Perfect Chicken Tikka Masala

Chicken tikka masala is one of my ultimate comfort dishes—tender, marinated chicken pieces simmered in a creamy, spiced tomato sauce that’s rich, warming, and absolutely irresistible. The bold flavors, creamy texture, and balance of spices make it a dish I come back to again and again when I want something deeply satisfying.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality chicken tikka masala at home, with just the right amount of spice and creaminess. The marinated chicken is full of flavor on its own, and when it simmers in the luscious tomato-based sauce, it becomes incredibly tender and rich. I also like how adaptable it is—I can make it mild or spicy, rich or lighter, and it always turns out 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 (grated)

• Garam masala

• Ground cumin

• Ground coriander

• Paprika

• Salt

For the sauce:

• Butter or oil

• Onion (finely chopped)

• Garlic (minced)

• Ginger (grated)

• Tomato puree or crushed tomatoes

• Garam masala

• Ground cumin

• Turmeric

• Chili powder or cayenne (optional for heat)

• Heavy cream or coconut cream

• Salt

• Fresh cilantro (for garnish)

directions

1. I mix all the marinade ingredients in a bowl, add the chicken pieces, and let them marinate in the fridge for at least 1 hour, or overnight for deeper flavor.

2. I cook the marinated chicken in a skillet or grill pan over medium-high heat until browned and cooked through. I set it aside.

3. In a large saucepan, I melt butter and sauté the chopped onion until soft and golden.

4. I add the garlic and ginger, cooking for another minute before stirring in the spices to toast them.

5. I pour in the tomato puree and let it simmer for about 10–15 minutes to deepen the flavor and thicken slightly.

6. I stir in the cream and season with salt to taste.

7. I return the chicken to the sauce and let it simmer gently for another 10 minutes so the flavors blend.

8. I garnish with fresh cilantro and serve hot.

Servings and timing

This recipe serves about 4 people. It takes me 15 minutes to prep, plus marinating time. Cooking takes around 30–35 minutes, making it a great option for a weeknight or weekend dinner with minimal fuss.

Variations

I sometimes swap the cream for coconut cream when I want a dairy-free option. If I’m short on time, I roast the chicken in the oven or even use leftover grilled chicken. For extra richness, I add a spoonful of ground cashews or almond flour to the sauce. I also adjust the heat level based on who’s eating—I add extra chili powder when I want more kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stove or in the microwave—just add a splash of water or cream to loosen the sauce if needed. I also freeze it in portions for up to 2 months, and it tastes just as good after thawing.

FAQs

Can I use chicken breast instead of thighs?

Yes, I use chicken breast when I want a leaner option. I just make sure not to overcook it, as it dries out more easily than thighs.

What’s the best way to make it spicier?

I add more chili powder or a pinch of cayenne for heat. Sometimes I even add a chopped green chili while sautéing the onions.

Can I make this ahead of time?

Absolutely. I actually think it tastes better the next day after the flavors have had time to develop in the fridge.

What can I serve it with?

I love serving it with basmati rice, naan bread, or even a simple cucumber raita on the side to cool things down.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check any spice blends or yogurt to be sure.

Conclusion

Perfect chicken tikka masala brings together bold spices, creamy tomato richness, and tender marinated chicken for a dish that never fails to impress. It’s flavorful, comforting, and surprisingly easy to make from scratch. Whether I’m cooking for guests or just treating myself, this dish always hits the spot.