsp of the vegetable oil in a large, heavy-based frying pan or skillet over a medium-high heat. Remove the chicken pieces from the marinade, shaking off any excess (reserve the leftover marinade for now). Place the chicken in the hot pan in a single layer – you may need to do this in two batches. Cook for 3-4 minutes per side, until the chicken is golden brown and slightly charred in places. It doesn't need to be cooked all the way through at this stage. Set the cooked chicken aside on a plate.
3. Start the Sauce Base: Reduce the heat to medium. Add the remaining 1 tbsp of oil and the butter to the same pan. Once the butter has melted, add the finely chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and just starting to turn golden at the edges.
4. Bloom the Spices: Add the crushed garlic and grated ginger to the pan and cook for another minute until fragrant. Then, stir in the ground coriander, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly, until the spices release their aroma. This step, known as blooming, is vital for a deep-flavoured sauce.
5. Create the Sauce: Pour the tinned tomatoes into the pan, along with the sugar (if using) and any leftover marinade from the chicken bowl. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Simmer and Combine: Reduce the heat to low, cover the pan, and let the sauce simmer for 10-12 minutes. This allows the flavours to meld together. What works best for me is using a splatter guard if I want to reduce the sauce a little further without covering it completely.
7. Finish the Dish: Return the partially cooked chicken tikka pieces (and any juices from the plate) to the pan with the sauce. Stir to combine, then pour in the double cream. Stir gently and let it heat through for another 2-3 minutes until the chicken is cooked through and the sauce is hot. Be careful not to let it boil once the cream is added.
8. Serve: Taste the sauce and adjust seasoning if needed. Garnish generously with freshly chopped coriander and serve immediately with hot basmati rice and warm naan bread.

Notes

Serve immediately with hot basmati rice and warm naan bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Chicken Tikka Masala recipe. It’s a true labour of love that rewards you with a dish that’s so much better than any jarred sauce. It brings so much warmth and flavour to the dinner table. If you try it, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Elena