The classic chicken tikka masala is a traditional Indian curry dish made with chicken and a special blend of spices in a creamy yogurt sauce. I have the simplest and easiest recipe you will make over and over again.
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To most of my non-Indian friends, Indian food means chicken tikka, tandoori chicken, biryani, and butter chicken. But, they presume these are difficult to make. But, the truth is that Indian cooking, while time-consuming, is simple and easy to make. So, don't let anyone scare you from trying your favorite Indian recipes.
Similar to butter chicken, the chicken tikka masala is the most popular recipe in most Indian restaurants. This is my favorite and possibly the easiest recipe you will get.
Why make this chicken
- The recipe is simple, easy, and very straightforward with lots of room to customize.
- Unlike most Indian food, which is often assumed to be spicy and hot, this one is fairly mild. It has a rich and creamy taste. The yogurt-based marinade cooks the tikkas (pieces) to fork-tender.
- Most of the ingredients used are simple and easy to find or pantry staples for Indian cooking.
- It is already gluten-free and can be served with rice. You can also make it dairy-free by using coconut milk instead of yogurt.
- Leftovers will keep in an airtight container for 3 to 4 days. You can even freeze it in freezer-safe bags for up to a month.
- Also, cold chicken leftovers make great additions to sandwiches and wrap.
- Today, I served these with steamed basmati rice. But, you can also serve it with homemade naan bread, chapati, roti, or turmeric rice but for a light lunch, serve it over a large bowl of salad.
Ingredients and substitutes
- Chicken - It is best to use boneless skinless chicken thighs and legs because we cook the chicken on medium-high heat. High heat will overcook chicken breast making it dry and touch. If you must, use boneless skinless chicken breast. And the best is not to overcook it. So, I like to drop the raw chicken breast pieces into the sauce and cook for 15 minutes.
- Yogurt - It is best to use Greek yogurt because low-fat yogurt can cause dairy to split. You can also use sour cream or heavy cream for a richer gravy. To make this dairy-free, use coconut milk instead.
- Spice mix - Simple spices such as paprika, cayenne pepper, chili, coriander, cumin, etc. We use the same spices twice. Once, to marinate the chicken and also to make the masala/gravy.
- Garam masala - Is made with warm spices such as cardamom, cinnamon, cloves, bay leaves, etc.
- Tomato paste - We use thick tomato paste to make the tomato sauce gravy.
Chicken tikka masala recipe
- Chicken - Thaw the chicken at least an hour before cooking. Cut chicken pieces into 2-inch cubes. Pat dry with a paper towel.
Pro tip - The wet chicken will prevent the marinade from sticking to the chicken so pat the chicken dry.
- Marinate chicken - In a glass or ceramic bowl, marinate the chicken with salt, pepper, and all the spices. Add the lemon juice and Greek yogurt. Combine well. Leave to marinate for an hour on the counter or up to 12 hours in the fridge.
Pro tip - Do not use metal bowls to marinate the chicken as it causes the acid in the marinade to react with the metal.
- Pan fry chicken - Heat 2 tablespoon of oil in a large skillet or saute pan on medium-high heat. Using a tong, layer the chicken pieces one at a time around the pan. Cook on high for two minutes. Then, turn the pieces over and cook for 2 minutes more.
Pro tip - Stir gently. The chicken does not need to cook right now, it's all about that color. So, cook on high adjusting to medium-high as necessary.
Tikka masala sauce
- Saute - To the same saute pan, add the remaining oil and add the chopped onion. Saute until translucent then add the ginger and garlic. Saute for 30 seconds more.
- Gravy - Add the spices followed by the tomato paste. Saute for 2 to 3 minutes until fragrant. Add the Greek yogurt, and lemon juice, followed by the chicken broth or water.
- Chicken - Return the chicken back to the pan along with the juices. Combine well. Bring to a boil. Then, cover the pan and simmer for 15 minutes or until the chicken is tender.
- Garnish - Taste and adjust seasoning or lemon juice. Garnish with chopped cilantro.
Tips for success
- Do not use chicken breast as it can dry out and become tough. The best is to use boneless skinless chicken thighs and legs.
- We use the same spices twice. So, you can make the spice mix once and divide it between the two.
- An alternate method to cooking the chicken is using skewers.
- You can skewer the chicken pieces over soaked bamboo or satay sticks.
- Grill them on high for 5 to 6 minutes until cooked with beautifully charred marks.
- Use full-fat Greek yogurt because low-fat yogurt can split or curdle during cooking.
- The consistency of the tikka masala can be thick when served with flatbread, but a little gravy works better when served over steamed rice.
More Indian recipes
How long will this chicken tikka masala keep?
This chicken tikka recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Can I use beef or lamb for this recipe?
Chicken tikka is made with chicken but the same recipe can be used with beef or lamb with a few variations. Check out my recipe for lamb masala, and beef curry.
Can I bake the chicken instead of sauteing it?
Yes, you can skewer the bite-size pieces of chicken on wooden skewers. Then, broil under a hot broiler on a baking sheet over a rack for 2 to 3 minutes. It won't cook but it will give the chicken beautiful char marks which will add a wonderful flavor. It will finish cooking in the sauce later.
Printable Recipe
Quick Chicken Tikka Masala
Print Pin Rate Share by Email Share on FB Save GrowCalories: 141kcal
Adjust Servings Here: 8 servings
Description
The classic chicken tikka masala is a traditional Indian curry dish made with chicken and a special blend of spices in a creamy yogurt sauce. I have the simplest and easiest recipe you will make over and over again.
Video
Ingredients
Chicken marinade
- 1 lb (450 g) Boneless chicken thighs or legs (cut into 2-inch cubes)
- 3 large Ginger (grated)
- 2 inch Garlic (minced or grated)
- 1 tablespoon Lemon juice
- 1 teaspoon Cayenne powder
- ½ teaspoon Red chili powder
- 1 tablespoon Ground Coriander powder
- 1 teaspoon Ground cumin powder
- ½ teaspoon Garam masala
- 1 tablespoon Fenugreek leaves ((optional) )
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoon (120 ml) Greek yogurt
Tikka masala sauce
- 4 tablespoon Vegetable oil (divided)
- 1 med Onion (finely chopped)
- 2 large Garlic cloves (grated)
- 2 inch (5 cm) Fresh ginger (grated)
- 1 teaspoon Cayenne powder
- 1 teaspoon Chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Garam masala
- 1 tablespoon Dry fenugreek / kasoori methi ((optional) )
- ¼ teaspoon Black pepper
- ½ teaspoon Kosher salt
- 4 tablespoon Tomato paste (do not use for skewers)
- 4 tablespoon Greek yogurt
- ½ cup (120 ml) Chicken broth or water
- 2 tablespoon Fresh cilantro (chopped for garnish)
Instructions
- Chicken - Thaw the chicken at least an hour before cooking. Cut chicken pieces into 2-inch cubes. Pat dry with a paper towel. Pro tip - The wet chicken will prevent the marinade from sticking to the chicken so pat the chicken dry.
- Marinate chicken - In a glass or ceramic bowl, marinate the chicken with salt, pepper, and all the spices. Add the lemon juice and Greek yogurt. Combine well. Leave to marinate for an hour on the counter or up to 12 hours in the fridge. Pro tip - Do not use metal bowls to marinate the chicken as it causes the acid in the marinade to react with the metal.
- Pan fry chicken - Heat 2 tablespoon of oil in a saute pan on medium-high heat. Using a tong, layer the chicken pieces one at a time around the pan. Cook on high for two minutes. Then, turn the pieces over and cook 2 minutes more. Pro tip - The chicken does not need to cook right now, it's all about that color. So, cook on high adjusting to medium-high as necessary.
Tikka masala sauce
- Saute - To the same saute pan, add the remaining oil and add the chopped onion. Saute until translucent then add the ginger and garlic. Saute for 30 seconds more.
- Gravy - Add the spices followed by the tomato paste. Saute for 2 to 3 minutes until fragrant. Add the Greek yogurt, and lemon juice, followed by the chicken broth or water.
- Chicken - Return the chicken back to the pan along with the juices. Combine well. Bring to a boil. Then, cover the pan and simmer for 15 minutes or until the chicken is tender.
- Garnish - Taste and adjust seasoning or lemon juice. Garnish with chopped cilantro.
Recipe Notes
- Do not use chicken breast as it can dry out and become tough. The best is to use boneless skinless chicken thighs and legs.
- We use the same spices twice so you can make the spice mix once and divide it between the two.
- An alternate method to cooking the chicken using skewers
- You can skewer the chicken pieces over soaked bamboo or satay sticks.
- Grill them on high for 5 to 6 minutes until cooked with beautifully charred marks.
- Use full-fat Greek yogurt because low-fat yogurt can split or curdle during cooking.
- The consistency of the tikka masala can be thick when served with flatbread but a little gravy works better when served over steamed rice
Nutrition Information
Serving: 100- gCalories: 141- kcalCarbohydrates: 3- gProtein: 13.8- gFat: 8- gSaturated Fat: 1.6- gPolyunsaturated Fat: 6.4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 64- mgSodium: 111- mgPotassium: 0- mgFiber: 0.5- gSugar: 1.3- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Heather
I love chicken tikka masala but never make it myself! Can't wait to try this easy recipe..thanks for all the great tips!
Claudia Lamascolo
I had bought masala and hadn't used it and when I googled it this recipe came up, it's marvelous and I have made it more than once. We love it and its a keeper!
Alison Saalbach Corey
Incredible quick and easy recipe for my busy weeks! I will add it to my menu! Thanks, Veena for this!