Chicken Tikka Masala: Creamy, Spicy, and Oh-So-Comforting

Chicken Tikka Masala

Hey there, friend! If you’re dreaming of a dish that’s rich, creamy, and bursting with flavor, you’re in for a treat.

This Chicken Tikka Masala recipe is my ultimate comfort food—tender, smoky chicken pieces swimming in a luscious tomato-based sauce that’s spiced to perfection. It’s easier to make than you think, and the result is restaurant-worthy.

Serve it with fluffy rice or warm naan, and watch everyone come back for seconds.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Marinate the Chicken
Start by preparing the marinade. In a large mixing bowl, combine plain full-fat yogurt, lemon juice, garlic-ginger paste, and all the spices: turmeric, cumin, coriander, smoked paprika, chili powder, garam masala, and salt. Whisk everything together until it forms a smooth, vibrant orange marinade. Add the bite-sized chicken pieces to the bowl and toss them thoroughly, making sure each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).

2. Cook the Chicken
Once the chicken has marinated, it’s time to cook it. You can use a grill, broiler, or oven for this step. If you’re using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

• Grilling: Preheat your grill to medium-high heat. Grill the chicken skewers for about 15-20 minutes, turning them halfway through, until the chicken is slightly charred on the edges and cooked through.
• Broiling: Preheat your broiler and place the skewers on a broiler pan. Broil for 10-15 minutes, turning halfway, until the chicken is golden and cooked through.
• Baking: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway, until the chicken is cooked through.

Once cooked, set the chicken aside.

3. Make the Masala Sauce
While the chicken is cooking, start the sauce. Heat vegetable oil in a large, deep skillet or pan over medium heat. Add finely chopped onions and sauté until they turn golden brown, about 5-7 minutes. Stir in minced garlic and minced ginger, cooking for another 1-2 minutes until fragrant.

Next, add the crushed tomatoes and all the spices: ground cumin, ground coriander, turmeric, paprika, garam masala, and chili powder. Stir everything together and let the sauce simmer for 10-12 minutes, stirring occasionally. This allows the tomatoes to break down and the spices to meld together, creating a rich, flavorful base.

4. Blend the Sauce (Optional)
If you prefer a smoother sauce, use an immersion blender to puree the sauce directly in the pan. Alternatively, carefully transfer the sauce to a blender, blend until smooth, and return it to the pan. This step is optional but gives the sauce a velvety texture.

5. Combine the Chicken and Sauce
Once the sauce is ready, add the cooked chicken pieces to the pan. Stir gently to coat the chicken in the sauce. Pour in the heavy cream and stir until the sauce turns a rich, creamy orange-red color. Let everything simmer together for 5-10 minutes, allowing the chicken to soak up the flavors of the sauce. Taste and adjust the seasoning with salt or a pinch of sugar if needed.

6. Garnish and Serve
Finish the dish with a sprinkle of fresh cilantro leaves and a drizzle of cream for an extra touch of richness. Serve your Chicken Tikka Masala hot with steamed basmati rice or warm naan bread. The creamy, spiced sauce pairs perfectly with the smoky, tender chicken, making every bite a flavor explosion.

Pro Tips

• For extra smokiness, add a tiny piece of heated charcoal to the marinade, cover the bowl, and let it infuse for 10 minutes.
• Use full-fat yogurt and cream for the richest, creamiest texture.
• Simmer the sauce slowly to let the flavors develop fully.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce if needed.
• Freeze for up to 2 months—thaw and reheat when ready to enjoy.
  

Print Recipe

Chicken Tikka Masala: Creamy, Spicy, and Oh-So-Comforting

Cooking Method: Grilling, Simmering Cuisine: Indian Cuisine Courses: Main Courses

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 15 mins

Servings: 4 Calories: 350

Best Season: Suitable throughout the year

Dietary:

Gluten Free

Description

Tender chicken pieces marinated in yogurt and spices, grilled to perfection, and simmered in a rich, creamy tomato sauce.

Serve with rice or naan for a comforting meal that’s sure to impress.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Tikka:

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain full-fat yogurt
• 2 tbsp lemon juice
• 1 tbsp garlic-ginger paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp vegetable oil

For the Masala Sauce:

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1 can (14oz) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Marinate the Chicken:

   In a large bowl, whisk together yogurt, lemon juice, garlic-ginger paste, turmeric, cumin, coriander, paprika, chili powder, garam masala, and salt. Add the chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes (or overnight).

2. Cook the Chicken:

   Preheat your grill, broiler, or oven to 400°F (200°C). Thread the marinated chicken onto skewers and cook for 15-20 minutes, turning halfway, until slightly charred and cooked through. Set aside.

3. Make the Sauce:

   Heat oil in a large pan over medium heat. Sauté onions until golden, then add garlic and ginger. Cook for 1-2 minutes. Add crushed tomatoes, cumin, coriander, turmeric, paprika, garam masala, and chili powder. Simmer for 10 minutes, stirring occasionally.

4. Blend the Sauce (Optional):

   For a smoother sauce, use an immersion blender or transfer the sauce to a blender and puree until smooth. Return to the pan.

5. Combine and Simmer:

   Add the cooked chicken pieces to the sauce. Stir in heavy cream and simmer for 5-10 minutes, allowing the flavors to meld.

6. Garnish and Serve:

   Sprinkle with fresh cilantro and serve with basmati rice or naan.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 10g4%

Dietary Fiber 2g8%

Sugars 5g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a dairy-free version, use coconut yogurt and coconut cream.
• Adjust the chili powder to suit your spice tolerance.
• If you don’t have skewers, you can cook the chicken directly in a pan.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Chicken Tikka Masala, Indian Cuisine, Creamy Chicken, Comfort Food, Easy Dinner