Go Back
–+ servings
Chicken Tikka Masala

Chicken Tikka Masala

Jennifer Ryan
Creamy, spicy, and utterly delicious! This Chicken Tikka Masala Recipe is a restaurant-quality dish you can make at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 3 hours
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 314 kcal

Equipment

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
    Chicken Tikka Masala
  • 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
    Chicken Tikka Masala
  • Cover and refrigerate for at least 3 hours (overnight is best for deeper flavor).
    Chicken Tikka Masala

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
    Chicken Tikka Masala
  • 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
    Chicken Tikka Masala
  • 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
    Chicken Tikka Masala
  • Add cherry tomatoes and cook on medium-high heat until the mixture thickens (7–8 minutes).
    500 Grams Cherry tomatoes
    Chicken Tikka Masala
  • 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
    Chicken Tikka Masala
  • 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.
    Chicken Tikka Masala

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.
    Chicken Tikka Masala
  • Bake for 10 minutes, then turn the skewers and bake for another 10 minutes.
    Chicken Tikka Masala
  • For a charred effect, broil for 2–3 minutes until slightly crispy.
    Chicken Tikka Masala

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
    Chicken Tikka Masala
  • 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
    Chicken Tikka Masala
  • Taste and adjust seasoning with more salt, garam masala, or sugar if needed.
    Chicken Tikka Masala

Step 5: Serve

  • Garnish with fresh coriander leaves and a swirl of cream.
    1 Small Bunch fresh coriander leaves
    Chicken Tikka Masala
  • Serve hot with Pilau Rice or Naan.
    Chicken Tikka Masala

Notes

Tips & Tricks
  • 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

Calories: 314kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 84mgSodium: 1822mgPotassium: 748mgFiber: 2gSugar: 7gVitamin A: 959IUVitamin C: 23mgCalcium: 83mgIron: 2mg
Keyword chicken tikka, cooking from scratch, curry, curry recipe, easy curry, fakeaway, masala, spicy, spicy dinner, spicy food, spicy recipe, tikka
Tried this recipe?Let us know how it was!