Craving that rich, creamy, and incredibly satisfying chicken tikka masala from your favorite Indian restaurant? This easy chicken tikka masala recipe delivers all that authentic flavor right in your own kitchen, without the fuss. We’ve simplified the process so you can get a delicious, restaurant-quality meal on the table any night of the week.
This recipe is designed for the enthusiastic home cook who wants maximum flavor with minimal effort. Forget complicated steps and hard-to-find ingredients; this is the straightforward guide you’ve been looking for.
Why You’ll Love This Easy Chicken Tikka Masala Recipe
This isn’t just another dinner recipe; it’s your new go-to for a spectacular meal. We’ve perfected the balance of spices and creaminess to create a truly memorable dish.
- Incredibly Flavorful: A rich, aromatic tomato and cream-based sauce perfectly coats tender, marinated chicken.
- Quick & Simple: Ready in about 40 minutes, making it perfect for a busy weeknight.
- Pantry-Friendly Ingredients: Made with spices and staples you likely already have in your kitchen.
- Better Than Takeout: You control the ingredients, the spice level, and the satisfaction of making it yourself! For another takeout favorite, try our Slow Cooker Beef Stew (coming soon).
The Simple Ingredients You’ll Need
The magic of this dish comes from a simple yet powerful blend of spices and fresh ingredients. Here’s what you’ll need to create this homemade chicken tikka masala.
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
For the Tikka Masala Sauce:
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
How to Make Easy Chicken Tikka Masala: Step-by-Step
Making this creamy chicken tikka masala is a simple four-step process. Just follow along, and you’ll be enjoying this incredible dish in no time.
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken cubes with all the marinade ingredients: yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, ginger, and garlic. Mix thoroughly to ensure every piece of chicken is coated. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Step 2: Cook the Chicken
In a large skillet or Dutch oven, heat one tablespoon of butter or ghee over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken in batches until golden brown and cooked through, about 5-7 minutes. Set the cooked chicken aside on a plate.
Step 3: Make the Creamy Tikka Masala Sauce
In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the ginger and garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, garam masala, coriander, and sugar. Season with salt and pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
Step 4: Combine and Simmer
Reduce the heat to low and stir in the heavy cream. Return the cooked chicken to the skillet, coating it completely in the sauce. Let it simmer gently for 5 more minutes, allowing the flavors to meld together. Be careful not to let the sauce boil after adding the cream. This step reminds me of the rich sauce in our popular Creamy Tuscan Chicken (coming soon) recipe.
Pro Tips for the Best Homemade Chicken Tikka Masala
Want to take your dish from great to absolutely perfect? Here are a few tips from our kitchen to yours.
- Don’t Skip the Marinade: Even 30 minutes makes a huge difference in tenderizing the chicken and infusing it with flavor.
- Toast Your Spices: For an extra layer of flavor, you can briefly toast the powdered spices in the pan for 30 seconds before adding the crushed tomatoes.
- Control the Spice: Kashmiri red chili powder adds great color and mild heat. For a spicier dish, add a pinch of cayenne pepper. For no heat, use sweet paprika.
- Full-Fat for Full Flavor: Use full-fat yogurt and heavy cream for the richest, creamiest sauce that won’t curdle. If you’re looking for a healthier but equally satisfying option, check out our Healthy Turkey Chili (coming soon).
What to Serve with Chicken Tikka Masala
This dish is a star, but every star needs a supporting cast. We recommend serving your easy chicken tikka masala with fluffy basmati rice to soak up all that delicious sauce. Warm naan bread or roti is also a must-have for dipping. A simple side of cucumber salad (raita) can provide a cooling contrast to the warm spices of the curry.
Recipe
Easy Chicken Tikka Masala (Restaurant-Style at Home!)
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken cubes with all the marinade ingredients: yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, ginger, and garlic. Mix thoroughly to ensure every piece of chicken is coated. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
- In a large skillet or Dutch oven, heat one tablespoon of butter or ghee over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken in batches until golden brown and cooked through, about 5-7 minutes. Set the cooked chicken aside on a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the ginger and garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, garam masala, coriander, and sugar. Season with salt and pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
- Reduce the heat to low and stir in the heavy cream. Return the cooked chicken to the skillet, coating it completely in the sauce. Let it simmer gently for 5 more minutes, allowing the flavors to meld together. Be careful not to let the sauce boil after adding the cream.
Nutrition
Notes
Full-Fat for Full Flavor: Use full-fat yogurt and heavy cream for the richest, creamiest sauce that won't curdle.
Garnish: Serve with fresh chopped cilantro and a side of basmati rice or naan bread.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Chicken tikka masala is best served with fluffy basmati rice and warm naan bread for dipping into the delicious, creamy sauce. A side of cucumber raita also provides a cooling and refreshing contrast.
This recipe has a mild level of heat from the Kashmiri red chili powder, which is more for color than intense spice. For a spicier version, you can add 1/4 to 1/2 teaspoon of cayenne pepper. For a completely non-spicy version, use sweet paprika instead.
Yes, for a lighter version, you can substitute heavy cream with full-fat coconut milk or half-and-half. Note that coconut milk will impart a subtle coconut flavor to the dish.
Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling, as it can cause the cream sauce to separate.
Absolutely! Boneless, skinless chicken thighs are a great choice for this recipe as they are very forgiving and stay incredibly moist. Simply cut them into 1-inch pieces and follow the recipe as written.
Share Your Culinary Creations!
We hope you love this easy chicken tikka masala recipe as much as we do! There’s nothing better than seeing our readers enjoy our creations. If you make this dish, please leave a comment below and share a photo with us on Pinterest. Happy cooking!
