Name: Perfect Chicken Tikka Masala
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 1/2 cup plain yogurt; 1 tbsp lemon juice; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp paprika; 1/2 tsp salt; 2 tbsp butter or oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1.5 cups tomato puree or crushed tomatoes; 3/4 cup heavy cream or coconut milk; 1 tsp ground cumin; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp chili powder (optional); Fresh cilantro for garnish

This perfect chicken tikka masala is my homemade take on the beloved restaurant classic. It features tender, marinated chicken simmered in a rich, creamy tomato-based sauce that’s spiced just right. With bold flavor, velvety texture, and a gorgeous deep orange color, this dish brings all the comfort and excitement of Indian-inspired cuisine right into my kitchen.

Why You’ll Love This Recipe

I love how this dish layers flavor from start to finish—from the yogurt-marinated chicken to the simmered spices in the sauce. The chicken stays juicy and flavorful, and the sauce is everything I want it to be: creamy, slightly tangy, and deeply spiced. It’s perfect served with warm naan or fluffy rice, and it makes my kitchen smell absolutely amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

Boneless, skinless chicken thighs or breasts
Plain yogurt
Lemon juice
Garlic, minced
Ginger, minced
Ground cumin
Garam masala
Paprika
Salt

For the sauce:

Onion, finely chopped
Garlic, minced
Ginger, grated
Tomato puree or crushed tomatoes
Heavy cream or coconut milk
Ground cumin
Garam masala
Turmeric
Chili powder (optional for heat)
Butter or oil
Fresh cilantro for garnish

Directions

I start by mixing the yogurt, lemon juice, garlic, ginger, and spices in a bowl, then add the chicken. I let it marinate for at least 1 hour, or preferably overnight in the fridge.
I cook the marinated chicken pieces in a skillet or under the broiler until lightly charred and cooked through. I set them aside while I make the sauce.
In the same skillet, I sauté onion in butter until soft, then stir in garlic, ginger, and the dry spices, letting them toast for a minute to bloom.
I pour in the tomato puree and simmer for 10–15 minutes, until it thickens and deepens in flavor.
I stir in the cream and bring it to a gentle simmer before adding the cooked chicken to the sauce.
I let everything simmer together for another 10 minutes, then finish with chopped cilantro and a final taste for seasoning.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and 30–35 minutes to cook, plus marinating time. I usually plan for a total of 1.5 to 2 hours with marination, or overnight if I prep ahead.

Variations

When I want a dairy-free version, I use coconut milk instead of cream and dairy-free yogurt for the marinade. I sometimes use paneer or tofu instead of chicken for a vegetarian version. I also like to add a dash of sugar or honey if my tomatoes are too acidic, and I adjust the chili powder depending on how spicy I feel.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce thickens too much. It also freezes beautifully—I just cool it completely before storing in freezer-safe containers.

FAQs

Can I use chicken breast instead of thighs?

Yes, I use both depending on what I have. Thighs stay juicier, but breasts work fine if I don’t overcook them.

How do I get that restaurant-style flavor?

I think it’s all in the spice layering—marinating the chicken with yogurt and spices, then blooming the spices in the sauce, really builds depth. A bit of charring on the chicken helps too.

Is tikka masala spicy?

It can be, but I control the heat by adjusting the chili powder. I keep it mild for family dinners, but add more if I want a kick.

Can I make this ahead?

Yes, it’s even better the next day. I often make it the night before and reheat when ready to serve.

What should I serve with it?

I love it with basmati rice, naan bread, or even over cauliflower rice for a lighter option. A side of cucumber raita or pickled onions adds a nice cooling contrast.

Conclusion

Chicken tikka masala is one of those dishes I turn to when I want something rich, comforting, and full of flavor. With its spiced marinade, creamy sauce, and tender chicken, it’s always a crowd-pleaser. Whether I’m making it for a special dinner or just craving bold, satisfying food, this recipe never lets me down.