Chicken Tikka Masala

Chicken Tikka Masala is so easy to make right at home in one pan with simple ingredients!

While it is famously celebrated as a UK national dish, you do not need to head out to a restaurant to get that authentic flavor. We love that making it yourself means you can control exactly what goes into the pan, which is super helpful if you are keeping an eye on chicken tikka masala nutrition.

When people ask us about the differences between this and butter chickenwe always point out that this recipe leans heavily into a robust blend of garam masala and authentic tikka masala spices. The secret to the texture is a quick yogurt curry marinade that tenderizes the meat before it gets seared. You end up with beautifully charred, juicy chicken pieces swimming in a thick, vibrant curry sauce. To contrast the warm spices, we usually serve this alongside a fresh apple, bacon, and cranberry salad tossed in a simple honey dijon dressing. When we want a break from chicken, we'll often throw together a quick lamb alternative that takes about the same amount of effort.

Why This Tikka Masala Works?

We still remember the first few times we tried making this dish years ago. We ended up with half our kitchen covered in splatters and a sink full of dirty pots just trying to replicate that authentic smoky taste. It was so chaotic that we decided to completely rethink our approach. When looking into chicken tikka masala history and origin, we learned the dish was actually created on the fly by a chef who needed a quick gravy to rescue a plate of dry meat. We love that it was born out of fast problem-solving, which is exactly how we eventually perfected this simple stovetop version.

a reliable part about this recipe is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won't need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt-marinated chicken, skewered and chargrilled for good BBQ flavors. For the sake of making this recipe much easier to make at home, we are using a single skillet to cook it all in, while still keeping those good flavors.

Cooking everything in that same pan lets you scrape up all the caramelized browned bits from the bottom to build a massive flavor base, and basically requires some garlic naan to soak up every last drop.

On the stove

a reliable part about this chicken tikka masala recipe, and just like our Butter Chickenis that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won't need to go searching high and low!

Authentic chicken tikka masala is usually made with yogurt-marinated chicken, skewered and chargrilled for good BBQ flavors. To make this tikka masala recipe much easier at home, we use a skillet or pot to cook it all in, while still keeping those good flavors.

Chicken Thighs or Breasts

We highly recommend using chicken thighs!

We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Their higher fat content means they are less likely to dry out, which is exactly why we rely on them whenever we make thai satay. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in!

You CAN use breasts if you wish, but we suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.

Pot Or Skillet

For a reliable charred results, use a well-seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Searing your chicken in batches of two or three to avoid overcrowding the pan helps fry or char (not burn) your chicken pieces instead of simmering in juices. You want golden chicken pieces.

The chicken will not be cooked through at this point because you are going to finish them in the sauce later on, absorbing ALL of the flavors of this chicken masala recipe right into the meat for maximum flavor.

Spices

The combination of spices going into this creamy, tomato-based sauce is so good it makes your curry explode with flavor:

• Garam Masala
• Cumin
• Ground Coriander
• Turmeric

Chili Options

If you can find Kashmiri Chili, use it! It's a mild chili but intensifies the color and adds a wonderful flavor to the Masala sauce. If you can't find it, don't worry. Any ground red chili powder or Cayenne powder will do! You can adjust the amount to suit your heat preference, or leave it out altogether for a non-spicy Tikka.

To Blend Or Not To Blend The Sauce

This is a personal preference. Over the years, we've tried both AND made both options over the last couple of weeks for the purpose of this post. Sometimes we blend the sauce and then strain it for a smooth, lump-free finish, and other times we leave it as is.

We actually prefer the non-blended sauce. It's easier, less messy, and completely unnecessary to blend! Especially when the most crucial flavors get strained right out. You WANT those flavors in your curry.

Kitchen tip

• Do not crowd the pan: When searing the chicken, leave plenty of space between the pieces. If you dump all the meat in at once, the temperature of the skillet will drop drastically. The chicken will end up boiling in the yogurt marinade instead of getting that dark brown char. We always cook the meat in two or three batches to keep the pan screaming hot.
• Have your tomato puree open and ready: Once you add the ginger, garlic, and dry spices to the onions, they toast incredibly fast. If they stay on the dry heat for even a few seconds too long, they will turn bitter. We always make sure our tomato puree is open and sitting right next to the stove so we can pour it in immediately after the spices become fragrant.
• Watch for the oil to separate: You will know the tomato base has cooked down enough when it deepens in color and you see tiny droplets of oil rising to the surface, pooling slightly around the edges of the pan. This tells you the raw tomato flavor has completely cooked out, leaving a rich, concentrated curry base.
• Turn the heat down for the cream: Heavy cream can separate or look grainy if you boil it rapidly. We always lower the stove to a gentle simmer right before stirring in the cream to keep the sauce smooth.
• Do not panic if the marinade splits: When searing the chicken, the yogurt might look like it is curdling or separating in the hot pan. This is completely normal and happens all the time! Once you scrape up the bits, build the tomato gravy, and let everything simmer together, it smooths out completely.

Serve it with

Because the tomato gravy is thick and heavily spiced, we usually serve this with sides that bring a lot of freshness to the table. Warm garlic naan and fluffy basmati rice are absolute musts to soak up the sauce, and a simple cucumber raita helps cool things down.

If we want some extra vegetables, we will throw together a simple, fresh tomato salad or quickly pan-fry some green beans with garlic. Sometimes we roast carrots in honey and butter to complement the natural sweetness of the curry base. If we have a crowd to feed, a chili lime bean and corn salad works great as a chunky side.

If you are looking for an appetizer to start the night, we often make creamy stuffed eggs mixed with buffalo sauce because they are so easy to prep ahead of time.

a reliable thing about this recipe is how versatile it is. You can easily swap the chicken for paneer, shrimp, or tofu and the sauce still tastes good. And if you enjoy making curries from scratch, we highly suggest trying a hearty slow-cooked beef and potato curry next.

Recipe FAQ's

The level of spiciness in Chicken Tikka Masala can vary based on the amount of chili powder used in the recipe. Kashmiri chili powder is milder and adds color without excessive heat, while the quantity can be adjusted according to personal spice preferences. If you prefer a less spicy dish, reduce the amount of chili powder.

While both dishes are similar, the main difference lies in the preparation and sauce. Butter Chicken typically has a richer, more buttery sauce and is often sweeter, whereas Chicken Tikka Masala has a more robust spice flavor and is creamier.

The color comes from a mix of tomatoes, turmeric, and paprika in the sauce.

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Chicken Tikka Masala Recipe

What you need

• 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons garlic minced
• 1 tablespoon ginger fresh, crushed or minced
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili or 1/2 teaspoon ground red chili powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons butter
• 2 small onions or 1 large onion, finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 ounces tomato puree tomato sauce/Passata
• 1 teaspoon Kashmiri chili optional for colour and flavour
• 1 teaspoon red chili powder adjust to your taste preference
• 1 1/4 cups heavy or thickened cream, use evaporated milk for lower calories
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons cilantro fresh coriander to garnish

Method

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
4. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
5. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
6. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!