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
Chicken tikka masala is a delicious and popular Indian dish. Here are some tips to help you make the perfect chicken tikka masala:
- Marinate the chicken: Marinating the chicken in a yogurt-based marinade helps tenderize the meat and infuse it with flavor. Use a combination of yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, paprika, and garam masala for a well-rounded marinade. Allow the chicken to marinate for at least 2 hours or overnight for best results.
- Grill, broil, or pan-fry the chicken: Traditionally, chicken tikka is grilled in a tandoor, but you can achieve similar results by grilling or broiling the chicken. Cook the marinated chicken on high heat until it's slightly charred and cooked through. This adds a smoky flavor to the dish.
- Prepare a flavorful sauce: The tikka masala sauce is the heart of this dish. Start by sautéing onions, ginger, and garlic in ghee or oil until they turn golden brown. Add spices like cumin, coriander, turmeric, paprika, and garam masala to build layers of flavor. Then, add tomato puree or diced tomatoes along with a little water or chicken broth. Simmer the sauce until it thickens and the flavors meld together.
- Smooth sauce: You can blend the sauce using a blender or an immersion blender for a smooth and creamy texture. This step is optional, but it gives the sauce a restaurant-style consistency.
- Add yogurt, sour cream, or heavy cream: To give the tikka masala sauce a rich and creamy taste, add a splash of heavy cream or plain yogurt. This adds a luxurious texture and balances the spices.
- Adjust the seasoning: Taste the sauce and adjust the seasoning according to your preference. You can add more salt, garam masala, or a touch of sugar to balance the flavors. Remember that the chicken tikka already has spices, so adjust the sauce accordingly.
- Return the chicken: Once the sauce is ready, add the cooked chicken tikka to the sauce and simmer for a few more minutes. This allows the chicken to absorb the flavors of the sauce but prevents the chicken from overcooking.
- Garnish and serve: Garnish the chicken tikka masala with fresh cilantro leaves and serve it hot with naan bread or steamed rice. The flavors will continue to develop if you let the dish rest for a few minutes before serving.
Remember that cooking times and spice levels may vary, so adjust the recipe to suit your taste preferences. Enjoy your homemade chicken tikka masala!
Troubleshooting
If you encounter any issues or need troubleshooting tips while making chicken tikka masala, here are some common problems and their solutions:
- Dry chicken tikka: If your chicken tikka turns out dry, it may be due to overcooking. To prevent this, marinate the chicken for a longer period to tenderize it and retain moisture. Additionally, make sure not to overcook the chicken during grilling, broiling, or pan frying. Monitor the cooking time and remove the chicken from the heat when it's just cooked through and still juicy.
- Bland tikka masala sauce: If your tikka masala sauce lacks flavor, it may be because the spices needed to be adequately balanced or the sauce was under-seasoned. To fix this, taste the sauce and adjust the seasoning. Adding more salt, garam masala, or spices like cumin, coriander, or paprika enhances the flavors. Simmer the sauce for a little longer to allow the spices to infuse and develop their taste.
- Watery tikka Masala Sauce: If your tikka masala sauce is too watery or thin, it may be because you added too much liquid or didn't simmer it for long enough. To thicken the sauce, continue simmering it on low heat uncovered, allowing the excess moisture to evaporate. You can also add a thickening agent like tomato paste, cashew paste, or a tablespoon of cream or yogurt to achieve the desired consistency.
- Too spicy: If your chicken tikka masala turns out too spicy, it can overpower the flavors. To reduce the heat, add a tablespoon of yogurt or cream to mellow down the spice level. You can also balance the spice with sweetness by adding a pinch of sugar or a teaspoon of honey.
- Lumpy sauce: If your tikka masala sauce becomes lumpy, it may be due to inadequate blending or mixing. To fix this, use a blender or immersion blender to blend the sauce until it becomes smooth and creamy. If you don't have a blender, you can strain the sauce through a fine-mesh sieve to remove any lumps.
- Sauce separation: If your tikka masala sauce separates, with a layer of oil floating on top, it may be because the cream or yogurt was added at too high a temperature or stirred vigorously. To prevent this, reduce the heat when adding dairy products and stir gently. If separation occurs, remove the sauce from heat and whisk it vigorously to bring it back together.
Remember, cooking is an art, and it may take a few attempts to achieve the perfect chicken tikka masala. Don't be discouraged by setbacks, and use them as learning opportunities to improve your cooking skills.
Creative ways to serve chicken tikka masala
Chicken tikka masala is a versatile dish that can be served creatively. If you do have some leftovers here are some ideas:
- Naan Pizza: Spread a layer of chicken tikka masala sauce on top of naan bread, sprinkle with grated cheese, and bake until the cheese melts and the naan is crispy. Top with fresh cilantro and sliced red onions for added flavor.
- Tikka Masala Sliders: Serve mini chicken tikka masala sandwiches on slider buns. Place a generous amount of chicken tikka masala on each bun and top with pickled onions or cucumber slices for a refreshing crunch.
- Tikka Masala Tacos: Fill soft tortillas with chicken tikka masala, and garnish with shredded lettuce, diced tomatoes, and a squeeze of lime juice. You can also add a dollop of yogurt or a drizzle of mint chutney for a cool contrast.
- Tikka Masala Pasta: Mix cooked pasta with chicken tikka masala sauce for a fusion twist. Add some sautéed bell peppers, onions, and peas for extra texture and flavor. Top with grated Parmesan cheese and fresh basil for a unique pasta dish.
- Tikka Masala Quesadillas: Spread a layer of chicken tikka masala on a tortilla, sprinkle with shredded cheese, and fold it in half. Cook in a skillet until the cheese is melted and the tortilla is crispy. Cut into wedges and serve with sour cream or raita.
- Tikka Masala Bowl: Create a bowl with a base of fragrant basmati rice or quinoa, top it with chicken tikka masala, and add your favorite toppings such as sautéed vegetables, sliced avocado, crispy papadums, and a drizzle of yogurt sauce.
- Stuffed Bell Peppers: Cut bell peppers in half, remove the seeds and fill them with chicken tikka masala. Bake in the oven until the peppers are tender and the filling is heated through. Garnish with chopped mint or coriander leaves.
- Tikka Masala Stuffed Potatoes: Bake or microwave potatoes until tender, then cut them in half and scoop out the flesh. Fill the potato shells with chicken tikka masala and bake until heated through. Top with chopped green onions or grated cheese.
These creative serving ideas can add a fun and unique twist to your chicken tikka masala, allowing you to enjoy the flavors in different ways. Feel free to experiment and tailor the presentations to your liking!
More Indian recipes
Chicken tikka masala is a popular Indian dish consisting of grilled or broiled chicken tikka (marinated chicken) cooked in a rich and creamy tomato-based sauce. It is often flavored with a blend of Indian spices and served with rice or bread.
This chicken tikka recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
The spice level of chicken tikka masala can vary depending on the recipe and personal preference. It typically has a moderate level of spiciness, but you can adjust the amount of chili powder or other spices to make it milder or hotter to suit your taste.
Yes, boneless chicken breasts are commonly used for chicken tikka masala. They are cut into bite-sized pieces and marinated before grilling or broiling. However, you can also use bone-in chicken pieces or even boneless thighs if you prefer.
For optimal flavor and tenderness, it is recommended to marinate the chicken for at least 2 hours. However, marinating overnight or up to 24 hours will yield the best results as it allows the flavors to penetrate the meat.
If you don't have access to a grill or broiler, you can cook the marinated chicken tikka on a stovetop. Use a skillet or grill pan and cook the chicken over medium-high heat until it's charred and cooked through. You can also use a regular oven by baking the chicken at a high temperature.
Yes, you can make chicken tikka masala in advance. You can marinate and grill the chicken ahead of time, and prepare the sauce separately. When you're ready to serve, heat the sauce, add the grilled chicken, and simmer for a few minutes until everything is heated through.
Yes, chicken tikka masala can be frozen. Allow it to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw the dish in the refrigerator overnight and reheat it on the stovetop or in the microwave before serving.
Chicken tikka masala is commonly served with basmati rice, naan, bread, or roti. You can also serve it with other Indian bread like paratha or chapati. Accompany it with cucumber raita, pickles, or a fresh salad for a complete meal.
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.
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
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Chicken marinade
- 1 lb (450 g) Boneless chicken thighs or legs (cut into 2-inch cubes)
- 4 tablespoon Vegetable oil (divided)
- 1 med Onion (finely chopped)
- 2 large Garlic cloves (grated)
- 2 inch (5 cm) Fresh ginger (grated)
- 2 tablespoon Fresh cilantro (chopped for garnish)
Marinade
- 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
- 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
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.1 lb Boneless chicken thighs or legs
- 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.3 large Ginger, 2 inch Garlic, 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, ½ teaspoon Kosher salt, ½ teaspoon Black pepper, 2 tablespoon Greek yogurt
- 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.4 tablespoon Vegetable oil
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.1 med Onion, 2 large Garlic cloves, 2 inch Fresh ginger
- 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.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, ¼ teaspoon Black pepper, ½ teaspoon Kosher salt, 4 tablespoon Tomato paste, 4 tablespoon Greek yogurt, ½ cup 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.2 tablespoon Fresh cilantro
Recipe Notes & Tips
- 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
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
Brad
I am very confused about the spice measurements. Do I add them together and split between the chicken and gravy, or do I split the first list amounts?
Veena Azmanov
Brad the spices are already divided. I have added another heading for the marinade and added them to the recipe card at the right steps. I hope this helps.
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!