Name: Chicken Tikka Masala
Yield: 5

This creamy and rich Chicken Tikka Masala Recipe features marinated chicken and a flavorful spice-packed sauce.

Author’s Note

Forget Takeout, This Tikka Masala Beats It Every Time!

Chicken Tikka Masala is a classic for a reason—it’s absolutely satisfying! I can’t resist ordering it at restaurants because I know my whole family will love it. So, I had to create my own version.

During my travels through India, I took cooking classes and learned a lot about the spices and ingredients that bring out curry flavors.

I used everything I learned to make this recipe, and it’s honestly some of the best Chicken Tikka Masala I’ve had! It’s also great for meal prep or leftovers since it tastes even better the next day. Enjoy!

Marinade ingredients, including yogurt, lemon juice, garlic, ginger, and spices, being added to a bowl before being mixed together.

Chicken Tikka Masala Recipe Ingredients

Ingredient	Swap / Tip / Note
Yogurt + Lemon Juice (in marinade)	Use full-fat plain yogurt. If dairy intolerant, try plain coconut yogurt (unsweetened), though flavor will shift.
Garam Masala, Cumin, Coriander and Turmeric	Ensure spices are fresh. If you don’t have coriander, slightly increase cumin.
Tomato Paste / Crushed Tomatoes	If too acidic, add a small pinch of sugar (½–1 tsp) to balance flavor.
Heavy Cream	For dairy free you can replace with full fat coconut milk but it won’t be quite the same.
Onion / Garlic / Ginger	Use fresh garlic and ginger, not pre-minced. Finely chop onions so they melt into the sauce.

Quick Tip

Don’t confuse this Tikka Masala with Marsala! Tikka Masala, with spiced chunks, differs from Marsala, an Italian wine-based dish; both feature chicken but are otherwise distinct.

How To Make Chicken Tikka Masala Recipe

Marinate: Combine spices, yogurt, lemon, garlic, and ginger. Marinate chicken.
Cook Sauce: Sauté onions, add spices, tomato paste, and tomatoes. Simmer, then add cream and cilantro.
Grill Chicken: Cook marinated chicken until done, then chop.
Combine and Serve: Mix chicken into sauce and serve with rice and naan.

Mixing the marinade until smooth and adding chicken pieces to it, ensuring they are well-coated for the chicken tikka masala recipe.

Chicken Breasts Or Chicken Thighs?

For this Chicken Tikka Masala recipe, use either chicken breasts or thighs. Marinate breasts overnight for best flavor and tenderness. Thighs need less marinating time than breasts, but longer is better, not exceeding 24 hours.

Tips For Success

Make Ahead: This gets better as it sits. So it’s great if you need something made ahead of time!
Quality Tomatoes: Choose high-quality tomatoes for better flavor.
Fresh Ingredients: Use fresh ginger and garlic for optimal taste.

Blooming spices in hot oil and making tomato sauce, creating a rich and aromatic base for the recipe.

Storage

Leftovers taste better the next day!
Refrigerate Chicken Tikka Masala recipe in airtight containers for 3-5 days.
Reheat on the stove, adjust sauce thickness with water or cream.
Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.