Chicken & Turkey

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (680g) chicken thighs, boneless; 1/2 cup (120g) plain Greek yogurt; 2 tablespoons lemon juice; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 can (14 oz/410g) diced tomatoes; 1 cup (240ml) chicken broth; 1/2 cup (120ml) heavy cream

By Clara Holloway · June 19, 2026 · Chicken & Turkey

Prep20 min

Cook25 min

Total60 min

Serves4

I still remember the first time I had Chicken Tikka Masala - the combination of tender chicken, rich tomato sauce, and creamy yogurt was love at first bite. As a home cook, I've always been on a mission to recreate this dish at home, and after countless attempts, I'm excited to share my version with you.

This recipe is a game-changer for anyone who loves Indian food but thinks it's too complicated to make at home. With just a few simple ingredients and some basic cooking techniques, you can create a dish that's not only delicious but also impressive.

One of the things that sets this recipe apart is the use of high-protein chicken thighs, which stay juicy and tender even after cooking. By using a quick wet brine and a hard sear, we can lock in moisture and create a crispy exterior that's simply irresistible.

Whether you're a seasoned cook or just starting out, this recipe is perfect for anyone who loves a good challenge. So go ahead, give it a try, and experience the magic of Chicken Tikka Masala for yourself!

In this recipe, we'll be using a combination of Greek yogurt, lemon juice, and spices to marinate the chicken, which will add a rich and creamy flavor to the dish. We'll also be using a mixture of tomato sauce, heavy cream, and butter to create a smooth and velvety sauce that's sure to impress.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a weeknight dinner or a special occasion.
The dish is highly customizable, so you can adjust the spice level and ingredients to your liking.
It's a great way to get your daily dose of protein and vegetables.
The recipe makes a large batch, so you can feed a crowd or have leftovers for later.
It's a fun and interactive recipe that's perfect for cooking with friends or family.

Why This Recipe Works

The key to a great Chicken Tikka Masala is in the layers of flavor and texture. By marinating the chicken in a mixture of yogurt, lemon juice, and spices, we create a tender and flavorful base that's then enhanced by the rich and creamy tomato sauce.

The use of high heat to sear the chicken is also crucial, as it creates a crispy exterior that adds texture and depth to the dish. And by finishing the sauce with a pat of butter and a sprinkle of cilantro, we add a touch of brightness and freshness that balances out the richness of the dish.

Another important aspect of this recipe is the use of resting time. By letting the chicken rest for a few minutes before serving, we allow the juices to redistribute and the meat to stay tender and juicy.

Ingredients You’ll Need

When it comes to making Chicken Tikka Masala, the ingredients are just as important as the technique. Look for high-quality chicken thighs, fresh cilantro, and real tomato sauce for the best flavor. Don't be afraid to experiment with different spices and seasonings to make the dish your own.

In this recipe, we'll be using a combination of pantry staples and fresh ingredients to create a dish that's both flavorful and nutritious. From the marinating process to the final sauce, every ingredient plays a crucial role in creating a truly unforgettable Chicken Tikka Masala.

1 1/2 pounds (680g) chicken thighs, bonelessLook for high-quality chicken thighs with a good balance of meat and fat for the best flavor and texture.
1/2 cup (120g) plain Greek yogurtGreek yogurt adds a tangy flavor and creamy texture to the marinade, while also helping to tenderize the chicken.
2 tablespoons lemon juiceFreshly squeezed lemon juice adds a bright and citrusy flavor to the marinade, while also helping to break down the proteins in the chicken.
2 teaspoons garam masalaGaram masala is a blend of ground spices that adds a warm and aromatic flavor to the dish, with notes of cinnamon, cardamom, and cloves.
1 teaspoon ground cuminGround cumin adds a earthy and slightly bitter flavor to the dish, which helps to balance out the richness of the tomato sauce.
1/2 teaspoon ground corianderGround coriander adds a sweet and citrusy flavor to the dish, with notes of orange and lemon.
1/2 teaspoon cayenne pepperCayenne pepper adds a spicy kick to the dish, which helps to balance out the richness of the tomato sauce.
1/2 teaspoon saltSalt enhances the flavors of the other ingredients and helps to bring out the natural sweetness of the chicken and tomato sauce.
1/4 teaspoon black pepperBlack pepper adds a sharp and peppery flavor to the dish, which helps to balance out the richness of the tomato sauce.
2 tablespoons olive oilOlive oil is used to sear the chicken and add flavor to the sauce, with a rich and fruity flavor that complements the other ingredients.
1 can (14 oz/410g) diced tomatoesCanned diced tomatoes are a convenient and flavorful way to add moisture and flavor to the sauce, with a sweet and tangy flavor that complements the other ingredients.
1 cup (240ml) chicken brothChicken broth adds moisture and flavor to the sauce, with a rich and savory flavor that complements the other ingredients.
1/2 cup (120ml) heavy creamHeavy cream adds a rich and creamy texture to the sauce, with a sweet and velvety flavor that complements the other ingredients.

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWhiskSpatula

How to Make Chicken Tikka Masala

1
In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper, salt, and black pepper to make the marinade.
2
Add the chicken thighs to the marinade and mix well to coat, making sure that each piece of chicken is fully covered in the marinade.
3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the chicken to marinate and absorb the flavors of the marinade.
4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat, using a thermometer to check the temperature.
5
Remove the chicken from the marinade and add it to the skillet, searing for 5-7 minutes per side or until the chicken reaches an internal temperature of 165 F (74 C), using an instant-read thermometer to check the temperature.
6
Transfer the chicken to a plate and cover with foil to keep warm, letting it rest for a few minutes to allow the juices to redistribute.
7
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan.
8
Bring the sauce to a simmer and cook for 10-15 minutes or until it has thickened slightly, stirring occasionally to prevent scorching.
9
Stir in the heavy cream and cook for an additional 2-3 minutes or until the sauce has thickened to your liking, using a whisk to smooth out the sauce.
10
Add the cooked chicken back to the skillet and simmer in the sauce for 2-3 minutes or until the chicken is fully coated, using a spatula to gently turn the chicken and coat it in the sauce.
11
Season the sauce with salt and pepper to taste, using a pinch of salt and a few grinds of pepper to bring out the flavors of the other ingredients.
12
Garnish with fresh cilantro and serve over basmati rice, using a sprinkle of chopped cilantro and a dollop of yogurt to add a touch of freshness and creaminess to the dish.

Expert Tips

Make sure to not overcrowd the skillet when searing the chicken, as this can lower the temperature of the oil and prevent the chicken from cooking evenly.
Use a thermometer to check the internal temperature of the chicken, as this will ensure that it is cooked to a safe temperature.
Don't overcook the chicken, as this can make it dry and tough, using a thermometer to check the internal temperature and removing it from the heat when it reaches 165 F (74 C).
Let the chicken rest for a few minutes before serving, as this will allow the juices to redistribute and the meat to stay tender and juicy.
Experiment with different spices and seasonings to make the dish your own, using a pinch of salt and a few grinds of pepper to bring out the flavors of the other ingredients.
Serve the dish with a side of naan or basmati rice to soak up the flavorful sauce, using a sprinkle of chopped cilantro and a dollop of yogurt to add a touch of freshness and creaminess to the dish.
Consider making a double batch of the sauce and freezing it for later use, as this will save you time and effort in the long run and provide a convenient and flavorful meal option.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, which can lead to food poisoning and other health problems.
Overcrowding the skillet when searing the chicken, which can lower the temperature of the oil and prevent the chicken from cooking evenly.
Not letting the chicken rest before serving, which can make the meat dry and tough.
Not using a thermometer to check the internal temperature of the chicken, which can lead to overcooking or undercooking.
Not stirring the sauce occasionally, which can cause it to scorch or stick to the bottom of the pan.
Not seasoning the sauce with salt and pepper to taste, which can make the dish bland and unappetizing.

Variations and Substitutions

Try using different types of protein, such as shrimp or tofu, for a vegetarian or seafood option.
Experiment with different spices and seasonings, such as cumin or coriander, to give the dish a unique flavor.
Add some heat to the dish with red pepper flakes or sriracha, using a pinch of red pepper flakes to add a spicy kick.
Use coconut milk instead of heavy cream for a creamy and dairy-free sauce, using a can of full-fat coconut milk to add a rich and creamy texture.
Serve the dish with a side of naan or basmati rice to soak up the flavorful sauce, using a sprinkle of chopped cilantro and a dollop of yogurt to add a touch of freshness and creaminess.
Consider making a double batch of the sauce and freezing it for later use, as this will save you time and effort in the long run and provide a convenient and flavorful meal option.
Try using different types of tomatoes, such as cherry or grape tomatoes, for a sweeter and more flavorful sauce.

What to Serve With Chicken Tikka Masala

Serve the Chicken Tikka Masala over basmati rice, with a side of naan or roti for a truly authentic Indian experience. You can also serve it with a side of roasted vegetables, such as broccoli or cauliflower, for a healthier and more balanced meal.

Consider serving the dish with a dollop of yogurt or a sprinkle of cilantro for added flavor and freshness. You can also serve it with a side of papadum or raita for a fun and interactive snack.

Serve with basmati rice and naanServe with roasted vegetables, such as broccoli or cauliflowerServe with a side of raita or papadumServe with a dollop of yogurt or a sprinkle of cilantro

Make-Ahead, Storage, Freezing and Reheating

The Chicken Tikka Masala can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the sauce overnight in the refrigerator and reheat it over low heat, stirring occasionally, until warmed through.

Make sure to store the sauce in an airtight container and keep it refrigerated at a temperature of 40 F (4 C) or below. You can also freeze the sauce in individual portions for a quick and easy meal option.

To freeze the sauce, simply pour it into an airtight container or freezer bag and store it in the freezer at a temperature of 0 F (-18 C) or below. When you're ready to reheat, simply thaw the sauce overnight in the refrigerator and reheat it over low heat, stirring occasionally, until warmed through.

Frequently Asked Questions

What is the best type of chicken to use for Chicken Tikka Masala?

The best type of chicken to use is boneless, skinless chicken thighs, as they are tender and juicy and have a good balance of meat and fat.

Can I use chicken breast instead of thighs?

While chicken breast can be used, it is not recommended as it can be dry and tough, and may not have the same level of flavor and texture as chicken thighs.

How do I make sure the chicken is cooked to a safe internal temperature?

Use a thermometer to check the internal temperature of the chicken, and make sure it reaches 165 F (74 C) for safe consumption.

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

What is the best type of tomato to use for the sauce?

The best type of tomato to use is a canned diced tomato, as it is convenient and has a sweet and tangy flavor that complements the other ingredients.

How do I prevent the sauce from scorching or sticking to the pan?

Stir the sauce occasionally and make sure the heat is not too high, as this can cause the sauce to scorch or stick to the pan.

Can I serve the dish with a side of naan or roti?

Yes, serving the dish with a side of naan or roti is a great way to soak up the flavorful sauce and add some extra flavor and texture to the meal.

How do I reheat the sauce?

To reheat the sauce, simply thaw it overnight in the refrigerator and reheat it over low heat, stirring occasionally, until warmed through.

Can I freeze the sauce?

Yes, the sauce can be frozen for up to 2 months, and can be reheated when needed by thawing it overnight in the refrigerator and reheating it over low heat, stirring occasionally, until warmed through.

The Full Recipe

Recipe Card