Creamy, aromatic, and bursting with spice, Chicken Tikka Masala is the ultimate comfort dish for anyone craving bold Indian-inspired flavors. Juicy chunks of marinated chicken are grilled or pan-seared to perfection, then simmered in a luscious tomato-based sauce rich with cream and spices. The combination of smoky, charred chicken and a silky curry creates an irresistible fusion that makes it a favorite across the globe.

Whether you’re planning a cozy weeknight dinner or looking to impress guests, this dish is as satisfying as it is soul-warming. Serve it over basmati rice or with warm, pillowy naan bread to scoop up every last drop of that vibrant, spiced gravy.

What Kind of Chicken Should I Use for Chicken Tikka Masala?

For authentic flavor and tender texture, boneless skinless chicken thighs are your best bet. They stay juicy and flavorful during the marinating and cooking process. However, chicken breasts can be used if you prefer leaner meat—just be careful not to overcook them.

Ingredients for the Chicken Tikka Masala

Chicken Thighs
Provides the juicy, flavorful base for the dish and holds up well to high heat grilling or searing.

Greek Yogurt
Used in the marinade, it tenderizes the chicken while adding a creamy tang.

Ginger and Garlic
Fresh minced versions bring aromatic depth to the marinade and sauce.

Garam Masala
This spice blend is the heart of the flavor profile, used both in the marinade and the sauce.

Smoked Paprika and Chili Powder
They contribute warmth and subtle heat.

Cumin and Coriander
Offer earthy and citrusy notes that balance the richness of the sauce.

Tomato Puree
Forms the base of the curry sauce, adding acidity and body.

Heavy Cream
Gives the sauce its signature smooth, rich texture.

Butter
Used for cooking and finishing the sauce, it adds a luxurious touch.

Cilantro
Fresh leaves are sprinkled on top for a burst of color and herby freshness.

Salt and Pepper
To taste, enhancing all the layered spices.

How To Make the Chicken Tikka Masala

Step 1: Marinate the Chicken

In a large bowl, mix together Greek yogurt, minced garlic, grated ginger, garam masala, smoked paprika, chili powder, cumin, and salt. Add the chicken thighs, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Step 2: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Drizzle with a bit of oil and sear the marinated chicken pieces until charred and nearly cooked through. Remove from the pan and set aside. Don’t worry about cooking it fully—it will finish in the sauce.

Step 3: Build the Sauce Base

In the same pan, melt butter and sauté chopped onions until soft and golden. Stir in minced garlic and ginger, cooking until fragrant. Add more garam masala, cumin, coriander, and smoked paprika. Toast the spices briefly to release their oils.

Step 4: Add Tomato and Simmer

Pour in tomato puree and cook until it thickens and deepens in color, about 10 minutes. Season with salt and a pinch of sugar to balance the acidity.

Step 5: Blend in the Cream

Reduce heat to low. Stir in heavy cream and let it gently simmer to meld into the sauce. Adjust seasoning if needed.

Step 6: Combine Chicken and Sauce

Return the seared chicken to the pan. Simmer for another 10 minutes until the chicken is fully cooked and the sauce is velvety.

Step 7: Garnish and Serve

Sprinkle chopped cilantro on top. Serve hot with basmati rice or naan for the perfect Indian-style comfort meal.

Serving and Storing Chicken Tikka Masala

Chicken Tikka Masala is best served piping hot, ladled generously over a bed of fluffy basmati rice or with a stack of warm, buttery naan. For a complete meal, pair it with a cooling cucumber raita or a crisp side salad. It’s perfect for both a cozy dinner at home or an impressive dish for a gathering.

When it comes to leftovers, this dish keeps beautifully. Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier the next day. To freeze, let the curry cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works too. Just be careful not to overcook it, as it can dry out more quickly than thighs.

How spicy is Chicken Tikka Masala?

It has a mild to moderate heat. You can increase the chili powder for more kick or reduce it for a milder flavor.

Can I make this dairy-free?

Absolutely. Use coconut milk or a dairy-free cream alternative, and opt for a plant-based yogurt for the marinade.

Is this dish gluten-free?

Yes, as long as all your ingredients (especially yogurt and spices) are gluten-free, this dish is naturally gluten-free.

Can I make it ahead of time?

Definitely. Chicken Tikka Masala tastes even better after resting, so it’s ideal for meal prep or make-ahead dinners.

What if I don’t have garam masala?

You can substitute with a blend of ground cumin, coriander, cinnamon, and a pinch of cloves and nutmeg in a pinch, but garam masala gives it its signature depth.

Want More Dinner Ideas with a Twist?

If you love this Chicken Tikka Masala, you’ll definitely want to try these other flavor-packed dinner favorites:

Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken for a silky Italian-inspired delight.
BBQ Chicken Sweet Potato Bowl if you’re craving smoky-sweet comfort in a bowl.
Low Carb Greek Chicken Bowls for something light yet full of flavor.
Creamy Cajun Shrimp Pasta with bold spices and a velvety finish.
Cowboy Butter Chicken Linguine for an herby, buttery kick.

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And let me know in the comments how yours turned out. Did you grill the chicken or sear it in a pan? Try any fun twists with the spices?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder, smarter, and more delicious meals.

Chicken Tikka Masala

Author: Nina Johnson
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Dinner

Print Recipe

Description

A creamy, spiced tomato-based curry that features tender chunks of marinated chicken simmered in a rich and aromatic sauce. Perfect with basmati rice or naan for a comforting, flavorful meal.

Instructions

In a bowl, combine yogurt, garlic, ginger, garam masala, paprika, chili powder, cumin, and salt. Add chicken and coat well. Marinate for at least 1 hour or overnight.
Heat oil in a pan over medium-high. Sear the chicken pieces until browned and almost cooked through. Remove and set aside.
In the same pan, melt butter. Add onions and sauté until golden. Stir in garlic, ginger, and remaining spices. Cook until fragrant.
Add tomato puree and cook for 10 minutes until thickened. Season with salt and a pinch of sugar.
Reduce heat. Stir in cream and simmer until the sauce is smooth and rich.
Return chicken to the pan and simmer 10 more minutes until fully cooked.
Garnish with chopped cilantro and serve hot with rice or naan.