Table of Contents
- The Ultimate Chicken Tikka Masala Recipe
- My Love Affair with Chicken Tikka Masala
- What’s the Difference Between Chicken Tikka Masala and Butter Chicken?
- What Makes This Recipe Special
- Ingredients You’ll Need
- The Step-by-Step Process
- Step 1: Marinate the Chicken
- Step 2: Prepare the Tikka Masala Sauce
- Step 3: Cook the Chicken
- Step 4: Bring It All Together
- Serving Suggestions
- Pro Tips for the Best Chicken Tikka Masala
- Jump to Recipe
The Ultimate Chicken Tikka Masala Recipe
There are few dishes that command the kind of devotion that Chicken Tikka Masala does. Creamy, smoky, and infused with aromatic spices, this dish is a staple in my kitchen—and for good reason. It’s the perfect balance of heat, richness, and depth, making it a go-to for cozy nights in or an impressive dinner for guests.
My Love Affair with Chicken Tikka Masala
Growing up, my dad made the best Chicken Tikka Masala. The rich aroma of spices filling the kitchen, the perfectly charred chicken, and the creamy, tomato-based sauce—it was pure comfort on a plate. That first bite was more than just a meal; it was an experience that stayed with me. Ever since, I’ve been on a mission to recreate that same magic at home. After countless tweaks and trials, I’ve finally landed on a recipe that brings back those cherished memories and rivals even the best restaurant versions.
What’s the Difference Between Chicken Tikka Masala and Butter Chicken?
At first glance, Chicken Tikka Masala and Butter Chicken might seem like close cousins, both featuring tender chicken in a rich, spiced tomato-based sauce. However, the key differences lie in their origins and flavor profiles. Chicken Tikka Masala, believed to have been created in the UK, is bolder and spicier, with a robust, smoky depth from marinated and grilled chicken tikka pieces simmered in a heavily spiced tomato-based sauce. Butter Chicken (or Murgh Makhani), which hails from North India, is creamier and slightly sweeter, with a silkier texture thanks to generous amounts of butter and cream. While both dishes are beloved worldwide, Chicken Tikka Masala delivers a punch of spice, whereas Butter Chicken leans into its rich, buttery smoothness—so choosing between them depends on whether you crave heat or indulgent comfort.
What Makes This Recipe Special
There are a few key elements that elevate this Chicken Tikka Masala Recipe above the rest:
- The Marinade – A yogurt-based marinade with warm spices ensures the chicken is tender, flavorful, and juicy.
- The Tikka – Cooking the chicken at high heat creates that signature smoky, charred flavor.
- The Sauce – A slow-simmered, spice-infused tomato sauce with a touch of cream results in pure silkiness.
Ingredients You’ll Need
This recipe uses staple Indian spices and pantry essentials. Here’s what you’ll need:
For the Marinade:
- Chicken breast, Greek yogurt, garam masala, coriander, cumin, turmeric, kasuri methi, Kashmiri red chili powder, salt, lemon juice, ginger paste, garlic paste, sunflower oil.
For the Tikka Masala:
- Sunflower oil, red onions, red chili, salt, ginger paste, garlic paste, garam masala, Kashmiri red chili powder, cumin, coriander, sugar, cherry tomatoes, hot water, double cream, kasuri methi.
For Garnish:
- Fresh coriander leaves (optional).
The Step-by-Step Process
Making Chicken Tikka Masala at home is easier than you think. Follow these steps, and you’ll have a masterpiece on your hands.
Step 1: Marinate the Chicken
The magic starts with a well-seasoned marinade. The longer the chicken sits in the spiced yogurt mixture, the deeper the flavors. I always recommend marinating overnight, but if you’re short on time, a few hours will still yield great results.
Step 2: Prepare the Tikka Masala Sauce
Sauté onions, garlic, and ginger until golden, then add the spices to bloom their flavors. The cherry tomatoes add natural sweetness, balancing the heat and depth of the dish. Simmering and blending the sauce creates that smooth, restaurant-quality texture.
Step 3: Cook the Chicken
Cooking the chicken at high heat—whether in the oven or on a stovetop—gives it that irresistible char. The broiler is your best friend for achieving those slightly crispy, caramelized edges.
Step 4: Bring It All Together
Once the sauce is rich and flavorful, stir in cream for that signature luscious texture. Add the cooked chicken, sprinkle some kasuri methi, and let it all meld together for a few minutes. The result? A dish that is both bold and comforting.
Serving Suggestions
Pair this Chicken Tikka Masala with steaming hot basmati rice, pillowy naan, or buttery parathas for the ultimate experience. Garnish with fresh coriander and a swirl of cream for a restaurant-worthy presentation.
Pro Tips for the Best Chicken Tikka Masala
- Marination Matters – The longer, the better! Overnight marination gives the deepest flavor.
- Blend for Smoothness – If you prefer a silkier sauce, blend before adding the cream.
- Control the Heat – Reduce Kashmiri chili for a milder version or add cayenne for extra kick.
- Make It Ahead – The sauce can be stored in the fridge for up to three days or frozen for up to two months.
Chicken Tikka Masala
Equipment
- Skewers
- Bender
Ingredients
For the Marinade
- 700 Grams Chicken Breast
- 120 Milliliters Greek yogurt
- 1 Teaspoon Garam masala
- 1 Teaspoon Coriander powder
- ½ Teaspoon Cumin powder
- ¼ Teaspoon Turmeric
- 1 Teaspoon Kasuri methi dried fenugreek leaves
- 1 Teaspoon Kashmiri red chili powder use less for low heat
- ½ Teaspoon Salt
- 1 Teaspoon Lemon juice
- 1 Teaspoon Ginger paste
- 1 Teaspoon Garlic paste
- 1 Teaspoon Sunflower oil
For the tikka masala
- 3 Tablespoons Sunflower oil
- 2 Medium Red onions finely chopped
- 1 Red Chili
- 1 Teaspoon Salt
- 1 Teaspoon Ginger paste
- 1 Teaspoon Garlic paste
- 2 Teaspoons Garam masala adjust to taste
- 1 Teaspoon Kashmiri red chili powder
- 1 Teaspoon Cumin powder
- 1 Tablespoon Coriander powder
- 2 Teaspoons sugar
- 500 Grams Cherry tomatoes
- 250 Milliliters hot water
- 125 Milliliters Double cream
- 1 Tablespoon Kasuri methi dried fenugreek leaves
For Garnish
- 1 Small Bunch fresh coriander leaves optional
Instructions
Step 1: Marinate the Chicken
- Cut the chicken into 1-inch cubes and place them in a mixing bowl. Pat dry with kitchen paper if needed.700 Grams Chicken Breast
- Add all marinade ingredients (spices, yogurt, lemon juice, ginger, garlic, and oil). Mix well to coat the chicken evenly.120 Milliliters Greek yogurt, 1 Teaspoon Garam masala, 1 Teaspoon Coriander powder, ½ Teaspoon Cumin powder, ¼ Teaspoon Turmeric, 1 Teaspoon Kasuri methi, 1 Teaspoon Kashmiri red chili powder, ½ Teaspoon Salt, 1 Teaspoon Lemon juice, 1 Teaspoon Ginger paste, 1 Teaspoon Garlic paste, 1 Teaspoon Sunflower oil
- Cover and refrigerate for at least 3 hours (overnight is best for deeper flavor).
Step 2: Prepare the Tikka Masala Sauce
- Heat 3 tbsp oil in a large frying pan over medium heat. Add chopped onions and salt and sauté until golden.3 Tablespoons Sunflower oil, 2 Medium Red onions, 1 Teaspoon Salt
- Stir in ginger paste, garlic paste, and red chili. Cook for about 40–60 seconds until fragrant.1 Red Chili, 1 Teaspoon Ginger paste, 1 Teaspoon Garlic paste
- Lower the heat and add chili powder, coriander powder, garam masala, cumin powder, and sugar. Stir quickly to prevent burning.2 Teaspoons Garam masala, 1 Teaspoon Kashmiri red chili powder, 1 Teaspoon Cumin powder, 1 Tablespoon Coriander powder, 2 Teaspoons sugar
- Add cherry tomatoes and cook on medium-high heat until the mixture thickens (7–8 minutes).500 Grams Cherry tomatoes
- Pour in hot water, mix well, and bring to a boil. Cover and simmer on low heat for 10–15 minutes.250 Milliliters hot water
- Transfer the sauce to a deep pan before blending to avoid hot splashes. Blend into a smooth puree (optional), then return it to the frying pan and continue simmering.
Step 3: Cook the Chicken
- Preheat the oven to 460°F (240°C) and line a baking sheet with parchment paper.
- Thread the marinated chicken onto metal or soaked bamboo skewers and place them on the tray.
- Bake for 10 minutes, then turn the skewers and bake for another 10 minutes.
- For a charred effect, broil for 2–3 minutes until slightly crispy.
Step 4: Finish the Curry
- After 10–15 minutes of simmering the tikka masala sauce, stir in the double cream and mix well.125 Milliliters Double cream
- Add the grilled chicken tikka and crushed kasuri methi to the sauce. Stir and cook for 2–3 minutes until the chicken is soft and well coated.1 Tablespoon Kasuri methi
- Taste and adjust seasoning with more salt, garam masala, or sugar if needed.
Step 5: Serve
- Garnish with fresh coriander leaves and a swirl of cream.1 Small Bunch fresh coriander leaves
- Serve hot with Pilau Rice or Naan.
Notes
- Marination Matters – The longer you marinate the chicken, the more flavorful it will be. Overnight is best!
- Oven vs. Stovetop – If you don’t have an oven, you can pan-fry the marinated chicken on medium-high heat for 3–4 minutes per side until slightly charred.
- Smoother Sauce – For an extra creamy texture, blend the sauce before adding the chicken.
- Adjust Spice Levels – Reduce the chili powder for a milder dish or add a pinch of cayenne pepper for extra heat.
- Make Ahead – The sauce can be made in advance and stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
If you loved this Chicken Tikka Masala Recipe, why stop here? Try our Chana Masala for a hearty vegetarian option or spice things up with our bold and fiery Madras Curry. And don’t forget to pair your meal with our Easy Homemade Naan Bread—because no curry night is complete without it! For more delicious recipes, kitchen tips, and food hacks, follow us on social media, where we share fresh inspiration every day.
