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.
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.
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.
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.
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).
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.
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.
For a smoother sauce, use an immersion blender or transfer the sauce to a blender and puree until smooth. Return to the pan.
Add the cooked chicken pieces to the sauce. Stir in heavy cream and simmer for 5-10 minutes, allowing the flavors to meld.
Sprinkle with fresh cilantro and serve with basmati rice or naan.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.