1. Home
  2. Recipes
  3. Chicken Tikka Masala

Chicken Tikka Masala

Featured in: Main Dishes

This chicken tikka masala's made for easy nights—one skillet, big flavor. Start with yogurt and spice-soaked chicken, cook it up, then let it swim in a creamy, bold sauce. Scoop it over rice, grab some naan, and dig in.

Pin it Share it Send it Print it Jump To Recipe
Twistytaste.com
Updated on Sun, 01 Jun 2025 15:38:57 GMT
Steamy chicken curry with fresh herbs on rice, looking super creamy. Pin it
Steamy chicken curry with fresh herbs on rice, looking super creamy. | twistytaste.com

Irresistible Chicken Tikka Masala

I’m about to show you my favorite take on chicken tikka masala. Juicy chicken soaks up a bold, creamy tomato sauce that’s loaded with flavor. Seriously, it’s restaurant-quality but super easy to whip up at home. You’ll fall for this cozy one-pan meal again and again.

What Makes This Shine

This isn’t just any chicken! Marinating in yogurt guarantees each bite is crazy-soft, and that sauce? It hits just the right blend of richness and heat. Awesome for celebrations or quick weeknights—trust me, it’s a crowd-pleaser every time.

The Essentials

  • Crowning Glory: Fresh cilantro on top to finish.
  • Getting Started: A dash of vegetable oil for the pan.
  • Bigger Flavor: Dollop of butter for glossy richness.
  • Creamy Finish: Half a cup of heavy cream for that velvety feel.
  • Savory Base: Tomato puree (about a cup) for depth.
  • Sweeter Side: One large onion, diced fine.
  • Packed with Zing: Some garlic and freshly grated ginger.
  • Spice Things Up: Garam masala, cumin, turmeric, coriander, plus Kashmiri chili.
  • Ready To Soak: Marinate chicken in a cup of plain yogurt.
  • Main Protein: About two pounds of boneless chicken thighs to keep it juicy.
A bowl of white rice topped with chicken in a rich, orange sauce, garnished with fresh cilantro, alongside lime wedges. Pin it
A bowl of white rice topped with chicken in a rich, orange sauce, garnished with fresh cilantro, alongside lime wedges. | twistytaste.com

How To Pull Off Your Masala

Finishing Touch
Taste it, sprinkle on cilantro, and dig in while hot.
Bringing It All Together
Mix in the cream, slide in your chicken, then let it bubble gently.
Making It Saucy
Pour in the tomato puree, then let those spices mingle for a bit.
Layer Up The Sauce
Toss butter in, sizzle diced onions till they’re sweet, mix in garlic/ginger and your spice blend.
Time for Chicken
Fire up your skillet and cook chicken on all sides till golden, then set it aside.
Marinate Magic
Stir yogurt, zippy spices, garlic and ginger together, toss chicken in, and pop it in the fridge for at least an hour.

Best Things To Eat With It

This is made for dipping into naan or piling onto a heap of fluffy basmati rice. Wanna jazz it up? Serve with crunchy cucumber raita, juicy tomato salad, or roast a few veggies. Feeling adventurous? It works great with shrimp, tofu, or even paneer.

A bowl of creamy butter chicken served with fluffy white rice and garnished with fresh cilantro. Pin it
A bowl of creamy butter chicken served with fluffy white rice and garnished with fresh cilantro. | twistytaste.com

Frequently Asked Questions

→ Why marinate in yogurt?

That yogurt makes the chicken crazy tender and locks the spices right onto every bite. Even a quick soak helps the flavor and keeps it juicy.

→ Can I use chicken breast instead of thighs?

Absolutely, but just note that thighs stay softer. If you go for breasts, just watch the cook time—don’t let them dry out.

→ What is Kashmiri chili?

It’s a super mild, bright red chili powder. If you don’t have it, use regular chili powder but go easy or amp it up if you love the heat.

→ Can I reduce the cream?

For sure. Swap in some evaporated milk if you want to cut calories. It won’t be as rich, but you’ll still get a tasty sauce.

→ Why cook chicken in batches?

If you crowd the pan, the chicken steams instead of browning. Give it space and you’ll get that golden color and better taste.

Chicken Tikka Masala

Make this takeout fave yourself—spiced chicken gets marinated then cooked in a creamy, rich tomato sauce. It's super simple and tastes just as good as eating out.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Indian

Yield: 1 pan

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 small onions, diced finely.
02 1 teaspoon Kashmiri chili.
03 1 cup plain yogurt.
04 1 tablespoon freshly grated ginger.
05 1 1/2 tablespoons garlic, grated or mashed.
06 1 teaspoon turmeric powder.
07 1 teaspoon ground cumin spice.
08 28 ounces boneless, skinless chicken thighs.
09 1 teaspoon sea salt.
10 2 teaspoons garam masala blend.
11 2 tablespoons butter or ghee.
12 1 tablespoon ginger, minced.
13 2 tablespoons vegetable oil.
14 1 teaspoon ground coriander spice.
15 1 1/2 teaspoons garam masala powder.
16 14 ounces of tomato puree.
17 1 teaspoon red chili powder.
18 1 teaspoon Kashmiri chili powder.
19 1 teaspoon table salt.
20 1 1/4 cups heavy cream or similar substitute.
21 1 teaspoon brown sugar.
22 1/4 cup water (optional).
23 4 tablespoons fresh cilantro leaves.

Instructions

Step 01

Combine the chicken with yogurt, spices, and aromatics. Let it rest for at least 10 minutes, or leave in the fridge overnight for better flavor.

Step 02

Warm up oil in a big pan. Cook the chicken pieces in several rounds. Sear each side for about 3 minutes. Take them out and set aside to keep warm.

Step 03

Use the same pan. Melt butter, then sauté onions for 3 minutes. Toss in garlic and ginger. Add spices and stir for 20 seconds. Pour in tomato puree and chilies. Let it bubble gently for 10-15 minutes. Mix in cream and sugar. Add the chicken back. Cook for another 8-10 minutes. Add water if the sauce feels too thick.

Step 04

Top with cilantro leaves. Serve alongside rice and naan bread for a complete meal.

Notes

  1. Avoid overcrowding the pan when cooking chicken; this helps it brown properly.
  2. For a less rich dish, swap heavy cream with evaporated milk.
  3. A yogurt marinade makes the chicken juicier and tender.
  4. Kashmiri chili is more for color than heat, so don’t expect it to be too spicy.

Tools You'll Need

  • A large pan or skillet.
  • Bowls for mixing.
  • A tool for grating ingredients.
  • Measuring spoons for accuracy.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy products like yogurt, cream, and butter.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 41 g
  • Total Carbohydrate: 19 g
  • Protein: 37 g