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A close-up shot of a bowl of homemade chicken tikka masala, garnished with fresh cilantro.
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Homemade Chicken Tikka Masala Recipe: Restaurant-Quality at Home

Learn how to make an authentic, restaurant-quality homemade chicken tikka masala recipe from scratch. This guide provides step-by-step instructions for tender marinated chicken in a rich, creamy, and aromatic tomato-based sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: British, Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1.5-inch chunks
  • 1/2 cup plain full-fat yogurt
  • 2 tbsp minced garlic divided
  • 1 tbsp grated fresh ginger divided
  • 2 tsp garam masala divided
  • 1 tsp turmeric powder
  • 1 tsp ground cumin divided
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 tbsp lemon juice
For the Masala Sauce
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion finely chopped
  • 1 tsp ground coriander
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp sugar optional, to balance acidity
  • 3/4 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Fresh cilantro for garnish

Equipment

  • 1 Large Bowl
  • 1 Large Skillet or Dutch Oven

Method
 

Marinate and Cook the Chicken
  1. In a large bowl, combine the yogurt, 1 tbsp minced garlic, 1/2 tbsp grated ginger, 1 tsp garam masala, turmeric, 1 tsp cumin, Kashmiri chili powder, salt, and lemon juice. Mix well.
  2. Add the chicken chunks and stir to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 6 hours.
  3. Heat oil in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until cooked through with charred spots. Set aside.
Craft the Masala Sauce
  1. In the same skillet, melt butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft. Add the remaining 1 tbsp garlic and 1/2 tbsp ginger and cook for 1 minute until fragrant.
  2. Stir in the ground coriander, remaining 1 tsp cumin, and remaining 1 tsp garam masala. Cook for 30 seconds until fragrant.
  3. Pour in the crushed tomatoes and sugar. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes.
  4. Stir in the heavy cream and the cooked chicken. Crush the kasuri methi between your palms and add to the sauce. Simmer gently for 5 minutes. Do not boil.
  5. Garnish with fresh cilantro and serve.

Nutrition

Calories: 550kcalProtein: 45gFat: 35gFiber: 3g

Notes

For the best flavor, marinate the chicken for at least 4 hours.
Kasuri Methi (dried fenugreek leaves) is a key ingredient for an authentic restaurant taste and can be found at Indian grocery stores or online.
Adjust the spice level by adding a fresh green chili along with the onions.
Keyword chicken tikka masala,creamy chicken recipe,indian curry

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