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chicken tikka masala recipe recipeCard1
Avatar photoLia Patel

Easy Chicken Tikka Masala Recipe (Creamy & Flavorful)

This rich, creamy chicken tikka masala recipe balances tender grilled chicken with a luxurious tomato-and-cream sauce spiced with garam masala, cumin, and ginger. Easy to make and deeply satisfying, it's the ultimate homemade Indian-inspired comfort dish.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MARINADE:
  • 1.5 lbs (68g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup (240g) plain full-fat yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tsp salt
  • FOR THE SAUCE:
  • 2 tbsp vegetable oil or ghee
  • 1 large yellow onion, finely chopped
  • 2 tsp garam masala
  • 1 (28 oz) can crushed tomatoes (San Marzano preferred)
  • 1 cup (240ml) heavy cream
  • Fresh cilantro, for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Grill pan or skillet
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. chicken tikka masala recipe recipeCard2
  2. In a large bowl, whisk together yogurt, lemon juice, cumin, coriander, garam masala, turmeric, smoked paprika, garlic, ginger, and salt. Add chicken pieces and stir to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for best results.
  3. Heat 1 tablespoon of oil in a grill pan or skillet over medium-high heat. Remove chicken from marinade (shake off excess) and cook in batches until browned on both sides and cooked through, about 6–8 minutes total. Transfer to a plate and set aside.
  4. In the same pan, add remaining oil. Sauté onions over medium heat for 10–12 minutes, stirring occasionally, until deeply golden and soft. Add 1 tsp garam masala and stir for 30 seconds to bloom the spices.
  5. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally, until thick and sauce forms.
  6. Stir in heavy cream and return cooked chicken with any juices to the pan. Simmer gently for 5–7 minutes, until sauce coats the back of a spoon. Do not boil rapidly to prevent cream from splitting. Adjust seasoning with salt or a pinch of sugar if needed.
  7. Remove from heat, stir in fresh cilantro, and serve hot over basmati rice or with warmed naan bread.

Nutrition

Calories: 485 | Carbohydrates: 12 | Protein: 38 | Fat: 31 | Fiber: 2 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or cream to restore texture.
FREEZING: Freeze for up to 3 months in portioned containers. Thaw overnight in the fridge before reheating.
MAKE AHEAD: Marinate chicken and caramelize onions ahead of time for faster weeknight assembly.
SUBSTITUTIONS: Use coconut milk instead of cream for dairy-free. Swap thighs with breasts for leaner option.
PRO TIPS: Let marinated chicken come to room temperature before cooking. Reserve unused marinade and boil it into the sauce for extra flavor.
SERVING SUGGESTIONS: Serve with basmati rice, naan, cucumber raita, or grilled vegetables.
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