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Chicken Tikka Masala

A rich, creamy, warmly spiced favorite

Chicken Tikka Masala is one of the most beloved dishes worldwide, offering tender pieces of chicken wrapped in a luscious, spiced tomato and cream sauce. Surprisingly easy to recreate at home, this dish lets you bring restaurant-quality Indian flavors straight to your kitchen. A little planning ahead for marinating the chicken means most of the work is done in advance — and from there, it’s a quick, satisfying cook.

What Makes Chicken Tikka Masala So Good?

Marinated chicken seared until golden, then simmered in a creamy, spice-infused tomato sauce and finished with fresh herbs and crunchy almonds. Serve it with rice, naan, and a cooling raita for a complete, soul-satisfying meal.

Ingredients and How They Fit Into the Dish

  • Chicken fillet or thigh fillet:
    Boneless pieces absorb the marinade deeply and stay juicy. Thigh fillet (dark meat) offers a richer flavor, while breast fillet is leaner but still tender after marinating.
  • Natural yogurt:
    Tenderizes the chicken while acting as a carrier for all the bold spices.
  • Garlic (for both marinade and sauce):
    Brings sharpness and depth to the flavor profile.
  • Fresh ginger (for both marinade and sauce):
    Adds a bright, slightly peppery zing that cuts through the creaminess.
  • Lemon juice:
    Provides the essential acidity to tenderize the chicken and balance the richness of the sauce.
  • Chili powder:
    Introduces gentle heat; easily adjustable depending on your preference.
  • Ground coriander:
    A citrusy, warm spice that lifts the flavor of both chicken and sauce.
  • Ground cumin:
    Gives an earthy, smoky backdrop essential for authentic flavor.
  • Onion:
    Slow-cooked until golden, creating a naturally sweet and savory foundation for the sauce.
  • Nutmeg:
    A pinch brings a subtle warmth and slight sweetness to the sauce.
  • Turmeric:
    Provides the iconic golden hue and an earthy, mild taste.
  • Garam masala:
    A fragrant blend of warming spices (like cinnamon, cloves, and cardamom) that finishes the sauce with depth and complexity.
  • Tomato paste and canned tomatoes:
    Form the bold, tangy base of the sauce, thickening it and giving it body.
  • Cooking cream or heavy cream:
    Balances the tangy tomatoes with luxurious silkiness.
  • Ground almonds or cashew nuts:
    Naturally thicken the sauce and add a mild sweetness and nutty richness.
  • Fresh coriander (cilantro):
    Scattered over the top, it provides a fresh, herbaceous lift just before serving.
Chicken Tikka Masala ingredients in small round bowls
Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.

Make-Ahead Instructions

Chicken Tikka Masala is perfect for preparing ahead:

  • Marinate the chicken the night before.
  • Prepare the sauce base (cooked onion, spices, and tomatoes) and refrigerate separately.
  • When ready to cook, simply sear the chicken, warm up the sauce, stir in the cream and nuts, and simmer everything together.

This approach saves time and ensures the flavors have even more time to deepen.

Storing (Fridge)

Store any leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3–4 days. As it rests, the flavors will continue to blend beautifully.

Freezing

Cool the dish completely before freezing. Transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for 2–3 months.
Tip: Freeze in smaller portions for easy reheating!

Reheating

Reheat gently in a saucepan over low-medium heat, stirring occasionally. Add a splash of cream or water if the sauce has thickened too much.
Alternatively, reheat in the microwave, stirring halfway through.

Prep Time, Cook Time, Total Time

  • Prep time: 20 minutes (plus overnight marinating)
  • Cook time: 25–30 minutes
  • Total time: About 50 minutes (excluding marinating)
Chicken Tikka Masala served in a white bowl

Instructions

  1. Prepare the Marinade:
    Cut the chicken into large, bite-sized pieces. In a large bowl, mix the yogurt with finely chopped garlic, grated ginger, lemon juice, chili powder, ground coriander, ground cumin, and a pinch of salt. Add the chicken and stir well to coat. Cover and refrigerate for several hours, ideally overnight.
  2. Prepare the Sauce Base:
    Finely chop the onion and garlic; grate the ginger. In a large pot, heat neutral oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes soft and slightly golden. Stir in the cumin, nutmeg, turmeric, chili powder, garam masala, and tomato paste. Let the spices fry briefly to release their aromas, then add the canned tomatoes. Simmer for a few minutes to blend the flavors, then stir in the cream. Keep the sauce warm.
  3. Cook the Chicken:
    In a wide frying pan, heat a little oil over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Sear the chicken pieces in batches until they change color on the outside — they don’t need to be fully cooked yet.
  4. Combine and Simmer:
    Transfer the seared chicken into the tomato sauce, adding any remaining marinade from the bowl. Stir in the ground almonds or cashews to thicken the sauce. Let everything simmer together gently for about 10 minutes until the chicken is cooked through and the sauce has thickened to your liking. Season with salt and more spices to taste.
  5. Garnish and Serve:
    Just before serving, sprinkle with coarsely chopped almonds and fresh coriander. You can also add a few black sesame seeds for extra texture if you like.
    Serve hot with rice, naan bread, raita, and mango chutney for a full feast.

Ingredients (with Measurements)

6 portions/servings

  • 1.75 lb (800 g) chicken fillet or thigh fillet
  • ½ cup (1 dl) natural yogurt
  • 2 cloves garlic (finely chopped)
  • 1.25 in (3 cm) piece fresh ginger (grated)
  • Juice of ½ lemon
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin

For the Sauce:

  • 1 medium onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1.25 in (3 cm) piece fresh ginger (grated)
  • ¼ cup (4 tbsp / 0.6 dl) neutral oil (such as vegetable or canola)
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tbsp garam masala
  • 1 tbsp tomato paste
  • 1 (14 oz / 400 g) can diced tomatoes
  • ⅔ cup (1.5 dl) cooking cream or heavy cream
  • ⅓ cup (1 dl) ground almonds or ground cashew nuts
  • ½ bunch fresh coriander (cilantro)

Nutritional Info

per portion/serving

Calories: 556 kcal Fat: 31 g Protein: 54 g Carbohydrates: 13 g


Chicken Tikka Masala in cast iron pot on a wood board

Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved dishes worldwide, offering tender pieces of chicken wrapped in a luscious, spiced tomato and cream sauce. Surprisingly easy to recreate at home, this dish lets you bring restaurant-quality Indian flavors straight to your kitchen. A little planning ahead for marinating the chicken means most of the work is done in advance — and from there, it’s a quick, satisfying cook.
Prep Time 20 minutes
Cook Time 30 minutes
Cover and refrigerate for several hours, ideally overnight. 3 hours
Total Time 3 hours 50 minutes
Course Main Course
Cuisine Indian
Servings 6 Servings
Calories 556 kcal

Ingredients
  

  • 1.75 lb chicken fillet or thigh fillet (800 g)
  • ½ cup natural yogurt (1 dl)
  • 2 cloves garlic finely chopped
  • 1.25 in fresh ginger (3 cm) grated
  • ½ Juice of ½ lemon
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1.25 in fresh ginger (3 cm) grated
  • ¼ cup neutral oil vegetable or canola (4 tbsp / 0.6 dl)
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tbsp garam masala
  • 1 tbsp tomato paste
  • 1 can can diced tomatoes (14 oz / 400 g)
  • cup cooking cream or heavy cream (1.5 dl)
  • cup ground almonds or ground cashew nuts (1 dl)
  • ½ bunch fresh coriander cilantro

Instructions
 

  • Prepare the Marinade: Cut the chicken into large, bite-sized pieces. In a large bowl, mix the yogurt with finely chopped garlic, grated ginger, lemon juice, chili powder, ground coriander, ground cumin, and a pinch of salt. Add the chicken and stir well to coat. Cover and refrigerate for several hours, ideally overnight.
  • Prepare the Sauce Base: Finely chop the onion and garlic; grate the ginger. In a large pot, heat neutral oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes soft and slightly golden. Stir in the cumin, nutmeg, turmeric, chili powder, garam masala, and tomato paste. Let the spices fry briefly to release their aromas, then add the canned tomatoes. Simmer for a few minutes to blend the flavors, then stir in the cream. Keep the sauce warm.
  • Cook the Chicken: In a wide frying pan, heat a little oil over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Sear the chicken pieces in batches until they change color on the outside — they don’t need to be fully cooked yet.
  • Combine and Simmer: Transfer the seared chicken into the tomato sauce, adding any remaining marinade from the bowl. Stir in the ground almonds or cashews to thicken the sauce. Let everything simmer together gently for about 10 minutes until the chicken is cooked through and the sauce has thickened to your liking. Season with salt and more spices to taste.
  • Garnish and Serve: Just before serving, sprinkle with coarsely chopped almonds and fresh coriander. You can also add a few black sesame seeds for extra texture if you like. Serve hot with rice, naan bread, raita, and mango chutney for a full feast.
Keyword chicken, easy, tasty

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