Home » Recipes » Chicken Tikka Masala Recipe
by Mike Hultquist · · 57 Comments · Jump to Recipe
Chicken tikka masala is a popular Indian-style curry with tender chicken marinated in yogurt and spices, then roasted and simmered in creamy curry sauce. It is very comforting and perfect for any curry lover.
Chicken Tikka Masala Recipe
We're cooking up one of our favorite curry dishes in the Chili Pepper Madness kitchen tonight, my friends. Curries are perfect for the spicy food lover, so filled with flavor and lots of interesting spices.
There are many ways to make curry with versions from all over the world, some original to a specific region, some influenced by travelers who interpreted a curry their own way, and everything in between.
This particular curry dish has questionable origins of its own, but in my opinion, it doesn't matter where it ultimately came from. It is absolutely delicious and always satisfying.
It is called Chicken Tikka Masala, and I think you're going to love it
What is Chicken Tikka Masala?
Chicken Tikka Masala is an Indian-style curry of boneless chicken that is marinated in yogurt and a mix of spices, which is oven roasted, then quickly simmered in a creamy tomato-based curry sauce.
There are many different ways to make it, and recipes vary from country to country and even cook to cook.
It is very similar in flavor and texture to the famous Butter Chicken or Chicken Korma, though with variations in spices and cooking steps.
The origin of the recipe is murky, with some claiming it is an original Indian food recipe, some that it is a British invention by East Pakistan or Bangladesh migrants, some that it was born in Scotland from a Bangladeshi chef, and some that it just a modern take on an Indian classic.
Most believe it is a British creation with Indian origins, though it is now found all over the world.
Regardless of the origin of Chicken Tikka Masala, it's popularity is undeniable, a testament to its alluring and enduring flavor.
It isn't a difficult recipe to make, though there are a lot of ingredients. Don't let that stop you. It's worth making a trip to your local Indian grocery store, or ordering spices online.
It's also easy to customize to your own heat and spice levels, so feel free to vary up the ratios, my spicy food loving friends, better than your favorite Indian restaurant.
Let's talk about how to make Chicken Tikka Masala, shall we?
Chicken Tikka Masala Ingredients
- For the Chicken Tikka Masala Marinade. Boneless chicken (use chicken thighs or breasts, or a combination), plain yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, salt and pepper.
- For the Tikka Masala Sauce. Oil for cooking, onion, bell pepper (or use Kashmiri peppers), ginger, garlic, turmeric, coriander, paprika (smoked paprika is great, or Kashmiri chili powder), garam masala, cumin, cayenne powder or other chili powder, tomato paste, tomato sauce, water, heavy cream.
- For Serving. Fresh chopped cilantro, chili flakes, naan, steamed basmati rice.
How to Make Chicken Tikka Masala - the Recipe Method
First you'll marinate chunks of tender chicken pieces in a mix of yogurt and spices, then roast the chicken in the oven.
You can also grill or pan cook the marinated chicken in a cast iron skillet over high heat for your at-home version.
Next, make your tikka masala sauce by cooking down a base of onion, peppers, ginger, and garlic, then adding your spices.
Stir in tomato paste, tomato sauce, and bit of water, then simmer the sauce to develop its wonderful flavor.
Add the heavy cream and stir to mix through.
Tuck the cooked chicken into the simmering sauce and warm it through.
Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.
Boom! Done! Your creamy chicken tikka masala is ready to serve! Looks great, doesn't it? The tomato cream sauce smells amazing. Talk about comfort food. This chicken curry is sure to satisfy even the most profound of cravings. We love this recipe. Highly recommended!
Recipe Tips & Notes
- The Peppers. Use your favorite local chili peppers for this recipe. It is usually made with Kashmiri peppers for a more authentic experience, though any peppers can be used. Use bell peppers for a milder version.
- The Yogurt. I prefer fresh, plain, whole milk yogurt for this recipe. Greek yogurt will work just fine here, but it a bit thicker and can affect consistency.
- Creaminess. Most recipes call for using heavy cream, though I have seen many variations with coconut milk instead. Make a lighter version with milk, sour cream or crema.
Butter Chicken Vs. Tikka Masala
Butter chicken and chicken tikka masala are both creamy, tomato-based Indian curries, though they are quite distinct.
Butter chicken's velvety sauce is typically milder, made with lots of butter and cream, where chicken tikka masala features a tangier, spicier sauce that incorporates a wider range of spices.
Also, butter chicken is a traditional Indian dish, while tikka masala likely originated in the UK as a British-Indian adaptation for local tastes.
Storage & Leftovers
Storing yourChicken Tikka Masalain anairtight containerin the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
That's it, my friends. I hope you enjoy this chicken tikka masala recipe. Creamy and spicy in all the right ways. Let me know if you make it. Such a great recipe. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Chicken Korma
- Butter Chicken
- Spicy Beef Vindaloo
- Spicy Thai Curry Chicken Soup
- Coconut Chicken Curry
- Chickpea Curry
- Red Curry
- Thai Shrimp Curry
- Thai Green Curry
- Red Lentil Curry
- Phaal Curry (the Hottest Curry in the World)
- Chicken Saag
- Curry Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Tikka Masala Recipe
Chicken tikka masala is a popular Indian-style curry with tender chicken marinated in yogurt and spices, then roasted and simmered in creamy curry sauce. It is very comforting and perfect for any curry lover.
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, spicy, yogurt
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Marinating: 1 hour hour
Calories: 496kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.91 from 22 votes
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Ingredients
CHICKEN MARINADE
- 2 pounds boneless skinless chicken, cut into bite-size pieces (use chicken breast or chicken thigh, or both)
- 1 cup plain yogurt whole milk
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 2 teaspoons paprika (or use Kashmiri chili)
- Salt to taste
TIKKA MASALA SAUCE
- 3 tablespoons oil
- 1 medium onion chopped
- 1 small bell pepper chopped (Use Kashmiri peppers if you can obtain them, or other local peppers)
- 2 tablespoons minced ginger
- 6 cloves garlic minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 teaspoons ground cumin
- 1 teaspoons cayenne powder optional for extra spicy
- Salt to taste (about 1/2 teaspoon)
- ¼ cup tomato paste
- 2 cups tomato sauce or more to taste
- 1 cup water
- 1 cup heavy cream
- FOR SERVING: Fresh chopped cilantro, chili flakes, naan, steamed basmati rice
Instructions
MARINATE THE CHICKEN
Add the chicken pieces to a small bowl. Add the yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, and salt and pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Marinate overnight for more developed flavor.
ROAST THE CHICKEN
Preheat oven to 450 degrees F. Remove the chicken and place the marinated pieces onto skewers. Set them onto a lined baking sheet and bake them for 15 minutes, or until the chicken is cooked through. Set aside. (NOTE: You can also grill or pan cook the chicken if desired).
MAKE THE TIKKA MASALA SAUCE
Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.
Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Add a bit of water if the sauce becomes too thick.
Add the heavy cream and stir to mix through.
Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.
Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.
Notes
The Peppers. Use your favorite local chili peppers for this recipe. It is usually made with Kashmiri peppers for a more authentic experience, though any peppers can be used. Use bell peppers for a milder version.
The Yogurt. I prefer fresh, plain, whole milk yogurt for this recipe. Greek yogurt will work just fine here, but it a bit thicker and can affect consistency.
Creaminess. Most recipes call for using heavy cream, though I have seen many variations with coconut milk instead. Make a lighter version with milk, sour cream or crema.
Leftovers. Store any leftover chicken tikka masala covered in the refrigerator for up to a week. It also freezes nicely in covered containers or freezer bags for 3 months easily.
Nutrition Information
Calories: 496kcalCarbohydrates: 18gProtein: 39gFat: 30gSaturated Fat: 13gTrans Fat: 1gCholesterol: 155mgSodium: 630mgPotassium: 1238mgFiber: 4gSugar: 9gVitamin A: 2578IUVitamin C: 38mgCalcium: 132mgIron: 4mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 3/13/24 to include new photos and information. It was originally published on 3/15/21.
Reader Interactions
Comments
Brenda says
I made this tonight and was so good! The instructions were easy to follow and it was a big hit! Will definitely make this again!Reply
Mike Hultquist says
Thanks so much, Brenda. Glad you enjoyed it. Very glad to be helpful.
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Tony says
I made a double batch of this. We had it for dinner and then portioned out a bunch of lunches for the freezer. Can confirm it's good for either meal!Reply
Mike H. says
Thank you, Tony!
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Steve Meyerink says
Great Recipe....I used coconut milk instead of whole milk. Served it over Basmati rice and it was fantastic. Another GREAT Chili Pepper Madness recipe!!! Thank you Mike.Reply
Mike Hultquist says
Awesome to hear, Steve! Glad you enjoyed it!! Cheers!
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Dave says
This sounds like an excellent recipe of the classic "Brit/Indian" tikka masala. This is a dish I've stopped ordering in Indian restaurants in the UK because there is a tendency to make them way too sweet. Your recipe sounds perfect, no added sugar, and cream and yoghurt instead of coconut milk. Will definately give it a try this week.Reply
Mike Hultquist says
Excellent! I hope you enjoy it, Dave! I definitely prefer to focus on the spices and savoriness, not the sweetness.
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Dave says
We just made this recipe 2 days ago (my wife did the cooking so kudos to her). Really lovely, without a doubt the best tikka masala I´ve ever tasted.Reply
Mike Hultquist says
Wonderful! So glad to hear this, Dave!! Very happy you and your wife enjoyed it. We really love this dish. Patty's favorite for sure. Thank you.
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Rhonda says
Question for you, Would you recommend toasting the spices before cooking with them? As I've seen Indian cooks do.
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Mike Hultquist says
Rhonda, definitely YES if you are using whole seeds/berries. Lightly toast them, then grind them. Since we're using ground spiced here, you get similar results in step 2 by letting them bloom briefly in the pan. I encourage you to make your own ground spices by toasting whole seeds, then grinding them yourself. Always the best.
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Boo says
Never had this before, but enjoyed it immensely. Could taste the minced ginger
ground cumin, garam masala, coriander, turmeric, paprika not one overpowering the other. All married so nicely, could not wait to make white rice, had some naan & pita bread which I stuffed with slivered cabbage & Chicken Tikka Masala (not sure "how" to eat it) but aroma was so delicious I had to dive in. Next time I'll try to use Kashmiri peppers(hot tasting peppers?) & sour cream. Just starting to use garam masala and really like it. Very nice. Thanks for sending recipe. KeeperReply
Mike Hultquist says
Excellent! Great to hear, Boo! I appreciate your sharing this, and love that you're enjoying the recipe. This is one of our favorites, actually. Delish!
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Paul says
Hi Mike and Patty,
Rumour has it that Tikka Masala was invented in an Indian restaurant in the Small Heath area of Birmingham in England, I believe sometime in the 1970’s.
If I’m cooking the Chicken version I add a teaspoon (or 2) of ground green Cardamom to the marinade (or use Cardamom pods for a less pronounced flavour). When using Lamb/Goat I use the same amount of Black Cardamom powder/pods and a pinch of ground Fenugreek along with the juice of half a Lemon.Reply
Mike Hultquist says
Thanks, Paul. I like your additions.
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Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken tikka masala before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Thanks, Ramya. Enjoy.
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Christina says
Trying this as we speak, I cooked your butter chicken recipe and it's on constant request from loved ones -- came out great!My question is do you recommend blending the sauce like you do in the butter chicken recipe? Why yes/no, if so?
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Mike Hultquist says
Thanks, Christina! Glad everyone is enjoying it. You don't have to blend the sauce, but it would be deliciously smooth if you do. Worth giving it a try!
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Pat says
A beautiful and delicious treat for us, thanks!Reply
Mike Hultquist says
Thanks, Pat!
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Ellie says
I cut my bite sized pieces of chicken to about 1” square and they were tiny! Skewering would’ve taken forever, so I laid them on a baking rack over a pan - came out great!Reply
Evelyn Irwin says
My go-to blog for spicy dishes. I made this tonight and it was delicious. Your way of cooking the chicken in the oven is so much better than using a pan, eliminates the mess and burned on bits.Reply
Mike Hultquist says
Thanks, Evelyn! Very happy you're enjoying the recipe. Thanks for sharing!!
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Kathy says
Hi Mike!
In the chicken tiki masala recipe, can I add the marinade from the chicken if I cook it in along with the sauce?
Thanks..,Reply
Mike Hultquist says
If you cook it, Kathy, yep, you can use it.
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Leigh says
hi its says tomatoe sauce is that tinned tomatoes or plain tomatoe sauce thanks
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Mike Hultquist says
Leigh, you can use either. I would use what you like best.
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Beverly says
Hi Mike…..This is pretty much Chicken Tikka Masala perfection! How does it do with beef or lamb? I’ve had a couple of bad experiences with chicken during the past year, and find myself hesitant to cook/ eat it more than one or two bites of it. The sauce is amazing, so was hoping for an alternative other than sauce on rice. Looking forward to the next recipe!Reply
Mike H. says
Hey Beverly, thank you! If you are into beef, I would suggest trying my Spicy Beef Vindaloo. And if you prefer lamb, give this Lamb Vindaloo a try. Enjoy! 🙂
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Cheryl Hill says
Just curious, Michael. Your notes mention that Greek yogurt has more water in it than plain, but when I make yogurt, I drain my plain to thicken it to Greek-style. Please help me understand why I'm confused.Reply
Michael Hultquist - Chili Pepper Madness says
Cheryl, for this recipe, as long as you drain out some of the liquid content, you should be good to go. Yogurts do tend to vary in consistency, but also from brand to brand.
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Maggie Lawrence says
I am still confused as was Cheryl. Greek Yogurt is much thicker than regular yogurt no matter what the brand. Greek yogurt has the whey drained off. The information in the post is backwards. That being said….the recipe looks amazing and I am anxious to try it. Carry on….
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Mike Hultquist says
Ack, yes, you are correct. Now I see the confusion. Sorry about that. I have updated the recipe to reflect that note.
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Cheryl Hill says
OK, rice, naan, garnish...maybe tomorrow - I'm standing eating it out of the pan as we speak. This is the best.
Pretty closely followed the recipe, but cut the cayenne powder in half (working my way up to keeping up with Michael's heat levels), and cooked chicken at 425 degrees instead of 450, because my pieces were only 1 to 1 1/2 inch thick, and that worked well. Yummy, yummy. Will probably switch to my standard chicken thighs instead of the my experimental "chicken tenders" (which, BTW, are a bite to take the tendon from), because I find thighs really juicy and nice. Regardless, incredible dish. Wonder if I'll ever get rice made before I scarf it all down.Reply
Michael Hultquist - Chili Pepper Madness says
Nice! Right out of the pan, Cheryl. That's how we do it half the time, too. Haha. Glad you enjoyed it.
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Niya says
What is the yogurt for ? Binding of the sauce ? Or does it contribute to flavor ?Reply
Mike Hultquist says
Both, really, and it also helps tenderize the chicken.
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Barbara says
I've never made a curry and am eager to try your recipe. The only thing I am unsure of is the type of paprika. I have two at hand; one is a smokey, spicy type and the other is milder and sweeter. Which would you recommend?Reply
Michael Hultquist - Chili Pepper Madness says
Barbara, really any of the paprikas you have will work. I would personally use the spicy type, though smoky is a nice addition. Go with your preference. I also have a wide variety of paprikas in my collection. I hope you enjoy it enough to rate 5 stars after you actually try it.
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Kathy says
Hi Mike, Like what other paparika’s are there? I know about smoked and that’s specific to certain dishes.What are your other choices?ThanksReply
Mike Hultquist says
Kathy, you can use smoked, sweet, or hot (which are the 3 main categories), though brands differ in heat and flavor. You can learn more about paprika and the different types here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/paprika/
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Joy says
Hello! If I was to use coconut milk how much should I use?
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Michael Hultquist - Chili Pepper Madness says
Hi, Joy. You could use 1 cup in place of the heavy cream, or 2 cups in place of the cream and water. Enjoy!
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contact here says
Wow! This is such perfect timing since I'm craving Indian foods. I will definitely try this recipe. Thanks a lot for sharing!Reply
Chantel says
Hi I would like to know what tomato sauce you are referring to..in my country tomato sauce is ketchup. We only have tomato sauce (ketchup), tomato paste and tomato salsa (sauce for making Bolognaise)Reply
Thomas says
I'm curious too, so I'm comment here to get the answer.
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Just Alice says
If you are in the UK, then the equivalent is passata.
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William R Schulze says
Thank you for the reply--and the link to your spelling debate. As I reread my own post, I think it perhaps sounds snarky, which wasn't my intent. I should've dropped in a smiley face or two. LOL Agree that no matter how one spells it (I'll stay with chile! ;«) ), they do taste GREAT! Keep up the good work, sir.
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Michael Hultquist - Chili Pepper Madness says
I didn't take it as snarky, William. I know there is a LOT of passion in the pepper world. Another reason I love it so much. All the best!!!
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William R Schulze says
I love your website and I love your recipes--and I thank you mucho for them. Sderipous, very serious, kudos to you! What I don't get is why you spell the word as "chili" (with an "i"). Chile should be spelled with an "e". Chili with an "i" is a chile dish/stew that Texans insist (wrongly) cannot have beans. Chile, with an "e", refers to the chile pepper itself. How can the self proclaimed chilipeppermadness king continue to make this fundamental mistake?
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Michael Hultquist - Chili Pepper Madness says
Hello, William. Thank you for the positive comments, and I'm glad you find the site valuable. Regarding the spelling of "chili/chile pepper", I have a post on this here - How Do You Spell Chili/Chile/Chilli Pepper? (https://www.chilipeppermadness.com/frequently-asked-questions/how-do-you-spell-chili-pepper-is-it-chili-chilli-or-chile/). Also, I proclaim nothing, my friend. I'm just a guy who REALLY REALLY REALLY loves chili peppers and is happy to share it with the world. No matter how you want to spell the word, we can probably agree the world would be a terrible place without them. All the best.
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Donal says
Mike.....I’ve written to you before.....you really have to stop this crap!! Seriously. As an ER doc I work my but off and it’s really painful to come home from work and have to cook instead of relax. But, your recipes are so freakin awesome that my wife absolutely insists I make them. Ugh... not another one.. obviously I’m just kidding since getting a recipe from you is the highlight of my day. I love to cook and I love your spin on traditional recipes. She is an incredible gardener ( and incredible nurse) who grows all the peppers I want. Heck, we have so much ground peppers and pickled peppers and pepper jellies that the apocalypse will be well tolerated. Thank you for all your hard work. You are my hero. Keep ‘em coming.Reply
Michael Hultquist - Chili Pepper Madness says
Haha, sorry, Donal! Truly, super happy you and your wife appreciate the recipes and info. All the best to you! Cheers!Reply
col says
yup.
allegedly invented in my home town of glasgow, scotland.
haven't made one in quite a while. this has got my juices going however.
think a slow cooker version of yours will be coming up at the weekend.
thanks for the inspiration as always.Reply
Michael Hultquist - Chili Pepper Madness says
Nice! This is AWESOME in the slow cooker. I appreciate it.
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